Aroma-producing filler, preparation method thereof and aging method of wine
A technology of fillers and strains, which is applied in the aging of wine, aroma-producing fillers and their preparation, and in the field of wine aging production. It can solve problems such as the decrease in the content of aroma substances, the impact on product output, and the impact on product quality, and achieve improvement. Type and content, shortened aging time, effect of shortened time
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Embodiment 1
[0020] 1. Preparation of aroma filling material
[0021] 1. Dry and crush the stems of seabuckthorn, and pass through an 80-mesh sieve to obtain stem powder of seabuckthorn for later use.
[0022] 2. Mix 50% seabuckthorn stem powder and 50% white pottery clay to make mung bean-sized particles.
[0023] In an electric kiln at 1100-1200°C, fire for 3-5 hours to obtain the aroma-producing filler.
[0024] 2. Fermentation and cultivation of aroma-producing fillers
[0025] 1. Aroma-producing filler 62%, fresh potato 30%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, Aspergillus oryzae or Mucor 0.2%, acetic acid bacteria Or Lactobacillus 0.05%.
[0026] 2. Put the above mixture into an insulated culture tank with agitation, add water to submerge the aroma-producing filler, and culture at 28-32°C for 7-10 days to obtain a fermentation culture.
[0027] 3. N 2 air conservation
[0028] 1. Put the fermentation culture in...
Embodiment 2
[0034] 1. Preparation of aroma filling material
[0035] 1. Seabuckthorn roots are dried, crushed, and passed through an 80-mesh sieve to obtain seabuckthorn root powder for later use.
[0036] 2. Mix 60% seabuckthorn root powder and 40% red clay to make mung bean-sized particles. Fire at 800-900°C for 4.5 hours in an electric kiln to prepare the aroma-producing filler.
[0037] 2. Fermentation and cultivation of aroma-producing fillers
[0038] 1. Aroma-producing filler 60%, fresh potato 32%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, Aspergillus oryzae 0.2%, Lactobacillus 0.05%.
[0039] 2. Put the above-mentioned mixture into an insulated culture tank with stirring, add water to submerge the aroma-producing filler, and culture at 32° C. for 7 days to obtain a fermentation culture.
[0040] 3. N 2 air conservation
[0041] 1. Put the fermentation culture into a large nitrogen tank, fill it with liquid nitroge...
Embodiment 3
[0046] 1. Preparation of aroma filling material
[0047] 1. Seabuckthorn stems and seabuckthorn roots are dried, crushed, and passed through an 80-mesh sieve to obtain seabuckthorn stem and root powder for later use.
[0048] 2. Mix 65% seabuckthorn stem root powder and 35% soft clay to make mung bean-sized particles. Fire in an electric kiln at 110-150°C for 5 hours to prepare the aroma-producing filler.
[0049] 2. Fermentation and cultivation of aroma-producing fillers
[0050] 1. Flavor-producing filling material 70%, fresh potato 22%, soybean meal 5%, glucose 0.2%, potassium dihydrogen phosphate 0.01%, magnesium sulfate 0.005%, yeast 1%, mucormyces 0.2%, lactobacillus 0.05%.
[0051] 2. Put the above-mentioned mixture into an insulated culture tank with stirring, add water to submerge the aroma-producing filler, and culture at 28°C for 10 days to obtain a fermentation culture.
[0052] 3. N 2 air conservation
[0053] 1. Put the fermentation culture into a large nitr...
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