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Grape wine direct-adding type fermentation agent and preparation method thereof and fermentation method of grape wine

A technology of direct input starter and wine, applied in the field of wine fermentation, which can solve the problem of low nutrient content of dry red wine

Inactive Publication Date: 2016-06-15
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry red wine obtained by using Saccharomyces cerevisiae and lactic acid bacteria alone has lower nutrient content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Saccharomyces cerevisiae CICC31089 was added to 0.9% physiological saline sterilized and cooled to 28°C, shaken and dissolved, and left to activate in a 28°C incubator for 30 minutes; the activated Saccharomyces cerevisiae was inoculated into the culture medium in the Erlenmeyer flask, Cultivate in a shaker at 28°C for 36 hours, and the shaker speed is 180 rpm to obtain a Saccharomyces cerevisiae mother starter; the medium includes 1.0L of 5°Bé wort;

[0052] Add 2wt% liquid glycerin, 2wt% xylooligosaccharides, and 2wt% sucrose to 10wt% skim emulsion, cool to 28°C after sterilization, inoculate Saccharomyces cerevisiae mother starter into it, and cultivate to live bacteria at 28°C Number ≥ 10 9 cfu / mL; The obtained strains were quick-frozen at -30°C, and then freeze-dried in a freeze dryer to obtain a freeze-dried powder of Saccharomyces cerevisiae.

[0053] Logger's yeast freeze-dried powder is prepared according to the following method:

[0054] Add Loggeriae CICC32...

Embodiment 2

[0069] The lyophilized powder of Saccharomyces cerevisiae prepared in Example 1 and the lyophilized powder of Logger's yeast were mixed according to a mass ratio of 2:1 to obtain component A;

[0070] The lyophilized powder of Lactobacillus rhamnosus prepared in Example 1, the lyophilized powder of Oenococcus oeni, the lyophilized powder of Lactobacillus acidophilus and the lyophilized powder of Lactobacillus brevis were mixed according to the mass ratio of 1:1:1:1 to obtain Component B.

Embodiment 3

[0072] The lyophilized powder of Saccharomyces cerevisiae prepared in Example 1 and the lyophilized powder of Logger's yeast were mixed according to a mass ratio of 4:1 to obtain component A;

[0073] The lyophilized powder of Lactobacillus rhamnosus prepared in Example 1, the lyophilized powder of Oenococcus oeni, the lyophilized powder of Lactobacillus acidophilus and the lyophilized powder of Lactobacillus brevis were mixed according to the mass ratio of 1:2:1:2 to obtain Component B.

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PUM

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Abstract

The present invention provides a kind of wine direct throw starter, comprises component A and component B, wherein, described component A is made up of saccharomyces cerevisiae freeze-dried powder and Loggery yeast freeze-dried powder; Said component B is made up of It consists of lyophilized powder of Lactobacillus rhamnosus, lyophilized powder of Oenococcus oeni, lyophilized powder of Lactobacillus acidophilus and lyophilized powder of Lactobacillus brevis. The invention also provides a preparation method of wine direct throwing starter. The invention also provides a wine fermentation method. In the wine direct-throwing starter provided by the invention, component A is used for alcoholic fermentation, and component B is used for post-fermentation, that is, malolactic fermentation, which can greatly increase the nutrients in dry red wine and make dry red wine The wine is delicate and mellow, with a noble aroma. The experimental results show that when the wine is fermented with the wine direct-injection starter provided by the invention, the content of gamma-aminobutyric acid and resveratrol in the obtained wine is relatively high, and the wine is fine and mellow with a noble aroma.

Description

technical field [0001] The invention belongs to the technical field of wine fermentation, and in particular relates to a wine direct-throwing starter, a preparation method thereof and a wine fermentation method. Background technique [0002] Dry red wine is a red wine in which the sugar in the raw materials for winemaking is completely converted into alcohol after the wine is brewed, and the residual sugar content is less than or equal to 4.0g / L. Dry red wine not only contains a variety of nutrients of the grape itself, but also has a variety of nutrients produced during the fermentation process, has antioxidant effects, can prevent fatty liver, cardiovascular and arteriosclerosis, can reduce blood lipids, blood pressure, and It can treat kidney stones, senile dementia, etc., can eliminate garbage in the body, prevent and fight cancer, and can also delay female menopause and relieve menopausal reactions. [0003] Traditional dry red wine is generally fermented according to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12N1/20C12G1/022C12R1/865C12R1/85C12R1/225C12R1/23C12R1/24C12R1/01
CPCC12N1/16C12G1/0203C12N1/20
Inventor 许倩牛希跃任晓镤郭东起陆健康
Owner TARIM UNIV
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