CN105670950A - Grape wine direct-adding type fermentation agent and preparation method thereof and fermentation method of grape wine - Google Patents
Grape wine direct-adding type fermentation agent and preparation method thereof and fermentation method of grape wine Download PDFInfo
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Abstract
The invention relates to a grape wine direct-adding type fermentation agent including a component A and a component B, wherein the component A is composed of a saccharomyces cerevisiae freeze-dried powder and a saccharomyces freeze-dried powder; the component B is composed of a lactobacillus rhamnosus freeze-dried powder, an oenococcus oeni freeze-dried powder, a lactobacillus acidophilus freeze-dried powder and a lactobacillus brevis freeze-dried powder. The invention also provides a preparation method of the grape wine direct-adding type fermentation agent. The invention further provides a fermentation method for grape wine. In the grape wine direct-adding type fermentation agent, the component A is used for ethanol fermentation, the component B is used for post fermentation, namely malolactic fermentation, nutrient substances in the dry red grape wine can be greatly increased, and thus the dry red grape wine is delicate and mellow in vinosity and noble in aroma. Experimental results show that when the grape wine direct-adding type fermentation agent provided by the invention is used for fermentation of the grape wine, the contents of gamma-aminobutyric acid and resveratrol in the obtained grape wine are both relatively high, the vinosity is delicate and mellow and the aroma is noble.
Description
Technical field
The invention belongs to vinous fermentation technical field, relate in particular to a kind of grape wine throw type leaven,Its preparation method and fermentation process vinous.
Background technology
After claret is wine production, the sugar in liquor-making raw material changes into alcohol completely, residual sugar amountBe less than or equal to the claret of 4.0g/L. The multiple nutrients that claret not only contains grape itself becomesPoint, but also there is the multiple nutritional components producing during the fermentation, and there is antioxidation, can be pre-Anti-fatty liver, cardiovascular and artery sclerosis, can reduce blood fat, blood pressure, and can treat kidney stone, old ageDull-witted etc., can eliminate rubbish in body, cancer-resisting, can also delaying female climacteric, alleviates involutionalReaction.
Traditional claret generally ferments and forms in accordance with the following methods: grape material---sorting---removesStalk is broken---add sulfur dioxide, pectase---dipping, alcoholic fermentation---separation of skin slag---appleTartaric acid lactic fermentation---clarifying treatment---isolated by filtration---freezing and filtering---finished product. At above-mentionedIn ferment process, alcoholic fermentation and malolactic fermentation are the major effects of claret quality and mouthfeelFactor. Prior art generally adopts saccharomyces cerevisiae to carry out alcoholic fermentation, adds lactic acid bacteria after fermentation againCarry out malolactic fermentation. But, the claret that adopts separately saccharomyces cerevisiae and lactic acid bacteria to obtainMiddle nutrition content is lower.
Summary of the invention
The object of the present invention is to provide a kind of grape wine throw type leaven, its preparation method and grape wineFermentation process, grape wine throw type leaven provided by the invention can be very big when the vinous fermentationIncrease the nutriment in claret, and make the fine and smooth alcohol of claret vinosity and, fragrance noble quality.
The invention provides a kind of grape wine throw type leaven, comprise component A and B component, wherein, instituteStating component A is made up of saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder; Described B component is by rhamnose breast barBacterium freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder composition.
Grape wine throw type leaven provided by the invention comprises A component and B component, and wherein, A component is usedIn alcoholic fermentation vinous, B component is for malic-lactic acid fermentation.
In the present invention, described component A is made up of saccharomyces cerevisiae dry powder and Luo Ge yeast freeze-dried powder, described wineThe mass ratio of brewer yeast freeze-dried powder and Luo Ge yeast freeze-dried powder is preferably 1～5: 1, more preferably 2～4: 1.
The present invention is not particularly limited described saccharomyces cerevisiae, can carry out the saccharomyces cerevisiae of alcoholic fermentationCan, be preferably the saccharomyces cerevisiae that deposit number is CICC31089; The present invention does not have spy to described Lip river lattice yeastDifferent restriction, the Lip river lattice yeast that can carry out alcoholic fermentation, being preferably deposit number is CICC32888Lip river lattice yeast. , in one embodiment of the invention, described component A by deposit number isThe Lip river lattice yeast freeze-dried powder group that the saccharomyces cerevisiae freeze-dried powder of CICC31089 and deposit number are CICC32888Become.
In the present invention, described B component by Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, have a liking for acidLactobacillus freeze-dried powder and Lactobacillus brevis freeze-dried powder composition, described Lactobacillus rhamnosus freeze-dried powder, Oenococcus OeniThe mass ratio of freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder is preferably1～5: 1～5: 1～5: 1～5, more preferably 2～4: 2～4: 2～4: 2～4.
The present invention is not particularly limited described Lactobacillus rhamnosus, and being preferably deposit number is CICC6003Lactobacillus rhamnosus; The present invention is not particularly limited described Oenococcus Oeni, is preferably deposit number to beThe Oenococcus Oeni of CICC6066; The present invention is not particularly limited described lactobacillus acidophilus, is preferably preservationBe numbered the lactobacillus acidophilus of CICC6006; The present invention is not particularly limited described Lactobacillus brevis, preferablyFor the deposit number Lactobacillus brevis that is CICC6239. That is, in one embodiment of the invention, described groupDividing Lactobacillus rhamnosus freeze-dried powder, the deposit number that B is CICC6003 by deposit number is CICC6066Lactobacillus acidophilus freeze-drying powder and deposit number that Oenococcus Oeni freeze-dried powder, deposit number are CICC6006 areThe Lactobacillus brevis freeze-dried powder composition of CICC6239.
In another one embodiment of the present invention, described saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder,Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dryingIn powder, viable count is greater than 10 independently9cfu/g。
In grape wine throw type leaven provided by the invention, component A is for alcoholic fermentation, and B component is used forMalic-lactic acid fermentation, can greatly increase the nutriment in claret, and makes claret vinosity thinGreasy alcohol and, fragrance noble quality.
Grape wine throw type leaven provided by the invention is prepared in accordance with the following methods:
Step a) respectively by saccharomyces cerevisiae, Lip river lattice yeast, Lactobacillus rhamnosus, drinks wine coccus, have a liking for acidLactobacillus and Lactobacillus brevis activation, expansion obtain saccharomyces cerevisiae mother culture after cultivating, Lip river lattice yeast is female sends outFerment agent, Lactobacillus rhamnosus mother culture, Oenococcus Oeni mother culture, lactobacillus acidophilus mother culture andLactobacillus brevis mother culture;
Step is b) respectively by described saccharomyces cerevisiae mother culture, Lip river lattice yeast mother culture, rhamnose breast barStarter leavening, Oenococcus Oeni mother culture, lactobacillus acidophilus mother culture and Lactobacillus brevis mother cultureFreeze drying, obtain saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder, Lactobacillus rhamnosus freeze-dried powder,Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder;
Step c) is mixed to get component A by described saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder; By instituteStating Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freezesDry powder blend obtains B component.
First the present invention activates each bacterial strain respectively, expands after cultivation, carries out respectively freeze drying, obtainsFreeze-dried powder, is then mixed to get component A by saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder, by rhamnoseLactobacillus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder mixObtain B component.
In the present invention, described saccharomyces cerevisiae is preferably the saccharomyces cerevisiae that deposit number is CICC31089, Lip riverLattice yeast is preferably the Lip river lattice yeast that deposit number is CICC32888, and Lactobacillus rhamnosus is preferably preservation and compilesNumber be the Lactobacillus rhamnosus of CICC6003, Oenococcus Oeni is preferably the wine wine that deposit number is CICC6066Coccus, lactobacillus acidophilus is preferably the lactobacillus acidophilus that deposit number is CICC6006, and Lactobacillus brevis is preferredFor the deposit number Lactobacillus brevis that is CICC6239.
Now, the preparation method of grape wine throw type leaven is as follows:
Prepare respectively saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder, Lactobacillus rhamnosus freeze-dried powder, wineWine coccus freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder, then by saccharomyces cerevisiae freeze-dryingPowder and Luo Ge yeast freeze-dried powder are mixed to get component A, by Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dryingPowder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder are mixed to get B component.
Particularly, saccharomyces cerevisiae freeze-dried powder is prepared in accordance with the following methods:
Saccharomyces cerevisiae CICC31089 is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, shakeAfter swinging dissolving, in 28 DEG C of insulating boxs, leave standstill activation 30min; Saccharomyces cerevisiae after activation is inoculated in to triangular flaskIn interior culture medium, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain female of saccharomyces cerevisiaeFerment agent; Described culture medium comprises 1.0L5 ° of B é brewer's wort;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 28 DEG C are cultured to workBacterium number >=109Individual/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain saccharomyces cerevisiae freeze-dried powder.
Lip river lattice yeast freeze-dried powder is prepared in accordance with the following methods:
Lip river lattice yeast CICC32888 is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, shakeAfter swinging dissolving, in 28 DEG C of insulating boxs, leave standstill activation 30min; By activation after Lip river lattice yeast-inoculated in triangular flaskIn interior culture medium, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain female, Lip river lattice yeastFerment agent; Described culture medium comprises 1.0L5 ° of B é brewer's wort;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein Lip river lattice yeast mother culture, 28 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Lip river lattice yeast freeze-dried powder.
Lactobacillus rhamnosus freeze-dried powder is prepared in accordance with the following methods:
Lactobacillus rhamnosus CICC6003 is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C,Vibration leaves standstill activation 30min after dissolving in 37 DEG C of insulating boxs; Lactobacillus rhamnosus after activation is inoculated inIn culture medium in triangular flask, 37 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains rhamnoseLactobacillus mother culture; Described culture medium comprises 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizingCalcium carbonate, natural pH value;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus rhamnosus mother culture, 37 DEG C of cultivationsTo viable count >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out coldFreeze-drying is dry, obtains Lactobacillus rhamnosus freeze-dried powder.
Oenococcus Oeni freeze-dried powder is prepared in accordance with the following methods:
Oenococcus Oeni CICC6066 is joined in 0.9% the physiological saline that sterilizing is cooled to 25 DEG C to vibrationAfter dissolving, in 25 DEG C of insulating boxs, leave standstill activation 30min; Oenococcus Oeni after activation is inoculated in triangular flaskCulture medium in, 25 DEG C of shaking tables are cultivated 36h, shaking speed is 180 turn/min, obtains the female fermentation of Oenococcus OeniAgent; Described culture medium comprises that 500.0mL grape juice, 500.0mL distilled water, 0.5g yeast extract, 0.5mL tellTemperature 80, culture medium is adjusted to pH value 4.5 with NaOH, at 1.05kg/cm2Sterilizing 15min under pressure;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 25 DEG C, inoculate wherein Oenococcus Oeni mother culture, 25 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Oenococcus Oeni freeze-dried powder.
Lactobacillus acidophilus freeze-drying powder is prepared in accordance with the following methods:
Lactobacillus acidophilus CICC6006 is joined in 0.9% the physiological saline that sterilizing is cooled to 30 DEG C, shakeAfter swinging dissolving, in 30 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus acidophilus after activation is inoculated in to triangleIn culture medium in bottle, 30 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains lactobacillus acidophilusMother culture; Described culture medium comprise 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizing calcium carbonate,Nature pH value;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 30 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 30 DEG C of anaerobism are cultivatedTo viable count >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out coldFreeze-drying is dry, obtains lactobacillus acidophilus freeze-drying powder.
Lactobacillus brevis freeze-dried powder is prepared in accordance with the following methods:
Lactobacillus brevis CICC6239 is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C to vibrationAfter dissolving, in 37 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus brevis after activation is inoculated in triangular flaskCulture medium in, 37 DEG C of shaking tables are cultivated 36h, shaking speed is 180 turn/min, obtains the female fermentation of Lactobacillus brevisAgent; Described culture medium comprise 10.0g casein peptone, 10.0g beef extract, 5.0g dusty yeast, 5.0g glucose,5.0g sodium acetate, 2.0g dibasic ammonium citrate, 1.0g Tween 80,2.0gK2HPO4、0.2gMgSO4.7H2O、0.05gMnSO4.H2O、20.0gCaCO3, 1.0L distilled water, pH value 6.8.
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus brevis mother culture, 37 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Lactobacillus brevis freeze-dried powder.
In one embodiment of the invention, described saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder, mouseLee's sugar lactobacillus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powderMiddle viable count is greater than 10 independently9cfu/g。
The present invention also provides a kind of fermentation process vinous, comprising:
By after grape material destemming, fragmentation, add sulfur dioxide and pectase dipping, then add component ACarry out alcoholic fermentation; Described component A is made up of saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder;
After alcoholic fermentation, in the tunning obtaining, add B component to carry out after fermentation, described componentB is frozen by Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevisDry powder composition;
After after fermentation, the tunning obtaining is carried out to clarifying treatment, isolated by filtration, freezing and filteringAfter carry out ageing, obtain grape wine.
Grape material is removed the particle that rots by the present invention, after destemming, fragmentation, adds sulfur dioxide and pectinThe enzyme dipping that circulates. In the present invention, the addition of sulfur dioxide is preferably 20～40mg/L, pectaseAddition be 140～160mg/L, the enzyme work of pectase is more than 50 μ/mL.
After dipping 10h～15h, add component A to carry out alcoholic fermentation, wherein, described component A is by the ferment of making wineFemale freeze-dried powder and Luo Ge yeast freeze-dried powder composition, referring to described above, the present invention does not repeat them here. GroupDividing the addition of A is 15～25g/100L, and the temperature of alcoholic fermentation is 27 DEG C, and fermentation time is 3 days～5 days.
After alcoholic fermentation, the tunning obtaining is carried out to the separation of skin slag, then add B component to carry out rear sending outFerment, i.e. malic-lactic acid fermentation. Particularly, first add Lactobacillus rhamnosus and Lactobacillus brevis to issue at 37 DEG CFerment 1 day～3 days, then adds Oenococcus Oeni and lactobacillus acidophilus 28 DEG C of bottom fermentations 3 days～5 days. Wherein,The addition of B component is 3～5g/100L.
After after fermentation, the tunning obtaining is carried out to clarifying treatment, isolated by filtration, freezing and filteringAfter carry out ageing, obtain grape wine. Particularly, after after fermentation, in the tunning obtainingAdd the egg-white powder of 5～10g/100L to carry out clarifying treatment, after clarifying treatment 10h, cool the temperature to-4 DEG C and carry outFreezing processing, freezing processing through diatomite filtration, packed the clear liquid obtaining into after 6 days at 15～20 DEG CIn red wine barrel, carry out ageing 80～100 days, obtain claret.
Compared with prior art, grape wine throw type leaven provided by the invention comprises component A and B component,Wherein, described component A is made up of saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder; Described B component is by mouseLee's sugar lactobacillus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powderComposition. In grape wine throw type leaven provided by the invention, component A is for alcoholic fermentation, and B component is usedIn after fermentation, i.e. malic-lactic acid fermentation, can greatly increase the nutriment in claret, and make extra dry red wineThe fine and smooth alcohol of grape wine vinosity and, fragrance noble quality. Experimental result shows, adopts grape wine provided by the inventionWhen throw type leaven fermentating wine, the content of GABA and resveratrol in the grape wine obtainingAll higher, GABA is higher than 0.6g/L, and resveratrol is higher than 30mg/L, and the fine and smooth alcohol of vinosity and,Fragrance noble quality.
Detailed description of the invention
Below in conjunction with the subordinate list in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried outDescribe clearly and completely, obviously, described embodiment is only the present invention's part embodiment, andNot whole embodiment. Based on the embodiment in the present invention, those of ordinary skill in the art are not doingGo out the every other embodiment obtaining under creative work prerequisite, all belong to the scope of protection of the invention.
Embodiment 1
Saccharomyces cerevisiae CICC31089 is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, shakeAfter swinging dissolving, in 28 DEG C of insulating boxs, leave standstill activation 30min; Saccharomyces cerevisiae after activation is inoculated in to triangular flaskIn interior culture medium, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain female of saccharomyces cerevisiaeFerment agent; Described culture medium comprises 1.0L5 ° of B é brewer's wort;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 28 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain saccharomyces cerevisiae freeze-dried powder.
Lip river lattice yeast freeze-dried powder is prepared in accordance with the following methods:
Lip river lattice yeast CICC32888 is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, shakeAfter swinging dissolving, in 28 DEG C of insulating boxs, leave standstill activation 30min; By activation after Lip river lattice yeast-inoculated in triangular flaskIn interior culture medium, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain female, Lip river lattice yeastFerment agent; Described culture medium comprises 1.0L5 ° of B é brewer's wort;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein Lip river lattice yeast mother culture, 28 DEG C are cultured to workBacterium number >=109Individual/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Lip river lattice yeast freeze-dried powder.
Lactobacillus rhamnosus freeze-dried powder is prepared in accordance with the following methods:
Lactobacillus rhamnosus CICC6003 is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C,Vibration leaves standstill activation 30min after dissolving in 37 DEG C of insulating boxs; Lactobacillus rhamnosus after activation is inoculated inIn culture medium in triangular flask, 37 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains rhamnoseLactobacillus mother culture; Described culture medium comprises 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizingCalcium carbonate, natural pH value;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus rhamnosus mother culture, 37 DEG C of cultivationsTo viable count >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, and then in freeze dryer, carry out coldFreeze-drying is dry, obtains Lactobacillus rhamnosus freeze-dried powder.
Oenococcus Oeni freeze-dried powder is prepared in accordance with the following methods:
Oenococcus Oeni CICC6066 is joined in 0.9% the physiological saline that sterilizing is cooled to 25 DEG C to vibrationAfter dissolving, in 25 DEG C of insulating boxs, leave standstill activation 30min; Oenococcus Oeni after activation is inoculated in triangular flaskCulture medium in, 25 DEG C of shaking tables are cultivated 36h, shaking speed is 180 turn/min, obtains the female fermentation of Oenococcus OeniAgent; Described culture medium comprises that 500.0mL grape juice, 500.0mL distilled water, 0.5g yeast extract, 0.5mL tellTemperature 80, culture medium is adjusted to pH value 4.5 with NaOH, at 1.05kg/cm2Sterilizing 15min under pressure;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 25 DEG C, inoculate wherein Oenococcus Oeni mother culture, 25 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Oenococcus Oeni freeze-dried powder.
Lactobacillus acidophilus freeze-drying powder is prepared in accordance with the following methods:
Lactobacillus acidophilus CICC6006 is joined in 0.9% the physiological saline that sterilizing is cooled to 30 DEG C, shakeAfter swinging dissolving, in 30 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus acidophilus after activation is inoculated in to triangleIn culture medium in bottle, 30 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains lactobacillus acidophilusMother culture; Described culture medium comprise 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizing calcium carbonate,Nature pH value;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 30 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 30 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain lactobacillus acidophilus freeze-drying powder.
Lactobacillus brevis freeze-dried powder is prepared in accordance with the following methods:
Lactobacillus brevis CICC6239 is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C to vibrationAfter dissolving, in 37 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus brevis after activation is inoculated in triangular flaskCulture medium in, 37 DEG C of shaking tables are cultivated 36h, shaking speed is 180 turn/min, obtains the female fermentation of Lactobacillus brevisAgent; Described culture medium comprise 10.0g casein peptone, 10.0g beef extract, 5.0g dusty yeast, 5.0g glucose,5.0g sodium acetate, 2.0g dibasic ammonium citrate, 1.0g Tween 80,2.0gK2HPO4、0.2gMgSO4.7H2O、 0.05gMnSO4.H2O、20.0gCaCO3, 1.0L distilled water, pH value 6.8.
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus brevis mother culture, 37 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Lactobacillus brevis freeze-dried powder.
Embodiment 2
Saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder prepared by embodiment 1 are mixed according to the mass ratio of 2: 1Close, obtain component A;
Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus prepared by embodiment 1 are frozenDry powder and Lactobacillus brevis freeze-dried powder were according to 1: 1: 1: 1 mass ratio mixes, and obtains B component.
Embodiment 3
Saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder prepared by embodiment 1 are mixed according to the mass ratio of 4: 1Close, obtain component A;
Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus prepared by embodiment 1 are frozenDry powder and Lactobacillus brevis freeze-dried powder were according to 1: 2: 1: 2 mass ratio mixes, and obtains B component.
Embodiment 4
Saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder prepared by embodiment 1 are mixed according to the mass ratio of 3: 1Close, obtain component A;
Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus prepared by embodiment 1 are frozenDry powder and Lactobacillus brevis freeze-dried powder were according to 2: 1: 2: 1 mass ratio mixes, and obtains B component.
Embodiment 5
Hetian red grape raw material is removed to the particle that rots, after destemming, fragmentation, add the titanium dioxide of 20mg/LSulphur and the 150mg/L enzyme pectase of the 55 μ/mL dipping that circulate of living, floods after 10h～15h, addsThe component A27 of 20g/100L embodiment 2 DEG C is carried out alcoholic fermentation 4 days; After alcoholic fermentation, the fermentation obtaining is producedThing carries out the separation of skin slag, then adds the B component of 4g/100L embodiment 2 to carry out after fermentation, first adds mouseLee sugar lactobacillus and Lactobacillus brevis, 37 DEG C of bottom fermentations 2 days, then add Oenococcus Oeni and lactobacillus acidophilus to exist28 DEG C of bottom fermentations 4 days. After after fermentation, to the egg-white powder that adds 10g/100L in the tunning obtainingCarry out clarifying treatment, cool the temperature to-4 DEG C and carry out freezing processing after clarifying treatment 10h, freezing processing is after 6 daysThrough diatomite filtration, carry out ageing 90 days in packing the clear liquid obtaining into red wine barrel at 15～20 DEG C,Obtain claret.
Measure described claret, its alcoholic strength is 11% (V/V), and alpha-aminobutyric acid content is0.78g/L, total reducing sugar is 2.4g/L, and total acid is 6.86g/L, and total sulfur dioxide content is 200mg/L, white black false helleboreAlcohol content is 30mg/L; The fine and smooth alcohol of vinosity and, fragrance noble quality.
Embodiment 6
Hetian red grape raw material is removed to the particle that rots, after destemming, fragmentation, add the titanium dioxide of 15mg/LSulphur and the 140mg/L enzyme pectase of the 55 μ/mL dipping that circulate of living, floods after 10h～15h, addsThe component A27 of 15g/100L embodiment 3 DEG C is carried out alcoholic fermentation 4 days; After alcoholic fermentation, the fermentation obtaining is producedThing carries out the separation of skin slag, then adds the B component of 4g/100L embodiment 3 to carry out after fermentation, first adds mouseLee sugar lactobacillus and Lactobacillus brevis, 37 DEG C of bottom fermentations 2 days, then add Oenococcus Oeni and lactobacillus acidophilus to exist28 DEG C of bottom fermentations 4 days. After after fermentation, in the tunning obtaining, add the egg-white powder of 5g/100L to enterRow clarifying treatment, cools the temperature to-4 DEG C and carries out freezing processing after clarifying treatment 10h, freezing processing is warp after 6 daysCross diatomite filtration, carry out ageing 90 days in packing the clear liquid obtaining into red wine barrel at 15～20 DEG C,To claret.
Measure described claret, its alcoholic strength is 11.5% (V/V), and alpha-aminobutyric acid content is0.85g/L, total reducing sugar is 2.43g/L, and total acid is 6.58g/L, and total sulfur dioxide content is 205mg/L, white lamb's-quartersReed alcohol content is 41mg/L; The fine and smooth alcohol of vinosity and, fragrance noble quality.
Embodiment 7
Hetian red grape raw material is removed to the particle that rots, after destemming, fragmentation, add the titanium dioxide of 25mg/LSulphur and the 160mg/L enzyme pectase of the 55 μ/mL dipping that circulate of living, floods after 10h, adds 20g/100LThe component A27 of embodiment 4 DEG C is carried out alcoholic fermentation 4 days; After alcoholic fermentation, the tunning obtaining is carried out to skinSlag separates, and then adds the B component of 4g/100L embodiment 4 to carry out after fermentation, first adds rhamnose breast barBacterium and Lactobacillus brevis, 37 DEG C of bottom fermentations 2 days, then add Oenococcus Oeni and lactobacillus acidophilus to issue at 28 DEG CFerment 3 days. After after fermentation, in the tunning obtaining, add the egg-white powder of 8g/100L carry out clarification placeReason, after clarifying treatment 10h, cool the temperature to-4 DEG C and carry out freezing processing, freezing processing after 6 days through diatomiteFilter, carry out ageing 90 days in packing the clear liquid obtaining into red wine barrel at 15～20 DEG C, obtain extra dry red wine PortugalGrape wine.
Measure described claret, its alcoholic strength is 11.3% (V/V), and alpha-aminobutyric acid content is0.91g/L, total reducing sugar is 2.45g/L, and total acid is 6.87g/L, and total sulfur dioxide content is 203mg/L, white lamb's-quartersReed alcohol content is 35mg/L; The fine and smooth alcohol of vinosity and, fragrance noble quality.
The above is only the preferred embodiment of the present invention, it should be pointed out that general for the artLogical technical staff, under the premise without departing from the principles of the invention, can also make some improvement and profitDecorations, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a grape wine throw type leaven, comprises component A and B component, wherein, and described component AFormed by saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder; Described B component is by Lactobacillus rhamnosus freeze-dryingPowder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder composition.
2. grape wine throw type leaven according to claim 1, is characterized in that, described wine brewingThe mass ratio of yeast freeze-dried powder and Luo Ge yeast freeze-dried powder is 1～5: 1;
Described Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and short breastThe mass ratio of bacillus freeze-dried powder is 1～5: 1～5: 1～5: 1～5.
3. grape wine throw type leaven according to claim 1, is characterized in that, described wine brewingYeast freeze-dried powder, Lip river lattice yeast freeze-dried powder, Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, have a liking forIn Lactobacillus lactis freeze-dried powder and Lactobacillus brevis freeze-dried powder, viable count is greater than 10 independently9cfu/g。
4. grape wine throw type leaven according to claim 1, is characterized in that, described componentThe Lip river that the saccharomyces cerevisiae freeze-dried powder that A is CICC31089 by deposit number and deposit number are CICC32888Lattice yeast freeze-dried powder composition.
5. grape wine throw type leaven according to claim 1, is characterized in that, described componentLactobacillus rhamnosus freeze-dried powder, deposit number that B is CICC6003 by deposit number are CICC6066Lactobacillus acidophilus freeze-drying powder and deposit number that Oenococcus Oeni freeze-dried powder, deposit number are CICC6006 areThe Lactobacillus brevis freeze-dried powder composition of CICC6239.
6. a preparation method for grape wine throw type leaven, comprises the following steps:
Step a) respectively by saccharomyces cerevisiae, Lip river lattice yeast, Lactobacillus rhamnosus, drinks wine coccus, have a liking for acidLactobacillus and Lactobacillus brevis activation, expansion obtain saccharomyces cerevisiae mother culture after cultivating, Lip river lattice yeast is female sends outFerment agent, Lactobacillus rhamnosus mother culture, Oenococcus Oeni mother culture, lactobacillus acidophilus mother culture andLactobacillus brevis mother culture;
Step is b) respectively by described saccharomyces cerevisiae mother culture, Lip river lattice yeast mother culture, rhamnose breast barStarter leavening, Oenococcus Oeni mother culture, lactobacillus acidophilus mother culture and Lactobacillus brevis mother cultureFreeze drying, obtain saccharomyces cerevisiae freeze-dried powder, Lip river lattice yeast freeze-dried powder, Lactobacillus rhamnosus freeze-dried powder,Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freeze-dried powder;
Step c) is mixed to get component A by described saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder; By instituteStating Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and Lactobacillus brevis freezesDry powder blend obtains B component.
7. preparation method according to claim 6, is characterized in that, the preservation of described saccharomyces cerevisiaeBe numbered CICC31089; The deposit number of described Lip river lattice yeast is CICC32888; Described rhamnose breastThe deposit number of bacillus is CICC6003; The deposit number of described Oenococcus Oeni is CICC6066; DescribedThe deposit number of lactobacillus acidophilus is CICC6006; The deposit number of described Lactobacillus brevis is CICC6239.
8. preparation method according to claim 7, is characterized in that, described step a) is specially:
Saccharomyces cerevisiae is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, vibration dissolve afterIn 28 DEG C of insulating boxs, leave standstill activation 30min; Saccharomyces cerevisiae after activation is inoculated in to the culture medium in triangular flaskIn, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains saccharomyces cerevisiae mother culture; InstituteState culture medium and comprise 1.0L5 ° of B é brewer's wort;
Lip river lattice yeast is joined in 0.9% the physiological saline that sterilizing is cooled to 28 DEG C, vibration dissolve afterIn 28 DEG C of insulating boxs, leave standstill activation 30min; Culture medium by the Lip river lattice yeast-inoculated after activation in triangular flaskIn, 28 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains Lip river lattice yeast mother culture; InstituteState culture medium and comprise 1.0L5 ° of B é brewer's wort;
Lactobacillus rhamnosus is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C, and vibration is dissolvedAfter in 37 DEG C of insulating boxs leave standstill activation 30min; Lactobacillus rhamnosus after activation is inoculated in to triangular flaskIn interior culture medium, 37 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain rhamnose breast barStarter leavening; Described culture medium comprises 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizing carbonic acidCalcium, natural pH value;
Oenococcus Oeni is joined in 0.9% the physiological saline that sterilizing is cooled to 25 DEG C, vibration dissolve afterIn 25 DEG C of insulating boxs, leave standstill activation 30min; Oenococcus Oeni after activation is inoculated in to the culture medium in triangular flaskIn, 25 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains Oenococcus Oeni mother culture; InstituteState culture medium and comprise 500.0mL grape juice, 500.0mL distilled water, 0.5g yeast extract, 0.5mL tween80, culture medium is adjusted to pH value 4.5 with NaOH, at 1.05kg/cm2Sterilizing 15min under pressure;
Lactobacillus acidophilus is joined in 0.9% the physiological saline that sterilizing is cooled to 30 DEG C, after vibration is dissolvedIn 30 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus acidophilus after activation is inoculated in triangular flaskIn culture medium, 30 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtain female of lactobacillus acidophilusFerment agent; Described culture medium comprise 1.0L5 ° of B é brewer's wort, 5.0g yeast extract, 6.0g sterilizing calcium carbonate, fromSo pH value;
Lactobacillus brevis is joined in 0.9% the physiological saline that sterilizing is cooled to 37 DEG C, vibration dissolve afterIn 37 DEG C of insulating boxs, leave standstill activation 30min; Lactobacillus brevis after activation is inoculated in to the culture medium in triangular flaskIn, 37 DEG C of shaking tables are cultivated 36h, and shaking speed is 180 turn/min, obtains Lactobacillus brevis mother culture; InstituteState culture medium and comprise 10.0g casein peptone, 10.0g beef extract, 5.0g dusty yeast, 5.0g glucose, 5.0gSodium acetate, 2.0g dibasic ammonium citrate, 1.0g Tween 80,2.0gK2HPO4、0.2gMgSO4.7H2O、0.05gMnSO4.H2O、20.0gCaCO3, 1.0L distilled water, pH value 6.8.
9. preparation method according to claim 8, is characterized in that, described step b) is specially:
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 28 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain saccharomyces cerevisiae freeze-dried powder;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 28 DEG C, inoculate wherein Lip river lattice yeast mother culture, 28 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezingDry, obtain Lip river lattice yeast freeze-dried powder;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus rhamnosus mother culture, 37 DEG C of cultivationsTo viable count >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry outFreeze drying, obtains Lactobacillus rhamnosus freeze-dried powder;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 25 DEG C, inoculate wherein Oenococcus Oeni mother culture, 25 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezing dryDry, obtain Oenococcus Oeni freeze-dried powder;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 30 DEG C, inoculate wherein saccharomyces cerevisiae mother culture, 30 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezingDry, obtain lactobacillus acidophilus freeze-drying powder;
To the liquid glycerin, the xylo-oligosaccharide of 2wt%, the 2wt% that add 2wt% in the separated milk of 10wt%Sucrose, after sterilizing, be cooled to 37 DEG C, inoculate wherein Lactobacillus brevis mother culture, 37 DEG C are cultured to workBacterium number >=109Cfu/mL; By the bacterial classification obtaining quick-frozen at-30 DEG C, then in freeze dryer, carry out freezingDry, obtain Lactobacillus brevis freeze-dried powder.
10. a fermentation process vinous, comprising:
By after grape material destemming, fragmentation, add sulfur dioxide and pectase dipping, then add component ACarry out alcoholic fermentation; Described component A is made up of saccharomyces cerevisiae freeze-dried powder and Luo Ge yeast freeze-dried powder;
After alcoholic fermentation, in the tunning obtaining, add B component to carry out after fermentation, described groupDivide B by Lactobacillus rhamnosus freeze-dried powder, Oenococcus Oeni freeze-dried powder, lactobacillus acidophilus freeze-drying powder and short newborn barBacterium freeze-dried powder composition;
After after fermentation, the tunning obtaining is carried out to clarifying treatment, isolated by filtration, freezing and filteringAfter carry out ageing, obtain grape wine.
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| CN107164163A (en) * | 2017-07-05 | 2017-09-15 | 界首市鲜天下家庭农场 | A kind of nutrition and health care rose strawberry wine |
| CN114606084A (en) * | 2022-04-14 | 2022-06-10 | 广东石油化工学院 | Preparation method of litchi wine |
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