Brewing technology of sweet red date wine
Abstract
The invention discloses a brewing technology of sweet red date wine. The
brewing technology comprises the following steps of selecting fresh red dates having no mildew and
no worm channel, cleaning the selected red dates by clear water having a temperature of 50 DEG C,
removing date pits, putting the red dates without date pits into boiling water according to a ratio of
the red dates to the boiling water of 1: 2-3, carrying out boiling for 30-40min, cooling the red dates to
a room temperature, squeezing the cooled red dates to obtain a stock solution containing red date
pulp, carrying out microelectrolysis treatment on the stock solution by voltage of 72-110V for 20-30h
to obtain a red date liquid, adding citric acid into the red date liquid so that a pH value of the red date
liquid is adjusted to 3.5-4.0, adding wine high-activity dry yeast into the treated red date liquid,
wherein the use amount of the wine high-activity dry yeast is 0.03-0.05% of that of the red date
liquid, carrying out uniform stirring in a fermentation tank, carrying out fermentation at a temperature
of 15-20 DEG C for 14-30 days, adding pectinase into the fermentation product according to a
pectinase use ratio of 0.15-0.25g/L, carrying out clarification at a temperature of 40-50 DEG C for 5-
6h, carrying out slurry separation, carrying out distillation by high heat in a distillation container to
obtain a red date wine stock solution, adding white sugar into the red date wine stock solution and
carrying out stirring so that a sugar degree is 8, carrying out heat treatment on
the red date wine stock solution at a temperature of 70-80 DEG C so that thermal precipitates are
separated from the red date wine stock solution, then carrying out cooling to a temperature of 1-4
DEG C so that cold precipitates are separated from the red date wine stock solution, removing the
cold precipitates, filtering the red date wine stock solution by a micromembrane of 0.2-0.5pm to
obtain raw red date wine, and carrying out high-temperature heating disinfection at a temperature of
120-130 DEG C for 2-3s to obtain the sweet red date wine.
SACCHAROMYCES CEREVISIAE STRAIN
Abstract
The invention regards a new Saccharomyces cerevisiae strain characterized by its deposition on 27 th March
2012 in the "Colección Espanola de Cultivos Tipo" (CECT) in Valencia - Depositary of the Budapest Treaty -
under number CECT 13073. The strain can be used in food production by fermentation (including beverages),
preferably obtained by musts fermentations such as wine, beer or cider. It is a further object of this invention
the transformation of the strain described above, by metabolic engineering, for example, increase tolerance to
ethanol by increasing the number of copies of the genes ethanol tolerant RCN1 and RSA3 or through
evolutionary engineering, for example, the adaptation process of the yeast strain to increasing ethanol
concentrations. Another object of this invention is the vinification process using the strain described above.
Method for brewing strawberry wine
Abstract
The invention discloses a method for brewing a strawberry wine. The method comprises the steps of
crushing and juicing strawberries, then, regulating the sugar content of strawberry juice to 20-degree
Brix to 25-degree Brix, adding a saccharomyces solution according to the addition level of 3% to 5%,
carrying out fermentation for 3 to 5 days at the temperature of 23 DEG C to 28 DEG C, then, adding
bentonite slurry into primary-fermentation-completed strawberry wine, carrying out clarification for 3
to 4 days, and then, carrying out drinking or bottling, wherein a culture collection number
of Saccharomyces cerevisiae in the saccharomyces solution is CGMCC No. 13443.
The strawberry wine prepared by adopting the method disclosed by the invention is clarified and
bright in color, rich in fruit flavor and tasty and appropriate in taste, and the alcohol content is 8% to
10%, so that the strawberry wine is an environment-friendly fermented fruit wine.
Strawberry fruit wine and production process thereof
Abstract
The invention discloses strawberry fruit wine and a production process thereof, and belongs to the
technical field of food processing. The strawberry fruit wine is prepared from strawberries serving as
main raw materials through the steps of cleaning, removing stalks, pulping, performing enzymolysis,
performing fermentation, ageing, clarifying, filtering, performing cold treatment, sterilizing, performing
microfiltration, filling and packaging. The strawberry fruit wine has the advantages of low total sugar
content, transparent wine state, bright wine color, strong fruit fragrance, tangy winefragrance, mellow
taste and unique flavor, has the effects of promoting digestion, invigorating stomach, promoting
digestion, relieving summer heat, clearing away heat, maintaining beauty and keepingyoung, and
has good industrialized prospect.
Production method of flavored strawberry fruit wine
Abstract
The invention discloses a production method of flavored strawberry fruit wine. Relates to the
technical field of fruit wine production. Cleaning the screened strawberries with clear water, and
draining to obtain cleaned strawberries; performing crushing treatment on the cleaned strawberries,
and performing enzymolysis treatment on the crushed strawberries to obtain enzymolysis pulp;
squeezing the enzymolysis pulp to obtain squeezed liquid; fermenting the squeezed liquor by
adopting screening induction saccharomyces cerevisiae to obtain fermentation liquor;
the strawberry fruit wine prepared by the process disclosed by the invention is obviously improved in
taste, and the strawberry fruit wine with better flavor is obtained.
METHOD FOR PREPARING STRAWBERRY WINE
Abstract
The present invention relates to a method for producing strawberry wine. The method comprises the
following steps: (a) pulverizing strawberry raw ingredients; (b) adjusting sugar contents of the
pulverized raw ingredients; (c) inoculating yeast into the strawberry raw ingredients having adjusted
sugar contents, and fermenting the same at 20 to 25C for 30 to 50 days; (d) removing solids
contained in a fermented liquid, and inhibiting additional fermentation by maintaining the fermented
liquid at 3 to 5C for 7 or more days; (e) continuously agitating the fermented liquid at 6 to 10C for 72
or more hours; (f) aging the same; and (g) filtering the same. According to the present invention, the
functional properties of a flavorful strawberry are harmonized with a wine.
HYBRIDS OBTAINED BY THE FUSION OF SACCHAROMYCES CEREVISIAE AND
TORULASPORA. DELBRUECKII, THEIR USE TO CONDUCT RED AND
WHITE WINE FERMENTATIONS AND/OR TO RESTART STUCK OR SLUGGISH
FERMENTATIONS, AND PROCESS OF OBTAINING SUCH HYBRIDS
Abstract
Abstract not available for EP2507358A2 – abstract of corresponding document: WO2009095899A2
This invention relates to a process of obtaining hybrid strains obtained by protoplast fusion
of Saccharomyces cerevisiae and Torulaspora. delbrueckll and their use in fully conducting alcoholic
fermentations of red and white wine as well as their use as restarter strains in the rectification of
stuck or sluggish fermentations. This new strains combine characteristics of both parental strains,
namely the sugar consumption displayed by 3. cerevislae, intermediate ethanol resistance of the one
displayed by parental strains and aromatic profile similar to. T. delbrueckii. This invention further
refers to the three strains obtained.as well as to the consortium of the three.
Method for making coffee wine from coffee and peel
Abstract
The invention is a method to use coffee-peel pulp to make coffee wine, adopting the
discarded coffee-peel pulp as raw material firstly screening coffee-peel pulp for isolation or drying,
then crushing and mixing with saccharic acid water, inserting active dry yeast and pure distiller's
yeast to ferment, then clarifying, filtering and mingling the original to make pure and
aromatic coffee wine. It is rich in nutrition and has effect of refreshing yourself.
Making method of coffee wine
Abstract
The present invention uses fresh coffee pulp as raw material, which is fermented with artificially
cultured mixed edible yeasts. The fermented liq. wine is treated by ageing and adding coffee to
obtain the present coffee wine with unique flavour. The said wine is rich in nutrient and contains 10-
18% alcohol, 17 amino-acids, Zn, Ca, and vitamins necessary for human body.
Beer and Wine Production and Bioreactor
Technology
Beer and wine are highly appreciated and consumed alcoholic beverages in the world. These
drinks have been produced for a long time, and several process upgrades have already been
carried out. The use of yeasts (mainly S. cerevisiae) during fermentation and bioreactors
(fermenters) are parameters in common between the two beverages. A wide variety of non-
Saccharomyces yeasts and lactic acid bacteria (LAB) are also present during spontaneous and
inoculated fermentations of the beverage, showing a positive contribution to the transformation
of malted barley/grapes into ethanol, carbon dioxide, and other metabolites secondary to the
wine flavor profile. Various beer styles can be created from modifications in fermentation
temperature, microorganisms, hops, and brewing adjuncts, serving various consumer niches.
These variations are similar to wines, which can be produced with different types of grapes,
microorganisms, and fermentation and maturation techniques. Although both processes are
well established, this chapter aims to describe the evolution and news about beer and wine
divided into topics. (i) Beer: production, fermentation, microorganisms, and bioreactors (ii)
Wine: classification, production, fermentation, microorganisms, enzymes, and bioreactors.
Technical Guide for Fruit Wine Production
Fruit wines are fermented alcoholic beverages made of fruits other than grapes;
they may also have additional flavors taken from other fruits, flowers, and herbs.
Fruit wines can be still or sparkling. Different types of fruit wines are produced
worldwide and include low alcohol “cider style,” dry, or “off-dry” fruit wines; sweet
fruit wine; cryoextracted fruit wines; fortified or “Port-style” fruit wines; and
sparkling fruit wines. The main steps of the fruit wines technology include the
following: fresh or frozen fruit reception; fruit must extraction and preparation by
crushing, pressing, clarifying, and amending; fruit must fermentation; conditioning
and conservation; and aging. The fruits should have high sugar and low acidity
characteristics, which should be adjusted when needed. A properly adjusted must
is the key for a good fruit wine. The use of yeast as starter culture will improve the
fruit wine characteristics. Fruit wines should be aged in a cellar at least six months
and consumed within three or four years. This chapter includes traditional fruit
wine recipes made of berry fruits, stone fruits, tropical/exotic fruits, citrus fruits,
and pome wines.
Effect of mixed fermentation with Saccharomyces cerevisiae and
Torulaspora delbrueckii on the aroma of kiwifruit wine.
In this work, Torulaspora delbrueckii SY-2-2 and Saccharomyces cerevisiae RV002 were used for the
fermentation of kiwifruit wine through different inoculation strategies (single, simultaneous and
sequential). The volatile aroma compounds of kiwifruit wines were determined by headspace solid
phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The
results showed that more types of volatile aroma components were obtained by mixed fermentation
compared with single fermentation, and the highest number (23) and amount (336.95 mg/L) of aroma
components were obtained by the sequential inoculation. In the sequential inoculation, T. delbrueckii
contributed to increasing the types and contents of volatile compounds, especially ethyl phenylacetate,
ethyl phenylpropionate, phenylethanol, β-damascone, α-terpineol, eucalyptol and etal, which provided
kiwifruit wine with a strong flowery and fruity flavor, and enriched its aroma components. The sensory
evaluation showed that the sequential inoculation resulted in higher flowery, herbal and sweet aroma,
followed by wine-like and fruity aroma, leading to the highest overall sensory score.
