CN107841420A - A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation - Google Patents
A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation Download PDFInfo
- Publication number
- CN107841420A CN107841420A CN201711388465.9A CN201711388465A CN107841420A CN 107841420 A CN107841420 A CN 107841420A CN 201711388465 A CN201711388465 A CN 201711388465A CN 107841420 A CN107841420 A CN 107841420A
- Authority
- CN
- China
- Prior art keywords
- chestnut
- head mold
- fruit wine
- saccharomyces cerevisiae
- chinese chestnut
- 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.)
- Pending
Links
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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation.This method directly using the whole process of control of microorganisms chestnut fruit wine fermentation, substitutes amylase with head mold and goes to complete to be saccharified.Addition, the adding proportion of head mold and saccharomyces cerevisiae are precisely controlled simultaneously.Compared with traditional fermentation technique for being first saccharified and fermenting again, head mold and saccharomyces cerevisiae are directly added into, a step completes whole diastatic fermentation process.Both simplify processing step, saved cost, and improve raw material availability again.And the fragrance of chestnut fruit wine is denseer, mouthfeel is more preferable, disclosure satisfy that consumption demand of the people to alcoholic beverages instantly.
Description
Technical field
The present invention relates to wine brewing field, and in particular to a kind of head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation
Method.
Background technology
The existing method for brewing chestnut fruit wine is mainly first with amylase, pectase, carbohydrase or other kinds of enzyme
Chinese chestnut is saccharified, saccharomycete is inoculated and carries out alcoholic fermentation.
Content of starch and property have a larger difference with crops such as glutinous rice and sorghums in Chinese chestnut, and content of starch is higher in Chinese chestnut,
Research shows that southern Chinese chestnut also has the characteristics of high amylose content and low peak viscosity.In addition, also containing rich in Chinese chestnut fruit
The mineral matter such as rich protein, fat, vitamin, carrotene and Ca, Fe, Sn；Traditional distiller's yeast microbe species are complicated, hair
Ferment is difficult to control.Commercially available distiller's yeast primarily directed to rice or glutinous rice fermentation, used by fermentation raw material it is different, it is necessary to strain
Also it is not quite similar with strain ratio.On the market also without the distiller's yeast of special brew chestnut fruit wine, and plate is made with commercially available distiller's yeast
Chestnut fruit wine result is unsuccessful.
In the existing relevant report for brewing chestnut fruit wine, the pH of zymotic fluid must be adjusted before fermentation (because alpha-amylase
Optimal pH be 5.6-5.8, beta amylase Optimal pH is 5.4-5.5, and zymotic fluid is adjusted into faintly acid, can promote amylase
Effect)；All it is that saccharifying is first completed using amylase in the existing report for brewing chestnut fruit wine；And southern Chinese chestnut tool
There is the characteristics of high amylose content；High amylose content easily causes starch retrogradation during the fermentation, so as to cause to send out
Ferment is bad.
The content of the invention
A kind of method for brewing chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation the invention provides head mold, this method are adopted
With the method for the direct whole process fermented using control of microorganisms chestnut fruit wine, substitute amylase with head mold and go to complete to be saccharified
Process, and the flavor of generation metabolic intermediate raising fruit wine during root arrhizus fermentation is made full use of, while root can be precisely controlled
Mould and the addition of saccharomyces cerevisiae, adding proportion.
Concrete technical scheme of the present invention is as follows：
A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation, it is characterised in that：Step is as follows：
(1) by after the cooked cooling of Chinese chestnut, shell, remove the peel, be Chinese chestnut Seed according to mass volume ratio：
Distilled water=1g：2-8ml ratio adds water mixing, smashed to pieces, obtains Chinese chestnut homogenate；
(2) edible white granulated sugar is added in Chinese chestnut homogenate and adjusts pol, it is 8% -22% to make its sugar content；
(3) by Chinese chestnut homogenate sealing obtained by upper step after temperature be 121 DEG C, steam pressure 1kg/cm2Under conditions of go out
Bacterium 20min；
(4) when the Chinese chestnut homogenized temperature of sealing obtained by upper step is down to 30 DEG C, head mold spore suspension and saccharomyces cerevisiae are inoculated with,
It is placed in 28-36 DEG C of constant incubators and is sealed by fermentation 2-8 days, obtains zymotic fluid；The head mold spore suspension and saccharomyces cerevisiae
Volume ratio is 1：0.5-3, total inoculum concentration of the head mold spore suspension and saccharomyces cerevisiae for Chinese chestnut be homogenized cumulative volume 8%-
22%；
(5) zymotic fluid obtained by upper step is filtered, sterilized with pasteurization, get product chestnut fruit wine.
As preference：The method of the cooked cooling of Chinese chestnut is as follows in the step (1)：After fresh Chinese chestnut is cleaned, water is placed in
In be cooked, the amount of water there was not Chinese chestnut just, and then well-done Chinese chestnut is placed in normal-temperature water, cooling.
As preference：The preparation method of saccharomyces cerevisiae is as follows in the step (4)：By Wine brewing yeast strain in YPD liquid
Activated in body culture medium, be placed in 28 DEG C of temperature, 150rpm shaking table cultures to exponential phase, take bacterium solution to be centrifuged under the conditions of 4 DEG C
10-15min, cell precipitation is taken, with seed liquor is resuspended to obtain after aseptic water washing.
As preference：The preparation method of head mold is as follows in the step (4)：Head mold is cultivated in PDA solid slopes
70-72h, it is 8.5mg/1mL sterile salines to take mass-volume concentration, is added in cultured head mold slant medium,
Stir and filtered with sterilizing filter paper, the concentration for adjusting spore suspension is 106Individual/mL.
As preference：The mass volume ratio of Chinese chestnut Seed and distilled water is 1g in the step (1)：5mL.
As preference：Sugar content is 10% in the step (2).
As preference：Step (4) the head mold spore suspension and saccharomyces cerevisiae volume ratio are 1：1；The head mold and wine
Total inoculum concentration of brewer yeast is that Chinese chestnut is homogenized the 16% of cumulative volume.
As preference：Constant incubator temperature is 30 DEG C in the step (4)；
As preference：Step (4) the sealing culture 6 days.
Chinese chestnut (scientific name in the present invention：Castaneamollissima), You Mingli, Chinese chestnut, chestnut, Feng Li, it is Fagaceae
The plant of Castanea；Chestnut is nutritious, and Vitamin C content is more taller than tomato, even more the more than ten of apple times；Ore deposit in chestnut
Material also very comprehensively, has potassium, zinc, iron etc., more much higher than common fruits such as apples, especially potassium content is higher by 3 times than apple；And
It is Dabie Mountains Region Chinese chestnut to test raw materials used, and starch, protein, fat, calcium, phosphorus, iron and vitamin are rich in its kernel
A, the material such as B, C, it is 4 times of rice especially rich in vitamin B1, wherein B2, B2 contents, contained protein is higher than rice
30%, fat ratio rice is high 20 times；Although Da Bie Mountain area abounds with Chinese chestnut, the exploitation dynamics of Chinese chestnut byproduct is still inadequate, profound
Processing lacks technical support, and Chinese chestnut is as main economic forest kind and local famous special product, it is impossible to is shaken off poverty increasing for numerous Li Nong
Receive.On the one hand, it is cheap to sell approach for simple life, there is provided not Chinese chestnut higher value；On the other hand, Chinese chestnut is intolerant to storage
Hide, easily rot, cause to waste；The exploitation of chestnut fruit wine, solves above mentioned problem well, drastically increases Chinese chestnut product
Added value, improve the scientific and technological level of world chestnut industry, good industrialization prospect provided for the development of world chestnut industry.
Advantageous effects：1. there is synergy in head mold and saccharomyces cerevisiae, simple with saccharomyces cerevisiae during the fermentation
Fermentation is compared, and the fragrance of product is denseer, and mouthfeel is more preferable, disclosure satisfy that consumption demand of the people to alcoholic beverages instantly；2. with forming sediment
Powder enzyme compares, and head mold can produce the organic acids such as fumaric acid, lactic acid while amylase is produced；It is sour caused by head mold
Just a good weakly acidic condition is provided for amylase；The method overcome in existing brew chestnut fruit wine must use chemistry
The problem of medicine adjustment fermentation liquid acidity, simplify fermentation step and improve production efficiency；Head mold mainly plays saccharification in wine brewing
Effect, head mold can produce abundant saccharifying amylase, the cut-out of 6 keys, the α in starch structure-Isosorbide-5-Nitrae key and α -1 can be made into starch
The overwhelming majority is converted into fermentable sugar.It separately because head mold contains alcoholization enzyme system, therefore can be fermented in saccharification, carry starch utilization ratio
Height, go to complete saccharifying using head mold, its is more efficient, and utilization rate is stronger, and mesostate greatly improves fruit wine
Flavor；3. utilizing head mold and saccharomyces cerevisiae mixed fermentation, the inoculum concentration of head mold and saccharomyces cerevisiae can be precisely controlled, ferment ratio
Example, its efficiency and effect in fermentation different phase is probed into, so does and has both saved cost, improve raw material availability again, also
Making product, taste is better.This experiment head mold and saccharomyces cerevisiae mixed fermentation, it is living to breed caused biology rapidly using head mold
Property enzyme and organic acid, to suppress the retrogradation of starch and accelerate to be saccharified, ensure being smoothed out for fermentation；With the chestnut fruit wine reported
Brew method compare, this method can effectively suppress starch retrogradation and accelerate to be saccharified, and strengthen fruit wine flavor, in the prior art
The content do not probed into；(4) a step cooperative fermentation is mixed using head mold and saccharomyces cerevisiae in the present invention and makes chestnut fruit wine, and head mold
It can be saccharified in fermentation, simplify the production technology of the after fermentation that is first saccharified of prior art, improve the utilization rate of starch.
Figure of description
Fig. 1 is flow chart of the present invention；
Fig. 2 is saccharomyces cerevisiae growth curve.
Embodiment
With reference to embodiment, the present invention will be further described.
1st, Chinese chestnut selecting and is cooked
The Da Bie Mountain area Chinese chestnut that Chinese chestnut used in experiment stores for fresh or cold storing and fresh-keeping.In refrigerator take out Chinese chestnut (it is full,
Without broken), cleaned with normal-temperature water, take 400g Chinese chestnuts to add water in 1000ml beakers and do not had Chinese chestnut completely just.Use preservative film
Sealing, reduce brown stain degree, be placed in micro-wave oven, adjust " middle high fire ", boil 30min.
2nd, shell and be beaten
Well-done Chinese chestnut is placed in normal-temperature water, cold bath 30min, treats that Chinese chestnut cools down, shell, remove the peel, take Chinese chestnut Seed (m/
g)：Distilled water (v/ml) is 1：5, it is placed in tissue mashing machine, smashes 2min.
3rd, pol is adjusted
Pol is adjusted by saccharometer, pol is adjusted to 10% with edible white granulated sugar.
4th, bottling sterilizing
Take 250ml triangular flasks, loading board chestnut homogenate 100mL, in 121 DEG C, 1kg/cm2Steam high-temperature sterilization 20min under pressure.
5th, the processing of strain
5.1 saccharomyces cerevisiae
Wine brewing yeast strain is activated in YPD fluid nutrient mediums, is placed in 28 DEG C of temperature, 150rpm shaking table cultures, is cultivated
To exponential phase, take bacterium solution 4000rpm in 4 DEG C of centrifuges to centrifuge 10min, take cell precipitation, with weight after aseptic water washing
Hang to obtain seed liquor.
5.2 head mold
The preparation of head mold spore suspension：By head mold in PDA solid slopes 28 DEG C of quiescent cultures 3 days, take the 10mL concentration to be
0.85% sterile saline, it is added in cultured head mold slant medium, stirs and filtered with sterilizing filter paper, use blood cell
Tally counts, and the concentration for adjusting spore suspension is 106Individual/mL, inoculum concentration is by volume.
6th, the preparation and culture of zymotic fluid
The Chinese chestnut sealed after sterilizing homogenate is placed in superclean bench, equitemperature is down to 30 DEG C, by inoculum concentration (volume hundred
Fraction) it is inoculated with for head mold spore suspension 10%+ saccharomyces cerevisiaes 10%, it is placed in 30 DEG C of water isolation type constant incubators, sealing culture 6
My god.
7th, post-process
The chestnut fruit wine that will be fermented, with 1mL bottle,suctions, filtered by Bush's funnel and vavuum pump；
Sterilized using pasteurization；
The detection of total number of bacteria, Escherichia coli and pathogenic bacteria；
Alcoholic strength determines, total pol and pH measure；
Sealing preservation.
Manufacture craft probes into (note：All experimental datas are all to take laboratory mean values three times below) 1, the control of ratio of water to material
It is determined that loading board chestnut homogenate 100ml in each 250ml triangular flasks, controls ratio of water to material 1:2,1:3,1:4,1:5,1:6,1:
7,1:8, obtain surveying its physical and chemical index after finished product, and organoleptic examination is carried out, it is determined that most suitable ratio of water to material.
Influence of the control of material-water ratio to chestnut fruit wine quality：
As it can be seen from table 1 material-water ratio is too small, each material concentration is very big in reaction system, suppresses entering for reaction on the contrary
OK；Material-water ratio is excessive, and each material concentration diminishes in reaction system, causes reaction farthest to carry out, and finished product
Alcoholic strength is diluted；It is 1 to control material-water ratio:When 5, finished product obtains highest alcoholic strength, sensory evaluation scores also highest, it is seen that most suitable material
Water ratio is 1:5.
Influence of the material-water ratio of table 1 to wine fermentation
2nd, the control of pol before fermenting
The sugar content of Chinese chestnut homogenate directly determines the alcoholic strength of zymotic fluid.After being processed into slurry, measure pol is Chinese chestnut
4%, adjust pol to examine sugar content to 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22% with edible white granulated sugar
Relation between alcohol content, obtain surveying its physical and chemical index after finished product, and carry out organoleptic examination, it is determined that most suitable sugar fermentation
Degree.
Add influence of the pol to chestnut fruit wine quality：
Drawn by experiment, the pol of generally Chinese chestnut homogenate is bigger, and the pol of final zymotic fluid will be bigger, works as Chinese chestnut
When the pol of homogenate is between 4%-16%, the alcoholic strength of zymotic fluid increases substantially always, but when the pol of Chinese chestnut homogenate
When reaching 18%, the alcoholic strength of zymotic fluid no longer increases, it is seen that and pol is too high in reaction solution, and unnecessary sugar can not produce conversion,
With reference to sensory evaluation, the most suitable pol for drawing Chinese chestnut homogenate is 10% (table 2).
Influence of the pol of table 2 to chestnut fruit wine quality
3rd, the control of inoculum concentration
Larger inoculum concentration enables to course of fermentation to accelerate, and improves production efficiency.Head mold and wine brewing ferment are inoculated with experiment
Female volume ratio is 1：1, it is respectively 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22% to control total inoculum concentration, is obtained into
Its physical and chemical index is surveyed after product, and carries out organoleptic examination, it is determined that most suitable inoculum concentration.
Total influence of the inoculum concentration to chestnut fruit wine quality：
The speed of Chinese chestnut homogenate fermentation, depends primarily on the volume of zymotic fluid and the addition of fermenting agent, is keeping sending out
On the basis of zymotic fluid constancy of volume, total inoculum concentration of strain is controlled, the reaction speed of zymotic fluid can be improved.Experiment shows, is inoculated with
The influence measured to pol and pH value is relatively small, larger to alcoholic strength and sensory evaluation.Pol maintains 7%-9% levels, and
PH is maintained at 3.57-4.35, when inoculum concentration is 8%, pH highests, and when inoculum concentration is 16%, pH is minimum, when inoculum concentration is in 8%-
When between 16%, the alcoholic strength and sensory evaluation scores of finished product are higher, and when inoculum concentration is more than 16%, the quality of finished product is declining on the contrary,
Comprehensive alcoholic strength and sensory evaluation, the most suitable inoculum concentration for determining strain are 16% (table 3).
Influence of the 3 total inoculum concentration of table to chestnut fruit wine quality
4th, the control of head mold and saccharomyces cerevisiae inoculative proportion
Fermentation it is total during, head mold is mainly responsible for starch saccharification, produces flavor substance, saccharomyces cerevisiae is mainly by sugar
Class is converted into alcohol, but the two is interactional during the fermentation, probes into the inoculative proportion of head mold and saccharomyces cerevisiae, tool
There is important meaning.During total inoculum concentration it is constant, control head mold：Saccharomyces cerevisiae=1:3,1:2.5,1:2,1:1.5,1:1,1:
0.5, influence of the strain ratio to experimental result is probed into, its physical and chemical index is surveyed after obtaining finished product, and organoleptic examination is carried out, it is determined that most
Suitable strain inoculative proportion.
Influence of the most suitable strain ratio to wine fermentation：
Fermentation it is total during, head mold mainly be responsible for starch saccharification, produce flavor substance, saccharomyces cerevisiae mainly be responsible for production
Raw alcohol, but both courses of reaction are also to complement each other, it is interactional.By experiment, it will be seen that when head mold and
Saccharomyces cerevisiae addition is 1:When 1, we can obtain highest alcoholic strength, optimal sensory evaluation scores, due to course of reaction ten
Divide complexity, reason still needs to deeply probe into (table 4).
The most strain of table 4 compares the influence of wine fermentation
5th, the control of fermentation temperature
Influence of the temperature to course of fermentation is also very big.In experiment, fermentation temperature is controlled respectively at 28 DEG C, 30 DEG C, 32 DEG C, 34
DEG C and 36 DEG C, its physical and chemical index is surveyed after obtaining finished product, and carry out organoleptic examination, it is determined that most suitable fermentation temperature.
The optimization of fermentation temperature：
Suitable fermentation temperature, the process to fermentation provide good environment, when temperature is when between 28 DEG C -32 DEG C,
Fruit wine quality is being lifted always, but after temperature is more than 32 DEG C, alcoholic strength is reducing, and sensory evaluation scores are also reducing, and also say
Understand the too high progress for being also unfavorable for fermentation of temperature, with reference to sensory evaluation scores, we can draw, optimal fermentation temperature is 30 DEG C
(table 5).
Influence of the fermentation temperature of table 5 to chestnut fruit wine quality
6th, the control of fermentation number of days
In experiment, it is 2d, 3d, 4d, 5d, 6d, 7d, 8d to control fermentation number of days, surveys its physical and chemical index after obtaining finished product, goes forward side by side
Row organoleptic examination.It is determined that most suitable fermentation number of days.
Influence of the fermentation time to fruit wine quality
As can be seen from Table 6, the alcoholic strength of fruit wine is also to decline again as fermentation number of days first rises, and is reached at the 5th day
Maximum alcoholic strength, but by organoleptic examination and each side comprehensive detection, performance optimal when drawing wine fermentation 6 days, thus
Determine that chestnut fruit wine most preferably fermented number of days for 6 days.
Influence of the fermentation time of table 6 to chestnut fruit wine quality
7th, orthogonal experiment
Three single factor tests being had a great influence to result are selected, is to adjust pol, inoculum concentration and fermentation temperature respectively, utilizes L9
(34) orthogonal arrage carries out orthogonal experiment.
Orthogonal experiment determines optimal conditions of fermentation
According to variance analysis, the secondary factors for influenceing product quality are drawn：Adjust pol>Inoculum concentration>Fermentation temperature.
8th, sensory evaluation
Color is carried out to finished product, it is fragrant, the subjective appreciation of the aspect of taste three, personnel are judged as the same of 10 fixed relevant specialities
Learn, subjective appreciation table see the table below：
It should be appreciated that the part that this specification does not elaborate belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to this
The limitation of invention patent protection scope, one of ordinary skill in the art are not departing from power of the present invention under the enlightenment of the present invention
Profit is required under protected ambit, can also be made replacement or deformation, be each fallen within protection scope of the present invention, this hair
It is bright scope is claimed to be determined by the appended claims.
Claims (9)
1. a kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation, it is characterised in that：Step is as follows：
(1) by after the cooked cooling of Chinese chestnut, shell, remove the peel, be Chinese chestnut Seed according to mass volume ratio：Distilled water=1g：2-8ml ratio
Example plus water mixing, smash to pieces, obtain Chinese chestnut homogenate；
(2) edible white granulated sugar is added in Chinese chestnut homogenate and adjusts pol, it is 8% -22% to make its sugar content；
(3) by Chinese chestnut homogenate sealing obtained by upper step after temperature be 121 DEG C, steam pressure 1kg/cm2Under conditions of sterilize
20min；
(4) when the Chinese chestnut homogenized temperature of sealing obtained by upper step is down to 30 DEG C, head mold spore suspension and saccharomyces cerevisiae is inoculated with, is placed in
It is sealed by fermentation 2-8 days in 28-36 DEG C of constant incubators, obtains zymotic fluid；The head mold spore suspension and saccharomyces cerevisiae volume
Than for 1：0.5-3, total inoculum concentration of the head mold spore suspension and saccharomyces cerevisiae is homogenized 8%-the 22% of cumulative volume for Chinese chestnut；
(5) zymotic fluid obtained by upper step is filtered, sterilized with pasteurization, get product chestnut fruit wine.
2. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Chinese chestnut is cooked cold in the step (1)
But method is as follows：After fresh Chinese chestnut is cleaned, it is placed in water cooked, the amount of water there was not Chinese chestnut just, then by well-done Chinese chestnut
It is placed in normal-temperature water, cools down.
3. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Saccharomyces cerevisiae in the step (4)
Preparation method is as follows：Wine brewing yeast strain is activated in YPD fluid nutrient mediums, is placed in 28 DEG C of temperature, 150rpm shaking table cultures
To exponential phase, take bacterium solution to centrifuge 10-15min under the conditions of 4 DEG C, take cell precipitation, must be planted with being resuspended after aseptic water washing
Sub- liquid.
4. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：The preparation of head mold in the step (4)
Method is as follows：Head mold is cultivated into 70-72h in PDA solid slope culture mediums, takes mass-volume concentration to be sterilized for 8.5mg/1mL
Physiological saline, it is added in cultured head mold slant medium, stirs and filtered with sterilizing filter paper, adjust the dense of spore suspension
Spend for 106Individual/mL.
5. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Chinese chestnut Seed is with steaming in the step (1)
The mass volume ratio of distilled water is 1g：5ml.
6. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Sugar content is in the step (2)
10%.
7. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Step (4) the head mold spore suspension
It is 1 with saccharomyces cerevisiae volume ratio：1；Total inoculum concentration of the head mold and saccharomyces cerevisiae is that Chinese chestnut is homogenized the 16% of cumulative volume.
8. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Constant incubator in the step (4)
Temperature is 30 DEG C.
9. the method for chestnut fruit wine is brewed as claimed in claim 1, it is characterised in that：Step (4) the sealing culture 6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711388465.9A CN107841420A (en) | 2017-12-20 | 2017-12-20 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711388465.9A CN107841420A (en) | 2017-12-20 | 2017-12-20 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107841420A true CN107841420A (en) | 2018-03-27 |
Family
ID=61684181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711388465.9A Pending CN107841420A (en) | 2017-12-20 | 2017-12-20 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107841420A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913467A (en) * | 2018-08-07 | 2018-11-30 | 于长成 | A kind of preparation method of acorn wine |
| CN109234133A (en) * | 2018-11-27 | 2019-01-18 | 四川理工学院 | A kind of preparation method of sea-buckthorn brandy |
| CN109880717A (en) * | 2019-02-27 | 2019-06-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fruit grain song preparation method for the brewing of mango fruit grain wine |
| CN109971584A (en) * | 2019-04-11 | 2019-07-05 | 广西福民食品有限责任公司 | A kind of bifurcation alcoholic drink mixed with fruit juice brewing method |
| CN112869146A (en) * | 2020-08-18 | 2021-06-01 | 湖南仰康源科技股份有限公司 | Fermentation type composite kudzu root instant powder and preparation method thereof |
| CN114214164A (en) * | 2022-01-17 | 2022-03-22 | 河北科技师范学院 | Chinese chestnut vinegar and brewing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215080A (en) * | 1997-10-17 | 1999-04-28 | 占自荣 | Chinese chestnut wine and preparation method thereof |
| CN1537930A (en) * | 2003-04-17 | 2004-10-20 | 侯小康 | Brewing technology of Chinese chestnut fruit wine |
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN101007991A (en) * | 2006-10-20 | 2007-08-01 | 纪东风 | Solid state method chestnut Daqu spirit of China and its production method |
-
2017
- 2017-12-20 CN CN201711388465.9A patent/CN107841420A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215080A (en) * | 1997-10-17 | 1999-04-28 | 占自荣 | Chinese chestnut wine and preparation method thereof |
| CN1537930A (en) * | 2003-04-17 | 2004-10-20 | 侯小康 | Brewing technology of Chinese chestnut fruit wine |
| CN1661024A (en) * | 2004-12-30 | 2005-08-31 | 天津科技大学 | Method for increasing fermentation alcohol content of alcohol thick mash from raw material of starchiness |
| CN101007991A (en) * | 2006-10-20 | 2007-08-01 | 纪东风 | Solid state method chestnut Daqu spirit of China and its production method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913467A (en) * | 2018-08-07 | 2018-11-30 | 于长成 | A kind of preparation method of acorn wine |
| CN109234133A (en) * | 2018-11-27 | 2019-01-18 | 四川理工学院 | A kind of preparation method of sea-buckthorn brandy |
| CN109880717A (en) * | 2019-02-27 | 2019-06-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fruit grain song preparation method for the brewing of mango fruit grain wine |
| CN109971584A (en) * | 2019-04-11 | 2019-07-05 | 广西福民食品有限责任公司 | A kind of bifurcation alcoholic drink mixed with fruit juice brewing method |
| CN112869146A (en) * | 2020-08-18 | 2021-06-01 | 湖南仰康源科技股份有限公司 | Fermentation type composite kudzu root instant powder and preparation method thereof |
| CN114214164A (en) * | 2022-01-17 | 2022-03-22 | 河北科技师范学院 | Chinese chestnut vinegar and brewing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107841420A (en) | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation | |
| CN101503655B (en) | Preparation of artificial pit mud for improving aged aroma of aroma type white spirit | |
| CN109439557A (en) | High acid, low yield fusel oil S. cervisiae and combinations thereof and application | |
| CN106190699B (en) | A kind of preparation method of brown rice wine of rice fermented with red yeast | |
| Bhat et al. | An overview on the biological production of vinegar | |
| CN105969636B (en) | A kind of preparation method of brown rice monascus vinegar | |
| CN105349444B (en) | The saccharomycete of high yield ethyl acetate and its application under one plant of cryogenic conditions | |
| CN107012103B (en) | Low-yield fusel oil yeast and application thereof in mechanical production of Xiaoqu raw wine | |
| CN105754794A (en) | Method for brewing rice wine | |
| CN107177519A (en) | Schizosaccharomyces pombe bacterium, its composition and application | |
| CN106701519A (en) | Method for increasing contents of total acid, total ester and reducing sugar in table vinegar by using Daqu intensified by high-ester-yield indigenous aroma-producing yeast | |
| KR20220116000A (en) | Saccharopolispora and its application in reducing biogenic amines | |
| CN101875908A (en) | Method for composite acetic acid bacterium culture and solid-state acetic acid fermentation | |
| CN104371878A (en) | Preparation method of loquat distilled liquor | |
| CN105238842B (en) | A kind of biological acid-adjusting method in cassava performing thick mash alcohol fermentation | |
| CN104987972B (en) | A kind of preparation method brewageed with liquid red yeast rice | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN104293590A (en) | Production process of polished round-grained rice red wine fermented in great tank | |
| CN105368736A (en) | Bacillus aceticus and application of bacillus aceticus in coffee cherry peel and pulp fermentation vinegar | |
| CN103351973B (en) | A kind of black rice wine anti-acid color preservation technology method | |
| CN107586731A (en) | A kind of saccharomyces cerevisiae and its application in fruit ferment product | |
| CN102533570B (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| CN110106048A (en) | White wine Chinese yeast of fermenting and application and delicate fragrance type distilled liquor and preparation method | |
| CN106538915A (en) | The method that probiotics fermention fruit and vegetable juice improves related enzyme activity | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor |
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 |