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Method for producing high-quality mulberry wine by fermentation

A mulberry wine, high-quality technology, applied in the field of bioengineering, can solve the problems of inability to complete alcoholic fermentation, low ethanol tolerance, etc., and achieve the effects of soft and mellow taste, improved ester aroma, and rich fruit aroma.

Active Publication Date: 2020-02-18
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Non-Saccharomyces cerevisiae, a natural microbial population found in grapes, winemaking equipment and fermentation processes, Torulaspora delbrueckii produce higher concentrations of higher alcohols (isoamyl alcohol, 2-phenylethyl alcohol), ethyl esters (ethyl caprylate and ethyl caprate esters), terpenes (linalool, a-terpineol), most non-Saccharomyces cerevisiae cannot complete alcoholic fermentation due to low ethanol tolerance

Method used

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  • Method for producing high-quality mulberry wine by fermentation
  • Method for producing high-quality mulberry wine by fermentation
  • Method for producing high-quality mulberry wine by fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1.2kg of fresh mulberry raw materials are selected, washed, and crushed, and 0.15g NaHSO is added immediately after crushing 3 , add 0.09g pectinase, let it stand for 8h under the condition of constant temperature of 25 ℃; add 0.23g (NH 4 ) 2 HPO 3 , add 120g of sucrose. Simultaneously inoculate an equal amount of activated Saccharomyces pumilii Y4 and Torula dell's yeast Y7, so that the initial cell concentration of the two yeasts is 10 6 CFU / mL (activation method: pick an appropriate amount of bacteria from the slant of the wort test tube, and expand it step by step in the wort liquid medium twice until the bacteria content reaches 10 7 ), 105 g of sucrose was added after 6 days of fermentation at a constant temperature of 20° C., continued to ferment for 4 days, and filtered immediately to obtain mulberry wine.

Embodiment 2

[0023] 1.2kg of fresh mulberry raw materials are selected, washed, and crushed, and 0.18g NaHSO is added immediately after crushing 3 , add 0.105g of pectinase, and let stand at 25°C for 8h. Add 0.23g (NH 4 ) 2 HPO 3 , add 120g of sucrose. Simultaneously inoculate the same amount of activated Saccharomyces bayeri Y4 and Torula dell's yeast Y7, so that the initial cell concentration of the two yeasts is 3x10 6 CFU / mL (activation method: pick an appropriate amount of bacteria from the slant of the wort test tube, and expand it step by step in the wort liquid medium twice until the bacteria content reaches 10 7 ), 105 g of sucrose was added after 6 days of fermentation at a constant temperature of 25° C., continued to ferment for 4 days, and filtered immediately to obtain mulberry wine.

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Abstract

The invention discloses a method for producing high-quality mulberry wine by fermentation. Mixed fermentation by using double yeasts is adopted. Mulberry wine obtained by carrying out fermentation byusing yeast saccharomyces bayanus is insufficient in fragrance and light in aftertaste. Ester fragrance, alcohol fragrance and terpineol of the mulberry wine are remarkably improved through addition of torulaspora debrueckii, and particularly the fragrance and flavor of the mulberry wine are greatly improved due to increase of the content of ethyl ester and reduction of the content of decanoic acid, so that wine fragrance and fruit fragrance are rich, and taste is soft and mellow.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a method for producing high-quality mulberry wine by mixed fermentation of double yeasts. Background technique [0002] Mulberry is the fruit of the mulberry tree of the Moraceae plant, with thin skin, juicy and rich nutrition. The fruit of mulberries matures from April to June every year. It is easy to deteriorate at room temperature and is not conducive to storage and transportation. In order to prolong its shelf life, it should be processed quickly after picking. Mulberries are eaten fresh or processed into many forms, including syrups, jams, vinegars, concentrates, and wines. Mulberries are rich in functional ingredients such as polysaccharides and resveratrol, which have significant effects in enhancing human immunity, lowering blood fat and blood sugar, and preventing cancer and degeneration. [0003] Non-Saccharomyces cerevisiae, a natural microbial population fou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/85C12R1/645
CPCC12G3/024
Inventor 周荣清叶片黄钧刘建吴重德金垚
Owner SICHUAN UNIV
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