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Method for producing kiwi fruit wine with immobilized yeast

A technology for immobilizing yeast and kiwi fruit, which is applied to the preparation of alcoholic beverages fixed on/in organic carriers, can solve the problems of poor wine flavor, low product quality, and low alcohol concentration, and achieve color and luster. The effect of light yellow, strong typicality and high alcohol production efficiency

Inactive Publication Date: 2013-03-20
SICHUAN NONGXINGYUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no dedicated Saccharomyces cerevisiae for kiwi fruit, and most of the places use natural fermentation or borrow wine yeast for fermentation production. The fermentation power is weak, the alcohol concentration is low, the fermentation cycle is long, the wine body and flavor are not good, and the product quality is at a low level.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of immobilized kiwi fruit wine yeast:

[0030] In the preparation method used in the present invention, the medium type used is YPDA complete medium. The composition of YPDA medium is: 1 L medium contains 20 g peptone, 10 g yeast extract, 2 g glucose, and 15 ml 0.2% adenine. In the preparation method, sodium alginate is used as a carrier. Drugs are: sodium alginate, calcium chloride, silicon dioxide

[0031] Describe the concrete steps of the preparation method involved in the present invention in detail again below:

[0032] Step 1, juice preparation: Fresh and ripe kiwi fruit, squeezed to extract juice, immediately added sulfur dioxide at 120mg / Kg, and subjected to centrifugal clarification, the sulfur dioxide equilibrium time was 12 hours;

[0033] Step 2, suspension preparation: the specific process is as follows:

[0034] Step 2-1, yeast activation: Boil distilled water and cool to 30-37°C, mix with 10-12ml distilled water for 1 gram of y...

Embodiment 2

[0044] The difference between this embodiment and Example 1 is that the specific steps of the preparation method involved are as follows:

[0045] Step 1, juice preparation: Fresh and ripe kiwi fruit, squeezed to extract juice, immediately added sulfur dioxide at 120mg / Kg, and subjected to centrifugal clarification, the sulfur dioxide equilibrium time was 12 hours;

[0046] Step 2, suspension preparation: the specific process is as follows:

[0047] Step 2-1, yeast activation: Boil distilled water and cool to 30-37°C, mix with 10-12ml distilled water for 1 gram of yeast, and let stand for 1 hour;

[0048] Step 2-2, prepare 0.045mol / l calcium chloride solution;

[0049] Step 2-3, prepare 3.2% (mass volume ratio) sodium alginate solution and cool to 30°C;

[0050] Step 2-4, add the activated yeast liquid obtained in step 2-1 to the 3.2% sodium alginate solution, mix and add 3.6% silicon dioxide powder;

[0051] Step 2-5, transfer the suspension system into a sterilized syring...

Embodiment 3

[0057] The difference between this embodiment and embodiment 1 is also that the specific steps of the preparation method involved are as follows:

[0058] Step 1, juice preparation: Fresh and ripe kiwi fruit, squeezed to extract juice, immediately added sulfur dioxide at 120mg / Kg, and subjected to centrifugal clarification, the sulfur dioxide equilibrium time was 12 hours;

[0059] Step 2, suspension preparation: the specific process is as follows:

[0060] Step 2-1, yeast activation: Boil distilled water and cool to 30-37°C, mix with 10-12ml distilled water for 1 gram of yeast, and let stand for 1 hour;

[0061] Step 2-2, prepare 0.045mol / l calcium chloride solution;

[0062] Step 2-3, prepare 3.2% (mass volume ratio) sodium alginate solution and cool to 30°C;

[0063] Step 2-4, add the activated yeast liquid obtained in step 2-1 to the 3.2% sodium alginate solution, mix and add 3.6% silicon dioxide powder;

[0064] Step 2-5, transfer the suspension system into a sterilized ...

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Abstract

The invention provides a method for producing kiwi fruit wine with immobilized yeast. The method comprises the following steps of: preparing juice; preparing suspension and immobilized yeast beads; and fermenting the kiwi fruit wine, specifically, carrying out low temperature centrifugation and sterilization on the kiwi juice obtained in the step 1 after regulating the kiwi juice with saccharic acid, then pumping the kiwi juice into a fermentation tank, inoculating the immobilized yeast beads to ferment the kiwi juice at 18-22 DEG C, transferring the kiwi juice to after fermentation when the alcohol content of the fermentation liquor no long rises and filtering the kiwi juice after adopting natural clarification, thus obtaining the kiwi fruit wine. The method has the beneficial effects that the prepared immobilized kiwi fruit wine yeast has SO2 tolerated concentration of 160-180mg / L, high fermentation capacity, high alcohol production efficiency and high aroma producing capacity; and the made raw wine is clear and transparent, has light yellow color and has VC content of 80-130mg / L, alcoholic strength of 12-15 degrees (v / v), strong aroma and strong typicality.

Description

technical field [0001] The invention relates to fruit wine yeast and its preparation, in particular to a method for producing kiwi fruit wine with immobilized yeast. [0002] Background technique [0003] In recent years, immobilized yeast has been more and more widely used in the production of fruit wine fermentation. Compared with the traditional free cell fermentation method, the production method using immobilized yeast for fermentation has the following advantages: high cell density, fast reaction speed, shortened production cycle and improved production capacity; strong poison resistance, and easy separation of products; Realize continuous operation without loss phenomenon; with repeated use, it is convenient for continuous production and automatic control of large tank pipelines, and reduces production costs; the equipment is simple, easy to operate, and low investment costs. In addition to the above characteristics, the production of fruit wine by immobilized yeast...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N11/10C12N11/04
Inventor 韩勇
Owner SICHUAN NONGXINGYUAN AGRI DEV
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