CN111019779A - A kind of method that utilizes rice wine yeast to prepare fruit beer - Google Patents

A kind of method that utilizes rice wine yeast to prepare fruit beer Download PDF

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CN111019779A
CN111019779A CN201911400450.9A CN201911400450A CN111019779A CN 111019779 A CN111019779 A CN 111019779A CN 201911400450 A CN201911400450 A CN 201911400450A CN 111019779 A CN111019779 A CN 111019779A
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yeast
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CN111019779B (en
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王晓丹
李袁巍
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Yunnan Honghe Liquor Co ltd
Guizhou University
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Yunnan Honghe Liquor Co ltd
Guizhou University
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast

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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

本发明公开了一种利用米酒酵母制备水果啤酒的方法，通过原料粉碎、糖化、过滤、洗糟、煮沸、酵母培养、酵母扩配、接种、满罐、发酵、双乙酰还原、降温、贮酒、过滤装瓶等步骤制得水果啤酒。本发明利用葡萄牙棒孢酵母FBKL2.0455（Clavispora lusitaniae，FBKL2.0455）发酵水果型啤酒，既能发酵出不同类型的啤酒，并且发酵温度较高时，双乙酰含量低，酒体略微混浊，泡沫浓郁酒精度较高，口味甘冽；发酵温度较低时，酒精度较低，果香花香浓郁突出。The invention discloses a method for preparing fruit beer by using rice wine yeast. , filtering and bottling and other steps to obtain fruit beer. The present invention utilizes Corynesporum portugal yeast FBKL2.0455 ( Clavispora lusitaniae , FBKL2.0455) to ferment fruit-type beer, which can ferment different types of beer, and when the fermentation temperature is high, the content of diacetyl is low, the wine body is slightly turbid, and the foam is The rich alcohol content is high, and the taste is sweet; when the fermentation temperature is low, the alcohol content is low, and the fruity and floral aroma is strong and prominent.

Description

Method for preparing fruit beer by using rice wine yeast
Technical Field
The invention belongs to the technical field of brewing, and relates to a method for preparing fruit beer by using rice wine yeast.
Background
The beer is a fermented wine containing carbon dioxide, foaming and low alcohol content which is brewed by using malt (including special malt) and water as main raw materials and adding hops (including hop products) and fermenting the raw materials by yeast. It contains rich nutrients such as: proteins, amino acids, vitamins (especially vitamins B), minerals, antioxidants. The fruit and vegetable juice type beer is added with a certain amount of fruit and vegetable juice, has the characteristic physicochemical indexes and the flavor, and keeps the basic taste of the beer. Recently, because of low alcohol concentration, the fruit-flavored beer not only has cool and transparent taste, but also can drink sweet fruit juice flavor, so that many women also have a love on the taste of the beer.
Corynebacterium viticola FBKL2.0455 (C)Clavispora lusitaniae，FBKL 2.0455) is derived from Guizhou aquarium rice wine Xiaoqu, has strong wine production capacity, and is preserved in 2019 in the China center for type culture Collection (address: wuhan university in Wuhan, China), the preservation number: CCTCC M2019675.
Disclosure of Invention
The invention aims to overcome the defects and provides a method for preparing fruit beer by using rice wine yeast, which can ferment different types of beer and has sweet taste or strong and outstanding fruity and flowery flavor.
The invention relates to a method for preparing fruit beer by utilizing rice wine yeast, which comprises the following steps:
(1) crushing raw materials:
a. respectively crushing barley malt and wheat malt and sieving with a 10-20 mesh sieve for later use;
b. crushing fruits and reserving juice to obtain pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) saccharification: adding 1000 liters of water into the crushed raw materials, heating to 62-72 ℃, and preserving heat for 30-60 minutes;
(3) and (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) washing the grains: adding 100 liters of water into the spent grains, heating to 76-78 ℃, and preserving heat for 10-20 minutes;
(5) boiling: boiling the wort for 60-90 minutes, adding hops and fruit pulp with volume of 0.12-2.65% of the wort volume;
(6) and (3) yeast culture:
① strain activation, the slant culture of the strain of Saccharomyces cerevisiae is streaked and activated on yeast extract peptone glucose (YPD) agar medium, and cultured at 28 deg.C for 24-48 hr;
② seed liquid is prepared by preparing YPD liquid culture medium, placing in a triangular flask, sterilizing at 115 deg.C for 20 min, inoculating activated Saccharomyces cerevisiae strain into the liquid culture medium, and culturing at 28 deg.C and 160 r/min for 18 hr;
(7) yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 108Per ml for standby;
(8) inoculation: selecting cultured 0 generation yeast with the inoculum size of the yeast after the tank is full (1.2-1.5)×10An8The volume/ml is the standard;
(9) filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 15-20 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 3.8% -4.2%, and controlling the pressure to be 0.10 Mpa;
(11) reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to be below 0.10mg/L, cooling;
(12) cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours, and staying for 1 day for yeast recovery, or recovering the yeast during the fermentation process at 12 ℃, and directly recovering the yeast after the main fermentation is finished in a busy season or when the yeast is not enough;
(13) storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1 to-1.5 ℃ within 24 hours, and the wine storage time is as follows: selling for more than 7 days in slack season and more than 3 days in vigorous season;
(14) filtering and bottling: adding the rest fruit pulp 1 day before canning, filtering, and bottling.
The method for preparing fruit beer by utilizing the rice wine yeast is characterized in that the corynebacterium viticola is from the China center for type culture collection, and the preservation time is as follows: 30/8/2019, deposit address: wuhan university in Wuhan, China, the preservation number: CCTCC M2019675, name: corynebacterium viticola FBKL2.0455 (C)Clavispora lusitaniae，FBKL2.0455）。
The method for preparing the fruit beer by using the rice wine yeast is characterized in that the slant culture medium YPD agar medium is prepared by uniformly mixing 10 parts of yeast extract, 20 parts of peptone and 20 parts of agar powder, 900mL of water is added, the mixture is sterilized at 121 ℃ for 20 minutes, 100mL of 20g/L sterilized glucose solution is added (sterilized at 115 ℃ for 15 minutes).
The method for preparing the fruit beer by using the rice wine yeast is characterized in that the YPD liquid culture medium is adopted for preparing the seed liquid.
The method for preparing fruit beer by using sake yeast, wherein the filtration in step (13) is membrane filtration or centrifugal filtration.
Compared with the prior art, the method has obvious beneficial effects, and the technical scheme shows that the method uses the malt juice liquid culture medium to ferment the corynespora viticola FBKL2.0455, the content of diacetyl in yeast metabolism is low during fermentation at 15-22 ℃, fermentation liquor has sweet characteristics, yeast metabolites have obvious rose fragrance (β -damascenone is detected and analyzed by a gas chromatography-mass spectrometer for multiple times and is a main source of flower fragrance in a wine body) during fermentation at 10-15 ℃, so that the beer body is full, the flower fragrance is coordinated with the characteristic of insufficient fragrance of part of fruits, and the beer taste is rich in layeringClavispora lusitaniae) The fruit beer can be fermented to obtain different types of beer, and when the fermentation temperature is higher, the diacetyl content is low, the wine body is slightly turbid, the foam is rich, the alcoholic strength is higher, and the taste is sweet; when the fermentation temperature is lower, the alcoholic strength is lower, and the fruit fragrance and the flower fragrance are rich and outstanding.
Detailed Description
Example 1
A method for preparing green pomelo beer by using rice wine yeast comprises the following steps:
(1) crushing raw materials:
a. 157 parts of light-colored malts and 65 parts of light-colored malts which are respectively crushed;
b. crushing green pomelos and reserving juice meat to obtain green pomelo pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) saccharification: adding 1000 liters of water into the crushed raw materials, heating to 65 ℃, and preserving heat for 60 minutes;
(3) and (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) washing the grains: adding 100 liters of water into the spent grains, heating to 76 ℃, and preserving heat for 10 minutes;
(5) boiling: boiling the wort for 90 minutes, adding Sazschka in an amount which is 0.12% of the volume of the wort, adding Sazschka in an amount which is 20% of the volume of the wort after boiling for 30 minutes, adding 50% of green pomelo pulp 10 minutes before finishing, and adding the residual Sazschka in an amount which is 80% of the volume of the green pomelo pulp 5 minutes before turning off the fire;
(6) and (3) yeast culture:
① strain activation, the slant culture of the strain of Saccharomyces cerevisiae is streaked on yeast extract peptone glucose (YPD) agar medium for activation, and the strain is cultured at 28 deg.C for 24 hr;
② seed liquid is prepared by preparing YPD liquid culture medium, placing in a triangular flask, sterilizing at 115 deg.C for 20 min, inoculating activated Saccharomyces cerevisiae strain into the liquid culture medium, and culturing at 28 deg.C and 160 r/min for 18 hr;
(7) yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 108Per ml for standby;
(8) inoculation: selecting cultured 0 generation yeast with the inoculum size of the yeast after the tank is full (1.2-1.5)×10An8The volume/ml is the standard;
(9) filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 17 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 3.8%, and controlling the pressure to be 0.10 Mpa;
(11) reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to be below 0.10mg/L, cooling;
(12) cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours, and staying for 1 day for yeast recovery;
(13) storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1 ℃ within 24 hours, and the wine storage time is as follows: the dead season is more than 7 days, and the vigorous season is more than 3 days;
(14) filtering and bottling: adding the left 50% fruit pulp 1d before canning, centrifuging, filtering, and bottling.
The product index is as follows: malt concentration 11.7P, alcoholic strength 4.7%, IBU: 7.6, SRM: 5, the wine is clear and transparent, light, sweet and fragrant, low in bitter taste and thick in wheat fruit flavor, and the product quality meets the standard of GB4927-2008 beer.
Example 2
A method for preparing pomegranate beer by using rice wine yeast comprises the following steps:
(1) crushing raw materials:
a. 96Kg of Pearson malt, 77Kg of pale wheat malt and 20Kg of Munich malt were pulverized separately;
b. crushing 200Kg of pomegranate to retain juice and pulp to obtain pomegranate pulp, and pasteurizing at 70 ℃ for 30 minutes;
(2) saccharification: adding 1000 liters of water into the crushed raw materials, heating to 62 ℃, preserving heat for 40 minutes, then heating to 72 ℃, and preserving heat for 30 minutes;
(3) and (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) washing the grains: adding 100 liters of water into the spent grains, heating to 78 ℃, and preserving heat for 20 minutes;
(5) boiling: boiling the wort for 60 min, adding Satzer hops in an amount of 0.12% of the wort volume at the initial stage of boiling, and adding 50% pomegranate pulp 10 min before boiling;
(6) and (3) yeast culture:
① strain activation, the slant culture of the strain of Saccharomyces cerevisiae is streaked on yeast extract peptone glucose (YPD) agar medium for activation, and the strain is cultured at 28 deg.C for 36 hr;
② seed liquid is prepared by preparing YPD liquid culture medium, placing in a triangular flask, sterilizing at 115 deg.C for 20 min, inoculating activated Saccharomyces cerevisiae strain into the liquid culture medium, and culturing at 28 deg.C and 160 r/min for 18 hr;
(7) yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 108Per ml for standby;
(8) inoculation: selecting cultured 0 generation yeast with the inoculum size of the yeast after the tank is full (1.2-1.5)×10An8The volume/ml is the standard;
(9) filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) fermentation: fermenting the wort prepared in the step (5) and 50% of fruit pulp at 15 ℃, sealing and boosting pressure when the apparent sugar degree is reduced to 4.2%, controlling the pressure to be 0.10Mpa, and directly recovering yeast after the main fermentation is finished;
(11) reduction of diacetyl: closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and starting to cool when the diacetyl content is reduced to below 0.10 mg/L;
(12) cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours;
(13) storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1.2 ℃ within 24 hours, and the wine storage time is as follows: the dead season is more than 7 days, and the vigorous season is more than 3 days;
(14) filtering and bottling: adding the left 50% fruit pulp 1 day before canning, membrane filtering, and bottling.
The product index is as follows: malt concentration: 15.2P, 5.7 percent of alcoholic strength, IBU: 8.8, SRM: 5.5, sensory evaluation: the wine body is dry and comfortable, the pomegranate is fragrant and sweet, and the product quality meets the standard of GB4927-2008 beer.
Example 3
A method for preparing raspberry beer by using rice wine yeast comprises the following steps:
(1) crushing raw materials:
a. 187Kg of pale ale malt, 12Kg of low-chroma scorched malt and 6Kg of honey malt are respectively crushed;
b. crushing raspberry to obtain raspberry pulp, and pasteurizing at 70 deg.C for 30 min;
(2) saccharification: adding 1000 liters of water into the crushed raw materials, heating to 65 ℃, and preserving heat for 60 minutes;
(3) and (3) filtering: naturally suspending, precipitating and filtering, and reserving the spent grains;
(4) washing the grains: adding 100 liters of water into the spent grains, heating to 78 ℃, and preserving heat for 20 minutes;
(5) boiling: adding aegis hops with a wort volume of 0.33% at the beginning of wort boiling, adding western chu hops with a wort volume of 1.16% and half of eldrados hops with a wort volume of 1.16% respectively after boiling for 10 minutes, adding the rest western chu hops and eldrados hops respectively 15 minutes before turning off the fire, and adding raspberry juice with a concentration of 50%;
(6) and (3) yeast culture:
① strain activation, the slant culture of the strain of Saccharomyces cerevisiae is streaked on yeast extract peptone glucose (YPD) agar medium for activation, and the strain is cultured at 28 deg.C for 48 hr;
② seed liquid is prepared by preparing YPD liquid culture medium, placing in a triangular flask, sterilizing at 115 deg.C for 20 min, inoculating activated Saccharomyces cerevisiae strain into the liquid culture medium, and culturing at 28 deg.C and 160 r/min for 18 hr;
(7) yeast expansion and preparation: culturing Saccharomyces cerevisiae with wort for 48 hr, and observing with microscope until the yeast number reaches 108Per ml for standby;
(8) inoculation: selecting cultured 0 generation yeast with the inoculum size of the yeast after the tank is full (1.2-1.5)×10An8The volume/ml is the standard;
(9) filling the tank: filling the tank for 20-24 hr, and discharging condensed solid every 1 day for 3 times;
(10) fermentation: recovering yeast from the wort and 50% fruit pulp obtained in step (5) when the fermentation temperature is raised to 12 deg.C, continuing to raise the temperature and control at 20 deg.C for fermentation, and sealing the tank and raising the pressure when the apparent sugar degree is reduced to 4.2%, and controlling the pressure at 0.10 Mpa;
(11) reduction of diacetyl: after fermentation is finished, closing the refrigerant, heating the fermentation liquor to 12 ℃ for diacetyl reduction, and when the diacetyl content is reduced to be below 0.10mg/L, cooling;
(12) cooling: reducing the temperature from 12 ℃ to 5 ℃ within 24 hours;
(13) storing wine: after the yeast is recovered, the conical tank is continuously cooled, the temperature in the fermentation tank is reduced to-1.5 ℃ within 24 hours, and the wine storage time is as follows: the dead season is more than 7 days, and the vigorous season is more than 3 days;
(14) filtering and bottling: adding the left 50% fruit pulp 1 day before canning, centrifuging, filtering, and bottling.
The product index is as follows: malt concentration: 16.2P, alcohol content of 7%, IBU: 49, SRM: 5.9, sensory evaluation: the rose wine has rich layers, is sweet and bitter, is pleasant, has strong rose fragrance and summer fruit fragrance, and has the product quality meeting the standard of GB4927-2008 beer.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.

Claims (5)

1.一种利用米酒酵母制备水果啤酒的方法，包括以下步骤：1. a method utilizing rice wine yeast to prepare fruit beer, comprises the following steps: （1）原料粉碎：(1) Crushing of raw materials: a.大麦芽和小麦芽分别粉碎过10-20目筛，备用；a. The barley malt and the wheat malt are respectively crushed through 10-20 mesh sieves for use; b.水果破碎保留汁肉，得果浆，70℃巴氏杀菌30分钟；b. The fruit is crushed to retain the juice and pulp, and the pulp is obtained, pasteurized at 70°C for 30 minutes; （2）糖化：将粉碎后的原料加1000升水加热至62-72℃保温30-60分钟；(2) Saccharification: add 1000 liters of water to the crushed raw materials and heat to 62-72°C for 30-60 minutes; （3）过滤：自然悬沉过滤，留麦糟；(3) Filtration: natural suspension filtration, leaving wheat grains; （4）洗糟：向麦糟中加入100升水升温至76-78℃，保温10-20分钟，；(4) Washing the grains: add 100 liters of water to the grains to raise the temperature to 76-78°C, and keep the temperature for 10-20 minutes; （5）煮沸：将麦芽汁煮沸60-90分钟，期间投入麦汁体积0.12-2.65%的酒花和水果果浆；(5) Boiling: Boil the wort for 60-90 minutes, during which hops and fruit pulp of 0.12-2.65% of the wort volume are put in; （6）酵母培养：(6) Yeast culture: ①菌种活化：将斜面培养的葡萄牙棒孢酵母菌种在酵母膏胨葡萄糖（YPD）琼脂培养基上划线活化，在28℃下培养24-48小时；①Strain activation: streak the slant-cultured strain of Corynebacterium portuginosa on yeast peptone dextrose (YPD) agar medium, and cultivate at 28°C for 24-48 hours; ②种子液制备：配制YPD液体培养基，三角瓶盛装，115℃灭菌20分钟，然后在超净工作台接入活化的葡萄牙棒孢酵母菌种到液体培养基中，在28℃，160r/分钟，培养18小时；②Preparation of seed liquid: prepare YPD liquid medium, put it in a triangular flask, sterilize it at 115℃ for 20 minutes, and then insert the activated Corynebacterium portuguese strain into the liquid medium on the ultra-clean workbench, at 28℃, 160r/ minutes, cultured for 18 hours; （7）酵母扩配：将葡萄牙棒孢酵母用麦芽汁培养48小时，显微镜观察酵母数量达108个/ml，备用；(7) Yeast expansion: Cultivate Corynebacterium portuguese with wort for 48 hours, and observe the number of yeasts under microscope to reach 10 8 /ml, for use; （8）接种：选择已培养好的0代酵母接种量以满罐后酵母数在1.2～1.5×10个8/ml为准；(8) Inoculation: The inoculation amount of the cultivated 0-generation yeast is selected, and the yeast number after the tank is full is 1.2-1.5× 108 /ml; （9）满罐：满罐20-24小时，满罐后每隔1天排放一次冷凝固物，共排3次；(9) Full tank: The tank is full for 20-24 hours, and the cold solidification is discharged every 1 day after the tank is full, for a total of 3 times; （10）发酵：将步骤（5）制得的麦芽汁和50%的水果果浆，温度控制在15-20℃进行发酵，当外观糖度降至3.8%～4.2%时封罐升压，压力控制在0.10Mpa；(10) Fermentation: the wort obtained in step (5) and 50% of the fruit pulp are fermented at a temperature of 15-20°C. When the apparent sugar content drops to 3.8% to 4.2%, the tank is sealed and the pressure is increased. Controlled at 0.10Mpa; （11）双乙酰还原：发酵结束后，关闭冷媒将发酵液升温至12℃进行双乙酰还原，当双乙酰含量降至0.10mg/L以下，开始降温；(11) Diacetyl reduction: After the fermentation, turn off the refrigerant and heat the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10 mg/L, the temperature begins to drop; （12）降温：24小时内使温度在由12℃降至5℃，停留1天进行酵母回收，或在12℃发酵过程中回收酵母，销售旺季或酵母不够用时在主发酵结束后直接回收酵母；(12) Cooling down: reduce the temperature from 12°C to 5°C within 24 hours, stay for 1 day for yeast recovery, or recover yeast during fermentation at 12°C, and recover yeast directly after the main fermentation is completed in peak season or when yeast is not enough ; （13）贮酒：回收酵母后，锥形罐继续降温，将发酵罐内温度在24小时内降至-1～-1.5℃，贮酒时间：销售淡季7天以上，旺季3天以上；(13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermentation tank is lowered to -1 to -1.5 °C within 24 hours. Wine storage time: more than 7 days in the off-season and more than 3 days in the peak season; （14）过滤装瓶：在罐装前1天添加剩余水果果浆，过滤，装瓶。(14) Filtration and bottling: Add the remaining fruit pulp 1 day before canning, filter and bottle. 2.如权利要求1所述的一种利用米酒酵母制备水果啤酒的方法，其特征在于：葡萄芽棒孢酵母来自中国典型培养物保藏中心，保藏时间：2019年8月30日，保藏地址：中国武汉武汉大学，保藏号：CCTCC M 2019675，名称：葡萄芽棒孢酵母 FBKL2.0455（Clavispora lusitaniae，FBKL2.0455）。2. a kind of method that utilizes rice wine yeast to prepare fruit beer as claimed in claim 1, it is characterized in that: Corynebacterium botrytis is from China Type Culture Collection Center, preservation time: on August 30, 2019, preservation address: Wuhan University, Wuhan, China, deposit number: CCTCC M 2019675, name: Corynebacterium botrytis FBKL2.0455 ( Clavispora lusitaniae, FBKL2.0455). 3.如权利要求1所述的一种利用米酒酵母制备水果啤酒的方法，其特征在于：所述的斜面培养基YPD琼脂培养基由酵母膏10，蛋白胨20g，琼脂粉20g，加水900mL，121℃灭菌20分钟，加入100mL20g/L 115℃灭菌15分钟的葡萄糖液，混合均匀制得。3. a kind of method that utilizes rice wine yeast to prepare fruit beer as claimed in claim 1, is characterized in that: described slant medium YPD agar medium is made up of yeast paste 10, peptone 20g, agar powder 20g, adds water 900mL, 121 Sterilize at ℃ for 20 minutes, add 100 mL of 20 g/L glucose solution sterilized at 115 ℃ for 15 minutes, and mix uniformly to prepare. 4.如权利要求1所述的一种利用米酒酵母制备水果啤酒的方法，其特征在于：所述的种子液制备采用YPD液体培养基。4. a kind of method utilizing rice wine yeast to prepare fruit beer as claimed in claim 1 is characterized in that: described seed liquid preparation adopts YPD liquid medium. 5.如权利要求1所述的一种利用米酒酵母制备水果啤酒的方法，其特征在于：步骤（13）所述过滤为膜过滤或离心过滤。5 . The method for preparing fruit beer using rice wine yeast according to claim 1 , wherein the filtration in step (13) is membrane filtration or centrifugal filtration. 6 .
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