CN107699431A - A kind of method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram - Google Patents
A kind of method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram Download PDFInfo
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Abstract
The invention belongs to strain technical field, disclose a kind of method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram, select juice it is dense, without go rotten, fresh sweet orange；Blanching and peeling；Squeeze the juice and prevent-browning；Juice clarification and composition adjustment；Lemon type gram strangles the expansion culture of kirschner saccharomycete；Main fermentation；Remove yeast；After fermentation；Clarifying treatment；Allotment filtering；Finished product, product labeling storage are for sale.Speculate that its conversion power to sweet orange fruit juice constituents finds that its degradation capability to sweet orange peel is 1.2 times of fruit wine special yeast by comparing the bacterium and general fruit wine yeast to the degradation capability of sweet orange peel, show that it is possible to more suitable for for brewageing sweet orange fruit wine.Further Wine-making Experiment shows, the sweet orange fruit wine brewageed with the bacterium, no matter from the conservation degree of color or from the comfort level in mouthfeel and the elegance on fragrance compared with the Orange Wine that other yeast are brewageed, have obvious advantage.
Description
Technical field
The invention belongs to strain technical field, more particularly to one kind to strangle kirschner saccharomycetes to make fermentation sweet orange fruit using lemon type gram
The method of wine.
Background technology
Fruit process, brewage that fruit wine is made is to solve that fruits output is superfluous, improves one of effective ways of added value, this
It is made fine in grape industry, grape wine is approved by world consumers in general, at home, have also been developed the Portugal of similar foreign countries
Grape chateau.When Wine Market is red as fire abroad, domestic oenology person, it is intended to come with other fruit according to grape wine
Technique productions go out corresponding fruit wine, study and be related to quite a lot of, such as applejack, Yangtao wine, peach wine, seabuckthorn wine, mulberries
The fruit wine new varieties such as wine, lycium barbarum be red are growing, however, these new products at all can not be compared with grape wine.
And the sweet orange class wine studied in the present invention, sold though having been reported that with product, market is simultaneously bad.Analyze grape in fruit wine industry
The reason for wine one is solely big, mainly there is at following 2 points：1st, the production of grape wine has gone through very long development, no matter from technique,
Grape variety, fermentation special yeast bacterium etc., all basically reached coordination with uniformly.2nd, the health of grape wine, health value obtain
The accreditation of numerous fans, there is the consumer group of large quantities of stabilizations.Sweet orange fruit wine includes problem present in the development of other fruit wine,
Have at following 3 points：1st, fermented yeast bacterium strain problem, each wine is all fermented and obtained by suitable yeast, as grape wine has Portugal
Grape wine special yeast, beer have brewer's yeast, alcoholic fermentation to have distillery yeast, yellow wine fermentation to have yellow wine yeast, each wine
It is not that unfermentable sugar produces alcoholic content that other yeast are used in production, which instead, but can not produce the wind to form the wine peculiar flavour
Taste composition, so, the Wine Company of famous brand name is considered as strain the lifeblood of enterprise, and strain used is cannot be unconditionally outer
Let out.Other fruit wine are difficult to form considerable scale, extend volume growth, it is important the reason for be, these companies are helplessly
Wine yeast or so-called fruit wine special yeast be have selected to produce non-grape wine, so, the fruit wine produced, it is impossible to embody certainly
Oneself characteristic, characteristic fruit rightly can not be transformed into characteristic fruit wine.2nd, technological problemses, many people think that production fruit wine is very
Simply, squeeze the juice, acid adjustment, adjust sugared after fermentation can, the maturation of grape wine craft, experienced the development of several years, just solution
The problems occurred in Production of Wine.Each fruit has its own feature, and the fruit wine brewageed should have
The distinctive individual character of fruit fruit wine, and it is exactly the fruit wine that can not only think the fruit fermentate containing certain alcoholic strength.It is a
The shaping of fruit wine, to solve produced problem in production after more for the accumulation of people, continue to optimize technique, reach one as possible
Higher level.3rd, Wine grape varieties problem, sweet orange is wide in variety, is not that any one kind is suitable for brewageing Orange Wine, this is in Portugal
Grape wine industry research it is more thorough.Grape variety has more than 5000, but only tens kinds that can be made grape wine, special
Brand brewing grape wine, each brand it is suitable with regard to 1-2 kind.So sweet orange fruit wine is brewageed, the improvement of kind and sieve
Choosing, and the sector one of must solve the problems, such as, develop other fruit wine brands, can not avoid the problem.
In summary, brewageing the problem of sweet orange fruit wine prior art is present has 3：First is not screen to brewage sweet tea
The special yeast bacterium of orange fruit wine；Second is the Particular craft for not brewageing sweet orange fruit wine；3rd is not screen to brewage
The suitable kind of sweet orange fruit wine.The present invention, solve the first problem of sweet orange brewing fruit wine first, and most critical is asked
Topic.Secondly, by blanching technology, solve living contaminants in sweet orange juice-extracting process, cause the unpurified problem of vinosity, solve
One in sweet orange fruit wine technique in great number of issues.
The content of the invention
The problem of existing for prior art, kirschner saccharomycetes to make fermentation sweet tea is strangled using lemon type gram the invention provides one kind
The method of orange fruit wine, to solve the suitable yeast strain required for sweet orange wine fermentation.
What the present invention was realized in：The method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram, the profit
The sweet orange juice for adjusting sugared concentration and acidity is pumped into cleaning by the method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled with lemon type gram
Fermentation tank, the lemon type gram for adding 10% strangle kirschner saccharomycete seed liquor, 20-22 DEG C of fermentation temperature；The fermentation of sampling detection daily
The concentration of reduced sugar of liquid, when concentration of reduced sugar is less than 2% into zymotic fluid, into going the yeast stage.
Further, the preparation method of the sweet orange juice includes：
(1) select juice it is dense, without go rotten, fresh sweet orange；
(2) blanching and peeling, 0.5% watery hydrochloric acid immersion sweet orange 10 minutes, clean clear water is rinsed well, blanching 2- in boiling water
3 minutes, pericarp was peelled off while hot；
(3) squeeze the juice and prevent-browning, with juice extractor squeezing untill fruit juice is bled；Before squeezing starts, according to 80mg/L
Amount add SO2；
(4) 0.03% compounded enzyme preparate is added in fruit juice, 20-25 DEG C, stirring digests 2h；It is filtrated to get clarification sweet orange
Fruit juice.
Further, the lemon type gram strangles the expansion culture of kirschner saccharomycete, the sweet orange juice with sugaring concentration 12%, adds
2% peptone, after 118 DEG C of sterilizing coolings, by 10 times of amplifying methods, obtain yeast starter liquid；Counted with blood counting chamber, yeast
Bacteria concentration reaches 108cfu/ml。
Further comprise：
Before after fermentation, adjustment broth temperature drops to 8-10 DEG C, natural subsidence 5-7 days；Remove yeast paste, supernatant is turned
Move on to after fermentation tank；
Test and adjust 11-12 ° of supernatant zymotic fluid alcoholic strength；Test and adjust supernatant zymotic fluid SO2Acid is prevented to 120mg/L
Lose；18-20 DEG C of temperature is fermented about 20-30 days, makes yeast continue to ferment, untill liquid level calmness；
Clarifying treatment, compound clarifier is added in after fermentation liquid, is disposed, test clarity；Filtered with diatomite
Machine filtering obtains clarification wine liquid；
Allotment filtering, the slightly discrepant former wine of different fermentations batch, quality is entered according to technician and product orientation style
Row product is blent；Qualified blends product, is filtered again with diatomite filter, immediately sterile filling；
Finished product, product labeling storage are for sale.
Another object of the present invention is to provide one kind to strangle kirschner saccharomycetes to make fermentation sweet orange fruit using lemon type gram by described
The fruit wine of the method fermentation of wine.
The production yeast of Orange Wine comes from the sweet orange veteran soil of growth more than 20 years in the present invention, separates the yeast
During bacterium, obtained saccharomycete is very single, is exactly that lemon type gram strangles kirschner saccharomycete, and without other miscellaneous bacterias, this is from edaphon
The vision moved in is seen, it should is the result tamed for a long time, other microorganisms for being not suitable for sweet orange " breath " are eliminated, in other words
Say, this saccharomycete is the optimal yeast of fermentation sweet orange fruit juice production wine.The present invention only reduces pericarp table with fruit blanching technology
Negative effect of the microorganism that face is brought to sweet orange fruit wine, it may be said that this is also only a portion of technological innovation, perfect
The formation of sweet orange fruit wine technique also need to more reform.
Compared with prior art, the present invention has the advantage that：
1st, lemon type gram strangles kirschner saccharomycete than other yeast when converting sweet orange peel, more efficient；
Using the yeast as reference, decomposition efficiency of several primary yeasts to sweet orange peel is compared, if the yeast is to sweet orange peel
Decomposition efficiency is high, can with preliminary judgement its more suitable for for brewageing sweet orange fruit wine, so as to substitute existing sweet orange fruit wine to use it
It is the drawbacks of his yeast, as a result as follows：
Degradation rate (%) of the primary yeast of table 14 to sweet orange peel
As can be seen from the above table, after being degraded 6 days to sweet orange peel, lemon type gram strangles kirschner saccharomycete relatively to be had with other yeast
Significantly high degradation rate, illustrate the yeast more suitable for converting sweet orange Related Component.
2nd, lemon type gram strangles kirschner saccharomycete than other yeast conversion sweet orange juices, and raw perfume is more prominent to compare the yeast conversion
After sweet orange fruit juice, the diversity of fragrance component is as a result as follows：
The Yeasts of table 24 fermentation production sweet orange wine aroma composition
Analysis result shows, 20 kinds of fragrance components, wherein fat are detected altogether in the Orange Wine of general fruit wine yeast bacterium fermentation
8 kinds of class material, 6 kinds of alcohols material, 5 kinds of aldehyde material, a kind of other materials, the material that wherein relative amount accounts for 1% are respectively
Benzyl carbinol 1.03%, n-amyl alcohol 10.85%, ethyl caprilate 12.07%, isoamyl benzoate 1.09%, ethyl cinnamate
3.1%, ethyl caprate 15.82%, ethyl hexanoate 2.91%；Detected altogether in the Orange Wine of beer yeast fermenting 18 kinds of fragrance into
Divide, wherein 7 kinds of lipid material, 5 kinds of alcohols material, 5 kinds of aldehyde material, a kind of other material compositions, wherein relative amount accounts for
1% material is benzyl carbinol 1.01% respectively, n-amyl alcohol 8.41%, ethyl caprilate 15.56%, 2 methyl butyraldehyde 1.57%, meat
Ethyl cinnamate 5.79%, ethyl caprate 18.83%, ethyl hexanoate 1.55%.Detected altogether in the Orange Wine of yellow wine yeast fermentation
18 kinds of fragrance components of fragrance component, wherein 7 kinds of lipid material, 5 kinds of alcohols material, 5 kinds of aldehyde material, a kind of other material compositions,
The material that wherein relative amount accounts for 1% is benzyl carbinol 1.08% respectively, n-amyl alcohol 8.79%, ethyl caprilate 16.68%, 2- first
Base butyraldehyde 1.09%, ethyl cinnamate 1.2%, ethyl caprate 23.91%, ethyl hexanoate 1.11%.Lemon type gram strangles kirschner ferment
The Orange Wine of mother's fermentation detects 20 kinds of fragrance components, wherein 9 kinds of lipid material altogether, 7 kinds of alcohols material, 3 kinds of aldehyde material, its
His a kind of component substances, the material that wherein relative amount accounts for 1% are ethyl acetate 1.05% respectively, benzyl carbinol 2.11%, positive penta
Alcohol 5.67%, nerolidol 3.21%, ethyl caprilate 20.62%, diethyl phthalate 13.59%, ethyl caprate
26.69%, ethyl hexanoate 9.89%.Lipid material has flower, fruity gas mostly, such as ethyl caprate has the perfume (or spice) of grape wine
Gas, ethyl caprilate have brandy fragrance, and isoamyl acetate has similar to banana, the fragrance of pears fruit.Lemon type gram is strangled
The esters content and relative amount of the yeast-leavened Orange Wine of kirschner are above three kinds of active dry yeasts, and lipid material content is
82.27%, illustrate that the production fat ability of lemon type gram Le kirschner yeast is substantially better than three kinds of active dry yeasts, have production well fragrant
Ability, this production for sweet orange fruit wine have certain practical significance.
3rd, the biological characteristics of lemon type gram Le kirschner saccharomycete meets the requirement of brewing fruit wine
The optimum growth temperature that lemon type gram strangles kirschner saccharomycete is 28 DEG C, meets lengthy fermentation under lower temperature and brewages
The technological requirement (Fig. 2) of high-quality fruit wine；It can be grown in the range of pH 2.5-9.0, the most suitable growth pH scopes are 3.2-4.2, symbol
Close the low sour condition (pH 3.6-3.8) of wine fermentation and suppress the requirement (Fig. 3) that acidogenic bactria breeding causes vinosity to be become sour；Lemon type
Gram strangling kirschner saccharomycete is resistant to 16% alcohol concentration, reaches the requirement (table 4) of fruit wine requirement alcoholic strength 10-12 ° (v/v).
The lemon type gram of the present invention strangles kirschner saccharomycete and has no report for brewageing for sweet orange fruit wine, according to above-mentioned basis money
Material, lemon type gram strangle kirschner saccharomycete and brewage sweet orange fruit wine with unique advantage, initiated for industry.To sweet orange using blanching,
The method removed the peel and then squeezed the juice, the chance that miscellaneous bacteria on skin enters fruit juice is effectively reduced, and kirschner is strangled using lemon type gram
Saccharomycetes to make fermentation, the sweet orange fruit wine taste brewageed are felt well and free from extraneous odour more only.
Brief description of the drawings
Fig. 1 is the method flow provided in an embodiment of the present invention that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram
Figure.
Fig. 2 is that lemon type gram provided in an embodiment of the present invention strangles kirschner saccharomycete optimum growth temperature schematic diagram.
Fig. 3 is that lemon type gram provided in an embodiment of the present invention strangles kirschner saccharomycete the most suitable growth pH schematic diagrames.
Fig. 4 is that lemon type gram provided in an embodiment of the present invention strangles kirschner Yeast Growth curve synoptic diagram.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Sweet orange is worldwide 3rd big fruit, and Nanchong is a place for abounding with sweet orange, and plantation sweet orange has long go through
History, thus, Nanchong is also known as fruit city.However, the prices fluctuate much for sweet orange, often orchard worker is damaged.Seek one kind certainly
My regulation mechanism, created conditions for orchard worker's good harvest, it is imperative.By turning over, it have selected and sweet orange is processed into Orange Wine,
Hinder agriculture to solve the problems, such as that fruit is low-priced.But being found after inspection information, the research article that wine is produced with citrus fruit of report is a lot,
Production technology is almost consistent：That is citrus → select, clean → is squeezed the juice and (adds antioxidant antiforeign bacteria, prevent-browning) → juice clarification
And composition adjustment → main fermentation → after fermentation → clarifying treatment → filtering → allotment → finished product, fermented bacterium used are nearly all
Fruit wine yeast.Obviously, problem is come, and different fruit are fermented into fruit wine, it is impossible to using consistent technical process and identical
Barms, so, the due characteristic of fruit wine can not be embodied.For orange wine, research report is more, and manufacturer is few,
And the product of production without displaying citrus fruit fruit wine because answer characteristic and market and bad.Searching is suitable for brewageing
The saccharomycete of citrus fruit wine, into the top priority of development orange wine.Common practice, it is to be gone in citrus Orchard Soil point
From.Find an old orange-tree for having more than the 20 years age of tree.A little soil have been taken from 10 centimeters under orange-tree tree crown endosexine, according to
The conventional method separation saccharomycete of yeast isolation, curiously, on all flat boards of separation coating, it is complete to obtain form
Consistent bacterium colony.It is entirely that lemon type gram strangles kirschner saccharomycete by identification.Next, sweet orange is being brewageed to the barms
On fruit wine whether than other yeast particularly fruit wine industry pass through frequently with fruit wine yeast have more superiority carried out it is many
Test.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
As shown in figure 1, the side provided in an embodiment of the present invention that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram
Method comprises the following steps：
S101：Select juice it is dense, without go rotten, fresh sweet orange；
S102：Blanching and peeling, 0.5% watery hydrochloric acid immersion sweet orange 10 minutes, clean clear water is rinsed well, blanching in boiling water
2-3 minutes, pericarp is peelled off while hot；
S103：Squeeze the juice and prevent-browning, slowly squeezed untill fruit juice is bled with juice extractor.Before squeezing starts, prediction
Fruit juice amount, SO is added according to 80mg/L amount2Prevent juice browning and the breeding of suppression bacterium from causing fermentation to be become sour；
S104：Juice clarification and composition adjustment, according to pectase operation instructions, the compounding of addition 0.03% in fruit juice
Enzyme preparation (LALLZYME EX-V), 20-25 DEG C, stirring enzymolysis 2h.It is filtrated to get clarification sweet orange fruit juice.Fehlings reagent determines
Fruit juice sugar content, insufficient sugar part, is added after slightly being cooled down with boiling water dissolving saccharose at twice, it is ensured that after the completion of fermentation, hair
The alcoholic strength of ferment fruit wine reaches more than 10 ° (v/v)；
S105：Lemon type gram strangles kirschner saccharomycete (1 sage gorgeous, Li Linhui, Wang Jianyun, the identification of a saccharomycete and tentatively
Using, China West Normal University's journal, 2014,35 (4):322-326.2 sage is gorgeous, the development of sweet orange fruit wine, and China West Normal University is large
Bachelorship paper, 2015.) expansion culture, the sweet orange juice with sugaring concentration 12%, add 2% peptone, 118 DEG C of sterilizings
After cooling, by 10 times of amplifying methods, yeast starter liquid is obtained.Counted with blood counting chamber, ensure that yeast bacteria concentration reaches 108cfu/
ml；
S106：The sweet orange juice for adjusting sugared concentration and acidity is pumped into the fermentation tank of cleaning, then adds 10% lemon type
Gram strangle kirschner saccharomycete seed liquor, control 20-22 DEG C of fermentation temperature.The concentration of reduced sugar of the zymotic fluid of sampling detection daily, to hair
When concentration of reduced sugar is less than 2% in zymotic fluid, into going the yeast stage；
S107：Before fermenting after entering, adjustment broth temperature drops to 8-10 DEG C, natural subsidence 5-7 days.Remove yeast
Mud, supernatant is transferred to after fermentation tank；
S108：Test and adjust 11-12 ° of supernatant zymotic fluid alcoholic strength；Test and adjust supernatant zymotic fluid SO2Prevent to 120mg/L
Only become sour；18-20 DEG C of temperature is fermented about 20-30 days, makes yeast continue to ferment, untill liquid level calmness；
S109：Clarifying treatment, compound clarifier is added in after fermentation liquid, is disposed, test clarity.Use diatomite
Filter filtering obtains clarification wine liquid；
S110：Allotment filtering, by the slightly discrepant former wine of different fermentations batch, quality, according to technician and product orientation
Style carries out product and blent.Qualified blends product, is filtered again with diatomite filter, immediately sterile filling；
S111：Finished product, product labeling storage are for sale.
The advantage of kirschner saccharomycete is strangled to lemon type gram with reference to experiment biological characteristics and the sweet orange fruit wine that ferments is made
Further description.
1st, optimum growth temperature determines
Lemon type gram is strangled in kirschner saccharomycete access YPD fluid nutrient mediums, be respectively placed in 24 DEG C, 28 DEG C, 32 DEG C, 36
DEG C, in 40 DEG C of incubator, quiescent culture 10h, the OD values of nutrient solution are determined under 660nm.OD values are bigger, then yeast is in most
Under suitable growth temperature, growth is better, conversely, then OD values are smaller.
As a result such as Fig. 2：Lemon type gram strangles kirschner saccharomycete its OD value maximum at 28 DEG C, namely its optimum growth temperature is
28 DEG C, grow at this temperature the most vigorous.
2nd, the most suitable growth pH is determined
Lemon type gram is strangled in kirschner saccharomycete access YPD fluid nutrient mediums, adjust respectively medium pH be 2.7,3.2,
3.7th, 4.2,4.7,5.2,5.7, under optimum temperature in constant incubator quiescent culture 10h, determine nutrient solution under 660nm
OD values, determine its most suitable growth pH according to OD value sizes.OD values are bigger, then yeast is under the most suitable growth pH, and growth is better,
Conversely, then OD values are smaller.
As a result such as Fig. 3：Lemon type gram strangles kirschner saccharomycete when pH value is 3.2-4.2, and OD values are maximum, namely in this scope
Interior, the Yeast Growth is vigorous, therefore its most suitable growth pH value is 3.7-4.2.
3rd, growth curve determines
Lemon type gram is strangled in kirschner saccharomycete access YPD fluid nutrient mediums, adjustment Medium's PH Value be sweet orange mother bacterium most
Suitable growth pH value, under optimum growth temperature, in 115r/min on shaking table shaken cultivation, take nutrient solution in 660nm every 4h
Lower its OD value of measure.Growth curve is drawn according to OD values.
As a result such as Fig. 4：Lemon type gram Le kirschner Yeast Growth is slower, exponential phase is entered after 4h, in 20h
Thalline reaches stable afterwards, therefore before fermentation during the expansion culture of progress liquid seeds shaking flask, after at least needing Shaking culture 20h,
It could access in fermentation medium and be fermented.
4th, acidproof alkali ability measure
PH is adjusted to citric acid and NaOH to 1.4 by YPD fluid nutrient mediums respectively, 1.6,1.8,2.5,8.5,9.0,
10, then access lemon type gram and strangle kirschner saccharomycete, quiescent culture 7 days, inspection are in constant incubator under optimum temperature
It is no to have thalli growth.If there is thalli growth, there is mycoderm to be formed in triangular flask Liquid Culture primary surface, conversely, not having then.
As a result such as table 3：
The lemon type gram of table 3 strangles measure of the kirschner saccharomycete to acidproof alkali ability
Note："-", which represents, not to be grown, and "+", which represents, to be grown.
As shown in Table 3, it is 2.5 that lemon type gram, which strangles the minimum growth pH value of kirschner saccharomycete in the medium, highest pH value
For 9.0, it is wider that it grows pH value range, and overbased acidic environment has stronger adaptive faculty, therefore it can be applicable
In the fermentation of some peracidity fruit juice.
4th, alcohol-tolerant ability determines
Be separately added into 95% ethanol in YPD fluid nutrient mediums, setting concentration of alcohol is respectively 12%, 14%, 16%,
18%th, 20%, 22%, access yeast after shaking up, constant temperature quiescent culture one week, checks whether there is thalli growth at 28 DEG C.If have
Thalli growth, then there is mycoderm to be formed in triangular flask Liquid Culture primary surface, conversely, not having then.
As a result such as table 4：
The lemon type gram of table 4 strangles kirschner saccharomycete alcohol-tolerant ability measurement result
As shown in Table 4, when culture medium alcohol concentration is 12% and 14%, lemon type gram, which strangles kirschner saccharomycete, to be grown,
But growth is just stopped when culture medium alcoholic strength is 16%, although the saccharomycete alcohol-tolerant ability is not very strong, is adapted to
The brew of low alcohol fruit wine.
6th, raw fragrant aptitude tests
The extraction of 6.1 fragrance components
100ml wine sample is taken in 250ml separatory funnels, is extracted three times with 100,50,50ml dichloromethane, is no less than every time
8h.Merge organic phase, anhydrous sodium sulfate dehydrates, and is concentrated into 5ml, rotary evaporation is concentrated into 1ml, is fitted into sample bottle in 4
Saved backup under DEG C low temperature.
6.2GC-MS analysis
Chromatography of gases condition：For shunting mode not shunt, chromatographic column is DB-Wax (30m × 0.25mm × 0.25).Program
Heat up and keep 3min for 40 DEG C, rise to 120 DEG C with 5 DEG C/min programming rate, then 230 are risen to 8 DEG C/min programming rate
DEG C, keep 10min.Carrier gas is He, and volume flow 1mL/min, injector temperature is 250 DEG C.
Mass Spectrometry Conditions：EI+ ionization sources, electron energy 70eV, filament flow are 0.2mA.Detector voltage is 350V.Sweep
It is 33-450AMU to retouch scope, and ion source temperature is 200 DEG C.
6.3 qualitative and quantitative analysis
Unknown compound by computer search simultaneously with NIST library (107k compounds) and Wiley
Library (320k compounds, version6) matches.Using areas of peak normalization method, asked by GC-MS analysis results
Go out the percentage contents of different volatile compounds.
It the results are shown in Table 2.Table 2 is shown, in the yeast of sweet orange fruit wine is brewageed for what is tried, lemon type gram strangles the life of kirschner saccharomycete
Fragrant ability is best.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (5)
- A kind of 1. method that kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram, it is characterised in that described to utilize lemon The method of type gram Le kirschner saccharomycetes to make fermentation sweet orange fruit wine is pumped into the sweet orange juice for adjusting sugared concentration and acidity the fermentation tank of cleaning, The lemon type gram for adding 10% strangles kirschner saccharomycete seed liquor, 20-22 DEG C of fermentation temperature；The reduction of the zymotic fluid of sampling detection daily Sugared concentration, when concentration of reduced sugar is less than 2% into zymotic fluid, into going the yeast stage.
- 2. the method for kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram as claimed in claim 1, it is characterised in that The preparation method of the sweet orange juice includes：(1) select juice it is dense, without go rotten, fresh sweet orange；(2) blanching and peeling, 0.5% watery hydrochloric acid immersion sweet orange 10 minutes, clean clear water is rinsed well, blanching 2-3 points in boiling water Clock, pericarp is peelled off while hot；(3) squeeze the juice and prevent-browning, with juice extractor squeezing untill fruit juice is bled；Before squeezing starts, according to 80mg/L amount Add SO2；(4) 0.03% compounded enzyme preparate is added in fruit juice, 20-25 DEG C, stirring digests 2h；It is filtrated to get clarification sweet orange fruit Juice.
- 3. the method for kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram as claimed in claim 1, it is characterised in that The lemon type gram strangles the expansion culture of kirschner saccharomycete, the sweet orange juice with sugaring concentration 12%, adds 2% peptone, and 118 DEG C sterilizing cooling after, by 10 times of amplifying methods, obtain yeast starter liquid；Counted with blood counting chamber, yeast bacteria concentration reaches 108cfu/ml。
- 4. the method for kirschner saccharomycetes to make fermentation sweet orange fruit wine is strangled using lemon type gram as claimed in claim 1, it is characterised in that Further comprise：Before after fermentation, adjustment broth temperature drops to 8-10 DEG C, natural subsidence 5-7 days；Remove yeast paste, supernatant is transferred to After fermentation tank；Test and adjust 11-12 ° of supernatant zymotic fluid alcoholic strength；Test and adjust supernatant zymotic fluid SO2Prevent from becoming sour to 120mg/L；Temperature 18-20 DEG C ferments about 20-30 days, makes yeast continue to ferment, untill liquid level calmness；Clarifying treatment, compound clarifier is added in after fermentation liquid, is disposed, test clarity；With diatomite filter mistake Filter obtains clarification wine liquid；Allotment filtering, the slightly discrepant former wine of different fermentations batch, quality is produced according to technician and product orientation style Product are blent；Qualified blends product, is filtered again with diatomite filter, immediately sterile filling；Finished product, product labeling storage are for sale.
- A kind of 5. side for strangling kirschner saccharomycetes to make fermentation sweet orange fruit wine using lemon type gram as described in Claims 1 to 4 any one The fruit wine of method fermentation.
Priority Applications (1)
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