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Method for improving quality of waste vinasse of Luzhou-flavor liquor by utilizing clostridium

A technology of Clostridium and Luzhou-flavor liquor, applied in the field of winemaking, can solve the problems of low wine quality, low yield of discarded lees, mixed taste and the like

Active Publication Date: 2021-07-30
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problems to be solved by the present invention are: the existing distilled grains wine has problems such as low yield, miscellaneous taste, and low quality of wine

Method used

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  • Method for improving quality of waste vinasse of Luzhou-flavor liquor by utilizing clostridium

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 prepares clostridium bacterial liquid

[0027] Inoculate a single colony of Clostridium in a 100mL anaerobic bottle containing RCM medium with a liquid filling volume of 90%, put it in an anaerobic box, and culture it statically at 37°C for 15-30 days to make the cell concentration reach 10 9 ~10 11 CFU / mL.

[0028] The above bacterial solution was inoculated into a 500mL anaerobic bottle containing RCM medium according to the inoculum amount of 10%, and the liquid filling volume was 90%, and placed in an anaerobic box, and cultured at 37°C for 15 to 30 days to make the bacteria Concentration up to 10 9 ~10 11 CFU / mL.

Embodiment 2

[0029] Example 2 Adding 0.5% Clostridium bacteria liquid to produce distilled grains

[0030] Take 5kg of distilled grains, add 0.5% of the cultured bacteria liquid, 0.7‰ of active dry yeast, and 0.8‰ of 100,000 units of glucoamylase, mix well, put them in barrels and carry out fermentation for 50 days to obtain distilled distilled grains wine; the blank group only adds cold boiled water 0.5%, 0.7‰ of active dry yeast, 0.8‰ of 100,000 units of glucoamylase, mixed evenly, put into barrels and ferment for 50 days to obtain distilled distilled grains wine; two experiments in each group were parallel. Results Compared with the blank control group, the content of ethyl caproate in the test group increased by 83.8%, and the alcohol content increased by 331.6%.

Embodiment 3

[0031] Example 3 Adding 1.0% Clostridium bacteria liquid to produce distilled grains

[0032] Take 5kg of distilled grains, add 1.0% of the cultured bacteria liquid, 0.7‰ of active dry yeast, 0.8‰ of 100,000 units of glucoamylase, mix well, put it into barrels and carry out fermentation for 50 days to obtain distilled distilled grains wine; the blank group only adds cold boiled water 1.0%, 0.4‰ of active dry yeast, 0.6‰ of 100,000 units of glucoamylase, mixed evenly, put into barrels and ferment for 50 days to obtain distilled distilled grains wine; two experiments in each group were parallel. Results Compared with the blank control group, the content of ethyl caproate in the test group increased by 49%, and the alcohol content increased by 721.1%.

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a method for improving the quality of waste vinasse of Luzhou-flavor liquor by using clostridium. Aiming at the problem of low quality of the existing waste vinasse of the white spirit, the invention provides the method for improving the quality of the waste vinasse of the Luzhou-flavor type white spirit by using the clostridium, which comprises the following steps: preparing the clostridium into a bacterial liquid, adding the clostridium bacterial liquid, active dry yeast and saccharifying enzyme before the waste vinasse of the white spirit enter a cellar for fermentation, uniformly mixing the materials, performing fermentation, and after the fermentation is finished, distilling to obtain the vinasse wine. According to the method, a proper amount of clostridium is added before fermentation of the waste vinasse, so that the wine quality of the waste vinasse wine is greatly improved, the ethyl hexanoate content in the produced waste vinasse wine is improved by 80-110%, the ethanol content is improved by 60-750%, and the economic benefit is remarkable.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for improving the quality of distilled grains of Luzhou-flavor liquor by using Clostridium spp. Background technique [0002] Distilled grains are the traditional solid-state brewing of liquor. The distilled grains are discarded after steaming, which is a by-product of winemaking. At present, the annual output of liquor in my country is more than 6 million tons, and the annual output of waste is as high as more than 18 million tons. Distilled grains liquor is a liquor obtained by adding one or more saccharification starters such as active yeast and glucoamylase as the main raw material, and then reentering the tank for fermentation and distillation. The use of distiller's grains in the preparation of distiller's grains can make full use of the nutrients and aroma components in the distiller's grains, improve the utilization of starch, and reduce the waste of...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/145
CPCC12G3/02Y02E50/10
Inventor 罗青春郑佳乔宗伟施思杨康卓张建敏刘多涛赵东
Owner WULIANGYE
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