CN106350374A - Preparation method for seedless cherry wine through continuous fermentation - Google Patents

Preparation method for seedless cherry wine through continuous fermentation Download PDF

Info

Publication number
CN106350374A
CN106350374A CN201610898451.0A CN201610898451A CN106350374A CN 106350374 A CN106350374 A CN 106350374A CN 201610898451 A CN201610898451 A CN 201610898451A CN 106350374 A CN106350374 A CN 106350374A
Authority
CN
China
Prior art keywords
fermentation
fruit
producing yeast
wine
lonicera standishii
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610898451.0A
Other languages
Chinese (zh)
Inventor
汪江波
梁龙元
余汉超
沈永祥
蔡凤娇
王然
王攀
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hubei University of Technology
Original Assignee
Hubei University of Technology
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hubei University of Technology filed Critical Hubei University of Technology
Priority to CN201610898451.0A priority Critical patent/CN106350374A/en
Publication of CN106350374A publication Critical patent/CN106350374A/en
Pending legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Abstract

The invention discloses a preparation method for seedless cherry wine through continuous fermentation. The method comprises the following steps: preparing saccharified liquid; activating culture; sorting raw materials; crushing the raw materials and performing enzymolysis; filling and fermenting; separating the fermentation liquor and performing pasteurization; evaluating vinosity and measuring physicochemical indexes. The wild seedless cherry is taken as the raw material for brewing; dipping and fermentation are simultaneously performed; the peel pomace constitutive substance enters into the fruit wine, so that the abundant thick taste and healthcare function of the wine can be added; the compound bacteria of brewer yeast, ester-producing yeast, rhizopus oryzae, ester-producing yeast and bacteria is used for replacing singly added brewer yeast, so that the fragrance is thicker, the taste is better, the consumer demand for alcohol beverage can be met and the market competitiveness is excellent.

Description

A kind of continuous fermentation produces the preparation method of Lonicera standishii fruit wine
Technical field
The present invention relates to biological brewing technical field, it is more particularly related to a kind of continuous fermentation produces wooden fork rake The preparation method of fruit fruit wine.
Background technology
Progressively become the main force of consumption with youth, the wine of traditional height aromatic flavor will gradually fade out market.Drinks Another one competitive product in market is fruit wine.Although fruit wine is the industry that country helps always, due to multiple Reason fruit wine industry slower development always.The types of brand of existing fruit wine are various, but the fruit with single wild fruit as raw material production Its market of wine is few.
Lonicera standishii also known as body-building fruit, because the tiny fundamental sensation of its pit does not go out to have pit, therefore also known as no Lonicera standishii or seedless Fructus Pruni pseudocerasi.Fruit color beauty is tender and lovely for Lonicera standishii, glittering and translucent, scarlet such as beautiful.Fruit shape is splayed bifurcated.Fruit pole containing content of mineral substances Height, calcium, ferrum, phosphorus, amino acid content exceeds 24 times than Fructus Mali pumilae and is above other fruits, and the content of ferrum exceeds 5 times than Fructus Persicae, phosphorus Content be all fruits of reporting.The content of soluble sugar in Lonicera standishii, soluble solid and vitamin c is with often See and cultivate apple trees close, but apparently higher than Fructus Rosae Normalis, Fructus Hippophae and Fructus actinidiae chinensiss, particularly fruit acid content is low, is 0.18% for sugar content, Sugar-acid ratio is up to 39:1, and Zn content is also above other fruit trees.Ripe Lonicera standishii is delicious tasty and refreshing, due to rich in mineral substances element, There is extraordinary health and beauty effect and there is antitumaous effect.
Traditional fruit wine mode of production determines fruit wine industry development slowly, and the production general step of existing fruit wine is fruit Squeeze out first fruit juice, then fruit juice is fermented, squeezing, obtain fruit wine after allotment.There are some drawbacks in this mode of production, first First when producing, fruit squeezes that crushing juice rate is not very high and the fruit juice after squeezing is compared free juice and carried astringent taste, simultaneously The marc obtaining after squeezing becomes waste material, and this makes to be naturally occurring in 100-1000 d- galacturonic acid list in fresh fruit cell wall The linear polysaccharide of unit runs off.This linear polysaccharide is a kind of water soluble dietary fiber of unique molecular structure, can be in human body The enzyme being produced by fermentable in intestinal resolves into short-chain fatty acid, reduces intestinal ph value, kills harmful bacteria, and promotes to have Beneficial bacteria is bred, and also can promote the absorption of vitamin c simultaneously, promote vitamin b, nicotinic acid and Folic Acid in the generation of big enteral and suction Receive.Secondly, the mouthfeel of fruit wine is thin, and general fruit wine is only the complex of ethanol and fruit flavor, and ethanol and fruit flavor Registration is low, and mouthfeel is inharmonious.
Content of the invention
The primary and foremost purpose of the present invention is to solve while retaining Lonicera standishii nutritional labeling to greatest extent so that Lonicera standishii Fruital and functional component preferably incorporate the problem in fruit wine, provide a kind of continuous fermentation to produce the preparation side of Lonicera standishii fruit wine Method.
The purpose of the present invention is achieved through the following technical solutions:
A kind of continuous fermentation produces the preparation method of Lonicera standishii fruit wine, comprises the following steps:
(1) preparation of saccharified liquid: Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi is pulverized through pulverizer, crosses 40 mesh sieve, and example in mass ratio is high Fine strain of millet: Semen Tritici aestivi: Semen Pisi sativi=7:2:1 mixing, add the tap water of 4 times of Sorghum vulgare Pers. powder quality, after boiling 30min in liquefaction pot, add Ratio is the α-amylase that compound per ton adds 0.3l, is cooled to 50 DEG C -60 DEG C, and additional proportion is that compound per ton adds 0.4l Saccharifying enzyme, be incubated 2 hours in 50 DEG C -60 DEG C of brew kettle, cool to 25 DEG C -18 DEG C, obtain saccharified liquid and be placed in saccharifying tank；
(2) actication of culture: Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, Rhizopus oryzae, saccharomyces cerevisiae are inoculated into respectively In saccharified liquid, inoculum concentration is Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, saccharomyces cerevisiae are 3 rings/100ml, inoculating loop A diameter of 0.5cm.The inoculum concentration of Rhizopus oryzae is 1 × 104Spore/ml.The saccharified liquid of inoculation, at 25-35 DEG C, is cultivated 24-72h, is obtained The bacterium solution that spreads cultivation to each strain；
(3) raw material sorting: Lonicera standishii is removed debranching, leaf, mummy, raw green fruit, mould decayed fruit and other debris as far as possible, make wooden fork rake Fruit is excellent, to ensure its potential quality as far as possible, for the raw material more than silt content, also should be rinsed, then drain；
(4) raw material crush with enzymolysis: by sorting after Lonicera standishii weigh, crush and be stored in rubber drum, crush with Outflow beneficial to fruit juice.In shattering process, avoid tearing up peel as far as possible, only raw material is carried out slight crushing.Then press than Example pectase: material quantity adds pectase for 6g/100kg, digests 10-20h in 18 DEG C -20 DEG C；
(5) tinning and fermentation: the Lonicera standishii after will be broken loads in fermentation tank, and tinning is while carry out so2Process, dress Tank is once poured in down a chimney after finishing, so that added so2Mix homogeneously (so with fermentation substrate2Consumption be 70mg/l), then press than Example 12g/100ml adds sucrose or white sugar, then presses Lonicera standishii: saccharified liquid=8:2 adds saccharified liquid, obtains fermentation substrate and mixes Close liquid.Add aroma-producing yeast, ester-producing yeast, the bacterium solution that spreads cultivation of 3 kinds of bacterium of saccharomyces cerevisiae, addition is fermentation substrate mixing liquid Long-pending 0.8%-3%, 0.8%-3%, 1%-2%, 25 DEG C -32 DEG C, cultivate 24-72h, are subsequently adding fermentation substrate mixed liquor total The Rhizopus oryzae of volume 1%-2% spreads cultivation bacterium solution, 25 DEG C -35 DEG C, cultivates 24-72h, then accesses fermentation substrate mixed liquor cumulative volume The Bacillus licheniformis of 0.5%-3% spread cultivation bacterium solution, 18 DEG C -25 DEG C, cultivate 36-108h, fermentation ends；
(6) separation of fermentative broth and pasteurization: fruit is removed in the plate and frame type filter-press filter pressing of the fermentation liquid of fermentation ends Slag, then filtered with diatomite filter, obtain fruit juice fermentation filtrate；It is passed through so again2(consumption is 100-180mg/l) is to prevent Oxidation and the activity of microorganism, protect wine body, prevent from going bad.It is transferred to after clarification and be passed through n2Storage tank in, measure Physical and chemical index, qualified rear bottling, bottling is again through pasteurization；
(7) vinosity evaluation and mensure physical and chemical index.
A kind of Lonicera standishii fruit wine, is brewageed by said method and obtains.
The present invention has the advantage that: (1) adopts wild fruit Lonicera standishii is liquor-making raw material, and dipping is carried out with fermentation simultaneously, makes Its skin slag constitutes material and enters in fruit wine, increased the plentiful thick tender health care of wine body mouthfeel；(2) prepare fruit wine to utilize The composite thallus of saccharomyces cerevisiae, aroma-producing yeast, Rhizopus oryzae, ester-producing yeast and Bacillus licheniformis, than single interpolation wine brewing ferment Mother, fragrance is richer, and mouthfeel is more preferable.
Brief description
Fig. 1 is Lonicera standishii fruit wine flow sheet
Specific embodiment
By combination accompanying drawing described further below it will be further appreciated that the features and advantages of the invention.The enforcement being provided Example is only the explanation to the inventive method, and limits remaining content of present invention announcement never in any form.
Raw material and equipment:
Commercially available Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi；
Sorghum vulgare Pers. pulverizer, Sorghum vulgare Pers. liquefaction pot and brew kettle, fermentation tank, digester；
α-amylase and saccharifying enzyme are bought from Shandong Long Yuan biological engineering company limited；
Lonicera standishii is commercially available Lonicera standishii；
It is limited that the strains such as Bacillus licheniformis, aroma-producing yeast, Rhizopus oryzae, ester-producing yeast, saccharomyces cerevisiae are purchased from Angel Yeast Company.
[embodiment 1]
(1) saccharified liquid preparation: Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi is pulverized through pulverizer, crosses 40 mesh sieve, by Sorghum vulgare Pers.: Semen Tritici aestivi: pea Bean=7:2:1 mixing, adds the tap water of 4 times of Sorghum vulgare Pers. powder quality, and after boiling 30min in liquefaction pot, additional proportion is per ton Compound adds the α-amylase of 0.3l, is cooled to 60 DEG C, and additional proportion is the saccharifying enzyme that compound per ton adds 0.4l, in sugar Change 60 DEG C of pot and be incubated 2 hours, cool to 20 DEG C, obtain saccharified liquid and be placed in saccharifying tank.
(2) actication of culture: Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, Rhizopus oryzae, saccharomyces cerevisiae are inoculated into respectively In saccharified liquid, inoculum concentration is Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, saccharomyces cerevisiae are respectively 3 rings/100ml, inoculation Ring diameter is 0.5cm.The inoculum concentration of Rhizopus oryzae is 1 × 104Spore/ml.The saccharified liquid of inoculation, at 28 DEG C, cultivates 32h, obtains each The bacterium solution that spreads cultivation of individual strain.
(3) sorting of raw material: Lonicera standishii is removed debranching, leaf, mummy, raw green fruit, mould decayed fruit and other debris as far as possible, make wooden fork PAGUO stands intact, and to ensure its potential quality as far as possible, for the raw material more than silt content, also should be rinsed, then drain.
(4) the broken and enzymolysis of raw material: by the Lonicera standishii after sorting weigh 203kg, crush after be stored in rubber drum, Pectase 12.18g is then added to digest 20h in 18 DEG C.
(5) tinning and fermentation: the Lonicera standishii after enzymolysis is loaded in fermentation tank, tinning is while carry out so2Process, dress Tank is once poured in down a chimney after finishing, so that added so2Mix homogeneously (so with fermentation substrate2Consumption be 70mg/l), then press than Example 12g/100ml adds sucrose or white sugar, then presses Lonicera standishii: saccharified liquid=8:2 adds saccharified liquid, obtains fermentation substrate and mixes Close liquid.Add aroma-producing yeast, ester-producing yeast, the activating solution of 3 kinds of bacterium of saccharomyces cerevisiae, addition is fermentation substrate mixeding liquid volume 1%, 1%, 2%, 25 DEG C, cultivate 72h, be subsequently adding the Rhizopus oryzae bacterium solution of fermentation substrate mixed liquor cumulative volume 2%, 25 DEG C, Culture 48h, then access 1.5% Bacillus licheniformis of fermentation substrate mixed liquor cumulative volume and spread cultivation bacterium solution, 18 DEG C of culture 72h, Fermentation ends.
(6) separation of fermentative broth and pasteurization: fruit is removed in the plate and frame type filter-press filter pressing of the fermentation liquid of fermentation ends Slag, then filtered with diatomite filter, obtain fruit juice fermentation filtrate.It is passed through so again2(consumption is 100-180mg/l) is to prevent Oxidation and the activity of microorganism, protect wine body, prevent from going bad.It is transferred to after clarification and be passed through n2Storage tank in, measure Physical and chemical index, qualified rear bottling, bottling is again after pasteurization.
(7) vinosity evaluation and physical and chemical index
Table 1 vinosity evaluation
Table 2 physical and chemical index
[embodiment 2]
(1) saccharified liquid preparation: saccharified liquid preparation: Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi is pulverized through pulverizer, crosses 40 mesh sieve, by height Fine strain of millet: Semen Tritici aestivi: Semen Pisi sativi=7:2:1 mixing, add the tap water of 4 times of Sorghum vulgare Pers. powder quality, after boiling 30min in liquefaction pot, add Ratio is the α-amylase that compound per ton adds 0.3l, is cooled to 60 DEG C, and additional proportion is the sugar that compound per ton adds 0.4l Change enzyme, in brew kettle, 60 DEG C are incubated 2 hours, cool to 20 DEG C, obtain saccharified liquid and be placed in saccharifying tank.
(2) actication of culture: saccharomyces cerevisiae is inoculated in saccharified liquid, inoculum concentration is 3 rings/100ml, and inoculating loop is a diameter of 0.5cm.The saccharified liquid of inoculation, at 28 DEG C, is cultivated 32h, is obtained the bacterium solution that spreads cultivation of saccharomyces cerevisiae strain.
(3) sorting of raw material: Lonicera standishii is removed debranching, leaf, mummy, raw green fruit, mould decayed fruit and other debris as far as possible, make wooden fork PAGUO stands intact, and to ensure its potential quality as far as possible, for the raw material more than silt content, also should be rinsed, then drain.
(4) the broken and enzymolysis of raw material: by the Lonicera standishii after sorting weigh 203kg, crush after be stored in rubber drum, Pectase 12.18g is then added to digest 20h in 18 DEG C.
(5) tinning and fermentation: the Lonicera standishii after enzymolysis is loaded in fermentation tank, tinning is while carry out so2Process, dress Tank is once poured in down a chimney after finishing, so that added so2Mix homogeneously (so with fermentation substrate2Consumption be 70mg/l), then press than Example 12g/100ml adds sucrose or white sugar, then presses Lonicera standishii: saccharified liquid=8:2 adds saccharified liquid, obtains fermentation substrate and mixes Close liquid.Add the activating solution of saccharomyces cerevisiae strain, addition is fermentation substrate mixeding liquid volume 2%, 25 DEG C, cultivates 108h, Pour in down a chimney and cultivate 72h, fermentation ends after 18 DEG C.
(6) separation of fermentative broth and pasteurization: fruit is removed in the plate and frame type filter-press filter pressing of the fermentation liquid of fermentation ends Slag, then filtered with diatomite filter, obtain fruit juice fermentation filtrate.It is passed through so again2(consumption is 100-180mg/l) is to prevent Oxidation and the activity of microorganism, protect wine body, prevent from going bad.It is transferred to after clarification and be passed through n2Storage tank in, measure Physical and chemical index, qualified rear bottling, bottling is again after pasteurization.
(7) vinosity evaluation and physical and chemical index
Table 3 vinosity evaluation
Table 4 physical and chemical index
[embodiment 3]
(1) saccharified liquid preparation: saccharified liquid preparation: Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi is pulverized through pulverizer, crosses 40 mesh sieve, by height Fine strain of millet: Semen Tritici aestivi: Semen Pisi sativi=7:2:1 mixing, add the tap water of 4 times of Sorghum vulgare Pers. powder quality, after boiling 30min in liquefaction pot, add Ratio is the α-amylase that compound per ton adds 0.3l, is cooled to 60 DEG C, and additional proportion is the sugar that compound per ton adds 0.4l Change enzyme, in brew kettle, 60 DEG C are incubated 2 hours, cool to 20 DEG C, obtain saccharified liquid and be placed in saccharifying tank.
(2) actication of culture: Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, Rhizopus oryzae, saccharomyces cerevisiae are inoculated into respectively In saccharified liquid, inoculum concentration is Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, saccharomyces cerevisiae 3 rings/100ml, inoculates ring diameter For 0.5cm.The inoculum concentration of Rhizopus oryzae is 1 × 104Spore/ml.The saccharified liquid of inoculation, at 28 DEG C, is cultivated 32h, is obtained each strain The bacterium solution that spreads cultivation.
(3) sorting of raw material: Lonicera standishii is removed debranching, leaf, mummy, raw green fruit, mould decayed fruit and other debris as far as possible, make wooden fork PAGUO stands intact, and to ensure its potential quality as far as possible, for the raw material more than silt content, also should be rinsed, then drain.
(4) the broken and enzymolysis of raw material: by the Lonicera standishii after sorting weigh 203kg, crush after be stored in rubber drum, Pectase 12.18g is then added to digest 20h in 18 DEG C.
(5) tinning and fermentation: the Lonicera standishii after enzymolysis is loaded in fermentation tank, tinning is while carry out so2Process, dress Tank is once poured in down a chimney after finishing, so that added so2Mix homogeneously (so with fermentation substrate2Consumption be 70mg/l), then press than Example 12g/100ml adds sucrose or white sugar, then presses Lonicera standishii: saccharified liquid=8:2 adds saccharified liquid, obtains fermentation substrate and mixes Close liquid.Add the activating solution of 3 kinds of bacterium such as aroma-producing yeast, ester-producing yeast, saccharomyces cerevisiae, addition is fermentation substrate mixing liquid Long-pending 1.5%, cultivates 48h, is subsequently adding the Rhizopus oryzae of fermentation substrate mixed liquor cumulative volume 1.5% by 1.5%, 2%, 25 DEG C Liquid, 25o, cultivate 48h, then access 3% Bacillus licheniformis of fermentation substrate mixed liquor cumulative volume and spread cultivation bacterium solution, 18 DEG C of cultures 48h, fermentation ends.
(6) separation of fermentative broth and pasteurization: fruit is removed in the plate and frame type filter-press filter pressing of the fermentation liquid of fermentation ends Slag, then filtered with diatomite filter, obtain fruit juice fermentation filtrate.It is passed through so again2(consumption is 100-180mg/l) is to prevent Oxidation and the activity of microorganism, protect wine body, prevent from going bad.It is transferred to after clarification and be passed through n2Storage tank in, measure Physical and chemical index, qualified rear bottling, bottling is again after pasteurization.
(7) vinosity evaluation and physical and chemical index
Table 5 vinosity evaluation
Table 6 physical and chemical index
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment only wraps Containing an independent technical scheme, only for clarity, those skilled in the art should for this narrating mode of description Using description as an entirety, the technical scheme in each embodiment can also form those skilled in the art through appropriately combined Understandable other embodiment.

Claims (2)

1. a kind of continuous fermentation produces the preparation method of Lonicera standishii fruit wine it is characterised in that comprising the following steps:
(1) preparation of saccharified liquid: Sorghum vulgare Pers., Semen Tritici aestivi, Semen Pisi sativi is pulverized through pulverizer, crosses 40 mesh sieve, example Sorghum vulgare Pers. in mass ratio: little Wheat: Semen Pisi sativi=7:2:1 mixing, add the tap water of 4 times of Sorghum vulgare Pers. powder quality, after boiling 30min in liquefaction pot, additional proportion is Compound per ton adds the α-amylase of 0.3l, is cooled to 50 DEG C -60 DEG C, and additional proportion is the saccharifying that compound per ton adds 0.4l Enzyme, in brew kettle, 50 DEG C -60 DEG C are incubated 2 hours, cool to 25oC-18 DEG C, obtain saccharified liquid and be placed in saccharifying tank；
(2) actication of culture: Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, Rhizopus oryzae, saccharomyces cerevisiae are inoculated into saccharifying respectively In liquid, inoculum concentration is Bacillus licheniformis, aroma-producing yeast, ester-producing yeast, saccharomyces cerevisiae are 3 ring/100 ml, inoculates ring diameter For 0.5 cm;The inoculum concentration of Rhizopus oryzae is 1 × 104Spore/ml；
The saccharified liquid of inoculation, at 25-35 DEG C, is cultivated 24-72 h, is obtained the bacterium solution that spreads cultivation of each strain；
(3) raw material sorting: Lonicera standishii is removed debranching, leaf, mummy, raw green fruit, mould decayed fruit and other debris as far as possible, make Lonicera standishii complete Good lossless, to ensure its potential quality as far as possible, for the raw material more than silt content, also should be rinsed, then drain；
(4) raw material crushes and enzymolysis: the Lonicera standishii after sorting is weighed, crushes and is stored in rubber drum, crushes and be beneficial to The outflow of fruit juice；In shattering process, avoid tearing up peel as far as possible, only raw material is carried out slight crushing, then in proportion really Glue enzyme: material quantity adds pectase to digest 10-20h in 18 DEG C -20 DEG C for 6g/100kg；
(5) tinning and fermentation: the Lonicera standishii after will be broken loads in fermentation tank, and tinning is while carry out so2Process, tinning is complete Once poured in down a chimney after finishing, so that added so2Mix homogeneously (so with fermentation substrate2Consumption is 70mg/l), then in proportion 12g/100ml adds sucrose or white sugar, then presses Lonicera standishii: saccharified liquid=8:2 adds saccharified liquid, obtains fermentation substrate mixing Liquid；
Add aroma-producing yeast, ester-producing yeast, the bacterium solution that spreads cultivation of 3 kinds of bacterium of saccharomyces cerevisiae, addition is fermentation substrate mixing liquid Long-pending 0.8%-3%, 0.8%-3%, 1%-2%, 25 DEG C -32 DEG C, cultivate 24-72h, are subsequently adding fermentation substrate mixed liquor cumulative volume The Rhizopus oryzae of 1%-2% spreads cultivation bacterium solution, 25 DEG C -35 DEG C；Culture 24-72 h, then access fermentation substrate mixed liquor cumulative volume The Bacillus licheniformis of 0.5%-3% spread cultivation bacterium solution, 18 DEG C -25 DEG C, cultivate 36-108 h, fermentation ends；
(6) separation of fermentative broth and pasteurization: marc is removed in the plate and frame type filter-press filter pressing of the fermentation liquid of fermentation ends, then Filtered with diatomite filter, obtain fruit juice fermentation filtrate；It is passed through so again2, consumption is 100-180mg/l, in case oxidation Effect and the activity of microorganism, protect wine body, prevent from going bad, be transferred to and be passed through n after clarification2Storage tank in, measure physics and chemistry Index, qualified rear bottling, bottling is again through pasteurization；
(7) vinosity evaluation and mensure physical and chemical index.
2. a kind of Lonicera standishii fruit wine it is characterised in that: obtained by the preparation method described in claim 1.
CN201610898451.0A 2016-10-14 2016-10-14 Preparation method for seedless cherry wine through continuous fermentation Pending CN106350374A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610898451.0A CN106350374A (en) 2016-10-14 2016-10-14 Preparation method for seedless cherry wine through continuous fermentation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610898451.0A CN106350374A (en) 2016-10-14 2016-10-14 Preparation method for seedless cherry wine through continuous fermentation

Publications (1)

Publication Number Publication Date
CN106350374A true CN106350374A (en) 2017-01-25

Family

ID=57866721

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610898451.0A Pending CN106350374A (en) 2016-10-14 2016-10-14 Preparation method for seedless cherry wine through continuous fermentation

Country Status (1)

Country Link
CN (1) CN106350374A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107904098A (en) * 2018-01-03 2018-04-13 鄂州市梁子湖绿色食品开发有限公司 A kind of Hu shaddock fruit wine and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104195004A (en) * 2014-09-24 2014-12-10 郭波 Longan fruit wine brewing technology
CN105482955A (en) * 2016-01-30 2016-04-13 湖北工业大学 Preparation method of thick and soft fruit wine
CN105524797A (en) * 2016-03-03 2016-04-27 方绍健 Cider and brewing technique thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104195004A (en) * 2014-09-24 2014-12-10 郭波 Longan fruit wine brewing technology
CN105482955A (en) * 2016-01-30 2016-04-13 湖北工业大学 Preparation method of thick and soft fruit wine
CN105524797A (en) * 2016-03-03 2016-04-27 方绍健 Cider and brewing technique thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107904098A (en) * 2018-01-03 2018-04-13 鄂州市梁子湖绿色食品开发有限公司 A kind of Hu shaddock fruit wine and preparation method thereof
CN107904098B (en) * 2018-01-03 2021-06-22 鄂州市梁子湖绿色食品开发有限公司 Grapefruit fruit wine and preparation method thereof

Similar Documents

Publication Publication Date Title
CN101676377B (en) Method for brewing a yellow wine using enzyme preparation and multi-bacteria
CN101643691B (en) Asparagus beer and brewing method thereof
CN106119055A (en) A kind of multi-functional ferment vinegar
CN104017689A (en) Purple sweet potato wine and preparation method thereof
CN103992896B (en) A kind of brew method of Puffer-type foaming pure mellow wine
CN103173318B (en) Preparation method of semi-sweat red rice yellow wine
CN103387904B (en) Method for brewing foaming saki
CN103923797B (en) Method for brewing low alcohol yellow wine rich in isomaltooligosacharide
CN102229873B (en) Method for brewing Chinese yam rice wine by using two-yeast two-enzyme low-temperature fermentation process
CN104593219A (en) Fermented kiwi fruit vinegar and brewing method thereof
CN101531965A (en) Method for preparing pineapple peel residue fruit vinegar
CN100441676C (en) Glutinous rice fruit wine and its prepn process
CN102337191B (en) Preparation method of low-alcohol foxnut wine
CN105802806B (en) A kind of fermented type honey Calusena lansium wine and its production method
CN109880713A (en) A kind of preparation method of selenium-rich dry type red rice yellow wine
CN102860374A (en) Tea vinegar beverage and method for preparing same
CN101475900B (en) Production process for brewing apricot fruit vinegar from apricot peel pomace
CN102604795B (en) Preparation method of Malus micromalus brandy
CN105482955B (en) A kind of preparation method of thick continuous fruit wine
CN103087881A (en) Red date nutritive wine and preparation method thereof
CN104146311A (en) Pure raw mango rice vinegar beverage and preparation method thereof
CN105087287A (en) Novel method for producing Luzhou-flavor liquor through solid state fermentation
CN101096628A (en) Pure grain brewing-distilling extracted vinegar
CN104109601A (en) Low-alcohol pawpaw honey wine and making method thereof
CN101564183B (en) Chinese gooseberry fruit vinegar beverage and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20170125