Method for producing millet wine by using lactobacillus fementation

Abstract

The invention discloses a method for producing millet wine by using lactobacillus fementation. The method comprises steps of primary fermentation and secondary fermentation, and the secondary fermentation is that lactic acid bacteria are added in wine liquid to ferment, adding proportion of the lactic acid bacteria is 105-109CFU / mL, and the lactic acid bacteria are compositions of any one or more than two of lactic acid bacteria of oenococcus, lactic acid bacteria of lactobacillus, lactic acid bacteria of leuconostoc and lactic acid bacteria of pediococcus. The lactic acid bacteria are externally planted in the method, lactic acid and antibacterial peptide produced by the lactic acid bacteria can restrain movement of other bacteria, so that the lactic acid and the antibacterial peptide have inbibitional effects on rancidity, problems of reduced wine yield and damaged end product wine flavor of caused by rancidity are avoided, flavor of the obtained millet wine is special, and the method is favorable for product stability in an after-ripening process of the millet wine.

Description

technical field [0001] The invention relates to the technical field of rice wine production, in particular to a method for producing rice wine by fermenting lactic acid bacteria. Background technique [0002] Yellow rice wine is made from agricultural products with high starch content such as rice, millet, corn, millet or wheat, sweet potato, etc., after cooking, adding koji, saccharifying, fermenting, pressing, clarifying, filtering, decocting, storing and blending. brewing wine. The process of brewing yellow rice wine in the prior art only uses mold and yeast, without artificially adding any bacteria. For the process flow, see figure 1 . [0003] Acid is an important taste substance of rice wine, and together with other taste substances, it forms the unique aroma flavor of rice wine. Acids in rice wine exist in the form of organic acids, such as saturated carboxylic acids, unsaturated carboxylic acids, aromatic acids, etc. Each organic acid has its own unique flavor, an...

AI Technical Summary

Problems solved by technology

In the prior art, because the organic acid content is not properly controlled, the organic acid content in rice wine is low and the sugar content is high, which is not suitable for the taste of modern people; The activity of lactic acid bacteria is very important to the flavor of rice wine, but it is often caused by the large amount of lactic acid bacteria to produce a large amount of organic acid, and the yeast is inhibited, which leads to the failure of brewing, that is, the so-called rancidity, that is, the lactobacillus in the fermented mash during the production of rice wine Harmful bacteria invading from the outside grow and reproduce in large quantities, producing excessive lactic acid and other organic acids, resulting in an increase in the acidity of the fermented mash, inhibiting normal yeast fermentation to produce alcohol, which not only reduces the wine yield, but also damages the flavor of the finished wine, making the wine Bad quality, even undrinkable, called rancidity

In addition, since lactic acid bacteria are inadvertently brought into the fermented mash during the fermentation process of the prior art, their quantity and type are relatively random. Acetic acid and other ingredients have adverse effects on the flavor

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