CN111019779B - A kind of method utilizing rice wine yeast to prepare fruit beer - Google Patents

Abstract

The invention discloses a method for preparing fruit beer by utilizing rice wine yeast, which comprises the steps of crushing raw materials, saccharifying, filtering, washing grains, boiling, culturing yeast, expanding and preparing the yeast, inoculating, filling a tank, fermenting, reducing diacetyl, cooling, storing wine, filtering, bottling and the like. The invention utilizes the Bacillariopsis vinifera FBKL2.0455 (Clavispora lusitaniaeFBKL 2.0455) can ferment the fruit-type beer, and when the fermentation temperature is higher, the diacetyl content is low, the wine body is slightly turbid, the foam is strong, 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.

Description

A kind of method utilizing rice wine yeast to prepare fruit beer

technical field

The invention belongs to the technical field of brewing, and relates to a method for preparing fruit beer by utilizing rice wine yeast.

Background technique

Beer is a carbon dioxide-containing, sparkling, low-alcohol fermented wine made from malt (including special malt), water as the main raw material, hops (including hop products), and yeast fermentation. It is rich in nutrients, such as: protein, amino acids, vitamins (especially B vitamins), minerals, and antioxidants. Fruit and vegetable juice beer is added with a certain amount of fruit and vegetable juice, which has its characteristic physical and chemical indicators and flavor, and maintains the basic taste of beer. Recently, fruit-flavored beer, because of its low alcohol concentration, not only has the coolness of beer, but also can drink sweet fruit juice flavor, so many female friends also fall in love with the taste of beer.

The Portuguese clavispora yeast FBKL2.0455 ( Clavispora lusitaniae, FBKL2.0455) is derived from Guizhou Shuizu rice wine Xiaoqu, which has a strong wine-producing ability. It was preserved in the China Type Culture Collection Center on August 30, 2019 (Address: Wuhan, China Wuhan University), accession number: CCTCC M 2019675.

Contents of the invention

The object of the present invention is to overcome the above-mentioned shortcoming and provide a kind of method that can ferment different types of beer, and utilize rice wine yeast to prepare fruit beer that tastes sweet or fruity and floral.

A kind of method utilizing rice wine yeast to prepare fruit beer of the present invention comprises the following steps:

(1) Crushing of raw materials:

a. Barley malt and wheat malt are crushed through 10-20 mesh sieves respectively, and set aside;

b. The fruit is crushed and the juice is retained to obtain pulp, which is pasteurized at 70°C for 30 minutes;

(2) Saccharification: add 1000 liters of water to the pulverized raw material and heat it to 62-72°C for 30-60 minutes;

(3) Filtration: natural suspension filtration, leaving wheat grains;

(4) Washing grains: add 100 liters of water to the wheat grains and raise the temperature to 76-78°C, keep warm for 10-20 minutes;

(5) Boiling: Boil the wort for 60-90 minutes, during which hops and fruit pulp with 0.12-2.65% of the wort volume are added;

(6) Yeast culture:

① Strain activation: Streak and activate Corynespora portuguese strains cultured on a slant on yeast extract peptone glucose (YPD) agar medium, and culture at 28°C for 24-48 hours;

②Preparation of seed liquid: Prepare YPD liquid medium, fill it in a triangular flask, sterilize it at 115°C for 20 minutes, then insert activated Corynespora portuguese strains into the liquid medium on the ultra-clean workbench, at 28°C, 160r/ Minutes, cultivated for 18 hours;

(7) Yeast expansion: Cultivate Corynespora portuguese with wort for 48 hours, and the number of yeasts observed under a microscope reaches 10 ⁸ /ml, and set aside;

(8) Inoculation: Select the 0-generation yeast inoculum that has been cultivated, and the number of yeasts after the tank is full is (1.2-1.5)× ¹⁰⁸ /ml;

(9) Full tank: 20-24 hours when the tank is full, and the condensed solids are discharged every other day after the tank is full, for a total of 3 discharges;

(10) Fermentation: Ferment the wort and 50% fruit pulp prepared in step (5) at a temperature of 15-20°C. When the apparent sugar content drops to 3.8%-4.2%, the tank is sealed and the pressure is increased. Control at 0.10Mpa;

(11) Diacetyl reduction: After the fermentation is over, turn off the refrigerant and raise the temperature of the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10mg/L, start to cool down;

(12) Cool down: drop the temperature from 12°C to 5°C within 24 hours, stay for 1 day to recover the yeast, or recover the yeast during the fermentation process at 12°C, and recover the yeast directly after the main fermentation is completed during the peak sales season or when the yeast is not enough ;

(13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermentation tank is reduced to -1~-1.5°C within 24 hours. The wine storage time: more than 7 days in the off-season, and more than 3 days in the peak season;

(14) Filtration and bottling: add the remaining fruit pulp 1 day before canning, filter, and bottle.

The above-mentioned method for preparing fruit beer by using rice wine yeast, wherein Corynespora portuguese is from China Center for Type Culture Collection, preservation time: August 30, 2019, preservation address: Wuhan University, Wuhan, China, preservation number: CCTCC M 2019675 , name: Corynespora portuguese FBKL2.0455 ( Clavispora lusitaniae, FBKL2.0455).

The above-mentioned method for preparing fruit beer by using rice wine yeast, wherein the slant medium YPD agar medium consists of 10g of yeast extract, 20g of peptone, 20g of agar powder, 900mL of water, sterilized at 121°C for 20 minutes, and 100mL of 20g/L Sterilized glucose solution (sterilized at 115°C for 15 minutes), mixed evenly.

The above-mentioned method for preparing fruit beer by using rice wine yeast, wherein the preparation of the seed liquid adopts YPD liquid medium.

The above-mentioned method for preparing fruit beer by using rice wine yeast, wherein the filtration in step (13) is membrane filtration or centrifugal filtration.

Compared with the prior art, the present invention has obvious beneficial effects. It can be seen from the above technical scheme that: the present invention ferments Corynespora portuguese FBKL2.0455 with wort liquid medium, and the yeast metabolizes diacetyl content when fermented at 15-22°C Low, the fermented liquid has the characteristics of sweetness. When fermented at 10-15 ℃, the yeast metabolites have obvious rose fragrance (by gas chromatography mass spectrometry multiple times, it is β-damascenone, which is the flower in the wine body. The main source of aroma) makes the beer full-bodied, and the floral aroma coordinates the lack of some fruit aromas , making the beer taste full of layers. Different types of beer, when the fermentation temperature is high, the diacetyl content is low, the wine body is slightly cloudy, the foam is rich, the 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.

detailed description

Example 1

A kind of method utilizing rice wine yeast to prepare green pomelo beer, comprises the following steps:

(1) Crushing of raw materials:

a. 157 parts of light-colored ale malt and 65 parts of light-colored wheat malt, crushed separately;

b. The green pomelo is crushed and the juice is retained to obtain the green pomelo pulp, which is pasteurized at 70°C for 30 minutes;

(2) Saccharification: Add 1,000 liters of water to the pulverized raw material and heat it to 65°C for 60 minutes;

(3) Filtration: natural suspension filtration, leaving wheat grains;

(4) Washing grains: add 100 liters of water to the wheat grains and raise the temperature to 76°C, keep warm for 10 minutes;

(5) Boiling: Boil the wort for 90 minutes, add Saaz hops according to 0.12% of the wort volume, add 20% Saaz hops after boiling for 30 minutes, and add 50% green pomelo pulp 10 minutes before the end, before turning off the fire Add the remaining 80% Saaz hops in 5 minutes;

(6) Yeast culture:

① Strain activation: Streak and activate Corynespora portuguese strains cultured on a slant on yeast extract peptone glucose (YPD) agar medium, and culture at 28°C for 24 hours;

②Preparation of seed liquid: Prepare YPD liquid medium, fill it in a triangular flask, sterilize it at 115°C for 20 minutes, then insert activated Corynespora portuguese strains into the liquid medium on the ultra-clean workbench, at 28°C, 160r/ Minutes, cultivated for 18 hours;

(7) Yeast expansion: Cultivate Corynespora portuguese with wort for 48 hours, and the number of yeasts observed under a microscope reaches 10 ⁸ /ml, and set aside;

(8) Inoculation: Select the 0-generation yeast inoculum that has been cultivated, and the number of yeast after the tank is full is (1.2-1.5) × 10 ⁸ ml;

(9) Full tank: 20-24 hours when the tank is full, and the condensed solids are discharged every other day after the tank is full, for a total of 3 discharges;

(10) Fermentation: Ferment the wort and 50% fruit pulp prepared in step (5) at a temperature of 17°C. When the apparent sugar content drops to 3.8%, the tank is sealed and the pressure is controlled at 0.10Mpa;

(11) Diacetyl reduction: After the fermentation is over, turn off the refrigerant and raise the temperature of the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10mg/L, start to cool down;

(12) Cooling: drop the temperature from 12°C to 5°C within 24 hours, and stay for 1 day for yeast recovery;

(13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermenter drops to -1°C within 24 hours. The wine storage time: more than 7 days in off-season and more than 3 days in peak season;

(14) Filtration and bottling: Add the remaining 50% fruit pulp 1 day before canning, centrifugally filter, and bottle.

Product indicators: malt concentration 11.7P, alcohol content 4.7%, IBU: 7.6, SRM: 5, clear and transparent wine body, light sweet aroma, low bitterness, strong malt fruit flavor, product quality meets the standard of GB4927-2008 "Beer".

Example 2

A method utilizing rice wine yeast to prepare pomegranate beer, comprising the following steps:

(1) Crushing of raw materials:

a. 96Kg of Pearson malt, 77Kg of light-colored wheat malt and 20Kg of Munich malt are crushed separately;

b. 200Kg of pomegranate was crushed and the juice was retained to obtain pomegranate pulp, which was pasteurized at 70°C for 30 minutes;

(2) Saccharification: Add 1,000 liters of water to the pulverized raw material and heat it to 62°C for 40 minutes, then raise the temperature to 72°C for 30 minutes;

(3) Filtration: natural suspension filtration, leaving wheat grains;

(4) Washing grains: add 100 liters of water to the wheat grains and raise the temperature to 78°C, keep warm for 20 minutes;

(5) Boiling: Boil the wort for 60 minutes, add Saaz hops at 0.12% of the wort volume at the initial stage of boiling, and add 50% pomegranate pulp 10 minutes before the end of boiling;

(6) Yeast culture:

① Strain activation: Streak and activate Corynespora portuguese strains cultured on a slant on yeast extract peptone glucose (YPD) agar medium, and culture at 28°C for 36 hours;

②Preparation of seed liquid: Prepare YPD liquid medium, fill it in a triangular flask, sterilize it at 115°C for 20 minutes, then insert activated Corynespora portuguese strains into the liquid medium on the ultra-clean workbench, at 28°C, 160r/ Minutes, cultivated for 18 hours;

(7) Yeast expansion: Cultivate Corynespora portuguese with wort for 48 hours, and the number of yeasts observed under a microscope reaches 10 ⁸ /ml, and set aside;

(8) Inoculation: Select the 0-generation yeast inoculum that has been cultivated, and the number of yeasts after the tank is full is (1.2-1.5)× ¹⁰⁸ /ml;

(9) Full tank: 20-24 hours when the tank is full, and the condensed solids are discharged every other day after the tank is full, for a total of 3 discharges;

(10) Fermentation: Ferment the wort and 50% fruit pulp prepared in step (5) at a temperature of 15°C. When the apparent sugar content drops to 4.2%, the tank is sealed and the pressure is controlled at 0.10Mpa. Yeast is recovered directly after the main fermentation;

(11) Diacetyl reduction: Turn off the refrigerant and raise the temperature of the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10mg/L, start to cool down;

(12) Cooling: reduce the temperature from 12°C to 5°C within 24 hours;

(13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermenter drops to -1.2°C within 24 hours. The wine storage time: more than 7 days in off-season and more than 3 days in peak season;

(14) Filtration and bottling: add the remaining 50% fruit pulp 1 day before canning, membrane filtration, and bottling.

Product indicators: malt concentration: 15.2P, alcohol content 5.7%, IBU: 8.8, SRM: 5.5, sensory evaluation: dry body, pomegranate fragrance and sweetness, product quality meets the standard of GB4927-2008 "Beer".

Example 3

A method utilizing rice wine yeast to prepare raspberry beer, comprising the following steps:

(1) Crushing of raw materials:

a. 187Kg of pale ale malt, 12Kg of low-color caramel malt and 6Kg of honey malt were crushed separately;

b. The raspberries are crushed to obtain raspberry pulp, which is pasteurized at 70° C. for 30 minutes;

(2) Saccharification: Add 1,000 liters of water to the pulverized raw material and heat it to 65°C for 60 minutes;

(3) Filtration: natural suspension filtration, leaving wheat grains;

(4) Washing grains: add 100 liters of water to the wheat grains and raise the temperature to 78°C, keep warm for 20 minutes;

(5) Boiling: Initially add Zeus hops with 0.33% wort volume to the wort, add half of Xichu hops with 1.16% wort volume and half of Elderado hops with 1.16% wort volume after boiling for 10 minutes. 15 minutes before the fire, add the remaining Sichu hops and Elderado hops, and add 50% raspberry juice at the same time;

(6) Yeast culture:

① Strain activation: Streak and activate Corynespora portuguese strains cultured on a slant on yeast extract peptone glucose (YPD) agar medium, and culture at 28°C for 48 hours;

②Preparation of seed liquid: Prepare YPD liquid medium, fill it in a triangular flask, sterilize it at 115°C for 20 minutes, then insert activated Corynespora portuguese strains into the liquid medium on the ultra-clean workbench, at 28°C, 160r/ Minutes, cultivated for 18 hours;

(7) Yeast expansion: Cultivate Corynespora portuguese with wort for 48 hours, and the number of yeasts observed under a microscope reaches 10 ⁸ /ml, and set aside;

(8) Inoculation: Select the 0-generation yeast inoculum that has been cultivated, and the number of yeast after the tank is full is (1.2-1.5) × 10 ⁸ ml;

(9) Full tank: 20-24 hours when the tank is full, and the condensed solids are discharged every other day after the tank is full, for a total of 3 discharges;

(10) Fermentation: Collect the wort and 50% fruit pulp prepared in step (5), recover the yeast when the fermentation temperature rises to 12°C, continue to heat up and control the fermentation at 20°C, when the apparent sugar content drops to 4.2% When sealing the tank, the pressure is increased, and the pressure is controlled at 0.10Mpa;

(11) Diacetyl reduction: After the fermentation is over, turn off the refrigerant and raise the temperature of the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10mg/L, start to cool down;

(12) Cooling: reduce the temperature from 12°C to 5°C within 24 hours;

(13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermenter drops to -1.5°C within 24 hours. The wine storage time: more than 7 days in off-season and more than 3 days in peak season;

(14) Filtration and bottling: add the remaining 50% fruit pulp 1 day before canning, centrifugally filter, and bottle.

Product indicators: malt concentration: 16.2P, alcohol content 7%, IBU: 49, SRM: 5.9, sensory evaluation: rich layers, pleasant sweetness and bitterness, strong rose fragrance and summer fruity aroma, product quality conforms to GB4927-2008 "Beer "Standard.

The above is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Any simple modification, Equivalent changes and modifications still fall within the scope of the technical solution of the present invention.

Claims (4)

1. A method utilizing rice wine yeast to prepare fruit beer, comprising the following steps: (1) Crushing of raw materials: a. Barley malt and wheat malt are crushed through 10-20 mesh sieves respectively, and set aside; b. The fruit is crushed and the juice is retained to obtain pulp, which is pasteurized at 70°C for 30 minutes; (2) Saccharification: add 1000 liters of water to the pulverized raw material and heat it to 62-72°C for 30-60 minutes; (3) Filtration: natural suspension filtration, leaving wheat grains; (4) Washing grains: add 100 liters of water to the wheat grains and raise the temperature to 76-78°C, keep warm for 10-20 minutes; (5) Boiling: Boil the wort for 60-90 minutes, during which hops and fruit pulp with 0.12-2.65% of the wort volume are added; (6) Yeast culture: ① Strain activation: Streak and activate Corynespora portuguese strains cultured on a slant on yeast extract peptone glucose (YPD) agar medium, and culture at 28°C for 24-48 hours; ②Preparation of seed liquid: Prepare YPD liquid medium, fill it in a triangular flask, sterilize it at 115°C for 20 minutes, then insert activated Corynespora portuguese strains into the liquid medium on the ultra-clean workbench, at 28°C, 160r/ Minutes, cultivated for 18 hours; (7) Yeast expansion: Cultivate Corynespora portuguese with wort for 48 hours, and the number of yeasts observed under a microscope reaches 10 ⁸ /ml, and set aside; (8) Inoculation: Select the inoculum amount of the 0-generation yeast that has been cultivated, and the number of yeasts after the tank is full is 1.2-1.5× ¹⁰⁸ /ml; (9) Full tank: 20-24 hours when the tank is full, and the condensed solids are discharged every other day after the tank is full, for a total of 3 discharges; (10) Fermentation: Ferment the wort and 50% fruit pulp prepared in step (5) at a temperature of 15-20°C. When the apparent sugar content drops to 3.8%-4.2%, the tank is sealed and the pressure is increased. Control at 0.10Mpa; (11) Diacetyl reduction: After the fermentation is over, turn off the refrigerant and raise the temperature of the fermentation broth to 12°C for diacetyl reduction. When the diacetyl content drops below 0.10mg/L, start to cool down; (12) Cool down: drop the temperature from 12°C to 5°C within 24 hours, stay for 1 day to recover the yeast, or recover the yeast during the fermentation process at 12°C, and recover the yeast directly after the main fermentation is completed during the peak sales season or when the yeast is not enough ; (13) Wine storage: After the yeast is recovered, the conical tank continues to cool down, and the temperature in the fermentation tank is reduced to -1~-1.5°C within 24 hours. The wine storage time: more than 7 days in the off-season, and more than 3 days in the peak season; (14) Filtration and bottling: add the remaining fruit pulp 1 day before canning, filter, and bottle; Corynespora portuguese comes from the China Center for Type Culture Collection, preservation time: August 30, 2019, preservation address: Wuhan University, Wuhan, China, preservation number: CCTCC M 2019675, name: Corynespora portuguese FBKL2.0455 ( Clavispora lusitaniae, FBKL2.0455). 2. a kind of method utilizing rice wine yeast to prepare fruit beer as claimed in claim 1 is characterized in that: described slant medium YPD agar medium is made of yeast extract 10g, peptone 20g, agar powder 20g, adds water 900mL, 121 Sterilize at ℃ for 20 minutes, add 100mL of 20g/L glucose solution sterilized at 115℃ for 15 minutes, and mix well. 3. 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 culture medium. 4. A method for preparing fruit beer using rice wine yeast as claimed in claim 1, characterized in that the filtration in step (13) is membrane filtration or centrifugal filtration.