65 results about "Malate fermentation" patented technology

The invention discloses a method for brewing onion grape wine. The method for brewing onion grape wine comprises the following steps: (1) selecting raw materials; (2) sorting; (3) removing stems of grape and uniformly adding 0.2-0.4L / Ton of sulphurous acid on line; (4) carrying out flash evaporation; (5) carrying out alcoholic fermentation by using red grape juice; (6) carrying out malo-lactic fermentation; (7) ending malo-lactic fermentation; (8) ageing for 8-14 months; (9) dipping at the low temperature; (10) fining; (11) freezing; and (12) carrying out sterile filtration. By virtue of the onion grape wine, the onion smell in the wine is greatly reduced under the premise that the effective components of the onion are not damaged; the onion grape wine shows the fragrance similar to green onion pancakes, so that consumers accept the onion grape wine more easily; the onion grape wine is relatively easy to popularize; since the problem of thick onion smell in the wine is solved, the use amount ratio of the onion raw material in the wine brewing process can be higher; the onion grape wine is relatively high in contents of effective components of the onion, and the nutritive value and the health effect of the onion grape wine are improved.

A selected malolactically active Ln. oenos strain which is useful for inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing the strain, the strain having a survival rate of at least 80% when inoculated directly into a wine having a pH of 3.2 or lower and containing at least 25 mg SO2 per l and at least 12 vol % ethanol, and capabl, of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 107 colony forming units per ml. There is also provided a method of isolating such a strain and a method for producing a culture of the strain.

The invention relates to the technical field of wine brewing, in particular to a preparation method of Zinfandel pink wine. At present, according to the pink wine brewing technique, the preparation technique of malo-lactic fermentation is adopted, and the wine produced by the technique is lack of refreshing taste and pleasant fragrance. In addition, the skin soaking time of pink wine is about 36 h in general, the skin soaking temperature is 20 DEG C in general, and the fermentation temperature is 18-20 DEG C. Not only is energy wasted, but also the technological process is long. According to the preparation method of Zinfandel pink wine, soaking for 26.5 h to brighten color is carried out at the low temperature of 13.5 DEG C, alcoholic fermentation is carried out at the temperature of 16.5 DEG C, and the procedure of malo-lactic fermentation is omitted. The product wine has refreshing taste and pleasant fragrance.

The invention discloses an Aspergillus niger engineering strain for reducing by-product succinic acid in the fermentation process of L-malic acid. Fumaric acid reductase frdA and fumaric acid reductase flavin protein subunit frdB are knocked out of the Aspergillus niger engineering strain at the same time. The invention provides the Aspergillus niger engineering strain with frdA and frdB genes knocked out and a method for greatly reducing a by-product succinic acid in the Aspergillus niger fermentation process. The by-product succinic acid accumulated in the process of producing malic acid through Aspergillus niger fermentation is obviously reduced, the cost in the downstream separation and purification process of malic acid is reduced, and an excellent strain is provided for industrial fermentation production of malic acid.

The invention discloses a turnover household grape wine fermentation device, and belongs to the technical field of small grape wine fermentation devices. The fermentation device comprises a fermentation tank, a supporting assembly and a squeezing assembly. A malic acid fermentation cavity and an alcohol fermentation cavity which are communicated are formed in the middle of the tank body of the fermentation tank. The port of the malic acid fermentation cavity of the tank body is detachably and hermetically connected through a top cover, and the port of the alcohol fermentation cavity is detachably and hermetically connected through a bottom seal. An overturning shaft is arranged in the middle of the side surface of the tank body and is connected with the supporting seat of the supporting assembly, so that the tank body can be overturned up and down to realize conversion between alcohol fermentation and malic acid fermentation. Fermentation liquors can be filtered through filter screensdivided from the alcohol fermentation cavity and the malic acid fermentation cavity, and skin residues in the alcohol fermentation cavity are extruded through the squeezing assembly. After the skin residues are extruded and compressed in the cavity of the squeezing assembly, the squeezing assembly which is hermetically inserted into the side surface of the tank body is pulled out, so that the skinresidues are separated.

The invention discloses a lactobacillus plantarum B3 and application thereof. The lactobacillus plantarum B3 is separated from blueberry juice, and the preservation number of the lactobacillus plantarum B3 is CGMCC NO.21610. The lactobacillus plantarum has efficient malic acid fermentation capacity, and has remarkable wine body aroma performance and stable color performance after fruit wine fermentation.

The invention belongs to the technical field of microbial fermentation, and discloses a technology for producing a malic acid employing fermentation of aspergillus oryzae. The technology comprises the following steps of preparing an aspergillus oryzae seed solution, preparing the malic acid through fermentation, adding calcium carbonate and CTAB in the fermentation process, and adjusting the pressure intensity and the temperature. Through on permeability treatment on a bacterial strain, the technology is simple, the cost is low and the yield of the malic acid is improved.

The invention discloses a method for brewing a blueberry wine. The method comprises the steps of selecting raw materials, selecting strains, fermenting with ethanol, carrying out malo-lactic fermentation, ageing, clarifying, stabilizing and the like. According to the method, optimized blueberries Huangshan 1# serve as the raw materials; high-temperature enzymolysis, high-temperature start-up and low-temperature long-time fermentation are carried out by using saccharomycetes RC212 as the fermentation strains; the malo-lactic fermentation is carried out by using oenococcus oeni SD-2 with high glucosidase activity; micro-aerobic ageing is utilized, so as to accelerate wine ageing and improve the quality of the wine; the blueberry wine can keep a clarified and stable state in long term by the technical means of natural clarification, cellaring, cold treatment, heat treatment, stabilizer adding, microfiltration and the like. In accordance with the method, a high-quality blueberry wine with good color, smell and taste can be obtained, and the obtained product meets the requirements of the national wine product quality standard GB2758-81.

The invention discloses a method for improving the fermentation property of malic acid, belonging to the field of microorganism. An aspergillus oryzae strain FMME 338 is assigned with the accession number of CCTCC NO:M 2016401. The invention also discloses a method for fermentation production of L-malic acid, the temperature is 30 DEG C, the rotation speed of a shaking table is 200r / min, the fermentation period is 120h, finally, the yield of the L-malic acid through fermentation can achieve 129.2g / L, and the strain belongs to an excellent wild strain with high yield of L-malic acid. The methodfor fermentation production of L-malic acid is simple and feasible in technological operation, the cost of the culture medium is low, meanwhile, the purity of L-malic acid in the fermentation liquidis high, the amount of heteroacid is little, the fermentation period is short, and the method is suitable for industrial production.