CN118028073A - 一种低挥发酸复合果酒及其制备方法 - Google Patents

一种低挥发酸复合果酒及其制备方法 Download PDF

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Publication number
CN118028073A
CN118028073A CN202410099227.XA CN202410099227A CN118028073A CN 118028073 A CN118028073 A CN 118028073A CN 202410099227 A CN202410099227 A CN 202410099227A CN 118028073 A CN118028073 A CN 118028073A
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CN
China
Prior art keywords
fruit wine
fermentation
low
yeast
volatile acid
Prior art date
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Pending
Application number
CN202410099227.XA
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English (en)
Chinese (zh)
Inventor
蔡海燕
张磊
刘义会
张颖
彭奎
刘念
余航
张宇鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sichuan Food Fermentation Industry Research and Design Institute
Original Assignee
Sichuan Food Fermentation Industry Research and Design Institute
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Application filed by Sichuan Food Fermentation Industry Research and Design Institute filed Critical Sichuan Food Fermentation Industry Research and Design Institute
Priority to CN202410099227.XA priority Critical patent/CN118028073A/zh
Publication of CN118028073A publication Critical patent/CN118028073A/zh
Priority to BE20245311A priority patent/BE1031420B1/fr
Pending legal-status Critical Current

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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
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G2200/00—Special features
    • C12G2200/05—Use of particular microorganisms in the preparation of wine
    • 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
    • C12G2200/00—Special features
    • C12G2200/15—Use of particular enzymes in the preparation of wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/02—Acetobacter
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Alcoholic Beverages (AREA)
CN202410099227.XA 2024-01-24 2024-01-24 一种低挥发酸复合果酒及其制备方法 Pending CN118028073A (zh)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202410099227.XA CN118028073A (zh) 2024-01-24 2024-01-24 一种低挥发酸复合果酒及其制备方法
BE20245311A BE1031420B1 (fr) 2024-01-24 2024-05-29 Vin de fruits composé présentant une faible quantité d'acidité volatile et procédé de préparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202410099227.XA CN118028073A (zh) 2024-01-24 2024-01-24 一种低挥发酸复合果酒及其制备方法

Publications (1)

Publication Number Publication Date
CN118028073A true CN118028073A (zh) 2024-05-14

Family

ID=90984994

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202410099227.XA Pending CN118028073A (zh) 2024-01-24 2024-01-24 一种低挥发酸复合果酒及其制备方法

Country Status (2)

Country Link
CN (1) CN118028073A (fr)
BE (1) BE1031420B1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN119614404A (zh) * 2024-12-09 2025-03-14 佛山大学 一种酿酒酵母fosu-qqt及其筛选方法、应用

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104017740A (zh) * 2014-05-28 2014-09-03 烟台张裕集团有限公司 一株高产甘油的酿酒酵母及其在干白葡萄酒中的应用
CN107164136A (zh) * 2017-06-06 2017-09-15 华中农业大学 低挥发酸葡萄酒的发酵方法
CN108949444A (zh) * 2018-08-21 2018-12-07 天津农学院 一种加强型桑葚果酒的制造方法
CN110699214A (zh) * 2019-11-15 2020-01-17 泸州品创科技有限公司 百香果桂圆果酒及其制备方法
CN115806865A (zh) * 2022-12-29 2023-03-17 青岛啤酒股份有限公司 利用冷冻浓缩技术制备高酒精度啤酒的方法及所得产品

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Publication number Priority date Publication date Assignee Title
CN105255624A (zh) * 2015-07-29 2016-01-20 马鞍山市心洲葡萄专业合作社 一种具有增强免疫力作用的米糠葡萄酒以及制备方法
CN108220028A (zh) * 2016-12-14 2018-06-29 泸州施可富大曲酒厂有限责任公司 一种桂圆干红的制备方法
CN110564561B (zh) * 2019-10-18 2023-03-28 河北科技师范学院 一种使用角质酶的果酒增香酿造工艺
CN114540148A (zh) 2020-11-26 2022-05-27 天津市农业科学院 一种低挥发酸含量火龙果酒的酿造工艺

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104017740A (zh) * 2014-05-28 2014-09-03 烟台张裕集团有限公司 一株高产甘油的酿酒酵母及其在干白葡萄酒中的应用
CN107164136A (zh) * 2017-06-06 2017-09-15 华中农业大学 低挥发酸葡萄酒的发酵方法
CN108949444A (zh) * 2018-08-21 2018-12-07 天津农学院 一种加强型桑葚果酒的制造方法
CN110699214A (zh) * 2019-11-15 2020-01-17 泸州品创科技有限公司 百香果桂圆果酒及其制备方法
CN115806865A (zh) * 2022-12-29 2023-03-17 青岛啤酒股份有限公司 利用冷冻浓缩技术制备高酒精度啤酒的方法及所得产品

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
侯进慧: "食品微生物学实验技术", 30 April 2021, 中国纺织出版社, pages: 133 *
吴红艳;: "液态发酵法制备山楂果醋的研究", 食品工业, no. 05, 31 December 2007 (2007-12-31), pages 33 - 35 *
曾英杰;钟秋平;李从发;张博;蒋志国;范丽霞;郝文娟;: "荔枝酒挥发酸控制技术研究进展", 中国酿造, no. 05, 31 December 2013 (2013-12-31), pages 1 - 4 *
葛含静;杨苗苗;: "户太八号葡萄酿酒酵母的优选研究", 食品与发酵科技, no. 06, 26 January 2017 (2017-01-26), pages 82 - 86 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN119614404A (zh) * 2024-12-09 2025-03-14 佛山大学 一种酿酒酵母fosu-qqt及其筛选方法、应用

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BE1031420B1 (fr) 2025-08-13

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