CN107267337A - The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared - Google Patents
The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared Download PDFInfo
- Publication number
- CN107267337A CN107267337A CN201710665768.4A CN201710665768A CN107267337A CN 107267337 A CN107267337 A CN 107267337A CN 201710665768 A CN201710665768 A CN 201710665768A CN 107267337 A CN107267337 A CN 107267337A
- Authority
- CN
- China
- Prior art keywords
- fermentation
- glycine betaine
- alcoholic beverage
- betaine
- producing
- 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
Links
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 title claims abstract description 110
- 229960003237 betaine Drugs 0.000 title claims abstract description 92
- 235000013334 alcoholic beverage Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 138
- 238000000855 fermentation Methods 0.000 claims abstract description 129
- 230000004151 fermentation Effects 0.000 claims abstract description 127
- -1 alcohol ester Chemical class 0.000 claims abstract description 42
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- 239000002609 medium Substances 0.000 claims abstract description 17
- 239000001963 growth medium Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 150000008163 sugars Chemical class 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 12
- 241000235070 Saccharomyces Species 0.000 claims description 8
- 241000722885 Brettanomyces Species 0.000 claims description 7
- 229940023579 anhydrous betaine Drugs 0.000 claims description 7
- 241001149669 Hanseniaspora Species 0.000 claims description 6
- 241000235017 Zygosaccharomyces Species 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 5
- 241001478240 Coccus Species 0.000 claims description 5
- 241000235346 Schizosaccharomyces Species 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 241000588901 Zymomonas Species 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims 2
- 241000726108 Blastocystis Species 0.000 claims 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000006260 foam Substances 0.000 abstract description 4
- 238000004062 sedimentation Methods 0.000 abstract description 4
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000013405 beer Nutrition 0.000 description 49
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 21
- 150000002148 esters Chemical class 0.000 description 18
- 235000014101 wine Nutrition 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 13
- 244000005700 microbiome Species 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000001816 cooling Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 9
- 239000003513 alkali Substances 0.000 description 9
- 229910052799 carbon Inorganic materials 0.000 description 9
- 150000001720 carbohydrates Chemical class 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- 206010019233 Headaches Diseases 0.000 description 7
- 238000001514 detection method Methods 0.000 description 7
- 231100000869 headache Toxicity 0.000 description 7
- 230000000813 microbial effect Effects 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 235000016068 Berberis vulgaris Nutrition 0.000 description 5
- 241000335053 Beta vulgaris Species 0.000 description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 5
- 235000019990 fruit wine Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000015096 spirit Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000010792 warming Methods 0.000 description 5
- 235000008694 Humulus lupulus Nutrition 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
- 235000014787 Vitis vinifera Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 208000002173 dizziness Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000003834 intracellular effect Effects 0.000 description 4
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 4
- 229910021645 metal ion Inorganic materials 0.000 description 4
- 239000011785 micronutrient Substances 0.000 description 4
- 235000013369 micronutrients Nutrition 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 241000235072 Saccharomyces bayanus Species 0.000 description 3
- 241001123227 Saccharomyces pastorianus Species 0.000 description 3
- 241000588902 Zymomonas mobilis Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000003102 growth factor Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 208000021959 Abnormal metabolism Diseases 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001123228 Saccharomyces paradoxus Species 0.000 description 2
- 241000235347 Schizosaccharomyces pombe Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 201000007930 alcohol dependence Diseases 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 150000001412 amines Chemical group 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 229940126904 hypoglycaemic agent Drugs 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940117955 isoamyl acetate Drugs 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000006371 metabolic abnormality Effects 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N monobenzene Natural products C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013522 vodka Nutrition 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- GEYOCULIXLDCMW-UHFFFAOYSA-N 1,2-phenylenediamine Chemical compound NC1=CC=CC=C1N GEYOCULIXLDCMW-UHFFFAOYSA-N 0.000 description 1
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000027711 Brettanomyces bruxellensis Species 0.000 description 1
- 235000000287 Brettanomyces bruxellensis Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000192020 Clostridium ventriculi Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000004721 Polyphenylene oxide Substances 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001489223 Saccharomycodes Species 0.000 description 1
- 241001489222 Saccharomycodes ludwigii Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 241000192023 Sarcina Species 0.000 description 1
- 241000192263 Scheffersomyces shehatae Species 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 241000235029 Zygosaccharomyces bailii Species 0.000 description 1
- 241001464780 Zymobacter palmae Species 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 235000015191 beet juice Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 235000019846 buffering salt Nutrition 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000020058 fruit brandy Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000003988 headspace gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- GJRQTCIYDGXPES-UHFFFAOYSA-N iso-butyl acetate Natural products CC(C)COC(C)=O GJRQTCIYDGXPES-UHFFFAOYSA-N 0.000 description 1
- FGKJLKRYENPLQH-UHFFFAOYSA-M isocaproate Chemical compound CC(C)CCC([O-])=O FGKJLKRYENPLQH-UHFFFAOYSA-M 0.000 description 1
- OQAGVSWESNCJJT-UHFFFAOYSA-N isovaleric acid methyl ester Natural products COC(=O)CC(C)C OQAGVSWESNCJJT-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000037353 metabolic pathway Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 238000007069 methylation reaction Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000004987 o-phenylenediamines Chemical class 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920000570 polyether Polymers 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 239000010453 quartz Substances 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
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
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses application of the glycine betaine in alcoholic beverage is prepared and the preparation method of alcoholic beverage, glycine betaine adjusted in alcoholic beverage is prepared alcoholic beverage alcohol ester than application, wherein, glycine betaine is added in the culture medium containing fermentable sugars, and producing and ethanol bacterium is fermented in the culture medium；Preparation method includes making producing and ethanol bacterium be fermented in the culture medium containing fermentable sugars, wherein, appropriate glycine betaine is added in the medium.Due to the addition of glycine betaine, the fermentation period of producing and ethanol bacterium substantially shortens, and thalline sedimentation is accelerated, and organoleptic indicator such as outward appearance, color and luster, foam, fragrance and the taste of alcoholic beverage are improved.
Description
Technical field
The present invention relates to the preparing technical field of alcoholic beverage, more particularly to application of the glycine betaine in alcoholic beverage is prepared
And the preparation method of alcoholic beverage.
Background technology
Alcoholic beverage is liked all over the world by masses, can be roughly divided into beer, fruit wine and spirits.Beer with
And in the preparation process of spirits such as vodka, first have to that the starch in material grain is saccharified and is converted into carbohydrate, convert
Obtained fermentable saccharide generates ethanol by microbial fermentation again, and the wherein preparation of spirits need to also be carried out in subsequent technique
Distillation.In addition, in the preparation of fruit wine such as grape wine, microorganism is directly entered using naturally occurring fermentable saccharide in fruit
Row fermentation, and then generate ethanol.
During the fermentation, in addition to ethanol, can also produce substantial amounts of metabolic by-product, including higher alcohol, aldehydes, esters,
Organic acid etc..Wherein, higher alcohol and esters are content highest flavor substances in alcoholic beverage, and its content and composition are relied primarily on
In the process conditions of selection and the fermentation of microbial strains.If the content of higher alcohol is too high, the taste of alcoholic beverage has not
Happy bitterness sense；When content is too low, can have alcoholic beverage thick and heavy without pure sensation.And suitable ester content assigns wine
The happy fragrance of liquid, allows people to feel (Fenglian Kou. (2008), Control of the ratio of that feel lost during shortage
higher alcohol to ester of beer in large fermentation tank,master’s thesis,
Jiangnan University).Therefore, the ratio between higher alcohol and ester content (alcohol ester ratio) are very important fingers in alcoholic beverage
One of mark, the local flavor of alcoholic beverage such as beer depends not only on the species of compound, and depending on the ratio between compound
Rate (Polednikova M, Voborsky J, Chladek L, Sruma T. (1993) Zkusenosti svyrobou piva
pomoci imoblizovanych Kvasinek,Kvas Prumysl 39:2-7).When alcohol ester is higher, after drinking also
The bad sensation such as dizzy headache can be produced.In beer-like beverage, alcohol ester ratio should be controlled 3：1-5：In the range of 1.
In current technology of alcohol, to obtain suitable alcohol ester ratio, typically by improve in fermentation raw material can
Fermentation sugared content reduces alcohol ester ratio by a small margin to improve the generation of esters, or by reducing fermentation temperature and fermentation pressure,
Or alcohol ester ratio (Meng Yanli et al., (2014), beer alcohol ester are reduced by the process conditions combination of mashing cold fermentation
Than analysis summary, Beertech, the 1st phase in 2014, the 11-13 pages).And for example, Landaud et al. has found, temperature improves fermentation
The generation rate and ultimate density of speed and higher alcohol, and the carbon dioxide dissolved controls the production of ester by limiting yeast growth
Raw speed and ultimate density (Landaud, S., Latrille, E., Corrieu, G. (2001) .Top pressure and
temperature control the fusel alcohol/ester ratio through yeast growth in
beer fermentation.Journal of the Institute of Brewing,107(2),107-117)；In fermentation
Starting stage adjusts amount of oxygen, can adjust alcohol ester ratio (E.Valero, the et al., (2002), Higher of grape wine
alcohols and esters production by Saccharomyces cerevisiae.Ingluence of the
initial oxygenation of the grape must,Food Chemistry,78,57-61).However, in adjustment
When stating to alcohol ester than some related process conditions, fermenting speed and microorganism sedimentation degree etc. can be also had influence on chainly.In addition,
It has been found that the beer generated by the yeast being fixed in Calcium Pectate by fermentation very high concentration brewer's wort has properly
Alcohol ester ratio (Biotechnology:Prospects and Applications. (2013), edited by R.K.Salar,
S.K.Gahlawat, P.Siwach, J.S.Duhan, Springer)；By adding some in leaching bud, saccharification and fermentation step
Metal ion simultaneously controls its final concentration, can effectively adjust alcohol ester ratio (CN102899209).In industrialized bulk fermentation,
Alcohol ester is obtained than suitable and other specification also preferable alcoholic beverage, higher challenge is proposed to professional.Meanwhile, enter
One step shortens the fermentation period of alcoholic beverage, reduces energy consumption, is also the technical barrier that those skilled in the art study always.
The content of the invention
In order to overcome the defect of prior art as indicated above, the present inventor has made intensive studies to this, is paying
After a large amount of creative works, so as to complete the present invention.
Specifically, the technical problems to be solved by the invention are：Application of the glycine betaine in alcoholic beverage is prepared is provided
And the preparation method of alcoholic beverage, with prepare suitable alcohol ester than alcoholic beverage, while shorten fermentation period.
In order to solve the above technical problems, on the one hand, alcohol is adjusted in alcoholic beverage is prepared the invention provides glycine betaine
Beverage alcohol ester than application, wherein, glycine betaine is added in the culture medium containing fermentable sugars, and make producing and ethanol bacterium in the training
Support in base and ferment.
In the present invention, as a kind of preferred scheme, the glycine betaine is selected from anhydrous betaine, a water glycine betaine, hydrochloric acid
One or more in betaine salt, phosphoric acid betaine and Citrate de Betaine.
Glycine betaine, also known as N, N, Betaine are a kind of quaternary amine type water-soluble alkaloids, use safety, nothing
Toxic side effect.Glycine betaine participates in methylation reaction and improves the activity of key enzyme in metabolic pathway as efficient methyl donor,
Accelerate the growth rate of microbial cells and improve metabolin yield；Permeability of cell membrane can be improved, promotes nutriment and oxygen
Exchange of the gas outside intracellular, accelerates the utilization speed of nutriment；As osmoprotectant, intraor extracellular infiltration can be adjusted
Pressure, is conducive to intracellular product to extracellular release, solves the too high caused feedback of intracellular Fermentation Substance Concentration and suppresses problem.Cause
And, glycine betaine is used in conventional research in microbial fermentation, to improve the metabolites such as Pidolidone, vitamin B12
Generation.And improves application of the alcohol ester than, shortening fermentation period when preparing alcoholic beverage for the glycine betaine that provides of the present invention,
Do not disclose in the prior art.
On the other hand, the invention provides the preparation method of alcoholic beverage, including producing and ethanol bacterium is made to contain fermentable sugars
Culture medium in fermented, wherein, appropriate glycine betaine is added in the medium.
In one embodiment, producing and ethanol bacterium includes but is not limited to saccharomyces (Saccharomyces), brettanomyce category
(Brettanomyces), Candida (Candida), Kloeckera (Kloeckera), class saccharomyces
(Saccharomycodes), Schizosaccharomyces (Schizosaccharomyces), Zygosaccharomyces category
(Zygosaccharomyces), zymomonas (Zymomonas), eight connect Coccus (Sarcina) and Endomycopsis
(Endomycopsis) strain.In one embodiment, saccharomyces producing and ethanol bacterium is selected from saccharomyces cerevisiae
(Saccharomyces cerevisae), saccharomyces pastorianus (Saccharomyces pastorianus), saccharomyces bayanus
(Saccharomyces bayanus) and Saccharomyces paradoxus (Saccharomyces paradoxus).In one embodiment,
Brettanomyce belongs to producing and ethanol bacterium and is selected from Brussels brettanomyce (Brettanomyces bruxellensis).In an implementation
In mode, Candida producing and ethanol bacterium is selected from shehatae candida (Candida shehatae).In an embodiment party
In formula, Kloeckera producing and ethanol bacterium is selected from Kloeckera africana.In one embodiment, class saccharomyces production second
Alcohol bacterium is selected from rood class yeast (Saccharomycodes ludwigii).In one embodiment, Schizosaccharomyces production second
Alcohol bacterium is selected from schizosaccharomyces pombe (Schizosaccharomyces pombe).In one embodiment, Zygosaccharomyces category production
Ethanol bacterium is selected from Bayer Zygosaccharomyces (Zygosaccharomyces bailii).In one embodiment, fermentation single cell bacterium
Belong to producing and ethanol bacterium and be selected from zymomonas mobilis (Zymomonas mobilis) and Zymobactef monad (Zymobacter
palmae).In one embodiment, eight connect Coccus producing and ethanol bacterium selected from the company of stomach eight coccus (Sarcina
ventriculi).In one embodiment, Endomycopsis producing and ethanol bacterium is selected from Endomycopsis Fibnligera (Endomycopsis
fibuligera).In one embodiment, producing and ethanol bacterium is the one or more in mentioned microorganism.Preferred
In embodiment, producing and ethanol bacterium is saccharomycete.In more preferred embodiment, producing and ethanol bacterium is saccharomyces cerevisiae, upper leaven
It is female.
In one embodiment, alcoholic beverage is beer, spirits, fruit wine, rice wine or yellow rice wine.
In one embodiment, culture medium can include carbon source, nitrogen source, growth factor, micronutrient, mineral buffering
Salt, metal ion etc..In one embodiment, the initial pH of culture medium is about 4-6.In one embodiment, culture medium
In carbon source include fermentable sugars.In one embodiment, fermentable sugars includes but is not limited to glucose, fructose, sucrose, wood
Sugar and maltose.In one embodiment, the initial concentration of the fermentable sugars in culture medium is about 60g/L-250g/L.
In one embodiment, the inoculum concentration of producing and ethanol bacterium is about 1.0 × 106-1.0×108/ml。
In one embodiment, the fermentation of producing and ethanol bacterium is aerobic fermentation or anaerobic fermentation.
In one embodiment, fermentation is carried out in closed container such as fermentation tank.In one embodiment, during fermentation
Between last about 12-14 days.In one embodiment, fermentation temperature is about 8-25 degrees Celsius.In one embodiment, ferment
Pressure is maintained at about 0.01-0.2Mpa, and fermentation pressure is adjusted in different phase.
In one embodiment, glycine betaine can be glycine betaine or its salt.In one embodiment, glycine betaine can be with
To be naturally extracting or be artificial synthesized.In one embodiment, glycine betaine includes but is not limited to anhydrous betaine, a water
Glycine betaine, hydrochloric acid betaine salt, phosphoric acid betaine and Citrate de Betaine.In one embodiment, glycine betaine can be selected from
One or more in anhydrous betaine, a water glycine betaine, hydrochloric acid betaine salt, phosphoric acid betaine and Citrate de Betaine.
In one embodiment, the addition concentration of glycine betaine is about 0.0000085-8.54mol/L.In an embodiment party
In formula, the addition concentration of glycine betaine is about more than 0.0000085mol/L, about about more than 0.00001mol/L, 0.0001mol/L
The above, about more than 0.0005mol/L, about more than 0.001mol/L, about more than 0.0046mol/L, about more than 0.0050mol/L,
About more than 0.0060mol/L or about more than 0.0065mol/L, and be about below 8.54mol/L, about below 8.00mol/L, about
Below 6.00mol/L, about below 4.00mol/L, about below 2.00mol/L, about below 1.00mol/L, about 0.80mol/L with
Under, about below 0.60mol/L, about below 0.43mol/L, about below 0.03mol/L or about below 0.0256mol/L.At one
In embodiment, the addition concentration of glycine betaine is about 0.0065-0.43mol/L.In one embodiment, the addition of glycine betaine
Concentration is about 0.0046-0.0256mol/L.
In one embodiment, any time point of the glycine betaine before fermentation or in fermentation process is added in the medium.
In a preferred embodiment, glycine betaine is before fermentation or fermentation is added in the medium initial stage.
In one embodiment, the mode that glycine betaine is added in culture medium is disposably to add, be added batch-wise or flow
Plus.In a preferred embodiment, glycine betaine is disposably to be added in culture medium.
In one embodiment, after fermentation, appropriate dilution can be carried out to the alcoholic beverage of gained.
Another further aspect, the present invention also provides a kind of alcoholic beverage, and it contains greater than about 0.0085mol/l glycine betaine, clear
It is clear it is bright, with good fragrance and taste, with suitable alcohol ester ratio, and there is the effect of relieving alcoholism and protecting liver to human body.The beer
Wine can be prepared by the above method of the present invention.
In the alcoholic beverage preparation method that the present invention is provided, dexterously beet is added in the culture medium of producing and ethanol bacterium
Alkali.Due to the addition of glycine betaine, while other processes are carried out with the improvement of adaptability, therefore can be by the hair of producing and ethanol bacterium
Ferment process is conveniently adjusted the alcohol ester ratio of alcoholic beverage.Improved synergy, which can ferment, more than obtains alcohol ester ratio and is
3:1-5:1 alcoholic beverage, the alcoholic beverage will not cause the sensation of dizzy headache after drinking.Further, since glycine betaine
Add, the fermentation period of producing and ethanol bacterium substantially shortens, thalline sedimentation is accelerated, the organoleptic indicator such as outward appearance, color of alcoholic beverage
Pool, foam, fragrance and taste are improved.It is additionally, since glycine betaine to have no toxic side effect and with gentle pharmacological properties, in hair
Without removing after ferment technique, and there are the beneficial effects such as relieving alcoholism and protecting liver to human body.
Brief description of the drawings
Fig. 1 is the sensory evaluation figure of embodiment 1.
Embodiment
Alcoholic beverage refers to beer, spirits and fruit wine etc..Wherein, spirits refers to after microbial fermentation generation alcohol, leads to
Cross the high concentration strong drink that the methods such as distillation are concentrated to give, including whiskey, brandy, vodka, Rum, Chinese white
Wine, sake etc..Fruit wine is the alcoholic beverage that is generated using the carbohydrate in microbial fermentation fruit, including grape wine, Lee
Sub- wine etc..It is related to the alcoholic beverage that ethanol is generated with microbial fermentation carbohydrate present invention additionally comprises rice wine, yellow rice wine etc..
In the fermentation process of microorganism, in addition to ethanol, substantial amounts of metabolic by-product can be also produced in fermentation process, including
Higher alcohol, aldehydes, esters, organic acid etc..
Above-mentioned higher alcohol refers to alcohol more than three carbon, including but not limited to normal propyl alcohol, isobutanol, isoamyl alcohol, activity penta
Alcohol and bata-phenethyl alcohol；Above-mentioned esters include but is not limited to ethyl butyrate, ethyl acetate, isobutyl acetate, isoamyl acetate, octanoic acid
Ethyl ester, ethyl lactate, ethyl hexanoate.
After No alcoholic beverages, it will usually have the sensation of dizziness headache, the too high levels of higher alcohol are primarily due to.It is suitable
Suitable senior alcohol content and composition, make the mellow in taste of alcoholic beverage, coordinate；But if too high levels or ratio are uncoordinated,
The local flavor of wine will be had a strong impact on.Ester is the main carriers of Wine flavour, and suitable ester content assigns beer happy fragrance, but mistake
The harmony of drinks local flavor can be damaged again when protruding.Therefore, how to be obtained in alcoholic fermentation process appropriate higher alcohol and
Esters, are the big problems of one faced in industry.Before this, alcohol ester is than generally by changing one or more of fermentation process parameter
To be adjusted, and the adjustment of these parameters can cause other problemses linksystem, and such as fermentation period is long, microorganism sedimentation degree
It is undesirable etc..
In the present invention there is provided it is a kind of easily adjustment alcoholic beverage in alcohol ester than method, i.e. make producing and ethanol bacterium containing
There is fermentable sugars and be added with the culture medium of appropriate glycine betaine and fermented.Alcoholic beverage is obtained to ferment using this method,
Alcohol ester ratio can be not only adjusted, and fermentation period, the organoleptic indicator for improving alcoholic beverage can be shortened.Further, since beet
Alkali has no toxic side effect, and also has many benefits to human body, need not be removed after zymotechnique.
In the method for the invention, the species of producing and ethanol bacterium can be according to the alcoholic beverage that will be prepared species and spy
Property, availability of microorganism etc. are selected.According to existing research, saccharomyces cerevisiae, saccharomyces pastorianus, saccharomyces bayanus, unusual ferment
Mother, Brussels brettanomyce, shehatae candida, Kloeckera africana, rood class yeast, grain wine fragmentation ferment
Mother, Bayer Zygosaccharomyces, zymomonas mobilis, Zymobactef monad, stomach eight connect the microorganisms such as coccus, Endomycopsis Fibnligera
Carbohydrate fermentation can be generated ethanol.Above-mentioned producing and ethanol bacterium can be used alone based on the purpose of fermentation, or be used in combination.
It should be noted that the producing and ethanol process of most of above-mentioned producing and ethanol bacterium is anaerobic fermentation, but also part producing and ethanol bacterium example
Such as Brussels brettanomyce, the alcohol fermentation speed under aerobic conditions is faster.At present, micro- life the most frequently used in wine brewing field
Thing is saccharomyces cerevisiae.Saccharomyces cerevisiae includes many bacterial strains, and the fermentation character of different strains is slightly different, and those skilled in the art can
To be selected according to the need for difference.Include but is not limited to Wyeast, Siebel there is provided the laboratory of yeast strain at present
Inst.、White Labs、Lallemand、Brewferm、Coopers、Fermentis、Real BrewersYeast、
Muntons, East Coast Yeast etc..Domestic famous yeast provider is Angel Yeast Co., Ltd.In addition, this
Field is known that before fermentation starts, if bacterial strain with the presence of the forms such as dry powder, it is necessary to be activated to bacterial strain.
In the present invention, fermentation medium can delay comprising carbon source, nitrogen source, phosphorus, growth factor, micronutrient, mineral
Rush salt, metal ion etc..
Carbon source is usually carbohydrate or other carbohydrate.In large-scale fermentation system, can using molasses, corn steep liquor,
Sugar-cane juice or beet juice are used as carbon source.For example, in beer fermentation, generally using the brewer's wort after saccharification, in vinous fermentation
In, generally using grape juice.To ensure the purity and production stability of finished product, it would however also be possible to employ glucose, the sucrose of purifying
Deng being used as carbon source.In the present invention, carbon source includes fermentable sugars.According to the difference of raw material, the species and amount of fermentable sugars also may be used
With difference.
Nitrogen source supplies Microbe synthesis albumen, nucleic acid and other intracellular components.Depending on enzyme present in microorganism, nitrogen source can
Think crude protein such as soy meal；Polypeptide such as peptone or tryptone；Or ammonium salt and nitrate；Etc..
In cell membrane phosphorus is needed in the generation of phosphatide and nucleic acid.The amount of phosphorus can be according to fermentation purpose and microorganism need
Ask etc. and to be determined.For example, in some cases, to avoid the generation of secondary metabolite, phosphorus can be added in the medium.
Growth factor and micronutrient can also be included in the fermentation medium.During yeast extract is fermentation medium
The frequent origins of micronutrient and vitamin.Inorganic nutritive element, including trace element such as iron, zinc, copper, manganese, molybdenum and cobalt, generally
Included in the carbon source and nitrogen source of non-refined.
During if necessary to during the fermentation by pH stable near optimal pH, it can add in the fermentation medium
Inorganic buffer salt, such as carbonate or phosphate.
In addition, when metal ion with the presence of high concentration, it is necessary to add chelating agent in the fermentation medium.Moreover, also may be used
The local flavor and flavor stability of the smart beverage of finished wine are improved to add catalase etc. in the fermentation medium.
The constituting of fermentation medium, the content of each composition and initial pH value, can by those skilled in the art according to
The actual conditions such as strain, fermentation purpose and determine and adjust.
Alcohol fermentation is generally carried out in fermentation tank.Before fermentation, fermentation tank will be cleaned and aseptic process.Addition
Culture medium into fermentation tank will also carry out aseptic process.The inoculum concentration of producing and ethanol bacterium is generally 1.0 × 106-1.0×108/ ml,
It can be determined by those skilled in the art according to actual conditions.The mode of fermentation can also be by those skilled in the art according to reality
Depending on the situation of border, it is for instance possible to use top fermentation or bottom fermentation., it is necessary to control the temperature in fermentation tank after fermentation starts
Degree and pressure.In general, fermentation temperature control is at 8-25 degrees Celsius, and the pressure tank that ferments is maintained at 0.01-0.2Mpa.Its
In, fermentation temperature and fermentation pressure can be determined according to actual conditions by those skilled in the art, such as in main fermentation stage
10 degrees Celsius are may remain in, ferment at constant temperature is carried out.In addition, fermentation temperature and fermentation pressure can be adjusted at any time during the fermentation
It is whole, for example, fermentation pressure can remain relatively low in main fermentation stage, when pol is down to certain level, boosted.Fermentation
The composition of liquid can detect once at regular intervals, when indices reach it is expected when, fermentation can be terminated.In the present invention
In, due to adding appropriate glycine betaine in the fermentation medium, fermentation time general control was at 5-14 days, and fermentation time is than empty
White control shortens about 2 days.
In the present invention, glycine betaine can be glycine betaine or its salt.The molecular formula of glycine betaine is as follows：
In the present invention, glycine betaine can be naturally extract or be artificial synthesized.Especially, glycine betaine can be selected from
One or more in anhydrous betaine, a water glycine betaine, hydrochloric acid betaine salt, phosphoric acid betaine and Citrate de Betaine.Sweet tea
The addition concentration of dish alkali in the fermentation medium is 0.0000085-8.54mol/L, is optionally 0.0065-0.43mol/L, or
Person is optionally 0.0045-0.0256mol/L.With the increase of beet alkali concn, alcohol ester is than on a declining curve.Glycine betaine is added
It is very few, possibly alcohol ester ratio can not be dropped to ideal value；If addition is excessive, the local flavor disequilibrium of alcoholic beverage may be made.
Improved because in the case where adding glycine betaine, the absolute yield of higher alcohol and esters may slightly have, can be in fermentation procedure
It is diluted etc. further to reduce the absolute content of higher alcohol and still keep good local flavor afterwards.
Glycine betaine can't be consumed during the fermentation, at least will not largely be consumed, thus be present in alcohol
In finished drink.In traditional alcohol fermentation, because containing a small amount of beet alkali composition, alcohol in cereal or fruit raw material
Also a small amount of glycine betaine can be contained in beverage.For example, in beer product made from common fermentation, containing about 0.0085mol/L
Glycine betaine.And in the present invention, the beet in the alcohol ester ratio of alcoholic beverage, finished product is adjusted due to extra addition glycine betaine
Alkali content can be relatively higher.
In the present invention, any time point that glycine betaine can be before fermentation or in whole fermentation process is added.Wherein,
In the case where preparing beer, the addition time point before fermentation can be addition hops stage, brewer's wort cooling stage etc..This
Invention it is demonstrated experimentally that before fermentation or fermentation any period addition glycine betaine can reach regulation alcohol ester than effect.It is excellent
Selection of land, glycine betaine before fermentation or fermentation initial stage addition in the medium, this can regulation finished beverage alcohol ester than it is same
When, shorten the fermentation period of microorganism, and correct the abnormal metabolism in fermentation process as soon as possible.In addition, glycine betaine
The mode being added in culture medium can add disposably to add, being added batch-wise or flowing, and be preferably disposable addition, and reason is same
On.
Using the method for the present invention, have the advantages that：
1) production cost is reduced, profit is improved：Glycine betaine can accelerate fermenting speed, shorten fermentation period, can be by life
The production time shortens more than 2 days；Yeast preferably growth metabolism can be made, increase yeast uses generation, reduction yeast (yeast paste or
Dusty yeast) acquisition cost or expand numerous cost；
2) organoleptic indicator's (outward appearance, color and luster, foam, fragrance and taste) of finished product alcoholic beverage is improved：Glycine betaine is accelerated micro-
Biodeposition, makes finished product alcoholic beverage more clarify bright；Glycine betaine as osmoprotectant, improve microorganism vigor and
To the resistance of environment, alleviate microorganism aging and self-dissolving, this muddiness for reducing microorganism self-dissolving generation on the one hand and discoloration,
Influence of the abnormal metabolism to fragrance and taste in fermentation process is also correct on the other hand；Glycine betaine is used as two
Property surfactant, can be effectively reduced bubble surface tension force, foaming effect is good, so as to effectively improve carbon dioxide in beer
In dispersiveness and trap, and then improve concentration of the carbon dioxide in finished product alcoholic beverage；Glycine betaine plays an active part in fat
Metabolism, is effectively facilitated fat and content of fatty acid in lipolysis, reduction zymotic fluid, improves foaming characteristic and persistence；
3) consumer is met to suit one's taste and healthy dual requirementses：Add after glycine betaine, finished product alcoholic beverage is keeping wind
While taste, alcohol ester ratio is reduced, can significantly alleviate headache and dizzy；On the other hand, due to gentle pharmacological that glycine betaine has
Matter, angiocardiopathy etc. such as improving eyesight, anti-fatty liver, protection kidney, treatment atherosclerosis so that the finished wine of output
Smart beverage turns into a new type of health alcohol drink for possessing sobering up and liver protecting functions.
Hereinafter, the present invention is further illustrated to prepare beer as specific embodiment, the invention is not restricted to following reality
Apply example.
Embodiment 1
Fermented using 4 200L beer fermentation tanks (the Sino-German beer equipment Co., Ltd in Jinan), be respectively labeled as F0,
F1, F2, F3.Using top fermentation method (canful), produced and processed according to the production craft step of ordinary beer, being exactly will be raw
Production raw material be saccharified, wort filtration, boil, add hops, precipitation, cooling, fermentation, filter, acquisition beer.
Crush：Fructus hordei germinatus and wheat malt are crushed using Double roll crusher (GD-5, Taian Shandong light industry and machinery Co., Ltd),
Appropriate adjustment roller spacing, it is desirable to which wheat skin is broken without broken, and endosperm is as broken as possible.
Saccharification：It is 1 to ensure material-water ratio:3.5.
Blanking temperature is 45 DEG C, is incubated 20min；
50 DEG C are warming up to, 40min is incubated；
54 DEG C are warming up to, 30min is incubated；
65 DEG C are warming up to, 70min is incubated；
72 DEG C are warming up to, 10min is incubated.
78 DEG C are warming up to, 10min is incubated.
Filtering：Using conventional return time and the rate of filtration；Normal water washes grain.
Boil：The control of blending wort concentration is 10.2 ° of P, and it is about 11.0 ° of P to boil pol after 70min.Hops add in three times
Plus.First 5 minutes of end of a period is boiled, 1 ‰ one water glycine betaines are added.
Cooling：Top fermenting yeast W303-1A (MAT α, zero generation, Munich, Germany Doemens beer institute) is inoculated with, is connect
Every milliliter of wheat juice is set to contain 1.0 × 10 after kind7Individual yeast cells, is cooled to 16 DEG C.
Fermentation：16 DEG C of fermentations, about 2 days hypoglycemics to 4.0 ° of P or so, sealed cans；Diacetyl content is detected after sealed cans daily to sentence
Whether other beer is ripe, until diacetyl content drops to 0.1mg/L.Start cooling, 4 DEG C are down to first, maintain after 24h, then drop
To 0-1 DEG C.
Wherein, F0 is the control for being not added with glycine betaine, and F1, F2, F3 are added respectively in the stage of boiling accounts for final effectively fermentation
0.0074mol/l, 0.0145mol/l, 0.0222mol/l of volume a water glycine betaine (tie up this biotechnology purchased from Shandong is auspicious
Limited company, purity：98%).Experiment carries out 3 batches, averages.
The beer simultaneously prepared by embodiment 1 is using following method detection and judges.
1. the detection of zymotic fluid biacetyl
Using steam distillation, Diacetyl in Beer is escaped, absorbed in distilled water, then add the adjacent benzene two of reagent
Amine, makes generation react as follows：
Biacetyl+o-phenylenediamine → 2,3- dimethyl quinoline porphyrin.
The hydrochloride of product has an absworption peak at wavelength 335nm wavelength, can be used as quantitative determination.Concrete operation step
For：
(1) distill
Biacetyl distiller is installed, heating steam generation bottle make water to boiling, the rearmounted 25mL volumetric flasks of steam preheating in
Mouth under condenser, additional ice bath cooling.Plus 1~2 drop organic silicon defoamer or glycerin polyether in 100mL graduated cylinders, reinject
The wine sample for being cooled to 5 DEG C or so in advance not deaerated 100mL, is rapidly added in warmed-up distiller, and is rinsed with a small amount of water
Band plug funnel, Gai Sai.Then distillation is carried out with water seal mouth until when distillate is close to 25mL, distillation need to be completed in 3min, be taken
Lower volumetric flask recovers to room temperature, and scale mixing is settled to water.
(2) colour developing is with determining
10.00mL distillates are drawn respectively in two colorimetric cylinders, 0.50mL o-phenylenediamines are added in the first branch pipe molten
It is not added with liquid 10g/L, the second branch pipe after (blank) fully shake up, while being placed in dark place places 20~30min.Then, in first
Adding 2.00mL hydrochloric acid solutions in branch pipe, (4mol/L pipettes 33.3mL hydrochloric acid (about 1.18g/mL), is diluted to 100mL with water and mixes
It is even), added in the second branch pipe after 2.50mL hydrochloric acid solutions (4mol/L) mixing, in wavelength on ultraviolet specrophotometer
Its absorbance is determined by reference of blank with the quartzy absorption vessels of 10mm under 335nm, colorimetric estimation operation must be completed in 20min.
(3) result is calculated
The content of biacetyl is calculated as follows
X=A335 × 2.4
In formula：X --- diacetyl content, mg/L；
A335 --- under 335nm wavelength, the absorbance determined with the quartzy absorption vessels of 10mm；
2.4 --- the conversion coefficient of absorbance and diacetyl content.
Final sample is determined respectively three times, averaged.
Biacetyl is to weigh the whether ripe important indicator of beer, as its content≤0.1mg/L, it is believed that beer is ripe.
In terms of the situation of reduction biacetyl, F1 groups, F2 groups, the fermentation period of F3 groups shorten 2-3 days compared with F0 groups.
2. the measure (headspace gas chromatography) of local flavor content of material in beer
Using Perkin Elmer companies of U.S. gas chromatograph, model AutoSystem XL, hydrogen flameionization detection
Device FID, DM-5 quartz capillary column 30 × 0.25.
The processing of beer sample：Take beer sample 5mL to pour into 20mL headspace samplings bottle, add 0.1mL inner mark solutions
(2000mg/L), encryption packing, aluminium lid are compressed, 55 DEG C of water-bath 15min.Sample introduction pallet is put into, is detected.
Chromatographic condition：50 DEG C of initial temperature, keep 2min after, rise to 80 DEG C with 10 DEG C/min, do not keep, then with 20 DEG C/
Min rises to 170 DEG C, does not keep.Nitrogen flow rate 20mL/min, hydrogen flow rate 20mL/min, air velocity 240mL/min, sample introduction
Measure 0.5 μ L.
The sampling of final beer sample is determined three times respectively, averaged, as a result such as following table：
3. the sensory evaluation of beer
The beer that F0 groups, F1 groups are brewageed in embodiment 1 is stored in 5 DEG C, to prepare to judge.One group have it is abundant judge through
The national, and province level Tasting committee tested carries out sense organ taste to brewing beer, and the foam embodied to beer, ester are fragrant, mouth
The organoleptic attributes such as taste, headache sense have carried out marking and judged, and 5 points are assigned to from 1, represent respectively fine from being poor to.Sample is divided into two
Group, method is commented using blind.
Fig. 1 is shown in its result sensory evaluation.
It can be seen that, F1 groups (beer that with the addition of glycine betaine preparation) ester perfume (or spice) is stronger, and this ester higher with it is (special
It is not ethyl acetate and isoamyl acetate) content is substantially related；And the beer alcohol ester of addition glycine betaine production is than relatively low, no
Easily cause headache.It is generally believed that when alcohol ester ratio is less than 5, be just difficult to induce headache, this is also very one with sensory evaluation result
Cause.As a result and indifference certainly, inventor is also judged beer of other groups,.
To sum up, result of the test：From mouthfeel, the beer of addition betaine group compares the control F0 for being not added with glycine betaine
Mouthfeel is softer, and fragrance is more coordinated, and alcohol ester ratio is significantly reduced.
Embodiment 2
Fermented according to the method and step of embodiment 1 in 4 200L beer fermentation tanks, wherein, F0 is to be not added with sweet tea
The control of dish alkali, F1, F2, F3 the cooling stage of brewer's wort add respectively account for the final effectively 0.0046mol/l of fermentation volume,
0.0093mol/l, 0.0140mol/l phosphoric acid betaine (are purchased from the auspicious Wei Si biotech inc in Shandong, purity
98%).Experiment carries out 3 batches, averages.
Using same detection method, result of the test is obtained：From mouthfeel, the beer of addition betaine group is not compared to
The control F0 mouthfeels for adding glycine betaine are softer, and fragrance is more coordinated, and alcohol ester ratio is significantly reduced.
Embodiment 3
Fermented according to the method and step of embodiment 1 in 4 200L beer fermentation tanks, wherein, F0 is to be not added with sweet tea
The control of dish alkali, F1, F2, F3 flow plus accounted for final effectively fermentation volume respectively during fermentation starts to proceed to 72h to fermentation
0.0065mol/l, 0.0130mol/l, 0.0195mol/l hydrochloric acid betaine salt (purchased from Shandong it is auspicious tie up this biotechnology stock
Part Co., Ltd, purity 98%).Experiment carries out 3 batches, averages.
Using same detection method, result of the test is obtained：From mouthfeel, the beer of addition betaine group is not compared to
The control F0 mouthfeels for adding glycine betaine are softer, and fragrance is more coordinated, and alcohol ester ratio is significantly reduced.
Embodiment 4
Fermented according to the method and step of embodiment 1 in 4 200L beer fermentation tanks, wherein, F0 is to be not added with sweet tea
The control of dish alkali, F1, F2, F3 added respectively in the addition hops stage account for the final effectively 0.0085mol/l of fermentation volume,
0.0170mol/l, 0.0256mol/l anhydrous betaine (are purchased from the auspicious Wei Si biotech inc in Shandong, purity
98%).
In finished product obtaining step, after filter progress terminates, 0.0427mol/l anhydrous betaine is added also in filtrate
(being purchased from the auspicious Wei Si biotech inc in Shandong, purity 98%), on the basis of finished beer volume.
Using same detection method, result of the test is obtained：From mouthfeel, the beer of addition betaine group is not compared to
The control F0 mouthfeels for adding glycine betaine are softer, and fragrance is more coordinated, and alcohol ester ratio is significantly reduced.
Embodiment 5
Fermented according to the method and step of embodiment 1 in 4 200L beer fermentation tanks, except cooling step and fermentation step
It is rapid different outer.Wherein, F0 is the control for being not added with glycine betaine, and F1, F2, F3 are added and accounted for final respectively in the cooling stage of brewer's wort
0.0046mol/l, 0.0093mol/l, 0.0140mol/l of effective fermentation volume a water glycine betaine (tie up this purchased from Shandong is auspicious
Biotech inc, purity 98%).Experiment carries out 3 batches, averages.
Cooling：Lower fermentating yeast W206-3A (MAT α, the third generation, Munich, Germany Doemens beer institute) is inoculated with,
Every milliliter of wheat juice is set to contain 5.0 × 10 after inoculation6Individual yeast cells, is cooled to 9 DEG C.
Fermentation：9 DEG C of fermentations, about 2 days hypoglycemics to 4.0 ° of P or so, sealed cans；Diacetyl content is detected after sealed cans daily to differentiate
Whether beer is ripe, until dropping to 0.1mg/L.Start cooling, 4 DEG C are down to first, maintain after 24h, then be down to 0-1 DEG C.
Using same detection method, result of the test is obtained：From mouthfeel, the beer of addition betaine group is not compared to
The control F0 mouthfeels for adding glycine betaine are softer, and fragrance is more coordinated, and alcohol ester ratio is significantly reduced.
It should be appreciated that the purposes of these embodiments is merely to illustrate the present invention and is not intended to limitation protection model of the invention
Enclose.In addition, it will also be appreciated that after the technology contents of the present invention have been read, those skilled in the art can make each to the present invention
Change, modification and/or variation are planted, all these equivalent form of values equally fall within the guarantor that the application appended claims are limited
Within the scope of shield.
Claims (10)
1. glycine betaine adjusted in alcoholic beverage is prepared alcoholic beverage alcohol ester than application.
2. application as claimed in claim 1, it is characterised in that：The glycine betaine is selected from anhydrous betaine, a water glycine betaine, salt
One or more in hydrochlorate glycine betaine, phosphoric acid betaine and Citrate de Betaine.
3. a kind of method for preparing alcoholic beverage, including producing and ethanol bacterium is sent out in the culture medium containing fermentable sugars
Ferment, it is characterised in that：Glycine betaine is added in the medium, and the amount of addition is enough to change the alcohol ester ratio of alcoholic beverage.
4. method according to claim 3, it is characterised in that：Producing and ethanol bacterium is selected from saccharomyces, brettanomyce category, false silk
Blastocystis, Kloeckera, class saccharomyces, Schizosaccharomyces, Zygosaccharomyces category, zymomonas, eight connect Coccus
Or the strain of Endomycopsis.
5. method according to claim 3, it is characterised in that：Fermentable sugars be selected from glucose, fructose, sucrose, xylose and
One or more in maltose, and the initial concentration of fermentable sugars is 60g/L-250g/L.
6. method according to claim 3, it is characterised in that：The addition concentration of glycine betaine is 0.0065-0.4300mol/
L。
7. method according to claim 3, it is characterised in that：Any of glycine betaine before fermentation or in whole fermentation process
Time point is added in the medium.
8. method according to claim 3, it is characterised in that：Also include, after fermentation, the alcoholic beverage of gained is entered
Row appropriateness dilution.
9. method according to claim 3, it is characterised in that：The inoculum concentration of producing and ethanol bacterium is 1.0 × 106-1.0×108/
ml。
10. method according to claim 3, it is characterised in that：Fermentation temperature is 8-25 degrees Celsius, and fermentation pressure is maintained at
0.01-0.2Mpa。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610643547 | 2016-08-08 | ||
| CN2016106435472 | 2016-08-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107267337A true CN107267337A (en) | 2017-10-20 |
Family
ID=60079986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710665768.4A Pending CN107267337A (en) | 2016-08-08 | 2017-08-07 | The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107267337A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690768A (en) * | 2018-05-07 | 2018-10-23 | 府谷县聚金邦农产品开发公司 | A kind of sea red fruit wine alcohol ester than control method |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2222708A1 (en) * | 1995-06-01 | 1996-12-05 | The Procter & Gamble Company | Betaine esters for delivery of alcohols |
| CN1141727A (en) * | 1996-05-24 | 1997-02-05 | 王镇堃 | Overcritical multiple fluid tea-processing method and product thereof |
| JPH10287564A (en) * | 1997-04-14 | 1998-10-27 | Ikeda Bussan Kk | Production of tocol derivative-betaine complex powder and the same complex powder |
| CN101037652A (en) * | 2006-03-15 | 2007-09-19 | 章传华 | Red beet health wine and distillation confecting method thereof |
| US20120277324A1 (en) * | 2011-04-28 | 2012-11-01 | Eastman Chemical Company | Betaine esters and process for making and using |
| CN103382425A (en) * | 2013-04-10 | 2013-11-06 | 广州南沙珠江啤酒有限公司 | Mixed strain fermented beer beverage and its preparation method |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN104928197A (en) * | 2015-06-25 | 2015-09-23 | 山东祥维斯生物科技有限公司 | Yeast fermenting medium and application thereof |
| CN105121619A (en) * | 2013-03-07 | 2015-12-02 | 科.汉森有限公司 | Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains |
-
2017
- 2017-08-07 CN CN201710665768.4A patent/CN107267337A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2222708A1 (en) * | 1995-06-01 | 1996-12-05 | The Procter & Gamble Company | Betaine esters for delivery of alcohols |
| CN1141727A (en) * | 1996-05-24 | 1997-02-05 | 王镇堃 | Overcritical multiple fluid tea-processing method and product thereof |
| JPH10287564A (en) * | 1997-04-14 | 1998-10-27 | Ikeda Bussan Kk | Production of tocol derivative-betaine complex powder and the same complex powder |
| CN101037652A (en) * | 2006-03-15 | 2007-09-19 | 章传华 | Red beet health wine and distillation confecting method thereof |
| US20120277324A1 (en) * | 2011-04-28 | 2012-11-01 | Eastman Chemical Company | Betaine esters and process for making and using |
| CN105121619A (en) * | 2013-03-07 | 2015-12-02 | 科.汉森有限公司 | Production of low-alcohol or alcohol-free beer with pichia kluyveri yeast strains |
| CN103382425A (en) * | 2013-04-10 | 2013-11-06 | 广州南沙珠江啤酒有限公司 | Mixed strain fermented beer beverage and its preparation method |
| CN104187602A (en) * | 2014-06-30 | 2014-12-10 | 青海圣烽生物技术开发有限公司 | Chinese wolfberry ferment preparation method |
| CN104928197A (en) * | 2015-06-25 | 2015-09-23 | 山东祥维斯生物科技有限公司 | Yeast fermenting medium and application thereof |
Non-Patent Citations (3)
| Title |
|---|
| 江泽荣等: "甜菜碱(Betaine)的研究概况", 《沈阳药科大学学报》 * |
| 范晓光等: "甜菜碱在微生物中的代谢及应用研究进展", 《发酵科技通讯》 * |
| 雷宏杰: "高浓度麦汁氮组成对酵母氨基酸同化及发酵调控影响的研究", 《中国优秀博硕士学位论文全文数据库（博士） 工程科技1辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108690768A (en) * | 2018-05-07 | 2018-10-23 | 府谷县聚金邦农产品开发公司 | A kind of sea red fruit wine alcohol ester than control method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6208939B2 (en) | Method for producing fermented beverage | |
| EP2758509A1 (en) | Process for the industrial manufacture of kvas beverage | |
| CN102226155A (en) | Screening and application of yeast with high ethanol yield and low fusel oil yield in Chinese Maotai-flavor liquor production | |
| CN108504480A (en) | A kind of production method and gained beer Spirit of beer Spirit | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| JP6282631B2 (en) | Method for producing fermented low alcohol beer flavored malt beverage | |
| CN103087881B (en) | Red date nutritive wine and preparation method thereof | |
| JP2015133924A (en) | Manufacturing method of beer-taste beverage with low alcohol content | |
| CN108504481A (en) | A kind of production method and gained beer Spirit assembled alcoholic drinks of beer Spirit assembled alcoholic drinks | |
| CN103436403A (en) | Highland barley za wine and preparation method thereof | |
| CN107541369A (en) | Plasmogen beer and its brewing method | |
| CN101993800B (en) | Method for producing turbid beer or turbid white beer | |
| CN104651109A (en) | Fermentation method of banana-flavor beer | |
| JP2005013142A (en) | Soft drink having beer taste and method for producing the same | |
| CN107267337A (en) | The preparation method of application and alcoholic beverage of the glycine betaine in alcoholic beverage is prepared | |
| CN102766584B (en) | Method for screening yeast CGMCC 4746 capable of producing ethanol in high yield and producing fusel oil in low yield in production of maotai-flavor Chinese distilled spirits and application of method | |
| CN104745348B (en) | A kind of preparation method of hami melon flavor beer | |
| CN110591875A (en) | 0.0% vol alcohol-free Lager beer and preparation method thereof | |
| CN110616134A (en) | 0.0% vol alcohol-free IPA beer and preparation method thereof | |
| CN102660427A (en) | Composite vermouth of sugarcane, pineapple and ginger juice and brewage method thereof | |
| CN113999739B (en) | Method for brewing original low-alcohol blackcurrant beer and blackcurrant beer brewed by same | |
| CN102816706B (en) | Screening and application of yeast CGMCC 4745 capable of high yield of ethanol and low yield of fusel oil in production of Chinese Maotai-flavor liquor | |
| CN108865567A (en) | A kind of preparation method and low alcohol bubbling applejack of low alcohol bubbling applejack | |
| CN102766583B (en) | Screening and application of yeast CGMCC (china general microbiological culture collection center) 4748 with high ethanol yield and low fusel oil yield in production of Chinese Maotai-flavor liquor | |
| CN104017740A (en) | Glycerin high-yielding saccharomyces cerevisiae strain and application thereof to dry white wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |
|
| RJ01 | Rejection of invention patent application after publication |