CN116515581B - Method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation - Google Patents
Method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation Download PDFInfo
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- CN116515581B CN116515581B CN202310777038.9A CN202310777038A CN116515581B CN 116515581 B CN116515581 B CN 116515581B CN 202310777038 A CN202310777038 A CN 202310777038A CN 116515581 B CN116515581 B CN 116515581B
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- fermentation
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- erythritol
- wine
- exchange resin
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- 238000000855 fermentation Methods 0.000 title claims abstract description 185
- 230000004151 fermentation Effects 0.000 title claims abstract description 180
- 235000014101 wine Nutrition 0.000 title claims abstract description 51
- 239000004386 Erythritol Substances 0.000 title claims abstract description 40
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 title claims abstract description 40
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 title claims abstract description 40
- 229940009714 erythritol Drugs 0.000 title claims abstract description 40
- 235000019414 erythritol Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 21
- 230000001105 regulatory effect Effects 0.000 claims abstract description 44
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 29
- 239000001301 oxygen Substances 0.000 claims abstract description 29
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 20
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 241000235015 Yarrowia lipolytica Species 0.000 claims abstract description 8
- 239000001963 growth medium Substances 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract 2
- 230000029058 respiratory gaseous exchange Effects 0.000 claims abstract 2
- 238000003756 stirring Methods 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 claims description 22
- 238000005273 aeration Methods 0.000 claims description 22
- 230000001276 controlling effect Effects 0.000 claims description 21
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 239000003729 cation exchange resin Substances 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 17
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical group O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- 239000003957 anion exchange resin Substances 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 11
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 11
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 11
- 235000021014 blueberries Nutrition 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 10
- 239000012528 membrane Substances 0.000 claims description 10
- 239000000440 bentonite Substances 0.000 claims description 9
- 229910000278 bentonite Inorganic materials 0.000 claims description 9
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 229940039696 lactobacillus Drugs 0.000 claims description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 5
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 235000019990 fruit wine Nutrition 0.000 claims description 5
- 238000005342 ion exchange Methods 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 235000002949 phytic acid Nutrition 0.000 claims description 5
- 239000000467 phytic acid Substances 0.000 claims description 5
- 229940068041 phytic acid Drugs 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000020248 camel milk Nutrition 0.000 claims description 2
- 238000003501 co-culture Methods 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 239000011148 porous material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000235342 Saccharomycetes Species 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 235000010633 broth Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 150000007524 organic acids Chemical class 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 229940111205 diastase Drugs 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000008451 emotion Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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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
- C12G3/025—Low-alcohol beverages
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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
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C12G3/00—Preparation of other alcoholic beverages
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C12G3/00—Preparation of other alcoholic beverages
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- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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- 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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0432—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of ion-exchange material
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- 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
- C12H1/061—Separation by centrifugation
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- 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
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/72—Candida
- C12R2001/73—Candida lipolytica
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- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
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Abstract
The invention relates to a method for producing erythritol-containing low alcohol by yeast mixed fermentation, which belongs to the field of dazing wine, and takes candida lipolytica and saccharomyces cerevisiae as fermentation strains, and the preparation method comprises two stages, namely, the first stage of erythritol and ethanol production and the second stage of post-fermentation treatment process; according to the invention, during fermentation, seed liquid is inoculated into a fermentation culture medium according to the inoculation amount of a certain volume fraction, and the growth speed and the respiration mode of strains are regulated by regulating the dissolved oxygen amount of the fermentation liquid, so that erythritol and ethanol are produced; the invention uses juice primary pulp, cereal, milk and glucose as raw materials, and regulates the erythritol content in the fermentation liquor and the fermentation stage of saccharomycetes through dissolved oxygen of the fermentation liquor, thereby realizing the production of the erythritol-containing flavor micro-boiling wine.
Description
Technical Field
The invention relates to the field of dawn wine, in particular to a method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation.
Background
The dawn wine is a low-alcohol damp drink wine which is prepared with various tastes in a colorful appearance and has good alcohol content, and is quite robustly used in new generation consumers. The dawn wine can lead drinkers to open emotion immediately, bring relaxed and pressureless drinking feeling, meet the requirements of self deep emotion of individuals, and lead people to relax deeply in the drinking process, thus being popular with consumers.
The dawn wine in the market is mostly blended wine, and the wine has slightly sweet taste by adding sugar. In order to meet the low-sugar diet requirement of consumers, erythritol can be used for replacing sugar in the dawn wine, so that the cool taste is added to the dawn wine, and meanwhile, the smell of alcohol can be buffered, the bitter taste is covered, and the dawn wine is more palatable.
Erythritol is usually obtained by fermenting glucose by saccharomycetes, and after the erythritol is fermented, the steps of filtering, decoloring, separating impurity and removing sugar by chromatography, concentrating, crystallizing for multiple times, centrifuging and the like are needed, and the edible alcohol also usually needs the steps of distilling for multiple times, adsorbing by activated carbon, filtering by a membrane, freezing, exchanging ions and the like. The invention directly utilizes the yeast mixed culture and simultaneously produces erythritol and alcohol, thereby not only reducing the processing procedures and saving the time, but also improving the utilization rate of carbon sources and reducing the production cost.
Disclosure of Invention
The invention provides a method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation, which is used for producing the erythritol-containing, nutritious and healthy flavored dawn wine.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for producing micro-distilled liquor by direct fermentation, comprising the steps of: the first stage, fermenting to produce erythritol and ethanol; and (5) carrying out post-treatment on the fermentation liquor in the second stage to produce the dawn wine.
Further, the first stage comprises the steps of:
the formula of the fermentation culture solution in the step 1 is as follows: 15-18g/L of yeast extract or yeast powder, 100-120g/L of glucose, 5g/L of magnesium sulfate, 4g/L of citric acid, 2g/L of phytic acid and the balance of distilled water.
Step 2, inoculating candida lipolytica in the middle and later logarithmic growth stage into a fermentation culture medium according to an inoculum size of 8-10%, and inoculating saccharomyces cerevisiae into the fermentation culture medium according to an inoculum size of 10-12% for culture; controlling the pressure of the tank to be 0.02-0.08Mpa, the aeration ratio in the fermentation tank to be 0.5-1.5vvm, the stirring speed to be 200-600r/min, controlling the temperature of the fermentation tank to be 30+/-0.5 ℃ by circulating water, and the initial pH value of fermentation to be 5.5-6.0, wherein the dissolved oxygen is regulated to be DO 15-30% by regulating and controlling the rotation speed and the aeration ratio;
step 3, fermenting until the cell density is OD600 nm=28-38 and the pH value is 3.0-4.0, and entering a stage of producing erythritol by fermentation and conversion; the culture fermentation process is that the tank pressure is 0.02-0.05Mpa, the aeration ratio in the fermentation tank is 0.5-1.0vvm, the stirring speed is 200-500r/min, the temperature of the fermentation tank is controlled to be 32+/-0.5 ℃ by circulating water, the fermentation pH is maintained to be 3.0-3.5, wherein the dissolved oxygen DO is regulated to be 20-30% by regulating and controlling the rotating speed and the aeration ratio;
step 4, when the glucose content in the fermentation liquor is 55-65g/L, regulating the dissolved oxygen to be DO15-20%, and continuously fermenting for 20-30min at the stirring rate of 50-110 r/min;
and 5, adding a fermentation raw material A and an auxiliary material B into the fermentation liquid, regulating the pH value to be 4.5-5.0 by using 0.5mol/L sodium hydroxide, regulating the dissolved oxygen DO to be 8-11% by regulating and controlling the aeration ratio, controlling the temperature of the fermentation liquid to be 25-28 ℃ by a stirring method, continuing fermentation, and ending the fermentation process when the glucose content in the fermentation liquid is lower than 5g/L and the alcoholic strength of the fermentation liquid reaches 8-12% V:V to obtain the fermentation liquid A.
Preferably, the fermentation raw material A in the first stage step 5 is one or more of blueberry pulp, steamed rice, strawberry pulp and pure milk.
The preferred auxiliary materials in the step 5 of the first stage are sulfur dioxide 1-20mg/L, pectase 0-0.8g/100L, alpha-amylase 0-1.6g/100L, saccharifying enzyme 0.5-3g/100L, and the initial OD600 value of the fermentation broth is 0.3-0.8 by using low-temperature lactobacillus bacteria liquid.
The low-temperature lactobacillus used by the invention is purchased from Shandong Jiacheng biotechnology Co., ltd; candida lipolytica and saccharomyces cerevisiae were purchased from Shanghai, biosciences, inc.
Further, the second stage post-fermentation treatment liquor-producing stage comprises the following steps:
step 1, centrifuging: centrifuging the fermentation liquor A, centrifuging at 15000-18000 r/min for 30min with a high-speed tube centrifuge, filtering with a filter membrane filter with a filter membrane aperture of 0.2-0.25 μm, maintaining the filtering pressure at 0.4-0.5Mpa, and sterilizing at 250-320Mpa;
step 2, decoloring: decolorizing with active carbon, adjusting pH to 4 with acid, adding active carbon at 10-20g/L, stirring at 40-42deg.C for 20-30min, and filtering to obtain filtrate;
step 3, desalting: desalting filtrate with anion-cation exchange resin, decolorizing, introducing filtrate into cation exchange resin, exchanging with cation exchange resin, and introducing into anion exchange resin via one-way valve. The speed of the ion exchange column is 5-8mL/min;
step 4, removing protein: removing protein with bentonite, wherein the bentonite is bentonite special for grape wine fruit wine, the adding amount is 10-20g/10L, standing for clarifying to remove protein for 2-3 days, and collecting supernatant.
Preferably, citric acid or malic acid is used for adjusting the pH in the second stage step 2.
Preferably, the anion exchange resin in the second stage step 3 is one of D201 macroporous strongly basic styrenic anion exchange resin, 201×7 strongly basic styrenic anion exchange resin, and D202 macroporous strongly basic styrenic anion exchange resin, and the cation exchange resin is one of 001×12 strongly acidic styrenic cation exchange resin and 001×16 strongly acidic styrenic cation exchange resin.
The invention discloses a method for producing dawn wine by direct fermentation, which has the advantages of scientific and reasonable preparation method, easy control of operation and large-scale production. The erythritol fermentation liquor is used as a main raw material, so that the processing procedures of removing impurity sugar, concentrating, crystallizing and the like of the erythritol are reduced, and the production cost is saved. The process of producing erythritol by fermentation and the process of producing wine by fermentation are carried out simultaneously, and the yield of erythritol and the utilization rate of carbon sources can be obviously improved by controlling dissolved oxygen; the pH value is reduced to 2.5 in the fermentation regulation process, so that the addition amount of alkali is reduced, the accumulation of organic acid is realized, and the obtained finished wine has fresh taste, outstanding flavor and stable color.
The dazing wine is prepared by fermenting and brewing various fresh fruits, grains and milk serving as raw materials, has sweet and beautiful taste, clear color and special faint scent of the raw materials, contains a large amount of polyphenols, and has the health care effects of resisting oxidation and aging due to various mineral substances, vitamins, organic acids and other nutritional ingredients required by a human body. The micro-boiled wine contains erythritol, so that the smell of alcohol can be buffered, the micro-boiled wine is mild in taste and cool, free radicals in a human body can be effectively removed after drinking, and the micro-boiled wine is beneficial to skin health and aging delay.
Drawings
FIG. 1 is a graph showing the monitoring of the content of substances in a fermentation broth during the fermentation process of example 1;
FIG. 2 is a graph showing the monitoring of the content of substances in a fermentation broth during the fermentation of comparative example 1.
Detailed Description
The following description will clearly and fully describe the technical solutions of the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The following reagents are all commercially available, have no requirements on sources and brands of the reagents, and meet the production requirements.
The embodiment of the invention discloses a method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation.
Example 1 example of a blueberry fruit flavored dawn wine
The first stage: the method for producing erythritol and ethanol by fermentation comprises the following steps:
(1) 15g of yeast extract, 100g of glucose, 5g of magnesium sulfate, 4g of citric acid and 2g of phytic acid are added into a 1L fermentation tank, and distilled water is added to 1L;
(2) Inoculating candida lipolytica in the middle and later stages of logarithmic growth into a fermentation culture medium according to an inoculum size of 8%, and inoculating saccharomyces cerevisiae into the fermentation culture medium according to an inoculum size of 11% for culture; controlling the tank pressure to be 0.08Mpa, the aeration ratio in the fermentation tank to be 0.5vvm, the stirring speed to be 300r/min, controlling the temperature of the fermentation tank by circulating water to be 30 ℃, and the fermentation initial pH to be 5.5, wherein the dissolved oxygen is regulated to be DO25% -28% by regulating and controlling the rotation speed and the aeration ratio;
(3) Fermenting until the cell density is OD600 nm=28 and the pH is 3.2, and entering a stage of producing erythritol by fermentation and conversion; the culture fermentation process is that the tank pressure is 0.03Mpa, the aeration ratio in the fermentation tank is 0.6vvm, the stirring speed is 300r/min, the temperature of the fermentation tank is controlled to be 32 ℃ by circulating water, the fermentation pH is maintained to be 3.0, wherein the dissolved oxygen DO20% is regulated by regulating the rotating speed and the aeration ratio;
(4) When the glucose content in the fermentation broth is 62g/L, regulating the dissolved oxygen to DO17%, and continuing fermentation for 20min at a stirring rate of 80-100 r/min;
(5) 200g of blueberry pulp, 10mg of sulfur dioxide, 0.004 and g g of pectase, 0.006g of alpha-amylase and 0.02g of diastase are added into the fermentation liquor, the initial OD600 value of the fermentation liquor is 0.3 by using low-temperature lactobacillus bacterial liquid, the pH value is regulated to 3.7 by using 0.5mol/L sodium hydroxide, the ventilation ratio is regulated to 8-11% of dissolved oxygen DO by means of overregulation, the temperature of the fermentation liquor is kept at 26 ℃ by stirring, the fermentation is continued until the temperature reaches 14 h, and the fermentation is stopped, thus obtaining fermentation liquor A.
The blueberry pulp is a fermentation raw material, wherein the fermentation raw material is pulp obtained by crushing and squeezing fresh fruits, and the fermentation raw material can be selected from the pulp other than the blueberry pulp, for example, the fermentation raw material can be one or more of grape pulp and juicy peach pulp, and is preferably the blueberry pulp.
The second stage, the post-fermentation treatment and dazing wine production stage comprises the following steps:
(1) And (3) centrifuging: centrifuging the fermentation liquor A, centrifuging at 15000r/min for 30min by adopting a high-speed tubular centrifuge, filtering the centrifugally filtered fermentation liquor by adopting a filter membrane filter with a filter membrane aperture of 0.2 μm, keeping the filtering pressure at 0.4Mpa, and keeping the sterilizing pressure at 250Mpa;
(2) Decoloring: adjusting pH to 4 with citric acid, adding active carbon in an amount of 12g, stirring at 40deg.C for 20min, and filtering to obtain filtrate;
(3) Desalting: the filtrate is firstly introduced into 001 multiplied by 16 strong acid styrene cation exchange resin, and is then introduced into D201 macroporous strong base styrene anion exchange resin for exchange through a one-way valve after the cation exchange resin is exchanged. The speed of the ion exchange column is 5mL/min;
(4) Removing protein: 10g of bentonite special for grape wine fruit wine is added, the mixture is stood for 2 days, and supernatant fluid is taken to obtain the blueberry fruit-flavored dawn wine.
Example 2 taking a rice wine flavored dawn wine as an example
The first stage: the method for producing erythritol and ethanol by fermentation comprises the following steps:
(1) 16g of yeast extract, 90g of glucose, 5g of magnesium sulfate, 4g of citric acid and 2g of phytic acid are added into a 1L fermentation tank, and distilled water is added to 1L;
(2) Inoculating 9% of candida lipolytica and 10% of saccharomyces cerevisiae in the middle and later stages of logarithmic growth into a fermentation medium for culture; controlling the tank pressure to be 0.05Mpa, the aeration ratio in the fermentation tank to be 0.6vvm, the stirring speed to be 350 r/min, controlling the temperature of the fermentation tank by circulating water to be 30 ℃, and the fermentation initial pH to be 5.5, wherein the dissolved oxygen is regulated to be DO23% -25% by regulating and controlling the rotation speed and the aeration ratio;
(3) Fermenting until the cell density is OD600 nm=28 and the pH is 3.5, and entering a stage of producing erythritol by fermentation and conversion; the culture fermentation process is that the tank pressure is 0.04Mpa, the aeration ratio in the fermentation tank is 0.7 vvm, the stirring speed is 350 r/min, the temperature of the fermentation tank is controlled to be 32 ℃ by circulating water, the fermentation pH is maintained to be 3.5, and the dissolved oxygen DO22% is regulated by regulating the rotating speed and the aeration ratio;
(4) When the glucose content in the fermentation broth is 55 g/L, the dissolved oxygen is regulated to be DO15%, the stirring speed is 100r/min, and the fermentation is continued for 26min;
(5) 150g of steamed rice, 10g of sulfur dioxide mg, 0.015g of alpha-amylase and 0.04g of diastase are added into the fermentation liquor, the initial OD600 value of the fermentation liquor is 0.4 by using low-temperature lactobacillus liquor, the pH value is adjusted to 4.7 by using 0.5mol/L sodium hydroxide, the DO10% of dissolved oxygen is regulated, the temperature of the fermentation liquor is controlled to be kept at 25 ℃, the fermentation is continued, and when the glucose content in the fermentation liquor is lower than 5g/L and the alcoholic strength of the fermentation liquor reaches 8% (V: V), the fermentation process is ended, so as to obtain fermentation liquor A;
the steamed rice is used as a fermentation material, and the fermentation material may be other grains, for example, one or more of sorghum, glutinous rice, barley and wheat is steamed and then used as a fermentation material, preferably steamed rice.
The second stage, the post-fermentation treatment and dazing wine production stage comprises the following steps:
(1) And (3) centrifuging: centrifuging the fermentation liquor A, centrifuging at 16000 r/min for 30min by a high-speed tube centrifuge, filtering the centrifugally filtered fermentation liquor by a filter membrane filter with a filter membrane aperture of 0.25 μm, keeping the filtering pressure at 0.42Mpa, and sterilizing at 300Mpa;
(2) Decoloring: adjusting pH to 4 with malic acid, adding 10g of active carbon, stirring at 40deg.C for 20min, and filtering to obtain filtrate;
(3) Desalting: the filtrate is firstly introduced into 001 multiplied by 16 strong acid styrene cation exchange resin, and is then introduced into 201 multiplied by 7 strong base styrene anion exchange resin through a one-way valve after being exchanged by the cation exchange resin. The speed of the ion exchange column is 5.5mL/min;
(4) Removing protein: adding bentonite special for 12g wine fruit wine, standing for 2 days, and collecting supernatant to obtain rice wine with slightly-cooked taste.
Example 3 taking milk-strawberry flavored wine dazing wine as an example
The first stage: the method for producing erythritol and ethanol by fermentation comprises the following steps:
(1) 18g of yeast extract, 100g of glucose, 5g of magnesium sulfate, 4g of citric acid and 2g of phytic acid are added into a 1L fermentation tank, and distilled water is added to 1L;
(2) Inoculating candida lipolytica in the middle and later stages of logarithmic growth into a fermentation culture medium according to an inoculum size of 8 percent and saccharomyces cerevisiae according to an inoculum size of 10 percent for culture; controlling the tank pressure to be 0.06Mpa, the aeration ratio in the fermentation tank to be 1.2vvm, the stirring speed to be 380r/min, controlling the temperature of the fermentation tank to be 30 ℃ by circulating water, and the fermentation initial pH to be 5.8, wherein the dissolved oxygen is regulated to be DO27% -30% by regulating and controlling the rotation speed and the aeration ratio;
(3) Fermenting until the cell density is OD600 nm=29 and the pH is 3.5, and entering a stage of producing erythritol by fermentation and conversion; the culture fermentation process is that the tank pressure is 0.04Mpa, the aeration ratio in the fermentation tank is 0.8 vvm, the stirring speed is 450r/min, the temperature of the fermentation tank is controlled to be 32 ℃ by circulating water, the fermentation pH is maintained to be 3.4, and the dissolved oxygen DO28% is regulated by regulating the rotating speed and the aeration ratio;
(4) When the glucose content in the fermentation liquid is 70g/L, the dissolved oxygen is regulated to DO18%, the stirring speed is 100r/min, and the fermentation is continued for 20min;
(5) 280g of steamed strawberry pulp, 250g of fresh milk, 5mg of sulfur dioxide, 0.002g of alpha-amylase and 0.035g of saccharifying enzyme are added into the fermentation liquor A, the initial OD600 value of the fermentation liquor is 0.8 by using low-temperature lactobacillus bacterial liquid, the pH value is regulated to 4.7 by using 0.5mol/L sodium hydroxide, the dissolved oxygen DO is regulated to 10%, the temperature of the fermentation liquor is kept at 27 ℃ by stirring, the fermentation is continued, and when the glucose content in the fermentation liquor is lower than 5g/L and the alcoholic strength of the fermentation liquor reaches 12% (V: V), the fermentation process is ended, thus obtaining the fermentation liquor A; the strawberry pulp and the fresh milk are both fermentation raw materials, wherein the fresh milk can be at least one or more of pure milk, mare milk and camel milk, preferably the pure milk, and the protein content of the fresh milk is 2.0-3.0% and the fat content is 3.5-4.5%.
The second stage, the post-fermentation treatment and dazing wine production stage comprises the following steps:
(1) And (3) centrifuging: centrifuging the fermentation liquor A, centrifuging at 15000r/min for 30min by adopting a high-speed tubular centrifuge, filtering the centrifugally filtered fermentation liquor by adopting a filter membrane filter with a filter membrane aperture of 0.25 μm, and keeping the filtering pressure at 0.46Mpa and the sterilizing pressure at 260Mpa;
(2) Decoloring: adjusting pH to 4 with malic acid, adding active carbon 13g, stirring at 40deg.C for 25min, and filtering to obtain filtrate. The method comprises the steps of carrying out a first treatment on the surface of the
(3) Desalting: the filtrate is firstly introduced into 001 multiplied by 12 strong acid styrene cation exchange resin, and is subjected to cation exchange resin exchange, and then is introduced into 201 multiplied by 7 strong base styrene anion exchange resin exchange through a one-way valve. The speed of the ion exchange column is 5.5mL/min;
(4) Removing protein: adding bentonite special for 11 g grape wine fruit wine, standing for 3 days, and collecting supernatant to obtain milk-strawberry flavored dawn wine.
Comparative example 1 example of a blueberry fruit flavored dawn wine
In the first stage, when the glucose content in the fermentation liquid is 70g/L, the dissolved oxygen is adjusted to be DO17%, the stirring speed is 80-100r/min, and the fermentation is continued for 20min.
The rest of the procedure is the same as in example 1.
Referring to fig. 1 and 2, it can be seen from table 1 that the erythritol yield of example 1 was higher than that of comparative example 1, and that the residual sugar amount, i.e., glucose content of example 1 was lower than that of comparative example 1 as the fermentation time was increased.
TABLE 1 content of substances in fermentation broths at the end of fermentation
。
And (3) adjusting parameters such as the dissolved oxygen amount of fermentation according to the content of glucose in the fermentation liquid, wherein if the dissolved oxygen amount is higher than 65g/L, the yield of erythritol is reduced, the utilization rate of a carbon source in a fixed fermentation time is reduced, the residual sugar remaining amount is larger, the slightly-cooked wine tastes sweet and has poor flavor.
Comparative example 2 example of a blueberry fruit flavored dawn wine
The first stage: step (3) is changed into: fermenting until the cell density is OD600 nm=28 and the pH is 3.2, and entering a stage of producing erythritol by fermentation and conversion; the culture fermentation process is that the tank pressure is 0.03Mpa, the aeration ratio in the fermentation tank is 0.6vvm, the stirring speed is 300r/min, the temperature of the fermentation tank is controlled to be 32 ℃ by circulating water, the fermentation pH is maintained to be 4.5, and the dissolved oxygen DO20% is regulated by regulating the rotating speed and the aeration ratio;
step (5) is changed into: 200g of blueberry pulp, 10mg of sulfur dioxide, 0.004g of pectase, 0.006g of alpha-amylase and 0.02g of diastase are added into the fermentation liquor, the initial OD600 value of the fermentation liquor is 0.3 by using low-temperature lactobacillus bacterial liquid, the pH value is regulated to 4.5 by using 0.5mol/L sodium hydroxide, the ventilation ratio is regulated to 8-11% of dissolved oxygen DO, the temperature of the fermentation liquor is kept at 26 ℃ by stirring, the fermentation is continued for 140h, and fermentation is stopped, thus obtaining fermentation liquor A.
The rest of the procedure is identical to example 1.
The content of organic acid, total phenol and anthocyanin in the finished wine was measured and shown in Table 2. The organic acid and total phenol content of the finished wine can be effectively improved by reducing the pH value in the fermentation process, and the sensory quality of the finished wine is improved.
TABLE 2 component content and sensory evaluation results of finished wine
。
Claims (5)
1. A method for producing erythritol-containing low-alcohol wine by yeast mixed fermentation is characterized in that: the preparation method is divided into two stages, and the specific operation steps of the first stage are as follows:
step 1, a fermentation culture solution formula is as follows: 15-18g/L of yeast extract, 80-100g/L of glucose, 5g/L of magnesium sulfate, 4g/L of citric acid, 2g/L of phytic acid and the balance of distilled water;
step 2, inoculating candida lipolytica in the middle and later stages of logarithmic growth into a fermentation medium according to an inoculum size of 8-10%, and inoculating saccharomyces cerevisiae into the fermentation medium according to an inoculum size of 10-12% for co-culture fermentation; the culture and fermentation process comprises the following steps: the tank pressure is 0.02-0.08Mpa, the aeration ratio in the tank is 0.5-1.5vvm, the stirring speed is 200-600r/min, the temperature of the fermentation tank is controlled to be 30+/-0.5 ℃ by circulating water, the fermentation initial pH is 5.5-6.0, wherein the dissolved oxygen DO is regulated to be 15-30% by regulating and controlling the rotating speed and the aeration ratio;
step 3, fermenting until the cell density is OD600 nm=28-38 and the pH value is 2.5-4.0, and entering a stage of producing erythritol by fermentation and conversion; the fermentation culture process comprises the steps of tank pressure of 0.02-0.05Mpa, ventilation ratio in the tank of 0.5-1.0vvm, stirring speed of 200-500r/min, circulating water controlling the temperature of the fermentation tank to be 32+/-0.5 ℃ and maintaining fermentation pH to be 2.5-3.0, wherein dissolved oxygen DO of 20-30% is regulated by regulating and controlling the rotation speed and ventilation ratio;
step 4, when the glucose content in the fermentation liquor is 55-65g/L, regulating the dissolved oxygen to be DO15-20%, and continuously fermenting for 20-30min at the stirring rate of 50-110 r/min;
step 5, adding a fermentation raw material A and an auxiliary material B into the culture solution, regulating the pH value to 3.0-4.0 by using 0.5mol/L sodium hydroxide, regulating the dissolved oxygen DO to 8-11% by regulating and controlling the aeration ratio, controlling the temperature of the fermentation solution to be 25-28 ℃ by a stirring method, continuing fermentation, and ending the fermentation process when the glucose content in the fermentation solution is lower than 5g/L and the alcoholicity reaches 8-12%V to obtain fermentation solution A; the fermentation raw material A is 100-350g/L of fruit pulp, cereal or fresh milk; the auxiliary material B is sulfur dioxide, pectase, alpha-amylase, saccharifying enzyme and low-temperature lactobacillus bacterial liquid, so that the initial OD600 value of the fermentation liquid is 0.3-0.8;
the first stage, namely, the steps 1 to 4, are the initial fermentation stage, namely, the candida lipolytica and saccharomyces cerevisiae are inoculated into a fermentation culture medium, the growth speed and the breathing mode of strains are regulated by regulating the dissolved oxygen of a fermentation liquid, the erythritol and the ethanol are produced, the erythritol is mainly produced in the initial fermentation stage, and the step 5 is the middle and later fermentation stage, and the erythritol and the ethanol are produced in the middle and later fermentation stage;
the second stage is fermentation post-treatment, and fermentation broth is subjected to fermentation post-treatment to produce dawn wine;
the second stage fermentation post-treatment comprises the following steps:
step 1, centrifuging: centrifuging the fermentation liquor A at 15000-18000 r/min with high-speed tube centrifuge for 30min, filtering with a filter membrane with a pore size of 0.2-0.25 μm, maintaining the filtering pressure at 0.4-0.5Mpa, and sterilizing at 250-320Mpa;
step 2, decoloring: decolorizing with active carbon, adjusting pH to 4 with acid, adding active carbon at 10-20g/L, stirring at 40-42deg.C for 20-30min, and filtering to obtain filtrate;
step 3, desalting: desalting the filtrate with anion-cation exchange resin, decolorizing, introducing the filtrate into cation exchange resin, exchanging with cation exchange resin, and introducing into anion exchange resin via one-way valve; the speed of the ion exchange column is 5-8mL/min;
step 4, removing protein: removing protein by bentonite, wherein the bentonite is bentonite special for grape wine fruit wine, the adding amount is 10-20g/10L, standing, clarifying, removing protein for 2-3 days, and collecting supernatant to obtain the final product.
2. The method for producing erythritol-containing low-alcohol wine by mixed yeast fermentation according to claim 1, wherein in the step 5, the pulp is obtained by crushing fresh fruits and squeezing juice, and the pulp is one or more of grape pulp, blueberry pulp, strawberry pulp, juicy peach pulp and apple pulp; the grains are one or more of steamed rice, sorghum, glutinous rice, barley and wheat, the fresh milk is one or more of mare milk, camel milk and milk, the protein content of the fresh milk is 2.0-3.5%, and the fat content is 3.5-4.5%.
3. The method for producing erythritol-containing low-alcohol wine by mixed fermentation of yeast according to claim 1, wherein the auxiliary material B in the step 5 is sulfur dioxide 1-20mg/L, pectase 0-0.8g/100L, alpha-amylase 0-1.6g/100L, saccharifying enzyme 0.5-3g/100L, and the initial OD600 value of the fermentation liquor is 0.3-0.8 by low-temperature lactobacillus bacteria liquid.
4. The method for producing erythritol-containing low alcohol by mixed fermentation of yeast according to claim 1, wherein citric acid or malic acid is used for adjusting the pH in the second stage step 2.
5. The method for producing erythritol-containing low alcohol by mixed fermentation of yeast according to claim 1, wherein the anion exchange resin in the second stage 3 is one of D201 macroporous strongly basic styrene anion exchange resin, 201×7 strongly basic styrene anion exchange resin and D202 macroporous strongly basic styrene anion exchange resin, and the cation exchange resin is one of 001×12 strongly acidic styrene cation exchange resin and 001×16 strongly acidic styrene cation exchange resin.
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| EP0382010A1 (en) * | 1989-02-10 | 1990-08-16 | Anton Dr. Kühne | Process for reducing the calorie content of a beverage by microbial breakdown of sugars, uses of the product and the product of the microorganism |
| CN102249856A (en) * | 2011-07-18 | 2011-11-23 | 南京工业大学 | Method for separating and purifying erythritol from yeast fermentation liquor |
| CN107541407A (en) * | 2017-05-03 | 2018-01-05 | 福建师范大学 | A kind of wine of rice fermented with red yeast brewing method rich in gamma aminobutyric acid |
| CN109666555A (en) * | 2019-02-20 | 2019-04-23 | 湖北大学 | It is a kind of to convert the method and application that high sugar product is alcoholic beverages |
| CN111019978A (en) * | 2019-11-15 | 2020-04-17 | 河北科技大学 | Method for simultaneously producing erythritol and mannitol under different dissolved oxygen conditions |
| CN114075580A (en) * | 2020-11-06 | 2022-02-22 | 山东福洋生物科技股份有限公司 | Method for improving erythritol product concentration and production conversion rate |
| CN114134189A (en) * | 2021-12-01 | 2022-03-04 | 山东福洋生物科技股份有限公司 | Method for synchronously producing low-calorie syrup containing trehalose and erythritol |
| CN114181978A (en) * | 2021-12-01 | 2022-03-15 | 山东福洋生物科技股份有限公司 | Fermentation culture method for improving erythritol conversion rate |
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