CN106995775A - A kind of method that fusel oil content is controlled in calvados process - Google Patents
A kind of method that fusel oil content is controlled in calvados process Download PDFInfo
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- CN106995775A CN106995775A CN201710251533.0A CN201710251533A CN106995775A CN 106995775 A CN106995775 A CN 106995775A CN 201710251533 A CN201710251533 A CN 201710251533A CN 106995775 A CN106995775 A CN 106995775A
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- 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
- C12N1/18—Baker's yeast; Brewer's yeast
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Abstract
The invention belongs to brewing technical field, and in particular to the method that fusel oil content is controlled in calvados process, the method that fusel oil content is controlled in particularly a kind of calvados process being oriented to based on quality and flavor.The fusel oil content of calvados is reduced using the method for addition ammonium chloride and biotin, features simple and practical process only adds a small amount of ammonium chloride and biotin, so that it may reduces the fusel oil content in calvados, obtains the strong calvados of aroma.Fusel oil content in calvados can be effectively reduced with the method, is compared compared with traditional zymotic technique, calvados fusel oil content reduces 7.52 11.52%.
Description
Technical field
The invention belongs to brewing technical field, and in particular to the side of fusel oil content is controlled in calvados process
The method that fusel oil content is controlled in method, particularly a kind of calvados process being oriented to based on quality and flavor.
Background technology
Fusel oil refers to there is strong by what yeast decomposing protein, amino acid and carbohydrate were produced in the brewing process of wine
The high boiling mixture of smell, refers to the carbon unary alcohol of three and more than three.Fusel oil in fermented wine mainly has positive third
Alcohol, isobutanol, n-butanol, n-amyl alcohol, isoamyl alcohol, bata-phenethyl alcohol etc..Fusel oil can be combined with organic acid in wine, be content in wine
It is larger, be also one of most important fragrance ingredient.Calvados through fermentation by saccharomyces cerevisiae and is distilled by raw material of cider
A kind of new type water fruit white wine obtained afterwards.The presence of fusel oil forms the special wind of calvados in calvados
Taste, is indispensable composition in calvados, and it is white to assign apple when fusel oil content is suitable in calvados
The blue specific local flavor in ground, makes the plentiful mellow and full, mouthfeel of calvados body coordinate the composition and concentration proportioning shape of soft fusel oil
Into different type, different mouthfeel, different qualities brandy.Can be to human body when fusel oil too high levels in calvados
Harm is produced, nervous system can be made congested, makes one to feel headache, its toxicity increases and aggravated with molecular weight, and fusel oil is in vivo
Oxidation rate it is slower than ethanol, long in the human body residence time, fusel oil is also one of the reason for causing Spirit bitter taste, astringent taste.
Therefore, reduction calvados in fusel oil content play the role of to the local flavor and quality of calvados it is important.
The content of the invention
The invention provides a kind of control of fusel oil content in calvados process being oriented to based on quality and flavor
Method processed, to effectively reduce the generation of fusel oil in calvados fermentation process.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 is in progress line culture in PDA culture medium, and PDA culture medium tilts 45 ° of placements,
Cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Added in cider in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of cider and add inorganic nitrogen
Seed culture fluid is by volume for 6-8%'s in source ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C
In inoculum concentration access cider, former wine is left to ferment at 18-20 DEG C；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Saccharomyces cerevisiae 1023 and 1620 by volume 1 in the step A:1 mixing.
Use oese by activation culture yeast-inoculated in PDA culture medium in the step B.
Inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of apple are added in the step D in cider
Seed culture fluid in inorganic nitrogen-sourced ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C is added in juice to press
Volume ratio is in 6-8% inoculum concentration access cider, carries out standing for fermentation 8-10 days into former wine, in zymotic fluid at 18-20 DEG C
Soluble solid no longer declines for continuous three days completes the content of soluble solid in fermentation, zymotic fluid for 3-4%.
Biotin CAS58-85-5 is added in the step D, addition is 1 μ g-10 μ g.
Compared with prior art, the advantages of the present invention：
The fusel oil content of calvados is reduced using the method for addition ammonium chloride and biotin, features simple and practical process only adds
Plus a small amount of ammonium chloride and biotin, so that it may the fusel oil content in calvados is reduced, the strong apple of aroma is obtained white
Lan Di.Fusel oil content in calvados can be effectively reduced with the method, is compared compared with traditional zymotic technique, apple white orchid
Ground fusel oil content reduces 7.52-11.52%.
The present invention is by improving traditional handicraft in summary, and the activation culture of seed liquor culture, Liquid Culture and strain is carried
Rise strain survival rate and realize stable fermentation, reduction fusel oil generation.Increase ammonium chloride simultaneously and biotin suppresses fusel oil generation.
Suppress fusel oil by double action to generate, be effectively improved mouthfeel, fusel oil content is greatly reduced, mitigate the danger produced to human body
Evil, wine product are more healthy.
Embodiment
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 is in progress line culture in PDA culture medium, and PDA culture medium tilts 45 ° of placements,
Cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Added in cider in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of cider and add inorganic nitrogen
Seed culture fluid is by volume for 6-8%'s in source ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C
In inoculum concentration access cider, former wine is left to ferment at 18-20 DEG C；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Saccharomyces cerevisiae 1023 and 1620 by volume 1 in the step A:1 mixing.
Use oese by activation culture yeast-inoculated in PDA culture medium in the step B.
Inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of apple are added in the step D in cider
Seed culture fluid in inorganic nitrogen-sourced ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C is added in juice to press
Volume ratio is in 6-8% inoculum concentration access cider, carries out standing for fermentation 8-10 days into former wine, in zymotic fluid at 18-20 DEG C
Soluble solid no longer declines for continuous three days completes the content of soluble solid in fermentation, zymotic fluid for 3-4%.
Biotin CAS58-85-5 is added in the step D, addition is 1 μ g-10 μ g.
Embodiment 1
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 by volume 1:1, in carrying out line culture in PDA culture medium, PDA culture medium tilts 45 °
Place, cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Added in cider in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of cider and add inorganic nitrogen
Seed culture fluid accesses for 6% inoculum concentration by volume in source ammonium chloride 96mg, sulfur dioxide concentration to 50mg/L, step C
In cider, former wine is left to ferment at 18-20 DEG C；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Embodiment 2
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 is in progress line culture in PDA culture medium, and PDA culture medium tilts 45 ° of placements,
Cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Oese will be used activation culture yeast-inoculated in PDA culture medium in step A, cultivation temperature is 27 DEG C, during culture
Between be 72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Inorganic nitrogen-sourced ammonium chloride, sulfur dioxide, seed culture fluid and biotin, every liter are added in cider in the step D
Inorganic nitrogen-sourced ammonium chloride 1600mg, sulfur dioxide concentration to 75mg/L, biotin CAS58-85-5 additions are added in cider
For 10 μ g；Seed culture fluid is accessed in cider for 8% inoculum concentration by volume in step C, is stood at 18-20 DEG C
Into former wine, in zymotic fluid, soluble solid no longer declines for continuous three days within 8-10 days completes solubility in fermentation, zymotic fluid for fermentation
The content of solid content is 3-4%.
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Embodiment 3
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 by volume 1:1 mixing, in carrying out line culture in PDA culture medium, PDA culture medium is tilted
45 ° of placements, cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Add in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide, seed culture fluid and biotin, every liter of cider and add in cider
Inorganic nitrogen-sourced ammonium chloride 1500mg, sulfur dioxide concentration to 60mg/L, CAS58-85-5 additions are seed in 1 μ g, step C
Nutrient solution is by volume in 7% inoculum concentration access cider, progress standing for fermentation is sent out for 8-10 days into former wine at 18-20 DEG C
Soluble solid no longer declines for continuous three days in zymotic fluid completes the content of soluble solid in fermentation, zymotic fluid for 3-4%；
Until the soluble solid content of zymotic fluid is remained relatively unchanged over；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Fusel oil in calvados after fermentation temperature is used in above-described embodiment for 18-20 DEG C of zymotechnique and distillation
Relative amount is 6.72%, 4.01% and 3.96%, the average fusel oil relative amount 4.89% of embodiment 1 to 3.
Contrast test 1
A kind of method that fusel oil content is controlled in calvados process, comprises the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 by volume 1:1 mixing, in carrying out line culture in PDA culture medium, PDA culture medium is tilted
45 ° of placements, cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
The inoculum concentration access apple of seed culture fluid by volume for 6-8% in seed culture fluid, step C is added in cider
In juice, standing for fermentation is carried out at 18-20 DEG C 8-10 days into former wine, soluble solid no longer declines for continuous three days in zymotic fluid
The content for completing soluble solid in fermentation, zymotic fluid is 3-4%；Until the soluble solid content of zymotic fluid keeps phase
To constant；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
Contrast test 2
Saccharomyces cerevisiae 1023 and 1620 is added in cider, saccharomyces cerevisiae 1023 and 1620 is 6-8% inoculum concentration by volume
Access in cider, standing for fermentation is carried out at 18-20 DEG C 8-10 days into former wine, continuous three days of soluble solid in zymotic fluid
No longer decline and complete the content of soluble solid in fermentation, zymotic fluid for 3-4%；Until the soluble solid of zymotic fluid contains
Amount is remained relatively unchanged over.
Fusel oil relative amount is 9.86% in contrast test 1, and fusel oil relative amount is 16.56% in contrast test 2, is led to
Overtesting contrast finds that this case suppresses miscellaneous by preparation process amelioration and inorganic nitrogen-sourced ammonium chloride, the addition double action of biotin
Alcohol oil generation, calvados fusel oil content reduces 7.52-11.52%
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, although with reference to the foregoing embodiments
The present invention is described in detail, for those skilled in the art, it still can be to foregoing embodiments institute
The technical scheme of record is modified, or carries out equivalent substitution to which part technical characteristic.It is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (5)
1. the method for fusel oil content is controlled in a kind of calvados process, it is characterised in that comprise the following steps
A, strain activation culture
Saccharomyces cerevisiae 1023 and 1620 is in progress line culture in PDA culture medium, and PDA culture medium tilts 45 ° of placements,
Cultivation temperature is 27 DEG C, and incubation time is 72h；
B, Liquid Culture
Activation culture yeast in step A is inoculated into PDA liquid medium again, cultivation temperature is 27 DEG C, incubation time is
72h；
C, seed liquor culture
The seed liquor that PDA liquid medium is produced in aspiration step B, apple is added to by seed liquor 6-8% by volume addition
Culture is enlarged in fruit juice, cultivation temperature is 27 DEG C, incubation time is that 72h obtains seed culture fluid；
D, calvados fermentation
Added in cider in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of cider and add inorganic nitrogen
Seed culture fluid is by volume for 6-8%'s in source ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C
In inoculum concentration access cider, former wine is left to ferment at 18-20 DEG C；
E, finished product distillation
The former wine fermented in step D carries out single flash at 90-92 DEG C of temperature, stops steaming when distillate alcoholic strength is 20%
Evaporate and obtain finished product brandy.
2. the method for fusel oil content, its feature are controlled in a kind of calvados process according to claim 1
It is in the step A saccharomyces cerevisiae 1023 and 1620 by volume 1:1 mixing.
3. the method for fusel oil content, its feature are controlled in a kind of calvados process according to claim 1
It is to use oese by activation culture yeast-inoculated in PDA culture medium in the step B.
4. the method for fusel oil content, its feature are controlled in a kind of calvados process according to claim 1
It is in the step D to add in cider in inorganic nitrogen-sourced ammonium chloride, sulfur dioxide and seed culture fluid, every liter of cider
Add seed culture fluid in inorganic nitrogen-sourced ammonium chloride 960-1600mg, sulfur dioxide concentration to 50-75mg/L, step C and press volume
It is solvable in zymotic fluid than in the inoculum concentration access cider for 6-8%, standing for fermentation being carried out at 18-20 DEG C 8-10 days into former wine
Property continuous three days of solid content no longer decline and complete fermentation, the content of soluble solid is 3-4% in zymotic fluid.
5. the method for fusel oil content, its feature are controlled in a kind of calvados process according to claim 1
It is in the step D to add biotin CAS58-85-5, addition is 1 μ g-10 μ g.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107815373A (en) * | 2017-12-07 | 2018-03-20 | 平度市职业中等专业学校 | A kind of calvados and preparation method thereof |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
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| CN103992904A (en) * | 2014-05-13 | 2014-08-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of increasing the content of esters in apple brandy |
| CN104830614A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Apple brandy with good taste and preparation method thereof |
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2017
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Patent Citations (2)
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| CN103992904A (en) * | 2014-05-13 | 2014-08-20 | 甘肃省农业科学院农产品贮藏加工研究所 | A method of increasing the content of esters in apple brandy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107815373A (en) * | 2017-12-07 | 2018-03-20 | 平度市职业中等专业学校 | A kind of calvados and preparation method thereof |
| CN108441395A (en) * | 2018-05-25 | 2018-08-24 | 李红光 | A kind of production method of calvados |
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Application publication date: 20170801 |