CN108913419B - White gourd wine and brewing method thereof - Google Patents
White gourd wine and brewing method thereof Download PDFInfo
- Publication number
- CN108913419B CN108913419B CN201810694038.1A CN201810694038A CN108913419B CN 108913419 B CN108913419 B CN 108913419B CN 201810694038 A CN201810694038 A CN 201810694038A CN 108913419 B CN108913419 B CN 108913419B
- Authority
- CN
- China
- Prior art keywords
- oxygen
- wine
- fermentation
- white gourd
- tank body
- 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.)
- Active
Links
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 174
- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 174
- 238000000034 method Methods 0.000 title claims abstract description 29
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 136
- 239000001301 oxygen Substances 0.000 claims abstract description 136
- 238000000855 fermentation Methods 0.000 claims abstract description 132
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 124
- 230000004151 fermentation Effects 0.000 claims abstract description 109
- 239000007788 liquid Substances 0.000 claims abstract description 67
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 16
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 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 abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 58
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 38
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 29
- 239000001569 carbon dioxide Substances 0.000 claims description 29
- 239000007789 gas Substances 0.000 claims description 26
- 230000001276 controlling effect Effects 0.000 claims description 22
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 claims description 20
- 239000002893 slag Substances 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 14
- 238000000108 ultra-filtration Methods 0.000 claims description 14
- 238000009924 canning Methods 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 10
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 10
- 229940059442 hemicellulase Drugs 0.000 claims description 10
- 108010002430 hemicellulase Proteins 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 239000006227 byproduct Substances 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000003750 conditioning effect Effects 0.000 claims description 7
- 230000003203 everyday effect Effects 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 230000000149 penetrating effect Effects 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 12
- 229960004793 sucrose Drugs 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 6
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 abstract description 5
- 239000000463 material Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 10
- 238000010564 aerobic fermentation Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000009833 condensation Methods 0.000 description 6
- 230000005494 condensation Effects 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 5
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 210000003437 trachea Anatomy 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000006350 Callirhoe involucrata Species 0.000 description 1
- 235000002259 Callirhoe involucrata Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Natural products C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229960003495 thiamine Drugs 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
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention discloses white gourd wine which comprises the following raw materials: the wax gourd peel, wax gourd water, compound enzyme, cane sugar, sodium citrate and yeast. The invention also discloses a method for brewing the white gourd wine, which comprises the following steps: (1) drying and crushing the waxgourd peel; (2) carrying out enzymolysis; (3) adjusting components; (4) pasteurization; (5) main fermentation: placing the standby liquid and yeast into an oxygen-controlled fermentation tank for alcoholic fermentation; (6) post-fermentation; (7) aging; (8) blending, filtering and storing in bottles. The invention can fully utilize the raw materials of the wax gourd peel and the wax gourd water, improve the internal structure of the wax gourd peel under the precondition of not adopting sulfur dioxide or sulfide, obviously improve the texture and the fragrance of the wax gourd wine by adopting the oxygen-controlled fermentation tank of the invention, reduce the raw green smell of the wax gourd, brew the wax gourd wine with mellow and rich taste and high quality, and have wide market popularization value.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the field of utilization and processing of wax gourds, in particular to a wax gourds wine and a brewing method thereof.
[ background of the invention ]
China is a large vegetable and melon production country, vegetable production occupies unique position and advantages in agricultural development, white gourd is a vegetable with high yield, the white gourd is mainly used as a daily edible vegetable or prepared into white gourd paste, a large amount of byproducts such as white gourd peel and white gourd water are generated in the preparation process of the white gourd paste, and in general, the white gourd peel and the white gourd water are treated as waste materials or feeds, so that the environment is polluted, not only is the resource waste greatly caused, but also the added value of the product is greatly reduced, and therefore, the white gourd byproduct utilization and recovery have important research significance.
The white gourd water contains protein, saccharide, carotene, multiple vitamins, crude fiber, calcium, phosphorus and iron, and has high potassium salt content and low sodium salt content, and has effects of clearing away heat and toxic materials, promoting diuresis, eliminating phlegm, relieving restlessness, quenching thirst, eliminating dampness, and dispelling summerheat, and can be used for treating vexation, dysuria, diuresis, detumescence, and hypertension. The exocarpium Benincase contains various volatile components, triterpenes, cholesterol derivatives, vitamin B1, vitamin C, nicotinic acid, carotene, and other minerals. The exocarpium Benincase has health promotion value and medicinal value.
The wax gourd wine sold in the market is mainly brewed by taking wax gourd meat as a main material, and at present, no wax gourd wine brewed by taking wax gourd peel and wax gourd water as main materials is available. The existing brewing method cannot fully degrade macromolecules in the wax gourd peel, the utilization rate of raw materials is low, and the large-scale development is not facilitated; on the other hand, in the fermentation process of wine brewing, technicians often adopt a technical means of introducing sulfur dioxide or sulfide to improve the oxidation resistance of nutrients, but once a human body absorbs excessive sulfur dioxide or sulfide, the human body is easily damaged. Therefore, the brewing method which can fully utilize the nutritional ingredients of the wax gourd water and the wax gourd peel, does not contain sulfide or sulfur dioxide and can improve the wine brewing efficiency of the wax gourd peel has wide market popularization value.
The traditional natural fermentation can not meet the requirements of mass, low-cost and quick production in modern industry, and the micro-aerobic brewing technology simulates the natural fermentation environment, stores wine in a stainless steel storage tank, and introduces a trace amount of oxygen into the tank according to the specified dosage, so that the wine is fermented and cured under the state that the dissolved oxygen content in the tank is effectively controlled. The micro-oxygen brewing technology is characterized in that trace oxygen is artificially added during the fermentation and ageing of the wine so as to meet the requirements of oxygen required by various chemical reactions and physical reactions during the fermentation and ageing of the wine and accelerate the fermentation and maturation of the wine. The micro-aerobic environment can soften tannin in the wine, improve the palatability and ensure that the taste is fuller and more mellow. The fermentation tank is an external environment device depending on the micro-aerobic brewing technology, and plays an important role in continuous large-scale production and improvement of yield and productivity. Micro-aerobic fermentation equipment mainly ensures that microorganisms grow in a micro-aerobic state. The stirring temperature control device and the stirring device of the existing micro-aerobic fermentation equipment are designed separately, so that the existing micro-aerobic fermentation equipment occupies limited fermentation tank volume and has low effective utilization rate of the machine; meanwhile, oxygen supply equipment is directly introduced into the fermentation tank, the content of oxygen in the fermentation tank is difficult to control, and the fermentation degree of microorganisms cannot be effectively controlled. Therefore, the research on the fermentation tank which has simple condensing equipment and can fully perform micro-aerobic fermentation has wide market prospect.
[ summary of the invention ]
The invention aims to provide white gourd wine which comprises the following raw materials: the wax gourd peel and wax gourd water are prepared from wax gourd peel, wax gourd water, a compound enzyme formed by combining cellulase, hemicellulase and pectinase, cane sugar, sodium citrate and yeast. The invention also discloses a brewing method of the white gourd wine, which comprises the steps of firstly crushing the white gourd peel at a high speed to prepare white gourd peel powder, then mixing the white gourd peel powder and white gourd water, then carrying out enzymolysis treatment, carrying out micro-oxygen main fermentation in an oxygen-controlled fermentation tank, and then introducing mixed gas of nitrogen and carbon dioxide in the post-fermentation process to promote the post-fermentation; finally, the mixture is aged in a micro-aerobic environment, and then is blended, filtered and bottled for storage. According to the invention, the raw materials of the wax gourd peel and the wax gourd water can be fully utilized, the internal structure of the wax gourd peel is improved on the premise of not adopting sulfur dioxide or sulfide, the texture and the fragrance of the wax gourd wine are obviously improved, the green smell of the wax gourd is reduced, the wax gourd wine with high quality and mellow and rich taste is brewed, and the market popularization value is wide.
In order to solve the problems, the technical scheme adopted by the invention is as follows: a white gourd wine comprises the following raw materials: the wax gourd peel and wax gourd water are prepared from wax gourd peel, wax gourd water, a compound enzyme formed by combining cellulase, hemicellulase and pectinase, cane sugar, sodium citrate and yeast.
In the invention, as a further explanation, the method for brewing the white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning the Chinese waxgourd peel, placing the cleaned Chinese waxgourd peel in drying equipment of a solar heat pump system, drying for 12-15 hours at 50-55 ℃, controlling the water content of the dried Chinese waxgourd peel to be less than or equal to 14%, then placing the Chinese waxgourd peel in a cyclone type ultrafine grinder, and grinding the Chinese waxgourd peel to be 500-1000nm at 3500-4500r/min to obtain Chinese waxgourd peel powder with the cell breakage rate of more than 95% for later use;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.2-0.6 part of complex enzyme, putting the mixture into an enzymolysis tank, uniformly mixing, adjusting the temperature to 45-50 ℃, treating for 2-3 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid;
(3) component adjustment: measuring the components of the enzymolysis liquid, adjusting the soluble solid content to 22-28Brix by using cane sugar, and then adjusting the pH value to 3.0-3.5 and the acidity to 0.2-0.4% by using sodium citrate to obtain an adjusting liquid;
(4) pasteurization: sterilizing the conditioning solution at 75-80 ℃ for 20-25min, and cooling to 28-30 ℃ to obtain a standby solution;
(5) main fermentation: putting 500 parts of standby liquid and 1-3 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 7-10 days, and quantitatively adding 1-2mg/L of micro-oxygen every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 15-20 ℃;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at the temperature of 20-25 ℃ for 30-40 days under normal pressure to obtain post-fermentation liquid with the alcoholic strength of 10-12%;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank through a siphon, hermetically storing for 3-6 months at 22-25 ℃, quantitatively adding micro-oxygen of 0.5-1mg/L every month during the storage period, and controlling the temperature of the oxygen-controlled fermentation tank to be 20-25 ℃ to obtain the white gourd wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12-13 vol%, then squeezing and filtering through a filter press, purifying the filtered clear liquid through an ultrafiltration membrane under the conditions that the pressure is 10-12MPa and the pore diameter of the ultrafiltration membrane is 6-7 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, and after the purified white gourd wine is qualified in a test jar, preparing a finished white gourd wine product, and storing the finished white gourd wine product at normal temperature in a dark place.
In the invention, as a further explanation, the oxygen-controlling fermentation tank in the step (5) or the step (7) comprises a tank body, a heat-insulating layer covering the outer side wall of the tank body and a plurality of supporting parts for supporting the tank body, wherein a top cover for sealing the tank body is arranged at the top of the tank body, and a feed inlet and an exhaust outlet are arranged on the top cover in a penetrating manner; a thermometer is arranged on the inner side wall of the tank body, a thermometer is arranged on the outer side wall of the heat insulation layer, and the thermometer is connected with the thermometer and used for displaying the temperature of the thermometer; the bottom of the tank body is arc surface-shaped and is provided with a slag outlet, and the tank further comprises:
the stirring temperature control device comprises a motor and a condensing pipe with a stirring function, the condensing pipe penetrates through the top cover from inside to outside, and the motor is fixed on the top cover so as to drive the condensing pipe to rotate and stir;
the oxygen control device is used for providing oxygen for the fermentation tank; comprises an annular oxygen supply pipe and an oxygen generator;
the annular oxygen supply pipe is fixed on the outer side wall of the tank body and is positioned in the heat insulation layer, and oxygen outlets penetrating from the annular oxygen supply pipe into the tank body are uniformly formed in the annular oxygen supply pipe; the oxygen generator is arranged outside the tank body and used for providing oxygen for the annular oxygen supply pipe, the oxygen generator and the annular oxygen supply pipe are connected through an air pipe, an oxygen flow meter is arranged in the middle of the air pipe, and valves are arranged on the left side and the right side of the oxygen flow meter respectively;
the bottom of the tank body is close to one end of the annular oxygen supply pipe is provided with a liquid outlet, and a filter screen is arranged on the liquid outlet.
In the invention, as a further explanation, a slag discharge valve is arranged outside the slag outlet so as to control the slag discharge amount of the slag outlet.
In the invention, as a further explanation, the wax gourd water in the step (2) is a byproduct left after preparing the wax gourd paste.
In the invention, as a further explanation, the complex enzyme in the step (2) is prepared by mixing the following components in a weight ratio of 1: 1.3: 1, cellulase, hemicellulase and pectinase.
In the present invention, as a further illustration, the yeast of step (5) is prepared from 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5.
In the present invention, as a further illustration, the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide in the step (6) is 2: 5 to 8.
The functions of part of the raw materials are introduced as follows:
cellulase enzymes, used in the present invention to enzymatically hydrolyze cellulose.
Hemicellulase, which is used in the present invention to enzymatically hydrolyze hemicellulose.
Pectinase, which is used in the present invention to enzymatically hydrolyze pectin.
Nitrogen, used in the present invention as an inert shielding gas, prevents deterioration of the nutrients.
Carbon dioxide, is used in the present invention as a gas to promote fermentation of the material.
The invention has the following beneficial effects:
1. the oxygen control device adopted by the invention can fully provide sufficient oxygen for the fermentation product in the fermentation tank, and promote the high-efficiency micro-aerobic fermentation. The invention adopts the design that the annular oxygen supply pipe surrounds the outside of the tank body, so that the annular oxygen supply pipe is rightly positioned in the middle position of the fermentation tank, oxygen can finely permeate into the fermentation product through the oxygen outlet on the annular oxygen supply pipe, and the defects that the middle part of the fermentation product is pressed by two ends, the oxygen is difficult to contact, and the micro-aerobic fermentation is insufficient are avoided.
2. According to the design of the position of the liquid outlet, the supernatant in the fermented wine can be efficiently collected, the collected wine is high in quality, and the problems that the collected liquid is turbid and the wine is low in quality due to the fact that a conventional liquid outlet is arranged at the bottom of a fermentation tank are solved.
3. The stirring temperature control device and the stirring device can be integrated, the problems that the stirring temperature control device and the stirring device are separated and occupy large space are solved, and the use efficiency of the machine is improved.
5. According to the invention, the problems of too coarse wax gourd peel fiber, insufficient degradation due to conventional anaerobic fermentation and low raw material utilization rate can be obviously improved by high-speed crushing.
6. According to the invention, the mixed gas of nitrogen and carbon dioxide is adopted in the post-fermentation step, so that the inoxidizability of nitrogen can be utilized to prevent the deterioration of nutrients due to oxidation; and the introduction of carbon dioxide can promote the anaerobic fermentation process, realize the control of the fermentation process at the low temperature of 20-25 ℃, and improve the problem of slow low-temperature fermentation process.
[ description of the drawings ]
FIG. 1 is a cross-sectional view of an oxygen-controlled fermenter according to an embodiment of the present invention;
FIG. 2 is a schematic structural diagram of a stirring temperature control device according to an embodiment of the present invention;
fig. 3 is a schematic structural diagram of an oxygen supply apparatus according to an embodiment of the present invention.
Description of the main element symbols: 1. a feed inlet; 2. a tank body; 3. a heat-insulating layer; 4. a thermometer; 5. a thermometer; 6. an exhaust port; 7. a stirring temperature control device; 8. an oxygen control device; 9. a support portion; 21. a top cover; 22. a liquid outlet; 23. a manhole; 24. A slag outlet; 25. a slag discharge valve; 26. filtering with a screen; 71. a motor; 72. a condenser tube; 81. an air tube; 82. an oxygen flow meter; 83. An oxygen generator; 84. a valve; 85. an annular oxygen supply tube; 86. an oxygen outlet.
[ detailed description ] embodiments
Example 1:
a brewing method of white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning exocarpium Benincase, drying in a solar heat pump system drying device at 50 deg.C for 12 hr, controlling water content of dried exocarpium Benincase not more than 14%, and pulverizing in a cyclone type ultrafine pulverizer at 3500r/min to 500nm to obtain exocarpium Benincase powder with cell breakage rate of above 95%;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.2 part of complex enzyme, putting the mixture into an enzymolysis tank, uniformly mixing, adjusting the temperature to 45 ℃, treating for 2 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase; the wax gourd water is a byproduct left after preparing wax gourd paste;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting the soluble solid content to 22Brix by using sucrose, and then adjusting the pH value to 3.0 and the acidity to 0.2% by using sodium citrate to obtain an adjusting solution;
(4) pasteurization: sterilizing the conditioning solution at 75 deg.C for 20min, and cooling to 28 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 1 part of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 7 days, adding 1mg/L of micro-oxygen every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 15 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 20 ℃ under normal pressure for 30 days to obtain post-fermentation liquid with the alcoholic strength of 10%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 2: 5;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing in sealed condition at 22 deg.C for 3 months, adding micro-oxygen 0.5mg/L every month, and controlling the temperature of the oxygen-controlled fermentation tank at 20 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12 vol%, squeezing and filtering through a filter press, purifying the filtered clear liquid through an ultrafiltration membrane under the conditions that the pressure is 10MPa and the aperture of the ultrafiltration membrane is 6 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, checking the canning qualification, preparing the finished white gourd wine, and storing the finished white gourd wine at normal temperature in a dark place.
Example 2:
a brewing method of white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning exocarpium Benincase, drying in solar heat pump system drying equipment at 51 deg.C for 14 hr, controlling water content of dried exocarpium Benincase not more than 14%, and pulverizing in cyclone type micronizer at 3600r/min to 800nm to obtain exocarpium Benincase powder with cell breakage rate of above 95%;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.3 part of complex enzyme, putting the mixture into an enzymolysis tank, uniformly mixing, adjusting the temperature to 47 ℃, treating for 2.5 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase; the wax gourd water is a byproduct left after preparing wax gourd paste;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting the soluble solid content to 23Brix by using sucrose, and then adjusting the pH value to 3.1 and the acidity to 0.3% by using sodium citrate to obtain an adjusting solution;
(4) pasteurization: sterilizing the conditioning solution at 76 deg.C for 21min, and cooling to 29 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 1.7 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 8 days, quantitatively adding micro-oxygen 1.2mg/L every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 18 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 22 ℃ for 33 days under normal pressure to obtain post-fermentation liquid with the alcoholic strength of 11%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 2: 7;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing in a sealed condition at 23 deg.C for 4 months, quantitatively adding micro oxygen 0.8mg/L every month during the storage period, and controlling the temperature of the oxygen-controlled fermentation tank at 22 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12.2 vol%, squeezing and filtering through a filter press, purifying the filtered clear liquid with an ultrafiltration membrane under the conditions that the pressure is 10MPa and the pore diameter of the ultrafiltration membrane is 6.5 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, checking and canning to be qualified, and preparing the finished white gourd wine which is stored at normal temperature in a dark place.
Example 3:
a brewing method of white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning exocarpium Benincase, drying in a solar heat pump system drying device at 53 deg.C for 14h, controlling water content of dried exocarpium Benincase not more than 14%, and pulverizing in a cyclone type ultrafine pulverizer at 3900r/min to 600nm to obtain exocarpium Benincase powder with cell breakage rate of above 95%;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.3 part of complex enzyme, putting the mixture into an enzymolysis tank, uniformly mixing, adjusting the temperature to 46 ℃, treating for 3 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase; the wax gourd water is a byproduct left after preparing wax gourd paste;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting the soluble solid content to 25Brix by using sucrose, and then adjusting the pH value to 3.2 and the acidity to 0.26% by using sodium citrate to obtain an adjusting solution;
(4) pasteurization: sterilizing the conditioning solution at 76 deg.C for 21min, and cooling to 29 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 1.9 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 9 days, and quantitatively adding micro-oxygen 1.5mg/L every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 17 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 24 ℃ under normal pressure for 36 days to obtain post-fermentation liquid with the alcoholic strength of 10.7%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 1: 3;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing at 23 deg.C under sealed condition for 5 months, quantitatively adding micro oxygen 0.6mg/L every month during storage period, and controlling the temperature of the oxygen-controlled fermentation tank at 22 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12.7 vol%, squeezing and filtering through a filter press, purifying the filtered clear liquid with an ultrafiltration membrane under the conditions that the pressure is 10.5MPa and the pore diameter of the ultrafiltration membrane is 7 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, checking and canning to be qualified, and preparing the finished white gourd wine which is stored at normal temperature in a dark place.
Example 4:
a brewing method of white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning exocarpium Benincase, drying in a solar heat pump system drying device at 54 deg.C for 13 hr, controlling water content of dried exocarpium Benincase not more than 14%, and pulverizing in a cyclone type micronizer at 4200r/min to 700nm to obtain exocarpium Benincase powder with cell breakage rate of above 95%;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.5 part of complex enzyme, putting the mixture into an enzymolysis tank, uniformly mixing, adjusting the temperature to 49 ℃, treating for 2.5 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase; the wax gourd water is a byproduct left after preparing wax gourd paste;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting the soluble solid content to 26Brix by using sucrose, and then adjusting the pH value to 3.4 and the acidity to 0.37 by using sodium citrate to obtain an adjusting solution;
(4) pasteurization: sterilizing the conditioning solution at 78 deg.C for 21min, and cooling to 29 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 2.3 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 8 days, quantitatively adding micro-oxygen 1.6mg/L every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 25 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 21 ℃ for 34d under normal pressure to obtain post-fermentation liquid with the alcoholic strength of 11.5%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 2: 7;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing in a sealed condition at 23 deg.C for 5 months, quantitatively adding micro oxygen 0.6mg/L every month during the storage period, and controlling the temperature of the oxygen-controlled fermentation tank at 24 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12.3 vol%, squeezing and filtering through a filter press, purifying the filtered clear liquid with an ultrafiltration membrane under the conditions that the pressure is 11.4MPa and the pore diameter of the ultrafiltration membrane is 7 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, checking and canning to be qualified, and preparing the finished white gourd wine which is stored at normal temperature in a dark place.
Example 5:
a brewing method of white gourd wine comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning exocarpium Benincase, drying in solar heat pump system drying equipment at 55 deg.C for 15 hr, controlling water content of dried exocarpium Benincase not more than 14%, and pulverizing in a cyclone type micronizer at 4500r/min to 1000nm to obtain exocarpium Benincase powder with cell breakage rate of more than 95%;
(2) enzymolysis: mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water uniformly according to parts by weight, adding 0.6 part of complex enzyme, putting the mixture into an enzymolysis tank, mixing uniformly, adjusting the temperature to 50 ℃, treating for 3 hours, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase; the wax gourd water is a byproduct left after preparing wax gourd paste;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting the soluble solid content to 28Brix by using sucrose, and then adjusting the pH value to 3.5 and the acidity to 0.4 by using sodium citrate to obtain an adjusting solution;
(4) pasteurization: sterilizing the conditioning solution at 80 deg.C for 25min, and cooling to 30 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 3 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcohol fermentation for 10 days, adding 2mg/L of micro-oxygen every day for 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 20 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (6) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 25 ℃ for 40 days under normal pressure to obtain post-fermentation liquid with the alcoholic strength of 12%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 1: 4;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing in a sealed condition at 25 deg.C for 6 months, adding micro-oxygen 1mg/L every month, and controlling the temperature of the oxygen-controlled fermentation tank to 25 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 13 vol%, squeezing and filtering through a filter press, purifying the filtered clear liquid through an ultrafiltration membrane under the conditions that the pressure is 12MPa and the pore diameter of the ultrafiltration membrane is 7 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, checking the canning to be qualified, preparing a finished white gourd wine product, and storing the white gourd wine product at normal temperature in a dark place.
The oxygen-controlling fermentation tank of the embodiments 1-5, as shown in fig. 1, comprises a tank body 2, an insulating layer 3 covering the outer side wall of the tank body 2, and a plurality of supporting parts 9 supporting the tank body 2, wherein the insulating layer 3 can protect the temperature of the tank body 2 for a long time; the top of the tank body 2 is provided with a top cover 21 for sealing the tank body 2, the top cover 21 is provided with a feed inlet 1 and an exhaust port 6 in a penetrating manner, the feed inlet 1 is convenient to feed, and the exhaust port 6 is arranged to discharge gas in the fermentation process, so that the gas in the tank body 2 is better monitored, and the purpose of controlling the fermentation degree is achieved; a thermometer 5 is arranged on the inner side wall of the tank body 2, a thermometer 4 is arranged on the outer side wall of the heat insulation layer 3, and the thermometer 4 is connected with the thermometer 5 and used for displaying the temperature of the thermometer 5 so as to monitor the fermentation temperature in the tank body 2 at any time; the bottom of the tank body 2 is arc-shaped and is provided with a slag outlet 24, and a slag discharge valve 25 is arranged outside the slag outlet 24 so as to control the slag discharge amount of the slag outlet 24; the middle part of the tank body 2 is provided with a manhole 23 which penetrates through the tank body 2 and the heat preservation layer 3. Further comprising:
as shown in fig. 1 and 2, the stirring temperature control device 7 includes a motor 71 and a condenser tube 72 having a stirring function, the condenser tube 72 is in a triangle-like shape, both ports of the condenser tube 72 are opened upward and located at the upper part of the triangle-like shape, and the triangle-like structure can enable the condenser tube 72 to have a stirring function, so that stirring equipment can be saved, and a cooling function and a stirring function can be integrated; further, the condensation pipe 72 is a serpentine condensation pipe, so as to rapidly adjust the temperature in the tank 2; the upper part of the condensation pipe 72 penetrates through the top cover 21 from inside to outside, and the lower part of the condensation pipe 72 is positioned in the tank body 2, so that condensed water can enter the condensation pipe 72 through a port, and the temperature in the tank body 2 is controlled through heat transfer; the motor 71 is fixed on the top cover 21 so as to drive the condensation pipe 72 to rotate and stir;
a liquid outlet 22 is formed in one end, close to the annular oxygen supply pipe 85, of the bottom of the tank body 2, and the arrangement of the liquid outlet 22 is favorable for collecting wine liquid obtained by fermentation; the liquid outlet 22 is provided with a filter screen 26 to filter the wine.
Referring to fig. 3, an oxygen control device 8 is used for providing oxygen to the fermentation tank; comprises an annular oxygen supply pipe 85 and an oxygen generator 83;
the annular oxygen supply pipe 85 is fixed on the outer side wall of the tank body 2 and is positioned in the heat insulation layer 3, and oxygen outlets 86 penetrating from the annular oxygen supply pipe 85 to the tank body 2 are uniformly formed in the annular oxygen supply pipe 85, so that oxygen in the oxygen generator 83 is conveyed into the tank body 2, the tank body 2 provides oxygen in the microbial fermentation process, and the microbial fermentation is promoted; oxygen generator 83 locates outside the jar body 2 for annular oxygen supply pipe 85 provides oxygen, oxygen generator 83 with connect with trachea 81 between the annular oxygen supply pipe 85, the middle part of trachea 81 is equipped with oxygen flowmeter 82, oxygen flowmeter 82's the left and right sides respectively is equipped with a valve 84, so that control the flow of oxygen.
The working process of the invention is as follows: fermented materials are put in from a feeding hole 1 on a top cover 21 at the upper end of the tank body 2, and the tank body 2 is closed. Then, the oxygen generator 83 in the oxygen control device 8 is started, the valve 84 is opened, the flow rate of oxygen is controlled by the oxygen flow meter 82, and oxygen enters the annular oxygen supply pipe 85 through the air pipe 81 and then enters the fermentation material along the oxygen outlet 86 in the annular oxygen supply pipe 85. In the fermentation process of the materials, the heat-insulating layer 3 plays a role in heat insulation, so that the temperature in the tank body 2 is gradually increased along with the fermentation of the materials; the thermometer 5 can detect the fermentation temperature in the tank 2 and display the temperature through the thermometer 4. When observing that the temperature on the thermometer 4 surpasss warning temperature, let in the comdenstion water in the condenser pipe 72 among the stirring temperature regulating device 7 immediately, start motor 71 makes motor 71 drive condenser pipe 72 and rotates, stirs the fermentation material, through the heat transfer effect of the comdenstion water in the condenser pipe 72, realizes the cooling in the jar body 2. When the material is fermented for a certain period of time, the material gradually produces wine liquid after fermentation, and the supernatant in the wine liquid passes through the filter screen 26 and then flows through the liquid outlet 22 to be collected drop by drop. When the materials are fermented for a specified time, closing the oxygen generator 83 and the valve 84, stopping introducing the oxygen, and then opening the exhaust port 6 to exhaust the gas in the tank body 2; and finally, opening a slag discharge valve 25 to discharge fermented slag of the fermented materials through a slag discharge port, and then checking whether equipment in the tank body 2 is normal through a manhole 23 to finish the work.
Comparison 1: the specific operation steps are basically the same as those in the embodiment 1, and the difference is that: the stirring speed adopted in the drying and crushing treatment of the wax gourd peel is 100-500 r/min;
comparison 2: the specific operation steps are basically the same as those in the embodiment 1, and the difference is that: the aerobic fermentation tank adopted in the main fermentation process is a Huaqiang Zhongtian brand aerobic fermentation tank sold in the market;
comparison 3: the specific operation steps are basically the same as those in the embodiment 1, and the difference is that: the mixed gas of nitrogen and carbon dioxide is not introduced in the post-fermentation process, but sulfur dioxide gas is introduced.
Comparative experiment 1:
and (3) testing the utilization rate of raw materials: the white gourd wine was brewed by the methods of comparative examples 1 to 3 and examples 1 to 5, and the weight of the raw materials required for brewing 100 jin of white gourd wine was measured to calculate the utilization rate of the raw materials, and all the calculation results are shown in table 1.
Table 1:
as can be seen from Table 1: the higher the utilization rate of the raw material, the more efficient the method is in utilizing the raw material. The lowest raw material utilization rate of the comparison 2 and the highest raw material utilization rate of the example 1 show that the effect of obviously improving the raw material utilization rate can be achieved by the oxygen control fermentation tank adopted by the invention.
Comparative experiment 2:
after the white gourd wine obtained by comparing the methods 1 to 3 with the examples 1 to 5 was stored for 5 months, the physical and chemical indexes of the white gourd wine were measured by using a white gourd wine component measuring instrument, and the measurement results were recorded, and the results are shown in table 2.
Table 2:
| titratable acid g/L | g/L of dry extract | Total phenols g/L | |
| Comparative example 1 | 7.68 | 33.9 | 0.428 |
| Comparative example 2 | 6.99 | 33.1 | 0.415 |
| |
8.26 | 32.8 | 0.359 |
| Example 1 | 6.84 | 36.6 | 0.569 |
| Example 2 | 6.85 | 36.5 | 0.570 |
| Example 3 | 6.83 | 36.3 | 0.571 |
| Example 4 | 6.85 | 36.8 | 0.570 |
| Example 5 | 8.84 | 36.7 | 0.573 |
The results in table 2 show that: the titratable acidity is an important factor influencing the flavor quality of the white gourd wine, the flavor quality of the white gourd wine can be improved, and the lower the titratable acidity, the better the quality of the wine. Compared with the method in which the content of the titratable acid is the highest in the step 3 and the content of the titratable acid is the lowest in the step 5, the method shows that the effect of improving the flavor of the white gourd wine can be achieved by the technical means of introducing the mixed gas of nitrogen and carbon dioxide in the post-fermentation process;
the dry extract is an important factor influencing the flavor and quality of the white gourd wine, and the higher the dry extract is, the thicker the taste of the white gourd wine is. The comparison 3 shows that the dry extract is the lowest, and the dry extract in the example 4 is the highest, which shows that the taste of the white gourd wine can be improved by the technical means of introducing the mixed gas of nitrogen and carbon dioxide in the post-fermentation process;
the higher the total phenol is, the stronger the antioxidant capacity of the white gourd wine is, and the better the health care effect is. The lowest total phenol in the comparison 3 and the highest total phenol in the example 5 show that the health care effect of the white gourd wine can be improved by the technical means of introducing the mixed gas of nitrogen and carbon dioxide in the post-fermentation process.
Comparative experiment 3:
after the white gourd wine obtained by comparing 1-3 with the method of examples 1-5 was stored for 5 months, 20 students or teachers who were in the wine making profession were set up to form a taste panel, and the taste panel was designed to analyze 6 types of wine samples 1 time and to be randomized into blocks for two rounds. The standard cup holds 30mL of wine sample at the normal temperature of 20 ℃ within 30 min. Tasting panel members smell the fragrance of the static wine sample for 5-8 s, then shake the wine cup to smell the fragrance for 5-10 s, and the interval between the two fragrance smelling operations is 1-2 min. The aroma type characteristics in the standard aroma of the white gourd wine are adopted to describe the aroma characteristics of the sample to be tested, and the 5-point scaling method is used for quantifying and quantifying the taste characteristics of the white gourd wine. And (4) integrating the frequency and intensity rate of the tasting small group to the characteristic by using a geometric mean for the final quantized intensity values of the certain taste characteristic and the aroma characteristic.
The sensory characteristic quantification adopts a 5-point scale method, and the specific standards are as follows: sensory characteristics: 0: no feeling; 1: is very weak; 2: weak; 3: performing the following steps; 4: strong; 5: is very strong. The quantitative data MF% of the sensory characteristics of the wine integrates the information of the use frequency F% and the sensory characteristic intensity rate I% of a certain characteristic, and the calculation formula is as follows:
wherein F is the percentage of panellists with a certain characteristic score greater than 0 to the total panellists; i-the average of a certain feature score as a percentage of the maximum score (5 points).
The MF values measured for the mouthfeel characteristics of the samples were recorded and the results are shown in table 3.
Table 3:
| quality of taste | Degree of roundness | Aftertaste aroma | Quality of fragrance | |
| Comparative example 1 | 0.569 | 0.634 | 0.533 | 0.721 |
| Comparative example 2 | 0.512 | 0.608 | 0.502 | 0.692 |
| |
0.604 | 0.697 | 0.568 | 0.714 |
| Example 1 | 0.682 | 0.735 | 0.596 | 0.731 |
| Example 2 | 0.691 | 0.738 | 0.599 | 0.732 |
| Example 3 | 0.688 | 0.741 | 0.595 | 0.735 |
| Example 4 | 0.690 | 0.739 | 0.598 | 0.740 |
| Example 5 | 0.692 | 0.738 | 0.596 | 0.736 |
The results in table 3 show that: the higher the MF value of the taste quality, the higher the quality of the white gourd wine in the invention. Compared with the method in the step 2, the MF value of the mouthfeel quality is the lowest, and the MF value of the mouthfeel quality in the step 5 is the highest, which shows that the effect of obviously improving the quality of the white gourd wine can be achieved by adopting the oxygen-controlled fermentation tank adopted by the invention;
the higher the MF value of the roundness degree, the better the taste of the white gourd wine and the higher the quality of the white gourd wine. Compared with the method in which the MF value of the degree of roundness is the lowest in the comparison result 2 and the MF value of the degree of roundness in the comparison result 3 is the highest, the method can achieve the effect of remarkably improving the degree of roundness of the white gourd wine and the quality of the white gourd wine by adopting the oxygen-controlled fermentation tank adopted by the invention;
the higher the MF value of the aftertaste aroma, the longer the aroma retention time of the white gourd wine in the invention is, the higher the quality of the white gourd wine is. Compared with the MF value of the aftertaste aroma in the step 2 which is the lowest and the MF value of the aftertaste aroma in the step 2 which is the highest, the invention proves that the effects of obviously prolonging the aroma retention time of the white gourd wine and improving the quality of the white gourd wine can be achieved by adopting the oxygen-controlled fermentation tank adopted by the invention;
the higher the MF value of the aroma quality is, the stronger and purer the aroma of the white gourd wine and the higher the quality of the white gourd wine are. The comparison that the MF value of the aroma quality in the comparison 2 is the lowest and the MF value of the aroma quality in the example 4 is the highest shows that the effects of remarkably improving the aroma quality of the white gourd wine, reducing the green smell of raw white gourd and improving the quality of the white gourd wine can be achieved by adopting the oxygen control fermentation tank adopted by the invention.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (3)
1. A brewing method of white gourd wine is characterized by comprising the following steps: the method comprises the following steps:
(1) drying and crushing the white gourd peel: cleaning the Chinese waxgourd peel, placing the cleaned Chinese waxgourd peel in drying equipment of a solar heat pump system, drying for 12-15 hours at 50-55 ℃, controlling the water content of the dried Chinese waxgourd peel to be less than or equal to 14%, then placing the Chinese waxgourd peel in a cyclone type ultrafine grinder, and grinding the Chinese waxgourd peel into powder of 500-1000nm at 3500-4500r/min to obtain Chinese waxgourd peel powder with the cell breakage rate of more than 95% for later use;
(2) enzymolysis: uniformly mixing 1 part of Chinese waxgourd peel powder and 100 parts of Chinese waxgourd water in parts by weight, adding 0.2-0.6 part of complex enzyme, putting into an enzymolysis tank, uniformly mixing, regulating the temperature to 45-50 ℃, treating for 2-3h, and centrifuging by using a three-foot centrifuge to obtain liquid, namely enzymolysis liquid; the wax gourd water is a byproduct left after preparing wax gourd paste; the compound enzyme is prepared from the following components in parts by weight of 1: 1.3: 1, mixing cellulase, hemicellulase and pectinase;
(3) component adjustment: measuring the components of the enzymolysis solution, adjusting soluble solid content to 22-28Brix with sucrose, and adjusting pH to 3.0-3.5 and acidity to 0.2% -0.4% with sodium citrate to obtain a regulating solution;
(4) pasteurization: sterilizing the conditioning solution at 75-80 deg.C for 20-25min, and cooling to 28-30 deg.C to obtain a stock solution;
(5) main fermentation: putting 500 parts of standby liquid and 1-3 parts of yeast into an oxygen-controlled fermentation tank, uniformly stirring, performing alcoholic fermentation for 7-10 days, and quantitatively adding micro-oxygen 1-2mg/L every day for the first 1-3 days, and controlling the temperature of the oxygen-controlled fermentation tank to be 15-20 ℃; the yeast is prepared from the following raw materials in a weight ratio of 2: 1 of Saccharomyces cerevisiae strain CY3079 and aroma-producing yeast strain SS 1-5;
(6) and (3) after-fermentation: putting the main fermentation liquid obtained in the step (5) into an airlift fermentation tank, continuously introducing mixed gas of nitrogen and carbon dioxide, and fermenting at 20-25 ℃ for 30-40 days under normal pressure to obtain post-fermentation liquid with the alcoholic strength of 10% -12%; the volume ratio of nitrogen to carbon dioxide in the mixed gas of nitrogen and carbon dioxide is 2: 5-8;
(7) aging: transferring the fermented liquid into another oxygen-controlled fermentation tank via siphon tube, storing at 22-25 deg.C under sealed condition for 3-6 months, quantitatively adding micro oxygen 0.5-1mg/L every month during the storage period, and controlling the temperature of the oxygen-controlled fermentation tank at 20-25 deg.C to obtain fructus Benincasae wine;
(8) blending, filtering and bottling: adjusting the alcoholic strength of the white gourd wine to 12-13 vol%, then squeezing and filtering through a filter press, purifying the filtered clear liquid through an ultrafiltration membrane under the conditions that the pressure is 10-12MPa and the pore diameter of the ultrafiltration membrane is 6-7 mu m, immediately canning the purified white gourd wine in a vacuum sterile environment, and after the purified white gourd wine is qualified in a test jar, preparing a finished white gourd wine product, and storing the white gourd wine product at normal temperature in a dark place;
the oxygen-controlling fermentation tank in the step (5) or the step (7) comprises a tank body, a heat-insulating layer covering the outer side wall of the tank body and a plurality of supporting parts for supporting the tank body, wherein a top cover for sealing the tank body is arranged at the top of the tank body, and a feeding hole and an exhaust hole are arranged in the top cover in a penetrating manner; a thermometer is arranged on the inner side wall of the tank body, a thermometer is arranged on the outer side wall of the heat insulation layer, and the thermometer is connected with the thermometer and used for displaying the temperature of the thermometer; the bottom of the tank body is arc surface-shaped and is provided with a slag outlet, and the tank is characterized in that: further comprising:
the stirring temperature control device comprises a motor and a condensing pipe with a stirring function, the condensing pipe penetrates through the top cover from inside to outside, and the motor is fixed on the top cover so as to drive the condensing pipe to rotate and stir;
the oxygen control device is used for providing oxygen for the fermentation tank; comprises an annular oxygen supply pipe and an oxygen generator;
the annular oxygen supply pipe is fixed on the outer side wall of the tank body and is positioned in the heat insulation layer, and oxygen outlets penetrating from the annular oxygen supply pipe into the tank body are uniformly formed in the annular oxygen supply pipe; the oxygen generator is arranged outside the tank body and used for providing oxygen for the annular oxygen supply pipe, the oxygen generator and the annular oxygen supply pipe are connected through an air pipe, an oxygen flow meter is arranged in the middle of the air pipe, and valves are arranged on the left side and the right side of the oxygen flow meter respectively;
the bottom of the tank body is close to one end of the annular oxygen supply pipe is provided with a liquid outlet, and a filter screen is arranged on the liquid outlet.
2. The brewing method of white gourd wine as claimed in claim 1, which is characterized in that: and (5) or (7) arranging a slag discharging valve outside the slag outlet of the oxygen control fermentation tank so as to control the slag discharging amount of the slag outlet.
3. A white gourd wine is characterized in that: the white gourd wine is obtained by adopting the brewing method of the white gourd wine as claimed in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810694038.1A CN108913419B (en) | 2018-06-29 | 2018-06-29 | White gourd wine and brewing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810694038.1A CN108913419B (en) | 2018-06-29 | 2018-06-29 | White gourd wine and brewing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108913419A CN108913419A (en) | 2018-11-30 |
| CN108913419B true CN108913419B (en) | 2021-10-26 |
Family
ID=64422327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810694038.1A Active CN108913419B (en) | 2018-06-29 | 2018-06-29 | White gourd wine and brewing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108913419B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020066801A (en) * | 2001-02-14 | 2002-08-21 | 안용근 | Process for preparing wax gourd wine |
| CN103981046A (en) * | 2014-04-11 | 2014-08-13 | 潘金环 | Method using white gourd for preparation of health care wine |
| CN204689982U (en) * | 2015-06-04 | 2015-10-07 | 四川农业大学 | For the fermentor tank of co-curing papaya fruit vinegar |
| CN206219562U (en) * | 2016-10-26 | 2017-06-06 | 河源醋力饮料有限公司 | A kind of Production of Banana Vinegar fermentation jar temperature control device |
| CN107299015A (en) * | 2017-06-09 | 2017-10-27 | 韦朝胜 | A kind of wax gourd wine and preparation method thereof |
-
2018
- 2018-06-29 CN CN201810694038.1A patent/CN108913419B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020066801A (en) * | 2001-02-14 | 2002-08-21 | 안용근 | Process for preparing wax gourd wine |
| CN103981046A (en) * | 2014-04-11 | 2014-08-13 | 潘金环 | Method using white gourd for preparation of health care wine |
| CN204689982U (en) * | 2015-06-04 | 2015-10-07 | 四川农业大学 | For the fermentor tank of co-curing papaya fruit vinegar |
| CN206219562U (en) * | 2016-10-26 | 2017-06-06 | 河源醋力饮料有限公司 | A kind of Production of Banana Vinegar fermentation jar temperature control device |
| CN107299015A (en) * | 2017-06-09 | 2017-10-27 | 韦朝胜 | A kind of wax gourd wine and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| "发酵型冬瓜酒酿造技术研究";杨胜敖等;《贵州农业科学》;20091215;第184页1.4操作要点，图示 * |
| AEB微氧控制系统在葡萄酒生产中的应用;陈青昌等;《齐鲁工业大学学报(自然科学版)》;20170626;第31卷(第03期);第40页左栏第1段-右栏第1段，第42页左栏倒数第2段，第43页左栏最后1段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108913419A (en) | 2018-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105146520B (en) | A kind of emblic ferment and preparation method thereof | |
| CN108851061A (en) | A kind of preparation method rich in anthocyanidin fermentation liquid | |
| CN112143659B (en) | Pichia kluyveri for green production of fruit wine in whole process and application of pichia kluyveri | |
| CN102337191B (en) | Preparation method of low-alcohol foxnut wine | |
| CN102408965A (en) | Green bamboo rice wine and preparation method | |
| CN112899099A (en) | Preparation process of fermented tea wine | |
| CN112410162B (en) | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof | |
| CN106753951A (en) | The method that beer stability is improved using lycium ruthenicum | |
| CN112094761A (en) | Abnormal yeast Weikehan for whole-process green production of fruit wine and application thereof | |
| CN110607213B (en) | Preparation method of pitaya and roxburgh rose fruit wine | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN107325906B (en) | Preparation method of spine grape wine | |
| CN109735464A (en) | One plant of Pasteur's acetobacter for converting acetic acid for ethyl alcohol and its application in fruit vinegar brewing | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN105647776A (en) | Method for preparing vinegar from kiwi fruit wine | |
| CN105969573B (en) | Method for brewing kiwi fruit wine by using cellar-type fermentation tank | |
| CN110616122A (en) | Cardamine hupingshanensis selenium-rich yellow wine and production method thereof | |
| CN108913420B (en) | Aroma high-fidelity passion fruit wine and brewing method thereof | |
| CN114246208A (en) | Method for preparing fruit and vegetable preservative by fermenting and extracting sophora flower buds | |
| CN106544261A (en) | A kind of new beverage wine and preparation method thereof | |
| CN109875039A (en) | A kind of preparation process of mixed bacterium stepwise fermentation emblic ferment product and the ferment product of preparation | |
| CN108624467A (en) | A kind of sugarcane vinegar preparation method improving vinegar fragrance | |
| CN108300632A (en) | A kind of tara vine skin slag wine and its brewing method | |
| CN108913419B (en) | White gourd wine and brewing method thereof | |
| CN111789249A (en) | Mulberry fresh fruit enzyme and preparation method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221129 Address after: 530007, 174 East University Road, the Guangxi Zhuang Autonomous Region, Nanning Patentee after: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Address before: No. 174, Daxue East Road, XiXiangTang District, Nanning City, Guangxi Zhuang Autonomous Region Patentee before: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES |
|
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20181130 Assignee: Hetao distillery, Wenzhu Town, Zhaoping County Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980046616 Denomination of invention: A winter melon wine and its brewing method Granted publication date: 20211026 License type: Common License Record date: 20231108 Application publication date: 20181130 Assignee: Guangxi Nanning Xinsheng Agricultural Development Co.,Ltd. Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980045899 Denomination of invention: A winter melon wine and its brewing method Granted publication date: 20211026 License type: Common License Record date: 20231108 |