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A kind of grape vinegar brewed with yeast and preparation method thereof

The technology of grape vinegar and yeast is applied in the food field to achieve the effects of high product quality, good sanitary conditions and low production labor intensity

Active Publication Date: 2011-12-07
YUNNAN YONGREN HELI GRAPE VINEGAR BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also no report on the use of double-layer spray fermentation towers to carry out fruit vinegar fermentation with deep aeration and stirring

Method used

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  • A kind of grape vinegar brewed with yeast and preparation method thereof
  • A kind of grape vinegar brewed with yeast and preparation method thereof
  • A kind of grape vinegar brewed with yeast and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Specific steps are as follows:

[0029] 1) Preparation of raw wine: grape harvesting, crushing, alcoholic fermentation, winemaking storage (grape harvesting, alcoholic fermentation, etc. are carried out according to the production process of dry red wine. Long, stored first wine can be used for year-round processing);

[0030] 2) Preparation of acetic acid bacteria seed solution: transfer Pichia pastoris to sterile water and dilute to 10ˉ 4 ~10ˉ 5 Times, preparation plate separation medium composition (percentage by weight): glucose 10%, peptone 2%, yeast extract 1%, agar 1.5%, add the wine to be brewed to 100%; add 4% alcohol to the medium under sterile conditions , will be diluted to 10ˉ 4 ~10ˉ 5 Divide 1 mL of double concentration of acetic acid bacteria into 0.1 mL and drop it on the culture medium, send it to a 30°C incubator for cultivation, after 5 days of cultivation, acetic acid bacteria colonies appear, select the single colony with the largest diameter, ...

Embodiment 2

[0037] The difference with embodiment 1 is:

[0038] 3) Preparation of double-layer spray tower packing: the packing can be used: crushed grape branches, rough wood tips, wood shavings, bagasse, etc., after washing and boiling for 20 minutes, filter off the boiling water, boil again, filter off and boil Water, after drying, add 10% volume percentage 2) The seed liquid obtained in step 2 is mixed with the filler (the base of the percentage of seed liquid is the total capacity of the filler), and then filled into the double-layer spray tower;

[0039] In the present invention, the inner wall of the cement pool structure can also be used for anti-acid treatment, and the double-layer spray tower 12 is moved to the top of the fermentation tank 18, so that the pump 17 can be omitted, and the wine mash can flow into the fermentation tank 18. In practice The 30 air compressor can not be used, but it will prolong the fermentation time. It can be determined whether to use the 30 air com...

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Abstract

The invention provides grape vinegar brewed by using saccharomycetes and a preparation method thereof. The grape vinegar is prepared from raw material grape wine and acetic acid bacteria seed liquid. The preparation method comprises the following steps: culturing the acetic acid bacteria seed liquid with Pichia pastoris; mixing the seed liquid with a filling material and then filling into a double-layer spraying tower; and pasteurizing, insulating heat, cooling, processing in the double-layer spraying tower, fermenting and sterilizing so as to obtain a finished product. The invention relates to a production method and device for producing the grape wine into the grape vinegar by using Pichia pastoris. In the whole brewing process, no additive is needed; the produced grape vinegar is high-quality grape vinegar which maintains the original nutrition value of grape and also has pure and mild mouth feel and high acetic acid content (the content of total acid) up to 6%; and production process is simple, sanitary condition is good, productive labor intensity is low, and product quality is high.

Description

technical field [0001] The invention relates to the technical field of food, in particular to grape vinegar brewed with yeast and a preparation method thereof. Background technique [0002] The existing vinegar production methods can be classified into four categories: 1. submerged fermentation method; 2. solid-film dripping fermentation method; 3. standing fermentation method; 4. solid-state fermentation method. [0003] 1. Submerged fermentation method: put the wine mash into a sealed fermenter, inoculate the acetic acid bacteria, start stirring, and automatically inhale air to stir. Therefore, the standing method of surface fermentation can improve the production capacity per unit area and realize fast brewing. Obvious advantages, high degree of mechanization, but the mixed contact of mash and air bubbles in the tank will easily lose the good wine aroma in the mash, and unnecessary oxidation reaction will also produce bad smell, so it is difficult to brew high-quality vin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/02C12J1/10C12R1/84
Inventor 吕汶洋
Owner YUNNAN YONGREN HELI GRAPE VINEGAR BREWING
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