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Biological aging-accelerating additive for white wine

A biological and aging technology, applied in the field of biological aging additives, can solve the problems of low application value, achieve the effects of reducing irritation, clean aftertaste, and enhancing softness

Inactive Publication Date: 2012-04-25
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are countless holes and tunnels inside each component particle. Under the critical pressure, these holes and tunnels have significant adsorption, retention and storage functions for high-grade fatty acid esters, and the aroma components of the wine can pass through the holes and tunnels of this aging agent without loss. At the same time, the adsorbed substances are filtered and removed together with the aging agent particles, thus completely solving the problem of "regeneration" and wine turbidity, but the ingredients in the ripening agent are all mainly various chemical raw materials Liquor is an alcoholic beverage that consumers drink directly. Today, with increasing emphasis on food safety, the use of chemical raw materials in the food industry has a great safety risk, so the application value is extremely small

Method used

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  • Biological aging-accelerating additive for white wine
  • Biological aging-accelerating additive for white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: The production process of the biological aging aid of the present invention

[0023] This product uses brewer's yeast as raw material to prepare a yeast cell wall suspension with a dry matter concentration of 20-30%, raise the temperature of the cell wall suspension to 90-100°C, and keep it warm for 50-100 minutes; then adjust the temperature to 35-62°C, add enzyme (Glucanase: Mannase = 1:1) 0.03-0.1%, keep warm for 30-50 minutes, then heat up to 85°C and keep for 30 minutes to inactivate the enzyme; after inactivating the enzyme, centrifuge at 7000 rpm for 5-10 minutes, The supernatant is collected and concentrated in vacuo at 65° C., concentrated to a dry matter of more than 50%, and then dried to obtain the biological catalysis aid of the present invention.

[0024] The composition analysis of the prepared biological catalysis aid is as follows:

[0025] Total nitrogen (dry basis), %

Embodiment 2

[0026] Embodiment 2: the production process of the biological aging aid of the present invention

[0027] This product is made of brewer's yeast, adjust the pH to 1.5, prepare yeast cell wall suspension with a dry matter concentration of 20% by autolysis, raise the temperature of the cell wall suspension to 90°C, keep it for 100min; then adjust the temperature to 35°C, add enzyme 0.03 % (dextranase: mannase = 1: 1), heat preservation for 50min, and then heat up to inactivate the enzyme; centrifuge at 7000 rpm for 10 minutes after inactivating the enzyme, collect the supernatant and carry out vacuum concentration, and concentrate to a dry matter of 50 % above drying to obtain the biocatalysis aid of the present invention.

[0028] The composition analysis of the prepared biological catalysis aid is as follows:

[0029] Total nitrogen (dry basis), %

Embodiment 3

[0030] Embodiment 3: the production process of the biocatalysis aid of the present invention

[0031] This product uses brewer's yeast as raw material to prepare yeast cell wall suspension with a dry matter concentration of 30%. Heat the cell wall suspension to 100°C and keep it warm for 100 minutes; then adjust the temperature to 62°C and add 0.1% enzyme (glucanase : Mannosidase=1: 1), insulated for 30min, then heated up to inactivate the enzyme; after inactivating the enzyme, centrifuge at 7000 rpm for 5 minutes, collect the supernatant and concentrate in a vacuum, and dry it as a powder to obtain the biological agent of the present invention. Aging aids. .

[0032] The composition analysis of the prepared biological catalysis aid is as follows:

[0033] Total nitrogen (dry basis), %

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Abstract

The invention relates to the field of food and discloses a biological aging-accelerating additive applied to white wine, prepared from the following components: greater than or equal to 0.2-3.9% of total nitrogen in dry basis, greater than or equal to 70% of polysaccharide in sum of glucan and mannose, greater than or equal to 43% of mannan oligosaccharides, less than or equal to 6.7% of water, less than or equal to 10.0% of ash and 2% of a water solution with the pH of 2.9-7.0. The invention also provides a preparation method of the biological aging-accelerating additive.

Description

technical field [0001] The invention relates to the field of food, in particular to a biological aging aid for liquor. Background technique [0002] The quality and flavor of Chinese famous baijiu are inseparable from aging and aging in addition to brewing raw materials and production technology. The freshly distilled wine is spicy and violent, and has a strong smell of new wine, bad smell and other foreign smells. After a period of storage, the new wine smell, bad smell and other bad smells disappear, and the taste is mellow. Such a change process is called It is naturally mature. The aging process is accompanied by complex biological, chemical and physical effects, accelerating the association of alcohol molecules and water molecules, weakening or even disappearing the smell of alcohol, bad smell and foreign smell, reducing the irritation and making the taste of wine more fragrant and mellow , Soft and sweet. [0003] As we all know, there are two types of aging for dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/14C12R1/865
Inventor 许引虎俞学锋李知洪余明华姚鹃刘代武周俊
Owner ANGELYEAST CO LTD
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