Method for preparing Docynia delavayi fruit wine from brown sugar and Docynia delavayi fruits

[0030] (1) The Pichia kurdori YNCA 9066 strain (CCTCC M 2017377) stored on a solid slant was transferred to the liquid seed medium and cultivated on a shaker at 32°C for 24 h at a speed of 180r / min.

[0031] Slope solid medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, agar 20 g / L, pH 6.5, sterilized at 121°C for 25 minutes, cooled to 60°C and poured onto a plate for later use.

[0032] Liquid seed medium: glucose 20 g / L, yeast extract 10 g / L, peptone 20 g / L, add distilled water to 1000 mL, pH value 6.5, put into a 250 mL Erlenmeyer flask, 100 mL / bottle, 121 ° C, 25 min Bacteria spare;

[0033] (2) Select 8-9 fresh Duoyi fruits that are ripe, free from diseases and insect pests, full of fruits, and free of rot. After cleaning, beat them into a homogenate with a blender. Brown sugar is ground into powder with a mixer.

[0034] (3) Put 10 bottles of Pichia kurdori YNCA 9066 seed liquid grown in step (1) into a 30L fermenter at 5% (v / v), add 1kg of Doi fruit juice p...

[0039] Repeat Example 1, with the following differences:

[0040] (3) Add 2kg Doi fruit juice and 4kg brown sugar powder.

[0041] (5) The fermented Duoyi fruit wine is slightly sour than the product in Example 1.

[0043] Repeat Example 1, with the following differences:

[0044] (3) Add 1kg Doi fruit juice and 2kg brown sugar powder.

[0045] (4) Culture control conditions: fermentation time 84 hours, alcohol content reaches 12 degrees

[0046] (5) The fermented Duoyi fruit wine is slightly sour than the product in Example 1, and the fragrance is lighter.