32results about How to "Reduce higher alcohol content" patented technology

The invention discloses a saccharomyces cerevisiae mutant strain and application thereof. The preservation number of the saccharomyces cerevisiae mutant strain is CGMCC 10572. Experiments show that the saccharomyces cerevisiae CGMCC NO.10572 can evidently enhance the reducing capacity of diacetyl, increase volatile ester content, lower higher alcohol content and increase beer flavor quality. The saccharomyces cerevisiae mutant strain has the advantages that a new method for applying space mutation to saccharomyces cerevisiae breeding is explored, and a precedent for applying space mutation breeding to beer production is set.

The invention relates to a secondary fermentation process of blueberry fruit wine. The secondary fermentation process comprises the following steps: raw material sorting, crushing, and pulping; enzymolysis; juice squeezing; freezing concentration; ice yeast main fermentation and fruit wine yeast secondary fermentation; pot pouring, clarification and filtration; ageing; sterilization, cooling and filtration; and storage, filtration and encapsulation. By utilizing a ice yeast main fermentation-fruit wine yeast secondary fermentation technique, the concentration of a dry extract of the blueberry fruit wine is increased, the generation amount of grain oil in a fermentation process is reduced, and the typicality of the finished wine is improved.

The invention discloses a malt and bear manufacturing method for effectively controlling composition of bear high-class alcohol and esters. Barley is used as the main raw material, the barley sprouting is carried out by adding metal ions in certain concentration in a barley dipping section, the finished malt is then used as the main raw material for making bear, the metal ions in certain concentration can be appropriately added in a malt sauce preparation section and a yeast fermentation section, and thus reasonable composition of high-class alcohol and esters can be given to a bear body while the taste of the bear body is improved through the treatment of the metal ions. By utilizing the method disclosed by the invention for making the bear, the malt manufacturing period and the bear fermentation period are obviously shortened, the production cost is greatly lowered, the energy consumption is saved, the quality of the malt, the malt sauce and the finished bear and the taste stability of the bear are all obviously improved, the content and the composition of the high-class alcohol and esters of the finished bear can be effectively controlled in a reasonable range being (4.0 : 1)-(5.5 : 1).

The invention relates to a method for producing a fresh and scent sugarcane fruit wine by using pure sugarcane juice. The method comprises the following steps of: 1) preparing and clarifying the sugarcane juice; 2) performing acidification and sugar conversion, pH value adjustment and fermentation on the sugarcane juice, specifically, adding an enzymic preparation into the squeezed sugarcane juice, adding cane sugar into the mixture to adjust the sugar degree to 200 to 220g / L, adding an acid to adjust the pH value to 2.5 to 3.0, wherein the fruit juice is subjected to enzymolysis and acidification for 10 to 20 hours, and according to the amount of tartaric acid, adding the tartaric acid until the content of an organic acid is 5 to 6g / L; 3) adding lysine and arginine in a fermentation process to adjust metabolism, and adding an oak product timely to increase flavor; and 4) clarifying and stabilizing the sugarcane wine, and adding proline to cure. The method is simple in process, a fermented drinking wine with the clean aroma of sugarcane and wine aroma is prepared by using the sugarcane planted in China as a raw material, and the vacancy of the fruit wine produced from the sugarcane in China is filled.

The invention belongs to the field of food biotechnology, and in particular relates to a Cladosporium P-1 and its application in the aging of base wine. Aiming at the problem that there are no microorganisms that can be used in the aging process of base wine in the existing market, the present invention provides a Cladosporium P‑1 and its application in the aging process of base wine. The preservation number of the Cladosporium P‑1 is CGMCC No.18124, and the ITS sequence is shown in SEQ ID NO:1. Cladosporium P-1 of the present invention can degrade β-phenylethanol, hexanol, nonanol, 1-decanol, 3-methyl-2-octanol or heptanol, and can be used in the aging of base wine to accelerate aging It is of great significance to reduce the relative content of new wine aldehydes, increase the relative content of esters in wine, and improve the quality of product flavor.

The invention belongs to the technical field of fruit wine brewing, and specifically discloses a method for controlling the alcohol-to-ester ratio of Haihong fruit wine; in the fermentation process of Haihong fruit wine, the fermentation process is carried out successively by Klerck's yeast and Saccharomyces cerevisiae, and the fermentation process is controlled parameters, the type and content of aroma substances in the obtained Haihong fruit wine increase, the content of higher alcohols significantly decreases, the alcohol-ester ratio significantly decreases, the quality of Haihong fruit wine is improved, the fruit aroma is strong, and the taste is complex and pure. In addition, the Haihong fruit wine of the present invention The methods for controlling the ratio of alcohol to ester are all carried out under low temperature conditions, which saves energy and reduces production costs.

The invention discloses a brewing method using extraneous source amino acid to regulate and control fruit wine. The method comprises that: fruit raw materials undergo pretreatment, crushing and constituent adjustment, and are added with compound amino acid such as glutamic acid and so on; full-range low temperature fermentation is performed; proline is added, aged, blended, clarified and filtered in post-fermentation process; and finally fermenting fruit wine is obtained through brewing, wherein, amino acid is added before the fermentation until the concentration of the amino acid is between150 and 210ppm, the complex formula ratio of the fruit wine is that: the mass ratio of glutamic acid, arginine and serine is 3-4:1-2:0-1; when the main fermentation is finished, lees are separated, and the proline is added into wine liquid until the concentration of the wine liquid is between 50 and 100ppm. The fruit wine brewed by the invention has attractive luster, limpidness, mellow taste, strong sense of structure, outstanding typicality, harmonic fruit fragrance and wine fragrance, rich nutrition, simple process and low cost.