RU1775466C - Process for fermentation of sugar-containing media - Google Patents

Abstract

Usage: in fermentation. SUMMARY OF THE INVENTION: the composition Liporizin G 3X: pectofoetidine P10X is introduced into the medium in a ratio of 1: 1 to 1: 2 in an amount of 100-150 mg / dm3 and calcium succinate in a dose of 0.3-1.0 g / dm3, the medium is stirred, set to a pure yeast culture at the rate of 2% and subjected to fermentation. 3 tab.

Description

The invention relates to fermentation plants, in particular, to winemaking and can be used to activate the fermentation process in the alcohol, enzyme, brewing industries.

A method is known for intensifying a fermentation process by introducing ammonium chloride or sodium chloride into the substrates. The disadvantages of the method are: a decrease in the quality of the finished product due to the introduction of foreign components, insufficient fermentation activity, and the absence of hydrolysis of high molecular weight compounds.

A known method of stimulating fermentation with a mixture of compounds comprising succinic, lactic acid, glycerin, alanine or glucose, block, succinic acid and proline.

The disadvantage of this method is the fact that compounds such as lactic acid and glycerin, malic acid and proline are not valuable for development

yeast and practically do not increase their fermentation activity. In addition, block and lactic acids in the indicated amounts impair the quality of wines.

Closest to the claimed invention is a method involving the use of fermentation activator of dry biomass of the fungus Fusarium Culmorum CMPMG-258.

The disadvantages of the method are that in an acidic heterogeneous system, such as, for example, grape must, such a nutrient substrate is inactivated and does not provide intensification of the fermentation process, biomass accumulation, worsens the quality of wine due to the appearance of an extraneous tone (medicinal) in taste and a bouquet.

In addition, none of the listed methods of intensification of fermentation provides or does not provide toxicity of the medium.

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The purpose of the invention is to intensify the fermentation process, increase the accumulation of yeast biomass, improve the quality of the final product by removing residual pesticides,

The method is carried out as follows. An additive and a fermentation activator are introduced into the fermented substrate, the medium is mixed, and calcium succinate in an amount of 0.3-1.0 g / dm3 is used as an additive, and a mixture of liporizin G 3X: pectofoetidine P 10X is used as an fermentation activator in an amount of 100-150 mg / dm3.

A combination preparation comprising an enzyme composition and calcium succinate is used to intensify the fermentation process. In this case, a synergistic effect is manifested, the essence of which is that enzyme preparations that are not fermentation activators, together with calcium succinate, intensify the fermentation process to a much greater extent than each of them individually.

The use of the enzyme composition promotes the hydrolysis of biopolymers, including those containing fat-like substances, which improves their absorption by yeast as nutrient components. Calcium succinate provides acceleration of the development of the yeast cell, accumulation of biomass, fermentation of sugar, reduces the duration of the log phase, and improves the transport of substances through the cell membrane.

In the table. Figure 1 shows the experimental results indicating that the greatest accumulation of yeast biomass is observed in variants with the addition of calcium succinate at the rate of 0.3-1.0 g / dm3. This provides activation of the fermentation process, characterized by the acceleration of the fermentation of sugar. Reducing the dose of calcium succinate does not allow intensifying fermentation, and an increase of more than 1.0 g / dm is not rational, since it does not improve biomass accumulation and process dynamics in comparison with lower (optimal) dosages.

In the table. Figure 2 shows the optimal ratio and dosage of enzyme preparations in the presence of calcium succinate and without negro. The criteria for the quality of the process were the decomposition of biopolymers and the dynamics of fermentation. The data in table 2 showed that the addition of a mixture of enzymes and calcium succinate to the fermented substrate accelerates fermentation in comparison with the prototype and the control variant fermented without additives. top scores

obtained at a ratio of enzymes G ZX: P 10X from 1: 1 to 1: 2 and a dosage of 100-150 mg / dm3. It should be noted that when using the composition of enzyme preparations in their optimal dosage of 100-150 mg / dm3 and a ratio of 1: 1 or 1: 2, but without succinate, calcium leads to some acceleration of fermentation. This is because the decomposition of biopolymers produces easily assimilable forms of nitrogenous compounds that are consumed by yeast, thereby accelerating fermentation. The combined use of enzyme preparations and calcium succinate leads to almost complete fermentation of sugar and a significant reduction in the amount of biopolymers. This contributes to the transformation of residual amounts of pesticides, improving the quality of wine materials, their organoleptic properties.

Example 1. In the fermented grape must was made the composition of Liporizin G 3X: pectofoetidine P 10X in a ratio of 1: 1 and an amount of 100 mg / dm3 and calcium succinate at a dose of 0.3 g / dm3. The medium was stirred until a homogeneous mixture was obtained and the preparations were dissolved, then a pure yeast culture was set at a rate of 2%.

Example 2. Similar to example 1, but the dose of enzyme preparations is 125 mg / dm3 with a ratio of 1: 2, the amount of calcium succinate is 0.7 g / dm3.

Example 3. Similar to example 1, but the ratio of liporizine: pectofoetidine

1: 3, dose of enzymes 150 mg / dm3, calcium succinate 1.0 g / dm.

Example 4. Similar to example 1, but the ratio of liporizine: pectofoetidine

2: 1 at a dose of 95 mg / dm, the amount of calcium succinate is 0.28 g / dm3.

Example 5. Similar to example 1, but the ratio of liporizine: pectofoetidine 1: 3 at a dose of enzyme preparations of 155 mg / dm3, calcium succinate 1.1 g / dm3.

The criteria for the quality of the process and the final product are the volume of accumulated yeast biomass, the value of the redox potential (ORP), the sum of biopolymers, the residual amount of pesticides, and the organoleptic evaluation of the young wine material.

Analysis of the data in Table 3 shows that the application of the claimed method in optimal conditions provides a reduction in the duration of fermentation and an increase in the accumulation of yeast biomass. An improvement in the quality of the final product is evidenced by a decrease in the level of redox potential, which is apparently due to the antioxidant effect of the succinate ion.

An optimal selection of the compositional ratio of enzymes and the dose of calcium succinate reduces the number of biopolymers and thereby prevents the likelihood of colloidal turbidity. This leads to the production of) harmonious light wines, characterized by freshness, harmonious taste and bouquet, lack of pesticide residues, high organoleptic properties.

Claims (1)

SUMMARY OF THE INVENTION A method for fermenting sugar-containing media, comprising administering to medium to supplement the fermentation and yeast distributor activator and fermentation of the medium, characterized in that in order to accelerate the fermentation process, increase the accumulation of yeast biomass, improve the quality of the final product by removing residual pesticides, the medium is mixed after the additive and fermentation activator are introduced, In this case, calcium succinate is used as an additive at a dose of 0.3-1.0 g / dm3, and as a fermentation activator, Liporizin G 3X and pectofoetidine P 10X at a ratio of 1: 1 - 1: 2 in an amount of 100-150 mg / dm3 . Table 1 Table 2 Continuation of the table. 2 Table 3