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Brewing method for improving quality of yellow wine produced by liquefaction method

A rice wine and quality technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, and preparation of alcoholic beverages, can solve the problems of lack of flavor precursor substances, poor aroma and taste, etc., and achieve total acid reduction and ester production Strong ability and the effect of improving the yield of wine

Pending Publication Date: 2019-10-01
ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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AI Technical Summary

Problems solved by technology

[0005] The yellow rice wine brewed by the existing liquefaction method has the problems of relative lack of flavor precursors and poor aroma and taste

Method used

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  • Brewing method for improving quality of yellow wine produced by liquefaction method
  • Brewing method for improving quality of yellow wine produced by liquefaction method

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Embodiment 1

[0040] A method for brewing rice wine by liquid fermentation method, said method comprising the following steps:

[0041] A preparation of lactic acid bacteria culture solution: said lactic acid bacteria culture solution is formed by expanding and cultivating step by step in the order of solid inclined test tube, liquid triangular flask, liquid triangular flask and culture tank with lactic acid bacteria CGMCC NO.7184 as strain.

[0042]Wherein, the method for cultivating the lactic acid bacteria strains in the solid inclined test tube is: using MRS agar medium, culturing at 30° C. for 4 to 5 days. The preparation method of the seed culture medium of the described liquid triangular flask and liquid triangular flask is as follows: soak the glutinous rice for 36-48 hours, steam the rice, add 3.5 times of water according to the mass of glutinous rice, reduce the temperature to 60° C., add 3% by the mass of glutinous rice cooked wheat koji and 2‰ of 100,000 U / g glucoamylase, stir e...

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Abstract

The invention discloses a brewing method for improving the quality of yellow wine produced by liquefaction method, and belongs to the technical field of yellow wine brewing. The method includes the steps that mixed culture of a rice wine yeast and saccharomycopsis fibuligera selected from a Shaoxing rice wine starter xiaoqu is adopted to prepare a high-temperature saccharified wine starter, and alactic acid bacterium culture liquid is used for ingredient preparation for rice wine production to achieve the purpose of improving the aroma and taste of the rice wine. According to the brewing method, an appropriate amount of the saccharomycopsis fibuligera is added, proteases produced by the saccharomycopsis fibuligera can hydrolyze proteins into amino acids, and an appropriate quantity of theamino acids can promote yeast fermentation and improve the yield of the yellow wine; the saccharomycopsis fibuligera has high ester-producing capability; organic acids in the lactic acid bacteria culture solution are precursor substances of esters, and are favorable for fermenting and ester production of the saccharomycopsis fibuligera. The aroma and taste of the yellow wine are superior to the yellow wine prepared by the prior art liquefaction method.

Description

technical field [0001] The invention relates to a brewing method for improving the quality of rice wine by liquefaction method, and belongs to the technical field of rice wine brewing. Background technique [0002] The liquefaction method of rice wine brewing technology was first put into production in Lanxi Mustard Seed Garden Wine Co., Ltd. Its technological characteristics are that the rice soaking process is omitted, and the raw materials are crushed and liquefied at high temperature, followed by saccharification and fermentation of wheat koji. Since the liquefaction brewing technology is conducive to clean and automatic production, and the utilization rate of raw materials is higher, many rice wine companies have adopted it. For example, Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd., a leading rice wine company, has put into production a production line and has produced good economic and social benefits. However, due to the relatively poor aroma and taste of the liqu...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/645C12R1/25
CPCC12G3/022
Inventor 谢广发王兰傅祖康吴殿辉陆健彭祺周景文
Owner ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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