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Preparation method of space caproic acid bacteria pit mud for brewing wine

The technology of caproic acid bacteria and pit mud, which is applied in the field of winemaking technology, can solve the problems of insufficient microbial action force of pit mud, premature aging of pit mud, imbalance of components, etc., and achieve synergistic complementary advantages and good pit pool adaptability. , the effect of strong metabolism

Active Publication Date: 2014-07-02
泰山酒业集团股份有限公司 +1
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In production and application, as the fermentation continues, the microbial action of the pit mud is not strong and the pit mud is prematurely aged, so that the main aroma of the brewed Luzhou-flavor liquor is not prominent, and the content of the main component ethyl hexanoate is too low. Composition imbalance directly affects the intrinsic quality of the product

Method used

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  • Preparation method of space caproic acid bacteria pit mud for brewing wine
  • Preparation method of space caproic acid bacteria pit mud for brewing wine

Examples

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Embodiment 1

[0024] 1. Preparation of caproic acid bacteria liquid for space mutation breeding

[0025] On November 1, 2011, the caproic acid bacteria used for brewing wine were carried out in space on the "Shenzhou 8" spacecraft for 397 hours of mutation breeding. After returning to the ground, they were separated and screened to obtain a space induced strain with a 45% increase in acid production capacity compared with the original strain. For the mutation breeding of caproic acid bacteria, see the flow chart of space mutation breeding figure 2 shown.

[0026] The caproic acid bacteria obtained by space mutation breeding are expanded and cultivated step by step in the first, second and third stages to obtain space caproic acid bacteria liquid.

[0027] Caproic acid bacteria in space have good genetic stability, high cell concentration, strong action force, and strong acid production ability. The caproic acid bacteria liquid in space obtained after expansion ensures the concentration a...

Embodiment 2

[0039] 1. Preparation of caproic acid bacteria liquid for space mutation breeding

[0040] On November 1, 2011, the caproic acid bacteria used for winemaking were carried out in space on the "Shenzhou 8" spacecraft for 397 hours of mutation breeding. After returning to the ground, they were separated and screened to obtain a space induced strain with a 45% increase in acid production capacity compared with the original strain. For the mutation breeding of caproic acid bacteria, see the flowchart of space mutation breeding figure 2 shown.

[0041] The caproic acid bacteria obtained by space mutation breeding are expanded and cultivated step by step in the first, second and third stages to obtain space caproic acid bacteria liquid.

[0042] Caproic acid bacteria in space have good genetic stability, high cell concentration, vigorous force, and strong acid production ability. The space caproic acid bacteria liquid obtained after expansion culture ensures the concentration and ...

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Abstract

The invention discloses a preparation method of space caproic acid bacteria pit mud for brewing wine. The method comprises the following steps: preparation of a space caproic acid bacteria liquid, preparation of pit mud seed liquor, seed pit mud propagation and production propagation. The pit mud which is vigorous and lasting in acting force of microorganisms, not easy to age is prepared and applied to brewing production of strong-flavor type and sesame-flavor type liquor; and the produced liquor is high in content of acid esters such as caproic acid, ethyl caproate, and the like, so that product quality is improved, and economic benefits are increased.

Description

technical field [0001] The invention relates to the field of brewing technology, in particular to a method for preparing space caproic acid bacterial cellar mud for brewing. Background technique [0002] Luzhou-flavor liquor is one of the main aroma types of Chinese liquor and occupies an important position in the liquor industry. Pit mud is the basis for the brewing of Luzhou-flavor liquor. Caproic acid bacteria in the pit mud are the main microorganisms that produce caproic acid, the precursor substance of ethyl caproate, the main substance of Luzhou-flavor liquor. The quality of the pit mud directly determines the quality of the brewed liquor. The pros and cons of liquor product quality. [0003] At the same time, pit mud is also used in the brewing of sesame-flavored liquor. Ethyl caproate and other components are important components of the flavor characteristics of the wine. The quality of pit mud also affects the quality of sesame-flavored liquor. [0004] At presen...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张彬郝传发刘涛武金华李国友陈建文
Owner 泰山酒业集团股份有限公司
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