Production method for brewing faint-scent white wine by fermentation of multi-strain enhanced yeasts
The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate/ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production met...
Gespeichert in:
Hauptverfasser: | , , , , , , , , , , |
---|---|
Format: | Patent |
Sprache: | chi ; eng |
Schlagworte: | |
Online-Zugang: | Volltext bestellen |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | The invention belongs to the technical field of white-wine brewing processes. In order to solve the problems of low wine production rate and ethyl-acetate/ethyl-lactate rate in summer in the solid fermentation process of the traditional faint-scent white wine, the invention provides a production method for brewing the faint-scent white wine by fermentation of multi-strain enhanced yeasts. The production method comprises the steps of utilizing fresh fermented grains of fen wine to screen wine-brewing yeasts with high ester yield, rhizopus oryzae for producing amylase, acid-resistant and alcohol-resistant monascus fulginosus and high-temperature-resistant bacillus subtilis with the activities of protease and amylase and prepare wine yeast for producing the wine-brewing yeast, bran koji for producing the rhizopus oryzae, rice koji for producing the monascus fulginosus and bacteria solution for producing the bacillus subtilis, then adding into grains together with the yeast for production by a certain proportion, |
---|