CN108546612A - A method of improving finished product yellow rice wine volatilization ester content - Google Patents
A method of improving finished product yellow rice wine volatilization ester content Download PDFInfo
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- CN108546612A CN108546612A CN201810160315.0A CN201810160315A CN108546612A CN 108546612 A CN108546612 A CN 108546612A CN 201810160315 A CN201810160315 A CN 201810160315A CN 108546612 A CN108546612 A CN 108546612A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention relates to a kind of methods of raising finished product yellow rice wine volatilization ester content, include the following steps,（1）, by glutinous rice and water be 1：0.90 ~ 0.99 weight ratio weighs glutinous rice, water enters rice dipping tank, automatically control 22 DEG C ~ 25 DEG C of rice steeping temperature, 4 ~ 6 days rice dipping times, with 48 cubic metres, the amount of high 6 meters of rice steeping pot bottom pulp-water total acid 18.5g/L and certain lactobacillin, after leaching rice steamed rice enter fermentation tank；（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.The present invention improves the amount of volatilization ester, accelerates the generation of ester perfume in storage yellow rice wine, and especially raising decocts wine and fills altar（Tank）Ethyl lactate amount is that we compel to be essential and solve the problems, such as in yellow rice wine afterwards.
Description
Technical field
The invention belongs to yellow rice wine to manufacture manufacture field, and in particular to a method of improving finished product yellow rice wine volatilization ester content.
Background technology
Finished product yellow rice wine：Yellow rice wine is fermented, squeezing, decocts wine, Guan Tan（Tank）, it is finished product yellow rice wine.In finished product yellow rice wine volatilize ester with
Based on ethyl lactate, ethyl acetate, ethyl succinate etc., micro ethyl isovalerate, isoamyl acetate, ethyl hexanoate, octanoic acid
Ethyl ester etc..
Because yellow wine fermentation and storage process organic acid and ethyl alcohol direct esterification generation ester are very slow, yeast is produced in fermentation process
Raw a small amount of ester（Ethyl lactate, ethyl acetate, ethyl succinate etc.）, only ethyl acetate is with acetic acid and ethyl alcohol direct esterification
Based on generation, such as reaction equation（1）：
RCOOH+C2H5OH→RCOOC2H5+H20 （1）
Other esters are divided to two class forms to generate：
（1）, in addition to ethyl acetate the formation of other esters be the activation by aliphatic acid, the oxidation of pyruvic acid and certain contractings
It closes reaction or other reactions generates acyl-CoA（RCO·SCoA）, then pass through acyl-CoA（RCO·SCoA）It is reacted with alcohols
Esters are generated, pantothenate is formed with it facilitation, and associated with various biochemical metabolism approach, and reaction equation is such as（2）、（3）、
（4）、（5）；Yellow wine fermentation process Bacillus acidi lactici（Lactic acid bacteria, bacterium）Fermentation or self-dissolving generate the lactoyl of more lactic acid state of activation
Coacetylase, then ethyl lactate is generated by lactyl-CoA A and ethanol synthesis, promote quickly generating for ethyl lactate, reaction equation is such as
（6）、（7）、（8）、（9）, more ethyl lactate is generated through decocting wine and storage process.
RCOOH+CoA·SH+ATP→RCO·SCoA+H20+AMP+PPi (2)
RC0C00H+CoA·SH+NAD →RCO·SCoA+CO2+NADH2 (3)
RCO·SCoA+HOOCCOCH3+2NADH→RCH2CO·SCoA+CH3COOH+H20+2NAD (4)
RCO·SCoA+R OH RCOOR +CoA·SH (5)
CH3CHOHCOOH+CoA·SH+ATP→CH3CHOHCO·SCoA+H20+AMP+PPi （6）
Lactic acid coacetylase lactyl-CoA A
CH3COCOOH+CoA·SH+H20+NAD→CH3CHOHCO·SCoA+CO2+NADH2 (7)
Pyruvic acid coacetylase lactyl-CoA A
CH3CO·SCoA+HOOCCHOHCH3→CH3CHOHCO·SCoA+CH3COOH (8)
Acetyl coenzyme A lactic acid lactyl-CoA A acetic acid
CH3CHOHCO·SCoA+C2H5OH→CH3CHOHCOOC2H5+CoA·SH (9)
Lactyl-CoA A ethyl alcohol ethyl lactate coacetylases
（2）For lactic acid in yellow rice wine during decocting wine, 2 molecule lactic acid are slowly condensed partially dehydrated shape by thermal condensation and storage process
Ethyl lactate is quickly formed at dilactic acid, then by dilactic acid and ethyl alcohol, this process has faint oxygen to play a driving role, and
And it is related with the content of lactic acid in yellow rice wine, it is also related with certain favorable micro constitutents.Reaction equation is such as（10）、（11）：
△
2CH3CHOHCOOH→CH3CHOHCOOCH (CH3)COOH+H20 （10）
The heating of 2 molecule lactic acid generates dilactic acid
CH3CHOHCOOCH (CH3)COOH+C2H5OH→CH3CHOHCOOC2H5+CH3CHOHCOOH （11）
Dilactic acid ethyl alcohol ethyl lactate lactic acid
Yellow rice wine decocts wine process and decocts 90 DEG C or so of wine temperature, not high, and the pan-fried wine time is short, therefore, the lactic acid generated in this way
Ethyl ester amount is few.
Volatilization ester is the important indicator in shao-hsing rice wine national standard.Yellow rice wine decocts finished product after drinking, and volatilize ester content（With second
Acetoacetic ester meter）0.15g/L or so need to be stored 1 year or more, improve yellow rice wine taste and volatilization ester content（In terms of ethyl acetate）
0.15g/L or more, while new vinosity is reduced, it could sell.Finished product yellow rice wine period of storage is longer, and occupancy warehouse is big, and loss is larger,
It carries and transport labor intensity is big, storage cost is larger.In order to reduce cost, shortens period of storage and sell, improve volatilization ester
Amount, accelerate storage yellow rice wine in ester perfume generation, especially improve decoct wine filling altar（Tank）Ethyl lactate amount is for we in yellow rice wine afterwards
Compel to be essential and solve the problems, such as.
Invention content
The purpose of the present invention is to provide a kind of methods of raising finished product yellow rice wine volatilization ester content, and the purpose of the present invention is carry
Height decocts the amount of ethyl lactate in finished product yellow rice wine after drinking, that is, improves the amount for decocting the ester that volatilizees in finished product yellow rice wine after drinking.
To achieve the above object, the technical solution that the present invention specifically provides is：A kind of raising finished product yellow rice wine volatilization ester content
Method, include the following steps,（1）, by glutinous rice and water be 1：0.90 ~ 0.99 weight ratio weighs glutinous rice, water enters rice dipping tank,
Automatically control 22 DEG C ~ 25 DEG C of rice steeping temperature, 4 ~ 6 days rice dipping times, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid
The amount of 18.5g/L and certain lactobacillin, after leaching rice steamed rice enter fermentation tank；
（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/
L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；
（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.
2, a kind of method improving finished product yellow rice wine volatilization ester content according to claim 1, it is characterised in that：High yield
The Bacillus acidi lactici preparation method of lactyl-CoA A,
（1）Screening：The Bacillus acidi lactici of high yield lactyl-CoA A is screened from karusen after yellow rice wine；
（2）It is prepared by culture medium：Rice wine formula is taken to feed intake primary fermentation two days, the fermentation that alcoholic strength is 10.0%vol ~ 13.0%vol
Wine with dregs is squeezed out with two layers of clean gauze, adds 10% ~ 30% clean water, stir evenly；It is packed into through triangular flask of the hot air sterilization with tampon,
It sterilizes 20 minutes to 25 minutes for 115 DEG C in autoclave, 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Or dress
Enter the beer bottle or stainless cylinder of steel of resistance to minute-pressure, seal, sterilizes 40 minutes to 45 minutes for 85 DEG C in water-bath, in the incubator 30
DEG C blank culture 3 days, it is sterile, it is spare；Absolute ethyl alcohol is packed into the beer bottle or stainless cylinder of steel of resistance to minute-pressure, sealing, in water-bath
85 DEG C sterilize 40 minutes to 45 minutes, spare；
（3）Inoculation：Sterilized culture medium in triangular flask, and the absolute ethyl alcohol to sterilize, rectification essence is added before inoculation in desinfection chamber
10.0%vol ~ 13.0%vol is spent, is then accessed in desinfection chamber（1）Bacillus acidi lactici；Alternatively, the beer bottle of resistance to minute-pressure or stainless
The culture medium of cylinder of steel sealing sterilizing, is directly accessed in desinfection chamber（1）Bacillus acidi lactici；
（4）Expand culture：（3）Wild Oryza species are inoculated with to cultivate 2 ~ 3 days for 30 DEG C in incubator；
（5）It ferments after reinforcing：（4）Culture solution be added in primary fermentation tank switching to rear fermentation tank, ferment after progress；
（6）Or it is added before squeezing：（4）Culture solution is squeezed first four days in karusen and is added；
The step（5）, Bacillus acidi lactici scale-up medium access amount is 0.05% ~ 0.1%.
The step（6）, Bacillus acidi lactici scale-up medium access amount is 0.2% ~ 0.4%.
The principle of the invention through a large number of experiments research shows that：Volatilize ester in finished product yellow rice wine（Ethyl lactate etc.）Content and karusen
The amount of middle Bacillus acidi lactici quantity, galactopoiesis acyl coenzyme A and dilactic acid etc. is proportionate, total acid, Bacillus acidi lactici with rice steeping pulp-water
The amount of element is negatively correlated；Ensuring that fermentation energy is normally smoothed out the total acid of corresponding rice steeping pulp-water, the amount of lactobacillin rises,
The total acid of rice steeping pulp-water, the amount of lactobacillin increase, Bacillus acidi lactici quantity, galactopoiesis acyl coenzyme A and dilactic acid in karusen
Deng amount reduce；As long as controlling the total acid of rice steeping pulp-water and the amount of lactobacillin, the ester that volatilizees in finished product yellow rice wine can be improved
Content.
Beneficial effects of the present invention are as follows：The present invention is according to the ester that volatilizees in yellow rice wine（The esters such as ethyl lactate, ethyl acetate
Class）Formation mechanism, with " yellow rice wine trilateral fermentation theoretical " and " yellow rice wine rice steeping pulp-water ferments theoretical ", control 48 cubic metres, it is high by 6
Rice steeping pot bottom pulp-water total acid (in terms of lactic acid) 18.5 g/L ~ 24.0g/L of rice and certain lactobacillin amount, rice after leaching
Steamed rice enters ferment tank, ensures that fermentation is normally smoothed out, increases Bacillus acidi lactici in karusen（Bacterium）Quantity, and it is different
Rice dipping tank need to control the amount of different rice steeping pulp-water acidity and lactobacillin, it is ensured that and fermentation energy is normally carried out and smoothly completes,
The amount of volatilization ester can be improved again；Or the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A, promote lactyl-CoA A and lactoyl
The generation of lactic acid increases the amount of karusen lactyl-CoA A and dilactic acid, decocts wine and fills altar（Tank）Afterwards in yellow rice wine volatilize ester amount
（In terms of ethyl acetate）It is increased to 0.17g/L or more from 0.15g/L, in the case where same fermentation, squeezing, decocting wine, storage requirement,
Yellow rice wine period of storage was shortened to 9 months from 12 months and can be sold, and shortened period of storage, reduced yellow rice wine storage cost, reduce at
This, improves utilization rate of warehouse, increases economic efficiency.
Specific implementation mode
Embodiment one：A method of finished product yellow rice wine volatilization ester content is improved, is included the following steps,（1）, press glutinous rice and water
It is 1：0.90 weight ratio weighs glutinous rice, water enters rice dipping tank, automatically controls 22 DEG C of rice steeping temperature, 4 days rice dipping times, vertical with 48
The amount of square rice, high 6 meters of rice steeping pot bottom pulp-water total acid 18.5g/L and certain lactobacillin, after leaching rice steamed rice enter fermentation
Tank；
（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/
L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；
（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.
The Bacillus acidi lactici preparation method of high yield lactyl-CoA A,
（1）Screening：The Bacillus acidi lactici of high yield lactyl-CoA A is screened from karusen after yellow rice wine；
（2）It is prepared by culture medium：Rice wine formula is taken to feed intake primary fermentation two days, the karusen that alcoholic strength is 10.0%vol, with cleaning
Two layers of gauze squeeze out, add 10% clean water, stir evenly；It is packed into through triangular flask of the hot air sterilization with tampon, 115 in autoclave
DEG C sterilizing 20 minutes to 25 minutes, 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Or it is packed into the beer of resistance to minute-pressure
Bottle or stainless cylinder of steel, sealing sterilize 40 minutes for 85 DEG C in water-bath, and 30 DEG C of blank cultures 3 days, sterile in the incubator, standby
With；Absolute ethyl alcohol is packed into the beer bottle or stainless cylinder of steel of resistance to minute-pressure, sealing, sterilizes 40 minutes for 85 DEG C in water-bath, spare；
（3）Inoculation：Sterilized culture medium in triangular flask, and the absolute ethyl alcohol to sterilize, rectification essence is added before inoculation in desinfection chamber
10.0%vol is spent, is then accessed in desinfection chamber（1）Bacillus acidi lactici；Alternatively, beer bottle or the stainless cylinder of steel sealing of resistance to minute-pressure
The culture medium of sterilizing is directly accessed in desinfection chamber（1）Bacillus acidi lactici；
（4）Expand culture：（3）Wild Oryza species are inoculated with to cultivate 2 days for 30 DEG C in incubator；
（5）It ferments after reinforcing：（4）Culture solution be added in primary fermentation tank switching to rear fermentation tank, ferment after progress；Lactic acid bar
Bacterium scale-up medium access amount is 0.05%.
（6）Or it is added before squeezing：（4）Culture solution is squeezed first four days in karusen and is added；Bacillus acidi lactici expands culture
Liquid access amount is 0.2%.
It decocts wine and fills altar（Tank）Afterwards in yellow rice wine volatilize ester amount（In terms of ethyl acetate）It is increased to 0.17g/L from 0.15g/L,
In the case where same fermentation, squeezing, decocting wine, storage requirement, yellow rice wine period of storage was shortened to 9 months from 12 months and can be sold, and was shortened
Period of storage reduces yellow rice wine storage cost, reduces cost, improves utilization rate of warehouse, increases economic efficiency.
Embodiment two：A method of finished product yellow rice wine volatilization ester content is improved, is included the following steps,（1）, press glutinous rice and water
It is 1：0.95 weight ratio weighs glutinous rice, water enters rice dipping tank, automatically controls 23 DEG C of rice steeping temperature, 5 days rice dipping times, vertical with 48
The amount of square rice, high 6 meters of rice steeping pot bottom pulp-water total acid 18.5g/L and certain lactobacillin, after leaching rice steamed rice enter fermentation
Tank；
（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/
L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；
（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.
The Bacillus acidi lactici preparation method of high yield lactyl-CoA A,
（1）Screening：The Bacillus acidi lactici of high yield lactyl-CoA A is screened from karusen after yellow rice wine；
（2）It is prepared by culture medium：Rice wine formula is taken to feed intake primary fermentation two days, the karusen that alcoholic strength is 11.0%vol, with cleaning
Two layers of gauze squeeze out, add 20% clean water, stir evenly；It is packed into through triangular flask of the hot air sterilization with tampon, 115 in autoclave
DEG C sterilizing 23 minutes, 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Or it is packed into the beer bottle or stainless of resistance to minute-pressure
Cylinder of steel, sealing sterilize 43 minutes for 85 DEG C in water-bath, and 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Anhydrous second
Alcohol is packed into the beer bottle or stainless cylinder of steel of resistance to minute-pressure, sealing, sterilizes 43 minutes for 85 DEG C in water-bath, spare；
（3）Inoculation：Sterilized culture medium in triangular flask, and the absolute ethyl alcohol to sterilize, rectification essence is added before inoculation in desinfection chamber
11.0%vol is spent, is then accessed in desinfection chamber（1）Bacillus acidi lactici；Alternatively, beer bottle or the stainless cylinder of steel sealing of resistance to minute-pressure
The culture medium of sterilizing is directly accessed in desinfection chamber（1）Bacillus acidi lactici；
（4）Expand culture：（3）Wild Oryza species are inoculated with to cultivate 2.5 days for 30 DEG C in incubator；
（5）It ferments after reinforcing：（4）Culture solution be added in primary fermentation tank switching to rear fermentation tank, ferment after progress；
（6）Or it is added before squeezing：（4）Culture solution is squeezed first four days in karusen and is added；
The step（5）, Bacillus acidi lactici scale-up medium access amount is 0.7%.
The step（6）, Bacillus acidi lactici scale-up medium access amount is 0.3%.
It decocts wine and fills altar（Tank）Afterwards in yellow rice wine volatilize ester amount（In terms of ethyl acetate）It is increased to 0.2g/L from 0.15g/L,
Same fermentation, is decocted under wine, storage requirement at squeezing, and yellow rice wine period of storage was shortened to 8 months from 12 months and can be sold, and shortened storage
It deposits the time, reduces yellow rice wine storage cost, reduce cost, improve utilization rate of warehouse, increase economic efficiency.
Embodiment three：A method of finished product yellow rice wine volatilization ester content is improved, is included the following steps,（1）, press glutinous rice and water
It is 1：0.99 weight ratio weighs glutinous rice, water enters rice dipping tank, automatically controls 25 DEG C of rice steeping temperature, 6 days rice dipping times, vertical with 48
The amount of square rice, high 6 meters of rice steeping pot bottom pulp-water total acid 18.5g/L and certain lactobacillin, after leaching rice steamed rice enter fermentation
Tank；
（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/
L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；
（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.
The Bacillus acidi lactici preparation method of high yield lactyl-CoA A,
（1）Screening：The Bacillus acidi lactici of high yield lactyl-CoA A is screened from karusen after yellow rice wine；
（2）It is prepared by culture medium：Rice wine formula is taken to feed intake primary fermentation two days, the karusen that alcoholic strength is 13.0%vol, with cleaning
Two layers of gauze squeeze out, add 30% clean water, stir evenly；It is packed into through triangular flask of the hot air sterilization with tampon, 115 in autoclave
DEG C sterilizing 25 minutes, 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Or it is packed into the beer bottle or stainless of resistance to minute-pressure
Cylinder of steel, sealing sterilize 45 minutes for 85 DEG C in water-bath, and 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Anhydrous second
Alcohol is packed into the beer bottle or stainless cylinder of steel of resistance to minute-pressure, sealing, sterilizes 45 minutes for 85 DEG C in water-bath, spare；
（3）Inoculation：Sterilized culture medium in triangular flask, and the absolute ethyl alcohol to sterilize, rectification essence is added before inoculation in desinfection chamber
13.0%vol is spent, is then accessed in desinfection chamber（1）Bacillus acidi lactici；Alternatively, beer bottle or the stainless cylinder of steel sealing of resistance to minute-pressure
The culture medium of sterilizing is directly accessed in desinfection chamber（1）Bacillus acidi lactici；
（4）Expand culture：（3）Wild Oryza species are inoculated with to cultivate 3 days for 30 DEG C in incubator；
（5）It ferments after reinforcing：（4）Culture solution be added in primary fermentation tank switching to rear fermentation tank, ferment after progress；
（6）Or it is added before squeezing：（4）Culture solution is squeezed first four days in karusen and is added；
The step（5）, Bacillus acidi lactici scale-up medium access amount is 0.1%.
The step（6）, Bacillus acidi lactici scale-up medium access amount is 0.4%.
It decocts wine and fills altar（Tank）Afterwards in yellow rice wine volatilize ester amount（In terms of ethyl acetate）It is increased to 0.3g/L from 0.15g/L,
Same fermentation, is decocted under wine, storage requirement at squeezing, and yellow rice wine period of storage was shortened to 7 months from 12 months and can be sold, and shortened storage
It deposits the time, reduces yellow rice wine storage cost, reduce cost, improve utilization rate of warehouse, increase economic efficiency.
Claims (4)
1. a kind of method improving finished product yellow rice wine volatilization ester content, it is characterised in that：Include the following steps,（1）, press glutinous rice and water
It is 1：0.90 ~ 0.99 weight ratio weighs glutinous rice, water enters rice dipping tank, automatically controls 22 DEG C ~ 25 DEG C of rice steeping temperature, rice dipping time
4 ~ 6 days, with 48 cubic metres, the amount of high 6 meters of rice steeping pot bottom pulp-water total acid 18.5g/L and certain lactobacillin, after leaching
Rice steamed rice enters fermentation tank；
（2）, automatically control rice steeping temperature and rice dipping time, with 48 cubic metres, high 6 meters of rice steeping pot bottom pulp-water total acid 24.0g/
L and certain lactobacillin amount, after leaching rice steamed rice enter ferment tank；
（3）,（1）、（2）Under the conditions of, the Bacillus acidi lactici forced fermentation of access high yield lactyl-CoA A.
2. a kind of method improving finished product yellow rice wine volatilization ester content according to claim 1, it is characterised in that：High yield lactoyl
The Bacillus acidi lactici preparation method of coacetylase,
（1）Screening：The Bacillus acidi lactici of high yield lactyl-CoA A is screened from karusen after yellow rice wine；
（2）It is prepared by culture medium：Rice wine formula is taken to feed intake primary fermentation two days, the fermentation that alcoholic strength is 10.0%vol ~ 13.0%vol
Wine with dregs is squeezed out with two layers of clean gauze, adds 10% ~ 30% clean water, stir evenly；It is packed into through triangular flask of the hot air sterilization with tampon,
It sterilizes 20 minutes to 25 minutes for 115 DEG C in autoclave, 30 DEG C of blank cultures 3 days, sterile in the incubator, spare；Or dress
Enter the beer bottle or stainless cylinder of steel of resistance to minute-pressure, seal, sterilizes 40 minutes to 45 minutes for 85 DEG C in water-bath, in the incubator 30
DEG C blank culture 3 days, it is sterile, it is spare；Absolute ethyl alcohol is packed into the beer bottle or stainless cylinder of steel of resistance to minute-pressure, sealing, in water-bath
85 DEG C sterilize 40 minutes to 45 minutes, spare；
（3）Inoculation：Sterilized culture medium in triangular flask, and the absolute ethyl alcohol to sterilize, rectification essence is added before inoculation in desinfection chamber
10.0%vol ~ 13.0%vol is spent, is then accessed in desinfection chamber（1）Bacillus acidi lactici；Alternatively, the beer bottle of resistance to minute-pressure or stainless
The culture medium of cylinder of steel sealing sterilizing, is directly accessed in desinfection chamber（1）Bacillus acidi lactici；
（4）Expand culture：（3）Wild Oryza species are inoculated with to cultivate 2 ~ 3 days for 30 DEG C in incubator；
（5）It ferments after reinforcing：（4）Culture solution be added in primary fermentation tank switching to rear fermentation tank, ferment after progress；
（6）Or it is added before squeezing：（4）Culture solution is squeezed first four days in karusen and is added.
3. a kind of method improving finished product yellow rice wine volatilization ester content according to claim 2, it is characterised in that：The step
（5）, Bacillus acidi lactici scale-up medium access amount is 0.05% ~ 0.1%.
4. a kind of method improving finished product yellow rice wine volatilization ester content according to claim 2, it is characterised in that：The step
（6）, Bacillus acidi lactici scale-up medium access amount is 0.2% ~ 0.4%.
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| CN109943437A (en) * | 2019-04-08 | 2019-06-28 | 孝感市嘉华食品有限公司 | A kind of method of application liquefaction non-starter fermentation yellow rice wine brewage |
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