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Preparation method of loquat distilled liquor

A technology for distilling wine and loquat, applied in the field of winemaking technology, can solve the problems of obvious limitation of product safety and shelf life, low alcohol content, complex ingredients, etc., and achieve the effect of obvious hanging cup, retaining the mellow aroma of fruit wine and mellow wine body.

Active Publication Date: 2015-02-25
重庆市南岸区广阳镇回龙枇杷种植观光园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented liquid is only filtered and sterilized, and the components in the filtrate are complex (active ingredients and metabolic waste coexist) and the alcohol content is low (about 10%), and the safety and shelf life of the product are obviously limited

Method used

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  • Preparation method of loquat distilled liquor
  • Preparation method of loquat distilled liquor
  • Preparation method of loquat distilled liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1 Isolation and purification of loquat wild yeast

[0023] The fresh loquat fruit is crushed and multiplied and cultured for 48 hours under the condition of 28-30 DEG C to obtain a loquat wild yeast multiplication culture liquid with more individuals. Dilute the obtained proliferation culture solution with distilled water according to seven concentration gradients of 10 times, 20 times, 40 times, 80 times, 160 times, 320 times and 640 times, and then smear them on the plate selection medium respectively (plate selection medium formula : 4°Bé fresh loquat pulp filtrate 24.5%, 4°Bé wort 24.5%, 4°Bé soybean juice 24.5%, 4°Bé potato juice 24.5%, agar 2%), the culture solution of each concentration gradient was made 4 Dozens of single-cell colonies of loquat wild yeast were isolated by "plate streaking method". According to the colony form, single-cell individual form, and growth of wild yeast unicellular colonies, five robust pure strains were selected and transfer...

Embodiment 2

[0024] Embodiment 2 Small-scale test of performance determination of loquat wild yeast pure strain

[0025] 1 Purpose of the test

[0026] The fermentation ability and wine production effect of five isolated wild loquat yeast strains were verified.

[0027] 2 Test materials and methods

[0028] 15 kg of fresh loquats, remove the core and rotten pulp and beat to obtain 11.52 kg of loquat slurry, which is divided into 6 test samples, and the amount of each test sample is 1.92 kg. Wherein 5 test samples are used in the 5 strains of loquat wild yeast in Example 1 as the experimental group, and the other 1 sample is used as the commercially available commodity "Anqi" wine high activity dry yeast (BV818) as the control. In each loquat slurry test sample, add 200 grams of sucrose, 11.1 grams of fresh bran yeast (the fresh bran yeast added in the experimental group is prepared by No. 1, 2, 3, 4, and No. 5 loquat wild yeast in embodiment 1 respectively Obtained, the fresh bran yeast...

Embodiment 3

[0032] Embodiment 3. The medium-scale test of the performance determination of loquat wild yeast pure strain

[0033] 1 Purpose of the test

[0034] The isolated loquat wild yeast carried out a medium-scale test on the basis of the small-scale test in order to further verify the performance of the wild yeast (color, flavor, wine production capacity, etc.).

[0035] 2 Test materials and methods

[0036] Get the fresh bran yeast prepared by No. 1, 2, 3, 4, No. 5 loquat wild yeast pure strains in Example 2 and mix in equal proportions, get 160 grams; 37.5 kilograms of loquat serum (50 kilograms of loquats make) ; 4.1 kilograms of sucrose; fully mixed and fermented at room temperature for 25 days. At the same time, "Anqi" wine high activity dry yeast (BV818) was used as a control.

[0037] 3 test results

[0038] After 25 days of fermentation at normal temperature, 3.55 kilograms of 53-degree distilled liquor were obtained, with a yield of 7.1%, and the wine-producing ability ...

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Abstract

The invention relates to a preparation method of loquat distilled liquor. The preparation method comprises the following steps: (1) cleaning a fresh loquat fruit, removing a pit, and beating to obtain loquat slurry; (2) adding saccharose which accounts for 10wt%-12wt% of the loquat slurry, and uniformly stirring in time; (3) adding pectinase which accounts for 0.01wt%-0.015wt% of the loquat slurry, and uniformly stirring in time; (4) inoculating a self-made fresh loquat bran saccharomycete which accounts for 0.4wt%-0.6wt% of the loquat slurry, and uniformly stirring in time, wherein the fresh loquat bran saccharomycete is prepared from saccharomyces cerevisiae 2.145 (CGMCC NO.9753); (5) carrying out closed anaerobic fermentation on the loquat slurry at 28-30 DEG C for about 25-30 days to obtain fermentation liquor; and (6) distilling the fermentation liquor to obtain the distilled white liquor. The loquat distilled liquor produced through the preparation method disclosed by the invention is strong in loquat fruit flavor and mellow in liquor body and can be used for effectively reducing the influence of a fermenting metabolic waste on the product quality.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing loquat distilled wine, which belongs to the field of wine making technology. Background technique [0002] In the brewing industry, yeast absorbs glucose, fructose, mannose and other monosaccharides into the cells, and under anaerobic conditions, through the action of internal enzymes, the monosaccharides are decomposed into carbon dioxide and alcohol, which is fermentation. However, yeasts of different types and origins have different fermenting abilities for wine-making raw materials, and the content and taste of fermented alcohol are also very different. [0003] The current strains used for the production of fruit wine generally use active dry yeast for brewing wine, and some also add common grain koji for fermentation. The yeast strains used for production lack specificity, resulting in the loquat fruit that loquat wine should have. The aroma and f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12H6/02
CPCC12G3/02C12H6/02
Inventor 杨廷元
Owner 重庆市南岸区广阳镇回龙枇杷种植观光园
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