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Method for making wine by applying multi-microorganism bacterial solution

A multi-microorganism and bacterial liquid technology, which is applied in the field of winemaking, can solve the problems of insufficiency of microbial screening and enrichment, and achieve the effects of saving labor input, fragrant aroma, and increasing the content of characteristic components.

Active Publication Date: 2015-07-01
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited population and quantity of microorganisms under natural conditions, as well as the limitations of regions and production processes, the screening and enrichment of microorganisms in the production process cannot meet our needs for the production of some special liquors, such as flavored wines and special base wines with outstanding flavors. Wait

Method used

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  • Method for making wine by applying multi-microorganism bacterial solution
  • Method for making wine by applying multi-microorganism bacterial solution
  • Method for making wine by applying multi-microorganism bacterial solution

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 Production of multi-microbial bacteria liquid according to the following steps

[0019] (1) The multi-microbe liquid is obtained by mixing the mixed bacterial liquid and the mixed yeast liquid at a mass ratio of 3:1;

[0020] (2) The concentration of bacteria in the bacterial mixture is 1×10 9 / ml, containing Bacillus subtilis (Bacillus subtilis) CCTCC AB 130007, Bacillus subtilis (Bacillus subtilis) CCTCC AB 130018, Bacillus licheniformis (Bacillus licheniformis) CCTCC AB 91060, Bacillus circulans (Bacillus circulans) CCTCC AB207850 The mass ratio between the bacterial liquid is 3:2:1:1. The mixed bacteria liquid is obtained by inoculating each pure species of bacteria into the beef extract peptone liquid medium with a pH value of 7.2, culturing at 37°C for 24 hours in a digitally controlled fermentation tank, and stepwisely expanding the culture at an inoculum amount of 10% and mixing;

[0021] (3) The concentration of yeast in the yeast mixture is 1×10 8 / ml, con...

Embodiment 2

[0023] Example 2 Brewing liquor using multi-microbe liquid

[0024] (1) When the amount of grain is 1000kg, mix 50L of the multi-microbial bacteria liquid with the grains evenly, control the moisture of the grains to 50%, the temperature is 30℃, and pile the grains into a trapezoidal long pile;

[0025] (2) The stacking temperature will gradually increase. When stacking for 40-45 hours and the temperature reaches 45°C or higher, ventilate the stack to lower the temperature and reduce the temperature to 30°C;

[0026] (3) Mix 20L of multi-microbial bacteria liquid with 30℃ grain mash, and ferment in the tank;

[0027] (4) Other processes not involved are the same as the original wine-making production process.

[0028] From figure 1 , The data in Tables 1 and 2 can be seen: the use of multi-microbial bacteria liquid technology can significantly increase the upgrade rate of wine, and the rate of wine production is basically stable; it can effectively increase the temperature of grain acc...

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Abstract

The invention discloses a method for making wine by applying a multi-microorganism bacterial solution, and belongs to the technical field of wine making. The method comprises the following steps: mixing bacteria with a yeast mixed bacterial solution in proportion to produce the multi-microorganism bacterial solution; applying the multi-microorganism bacterial solution to a stacking stage and a pit fermentation stage of wine-making production. According to the method disclosed by the invention, the multi-microorganism bacterial solution is used to produce flavoring liquor and special basic liquor, so that the quality of the flavoring liquor and the special basic liquor is improved, the production cost is reduced, the production efficiency is improved, foundation is laid for continuously improving the quality of the liquor of the company, and conditions are created for further making a soft-taste liquor style.

Description

Technical field [0001] The invention relates to a method for wine making using multi-microbial bacterial liquid, and belongs to the technical field of wine making. Background technique [0002] The microbial population differences in the natural environment and the production process are important factors in the formation of the differences in the taste, flavor and style of liquor. However, under natural conditions, the population and number of microorganisms are limited, as well as geographical and production technology restrictions. The screening and enrichment of microorganisms in the production process cannot meet our needs for the production of certain special liquors, such as flavored wines and special base wines with outstanding flavors. Wait. Summary of the invention [0003] The purpose of the present invention is to provide a method of making wine using multi-microbial bacteria liquid to produce flavored wines and special base wines with outstanding aroma, and to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/125C12R1/09C12R1/10C12R1/645C12R1/865C12R1/78
CPCC12G3/02
Inventor 王耀周新虎陈翔李浩王永伟张聪芝
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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