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Distille's yeast for brewing magma fruit liquor

A technology of fruit and liquor, applied in the field of wine making, can solve problems such as not coming out, and achieve the effect of meeting demand, enriching the market, and increasing varieties

Inactive Publication Date: 2004-01-07
李松林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason why fruit liquor cannot be directly brewed is that there must be corresponding distiller’s koji for brewing wine, but there are really only two types of distiller’s koji in existence, one is raw material grain distiller’s koji specially used for brewing liquor, and the other is fruit koji specially used for brewing fruit wine. Distiller's yeast, and the distiller's yeast that can directly brew fruit liquor has not come out all the time really

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0008] 1. Prepare materials: Take 25kg of glucoamylase powder, 2.5kg of α-amylase powder, 10kg of β-amylase powder, and 1kg of protease powder;

[0009] 2. Make a mixed glucoamylase: mix and stir the prepared raw materials until uniform.

example 2

[0011] 1. Prepare materials: Take 27.5kg of glucoamylase powder, 3.75kg of α-amylase powder, 11.5kg of β-amylase powder, and 2kg of protease powder;

[0012] 2. Make a mixed glucoamylase: mix and stir the prepared raw materials until uniform.

example 3

[0014] 1. Preparation: Take 30kg of glucoamylase powder, 5kg of α-amylase powder, 13kg of β-amylase powder, and 3kg of protease powder;

[0015] 2. Make a mixed glucoamylase: mix and stir the prepared raw materials until uniform.

[0016] (4) Example 4

[0017] 1. Prepare materials: Take 25kg of glucoamylase powder, 5kg of α-amylase powder, 13kg of β-amylase powder, and 3kg of protease powder;

[0018] 2. Make a mixed glucoamylase: mix and stir the prepared raw materials until uniform.

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PUM

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Abstract

The composition of distillers' yeast for making raw material fruit white liquor includes (by weight portion) 12.5-17.5 portions of mixed type saccharifying enzyme, 3-6 portions of acid-resistant dried yeast, 6-7.5 portions of rhizomycin, 3-6 portions of aspergillin, 1-3.5 portions of flavouring yeast, 1.5-3 portions of acid proteinase and 1-3 portions of cellulase, in which the mixed type saccharifying enzyme is respectively formed from the following components: 25-30 portions of glucose anylase, 2.5-5 portions of alpha-amylase, 10-13 portions of beta-amylase and 1-3 portions of proteinase.

Description

Technical field: [0001] The invention relates to brewing technology, in particular to a distiller's koji used for brewing puree fruit liquor. Background technique: [0002] At present, there are three main types of wine available in the market, and they are respectively white wine, fruit wine and fruit liquor. Among them, there are two kinds of manufacturing methods of liquor and fruit wine, one is directly brewed, and the other is blended, while the manufacturing method of fruit liquor has only one method of blending. The wine directly brewed is called puree wine. Compared with the blended wine, the original puree wine has a better taste, so it is deeply loved by consumers. For this reason, for a long time, consumers who like to drink fruit liquor have been looking forward to the early listing of puree fruit liquor. Many technicians who are engaged in brewing research work are also constantly making efforts for this, but they all fail to achieve their wish. The main reaso...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12N1/00C12N9/00
Inventor 李松林
Owner 李松林
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