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Method for increasing total ester content of apple brandy and rich-total-ester apple brandy

A technology for apple brandy and total ester content, which is applied in the field of winemaking, can solve the problems of small types and quantities of volatile components, single fermentation product, etc., and achieves the effect of increasing total ester content and total ester content.

Inactive Publication Date: 2018-11-27
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional fermentation generally uses a single strain of Saccharomyces cerevisiae for fermentation, with a single fermentation product and fewer types and quantities of volatile components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The method of simultaneously inoculating Saccharomyces cerevisiae and Hansenula anomaly to produce apple brandy is as follows:

[0031] (1) Activation culture of strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.

[0032] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0033] (3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.

[0034] (4) Fermentation of apple brandy: Saccharomyces cerevisiae 32168 and Hansenula anomaly 31399 seed solution were mixed at a volume ratio of 1:1, the total inoculation am...

Embodiment 2

[0038] The method of sequential inoculation of Saccharomyces cerevisiae and Hansenula abnormalis to produce apple brandy, the steps are as follows:

[0039] (1) Activation culture of the strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.

[0040] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0041](3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.

[0042] (4) Fermentation of apple brandy: Saccharomyces cerevisiae 32168 was first inoculated, and Hansenula anomalii 31399 was inoculated after 24 hours; Con...

Embodiment 3

[0046] The method of sequential inoculation of Saccharomyces cerevisiae and Hansenula abnormalis to produce apple brandy, the steps are as follows:

[0047] (1) Activation culture of strains: the yeast strains preserved on the slant were streaked on the PDA medium, the culture temperature was 27° C., and the culture time was 72 hours.

[0048] (2) Liquid culture: the yeast activated for 72 hours was inoculated into PDA liquid medium, and the culture condition was 27° C. for 72 hours.

[0049] (3) Seed solution culture: absorb the seed solution cultivated in the PDA liquid medium and add it to a 1000ml glass bottle containing 800ml apple juice to expand the culture to obtain a fermented seed solution. The culture condition is 27°C for 72h. The soluble solids content of the apple juice used in this example is 12-15%.

[0050] (4) Fermentation of apple brandy: inoculate Hansenula anomalies 31399 first, and inoculate Saccharomyces cerevisiae 32168 after 24 hours; the inoculation ...

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PUM

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Abstract

The invention belongs to the technical field of wine making and discloses a method for increasing the total ester content of apple brandy. According to the method, inoculation of saccharomyces cerevisiae and hansenula anomala in apple juice is performed, then fermentation is carried out for 5-12d at 18-28 DEG C to obtain fermented liquid, and the fermented liquid is distilled to obtain rich-total-ester apple brandy. Compared with conventional apple brandy fermented with pure saccharomyces cerevisiae, the apple brandy prepared according to the method has the advantage that the total ester yieldis remarkably increased.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for increasing the total ester content of apple brandy and apple brandy rich in total ester. Background technique [0002] Brandy is a kind of distilled wine, which is made from fruit after fermentation, distillation and storage. The distilled wine made from apples is called apple brandy. The brewing process of apple brandy is a complex microbial metabolic process with many intermediate products. [0003] Sensory tasting, also known as sensory testing, is to sense, analyze and describe the color, aroma and taste of brandy in a complete and meticulous way with the help of human vision, smell and taste, and judge its quality. Make a fair assessment. Sensory tasting is an effective means to evaluate the quality of brandy, and it is also the ultimate means to evaluate the quality of brandy. The aroma components of brandy are important indicators to evaluate th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12R1/865C12R1/78
CPCC12G3/02
Inventor 康三江曾朝珍张霁红张芳张海燕袁晶
Owner 甘肃省农业科学院农产品贮藏加工研究所
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