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Biological de-acidification method of fruit wine

A biological and acid-reducing technology, applied in microorganism-based methods, biochemical equipment and methods, microorganisms, etc., to achieve significant economic benefits, low cost, and strong operability.

Inactive Publication Date: 2012-07-04
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the brewing of fruit wines rich in malic acid, such as loquat, apple, bayberry, kiwi, etc., lactic acid bacteria with high sulfur tolerance are used, and malolactic fermentation is carried out before the alcohol fermentation is over, which can not only prevent the oxidative discoloration of the fruit wine, but also reduce the There is no report on acidity, improving the softness of wine body, and improving the quality of fruit wine

Method used

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  • Biological de-acidification method of fruit wine

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specific Embodiment approach

[0012] The raw fruit is processed by crushing, pitting, juicing, sugar adjustment, sulfur dioxide adjustment (range value 100-120mg / kg), adding yeast and other processes, and then carries out temperature-controlled alcoholic fermentation at 20-25°C. During the alcohol fermentation process, the specific gravity of the fermented mash is monitored, and when the specific gravity drops to 1.015-0.990 (20°C), the lactic acid bacteria that have been activated and expanded in advance are inserted. After inoculation of lactic acid bacteria, it is necessary to ensure that the content of lactic acid bacteria in the fermented mash is ≥10 8 Magnitude. When the sugar content of the fermented wine mash drops to the set value required for winemaking, the fermentation is stopped, and then the bottom of the tank can be removed, 50-70mg / L of sulfur dioxide is added, and filtration is carried out to remove yeast and lactic acid bacteria. After clarification, Cold treatment, deployment, filtratio...

example 1

[0014] Example 1: Biological acid reduction method for loquat wine

[0015] The method includes the following steps:

[0016] 1. Juicing: After fresh loquats are cored, crushed, and squeezed, add 120mg / L of sulfur dioxide (all within this range), and adjust the solid content to 18-22% (w / w) with sucrose (100g fruit juice Containing the sugar of 18-22g), the acid content of fruit juice reaches 0.6-0.7% (malic acid meter) this moment.

[0017] 2. Alcoholic fermentation: the adjusted loquat juice is inserted into the saccharomyces that have been expanded and cultivated in advance by 5% of the inoculum. Carry out temperature-controlled fermentation at 20-25° C. for 10-15 days.

[0018] 3. Lactic acid bacteria activation and expanded cultivation: Stir the lactic acid bacteria in the slant culture medium into the seed fermentation medium (tomato juice 100mL, yeast extract 7.4g, beef extract 10g, glucose 30g, magnesium sulfate 0.36g, sodium malate 20g, Tween 1g, tryptone 15g, ammo...

example 2

[0025] Example 2: Biological acid reduction method for southern thorn wine

[0026] The method includes the following steps:

[0027] 1. Pretreatment: After destemming and crushing fresh thorn grapes, add 110mg / L sulfur dioxide (all within this range), and adjust the solid content to 22% (w / w) with sucrose. At this time, the acid content of the juice The amount reaches 0.8-0.9% (malic acid).

[0028] 2. Alcoholic fermentation: the adjusted thorn grape juice (with skin) is inserted into the saccharomyces through expanding cultivation in advance by 5% inoculation amount. Temperature-controlled fermentation was carried out at 20-25°C for 1015 days.

[0029] 3. Activation of lactic acid bacteria: Stir up the lactic acid bacteria in the slant medium, inoculate them into 500 mL of thorn grape juice sterilized at 121°C for 15 minutes, cultivate them at 25°C for 48 hours, and then inoculate them into 5L of the same sterilized fruit juice. Cultivate for 48 hours and set aside.

[0...

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Abstract

The invention relates to a biological de-acidification method of fruit wine, which comprises the following steps that: after being smashed, denucleated, juiced, 18 to 22 percent (w / w) sugar adjusted, adjusted with 100 to 120 mg / kg of sulfur dioxide and being added with yeast, the raw material fruit containing malic acid is undertaken the alcoholic fermentation with temperature being controlled; during the alcoholic fermentation process, the ratio of the beer is monitored, when the ratio is decreased to 1.015 to 0.990 (at the temperature of 20 DEG C), lactobacillus casei R35 which is previously activated and cultured is added; and when the total sugar content of the fermented beer is decreased to the setup value required for the wine, the fermentation is stopped. Through the biological de-acidification, the acidity of the fruit wine is reduced, the softness of the wine is improved, the flavor of the wine is improved, the quality of the fruit wine is improved, and the harm on the quality of the fruit wine caused by the chemical de-acidification can be prevented. The method has simple operation and low cost, is applicable to the large-scale population and application of different fruit wines, and has remarkable economic benefit.

Description

technical field [0001] The present invention relates to a new kind of Lactobacillus casei (Lactobacillus casei) of the genus Lactobacillus (Lactobacillus) used for biological acid reduction of fruit wine, named R35. Committee General Microbiology Center preservation number CGMCCNo.3635 and the method for biological acid reduction of fruit wine by using the microbial strain. Background technique [0002] Fruits are rich in organic acids. Some fruits have high acidity, such as thorn grapes, loquats, red bayberries, green plums, etc. Most of the fruits contain dicarboxylic malic acid, which has a large ionization constant, strong irritation, and prominent sour taste, resulting in brewing. Full-juice fruit wine has a sour body and a strong sense of roughness, which is a bottleneck restriction for further market expansion and large-scale development of the fruit wine industry. [0003] The acid reduction methods of fruit wine include chemical acid reduction and biological acid r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12N1/20C12R1/245
Inventor 林晓姿何志刚李维新杨道富任香芸陆东和魏巍
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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