CN112940889A - Application of clostridium in improving quality of white spirit distiller's grains - Google Patents
Application of clostridium in improving quality of white spirit distiller's grains Download PDFInfo
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- CN112940889A CN112940889A CN202110317459.4A CN202110317459A CN112940889A CN 112940889 A CN112940889 A CN 112940889A CN 202110317459 A CN202110317459 A CN 202110317459A CN 112940889 A CN112940889 A CN 112940889A
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- clostridium
- grains
- quality
- improving
- white spirit
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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 invention belongs to the technical field of wine making, and particularly relates to application of clostridium in improving the quality of white spirit distiller's grains. In order to develop a new way for improving the quality of the distilled grain wine, the invention provides the application of the clostridium in improving the quality of the distilled grain wine. In the application of the invention, the clostridium is a clostridium with a preservation number of CGMCC: 15205 the amount of Clostridium sporogenes is 10-15% of the weight of the distiller's grains. After the clostridium is added, the grain wine is greatly improved, the ethyl caproate in the produced grain wine is improved by 50-70%, the ethanol content is improved by 40-55%, and the economic benefit is obvious.
Description
Technical Field
The invention belongs to the technical field of wine making, and particularly relates to application of clostridium in improving the quality of white spirit distiller's grains.
Background
The waste lees are the traditional solid-state brewed white spirit, and the lees discarded after the fermented grains are steamed are the byproducts of brewing. The waste lees wine is the white spirit which is obtained by adding one or more saccharification leaven such as active yeast, saccharifying enzyme and the like into white spirit waste lees which is used as a main raw material, fermenting in a tank again and distilling. The vinasse is used for preparing the vinasse wine, so that the nutrient substances and aroma components in the vinasse can be fully utilized, the utilization rate of starch is improved, and the resource waste is reduced, so that the vinasse wine is concerned.
The prior vinasse is used for producing vinasse wine, generally needs to be added with saccharifying agents such as active yeast and saccharifying enzyme, but still has the problems of low yield, bad taste, low wine quality and the like, and in the research of improving the quality of the vinasse wine, no report that the vinasse wine is improved by adding other strains is found.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: a new way is developed for improving the distilled grain wine.
The technical scheme for solving the technical problems comprises the following steps: provides the application of the clostridium in improving the quality of white spirit distiller's grains.
Wherein, in the application, the clostridium is a clostridium strain with the preservation number of CGMCC: 15205 Clostridium sp.
Wherein, in the application, the addition amount of the clostridium is 10-15% of the weight of the spent grain.
Wherein, in the application, the number of viable bacteria in the clostridium is more than 107CFU/mL。
In the above application, the addition of the Clostridium bacteria requires the addition of active dry yeast and active saccharifying enzyme.
In the above use, the amounts of the active dry yeast and the active saccharifying enzyme are 0.07% respectively.
Wherein, in the application, the quality of the distilled grain wine is the content of ethyl caproate and the content of ethanol in the distilled grain wine.
The invention has the beneficial effects that:
the invention provides an application of clostridium in improving the quality of white spirit distiller's grain, and the invention discovers that the contents of ethyl hexanoate and ethanol in the distiller's grain are remarkably improved by adding a certain amount of clostridium, the ethyl hexanoate content is improved by 50-70%, and the ethanol content is improved by 40-55%. The invention develops a new application for the clostridium, provides a new mode for improving the quality of the distilled grain wine and has good application prospect.
Detailed Description
The invention provides application of clostridium in improving the quality of white spirit distiller's grains.
Clostridium is a generic term for a large group of gram-positive, anaerobic or microaerophilic Bacillus crassimus. Clostridium is the only genus of anaerobic Bacillus, and there are 157 species. The spore of the strain is round or oval, and the diameter of the strain is wider than that of the strain.
Currently, studies have reported that clostridium butyricum in clostridium can decompose carbohydrates to produce various organic acids (acetic acid, propionic acid, butyric acid) and alcohols (ethanol, isopropanol, butanol) which can be used in food processing to produce certain acids, alcohols and ketones. However, there is no report showing whether Clostridium has an effect of promoting the production of esters.
The clostridium is accidentally added into the spent grains for brewing the spent grain wine, so that the wine yield of the spent grain wine is improved (the ethanol yield is greatly improved), the yield of ethyl caproate is also greatly improved, and the taste of the spent grain wine is improved. On the basis, the invention finds out the most suitable addition amount of the clostridium, which is 10-15% of the weight of the distiller's grains.
The clostridium used in the invention is a clostridium with a preservation number of CGMCC: 15205 Clostridium sp.
Wherein, in the application, the addition amount of the clostridium is 10-15% of the weight of the spent grain.
Wherein, in the application, the number of viable bacteria in the clostridium is more than 107CFU/mL。
In the above application, the addition of the Clostridium bacteria requires the addition of active dry yeast and active saccharifying enzyme.
In the above use, the amounts of the active dry yeast and the active saccharifying enzyme are 0.07% respectively.
Wherein, in the application, the quality of the distilled grain wine is the content of ethyl caproate and the content of ethanol in the distilled grain wine.
The following examples are intended to illustrate specific embodiments of the present invention without limiting the scope of the invention to the examples.
Unless otherwise specified, the chemical reagents used in the examples are all conventional commercially available reagents, and the technical means used in the examples are conventional means well known to those skilled in the art.
The composition of the RCM medium used in the examples included: 20 parts of peptone, 5 parts of beef extract, 1 part of yeast powder, 20 parts of glucose, 2 parts of soluble starch, 10 parts of sodium chloride, 5 parts of sodium acetate, 1 part of L-cysteine hydrochloride, 1000ml of distilled water and adjusting the pH value to 6.5-7.0 by NaOH.
In the method of the present invention, the ratio, content, addition amount, etc. all represent weight percentages, which are not specifically described.
Example 1 preparation of Clostridium bacterial liquid
Inoculating single clostridium colony into a 100mL anaerobic bottle containing an RCM culture medium, placing the bottle with the liquid filling amount of 80% into an anaerobic box, and performing static culture at 37 ℃ for 15-30 days to ensure that the thallus concentration reaches 109～1011CFU/mL。
Inoculating the bacterial liquid into a 500mL anaerobic bottle containing an RCM culture medium according to the inoculation amount of 5 percent, placing the bottle with the liquid filling amount of 80 percent into an anaerobic box, and performing static culture at 37 ℃ for 15-30 days to ensure that the concentration of thalli reaches 109～1011CFU/mL。
Example 2 production of distilled spirit waste lees wine by adding 10% Clostridium bacteria liquid
Taking 5kg of waste lees, adding 10% of the bacterial liquid cultured in the example 1, 0.7 per thousand of active dry yeast and 0.7 per thousand of 10 thousand of saccharifying enzyme, uniformly mixing, putting into a barrel, fermenting for 50 days, and distilling to obtain waste lees wine; only adding 10% of cold boiled water, 0.7% of active dry yeast and 0.7% of 10 ten thousand unit of saccharifying enzyme into the blank group, uniformly mixing, putting into a barrel, fermenting for 50 days, taking and distilling to obtain distilled grain wine; two of each set of experiments were in parallel. As a result, the content of ethyl caproate in the test group is increased by 51.3% and the alcohol content is increased by 55.6% compared with that in the blank control group.
Example 3 production of distilled spirit waste lees wine by adding 15% Clostridium bacteria liquid
Taking 5kg of waste lees, adding 15% of the cultured bacterial liquid, 0.7 per mill of active dry yeast and 0.7 per mill of 10 ten thousand units of saccharifying enzyme, mixing uniformly, putting into a barrel, fermenting for 50 days, and distilling to obtain waste lees wine; adding cold boiled water 15%, active dry yeast 0.7 ‰, 10 ten thousand saccharifying enzyme 0.7 ‰, mixing, fermenting in barrel for 50 days, and distilling to obtain distilled grain wine; two of each set of experiments were in parallel. As a result, the content of ethyl caproate in the test group is increased by 66.5% and the alcohol content is increased by 49.5% compared with the blank control group.
Example 4 production of distilled spirit waste lees wine by adding 20% Clostridium bacteria liquid
Taking 5kg of waste lees, adding 20% of the cultured bacterial liquid, 0.7 per mill of active dry yeast and 0.7 per mill of 10 ten thousand units of saccharifying enzyme, mixing uniformly, putting into a barrel, fermenting for 50 days, and distilling to obtain waste lees wine; adding cold boiled water 15%, active dry yeast 0.7 ‰, 10 ten thousand saccharifying enzyme 0.7 ‰, mixing, fermenting in barrel for 50 days, and distilling to obtain distilled grain wine; two of each set of experiments were in parallel. As a result, the content of ethyl caproate in the test group is increased by 69.4% and the alcohol content is increased by 41.3% compared with that in the blank control group.
The embodiment shows that the clostridium has a good effect on improving the quality of the white spirit distiller's grains, after the clostridium is added, the ethyl acetate is increased by 50-70%, the alcohol content is increased by 40-55%, and the clostridium can be applied to the field of white spirit distiller's grain production.
Claims (7)
1. An application of clostridium in improving the quality of white spirit distiller's grains is provided.
2. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: the clostridium is a bacillus fusiformis strain with the preservation number of CGMCC: 15205 Clostridium sp.
3. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: the addition amount of the clostridium is 10-15% of the weight of the waste lees.
4. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: the number of viable bacteria in the clostridium is more than 107CFU/mL。
5. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: when the clostridium is added, active dry yeast and active saccharifying enzyme are also needed to be added.
6. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: the addition amount of the active dry yeast and the active saccharifying enzyme is 0.07 percent.
7. The use of clostridium of claim 1 for improving the quality of white spirit distiller's grains, wherein: the quality of the distilled grain wine is the ethyl caproate content and the ethanol content in the distilled grain wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110317459.4A CN112940889A (en) | 2021-03-25 | 2021-03-25 | Application of clostridium in improving quality of white spirit distiller's grains |
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| CN202110317459.4A CN112940889A (en) | 2021-03-25 | 2021-03-25 | Application of clostridium in improving quality of white spirit distiller's grains |
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| CN112940889A true CN112940889A (en) | 2021-06-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672521A (en) * | 2022-05-06 | 2022-06-28 | 南昌大学 | Method for producing butyric acid by combining vinasse and biogas slurry and ensiling and application thereof |
-
2021
- 2021-03-25 CN CN202110317459.4A patent/CN112940889A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672521A (en) * | 2022-05-06 | 2022-06-28 | 南昌大学 | Method for producing butyric acid by combining vinasse and biogas slurry and ensiling and application thereof |
| CN114672521B (en) * | 2022-05-06 | 2024-02-09 | 南昌大学 | Method for producing butyric acid by combined silage of vinasse and biogas slurry and application of method |
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Application publication date: 20210611 |
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