-
1.发明公开CONCENTRATED GRAPE JUICE WITH RICH FLAVOR, AND PRODUCTION METHOD THEREFOR 审中-公开KONZENTRIERTER TRAUBENSAFT MIT VOLLEM GESCHMACK UND HERSTELLUNGSVERFAHRENDAFÜR
公开(公告)号：EP3130658A1
公开(公告)日：2017-02-15
申请号：EP15770153.3
申请日：2015-03-25
申请人： MERCIAN CORPORATION
发明人： YASUI Takashi , SUZUKI Katsuhiko
摘要： A method for manufacturing grape juice in which muscat aroma is emphasized is disclosed. The method comprises step (a) and step (b), or comprises step (a), step (b) and step (c): (a) obtaining fruit skin or fruit skin-containing fruit juice by crushing and squeezing grape berries; (b) heating a material formed by adding water to the fruit skin obtained in step (a) or the fruit skin-containing fruit juice obtained in step (a), wherein the temperature of the material or the fruit juice is elevated to reach 45°C to 95°C to form a mixture; (c) air-cooling the mixture obtained in step (b) and subsequently adding an enzyme having a glycosidase activity for diglycoside to the mixture. By using grape juice which is manufactured according to this method as a raw material, wine having rich muscat aroma can be manufactured.
摘要翻译： 公开了强调麝香香气的葡萄汁的制造方法。 该方法包括步骤（a）和步骤（b），或包括步骤（a），步骤（b）和步骤（c）：（a）通过压碎和挤压葡萄浆果获得果皮或含果皮的果汁; （b）加热通过向步骤（a）中获得的果皮中加入水形成的材料或步骤（a）中获得的含果实果皮的果汁，其中将材料或果汁的温度升高至45℃ ℃至95℃以形成混合物; （c）对步骤（b）中获得的混合物进行空气冷却，然后向混合物中加入具有二糖苷的糖苷酶活性的酶。 通过使用根据该方法制造的葡萄汁作为原料，可以制造具有丰富麝香香气的葡萄酒。
-
2.发明公开FLAVOURSOME FERMENTED ALCOHOLIC BEVERAGE CHARACTERIZED BY MUSCAT-LIKE FLAVOUR, AND PRODUCTION METHOD THEREFOR 审中-公开根据上述制造马斯喀特般的味道和工艺品味酒精发酵
公开(公告)号：EP2963104A1
公开(公告)日：2016-01-06
申请号：EP14756464.5
申请日：2014-02-28
申请人： MERCIAN CORPORATION
发明人： OKOSHI Takashi , TANZAWA Fumiko , SUZUKI Katsuhiko
CPC分类号： C12G1/02 , C12G1/0203 , C12G1/0213 , C12G3/02 , C12G2200/21
摘要： A method is disclosed for manufacturing fruit liquor in which muscat fragrance is emphasized. The method includes either or both of set of step (a) and step (d) and another set of step (b) and step (c). Step (a) is to obtain fruit juice or fruit juice containing pericarp, by crushing and squeezing the fruit part of grapes. Step (b) is to heat the fruit juice or the fruit juice containing pericarp obtained in step (a) so as to make the article temperature reach 45 to 95 °C. Step (c) is to add enzyme having the glycosidase activity at the article temperature of fruit juice in a range of 10 to 55 °C. Step (d) is to ferment the fruit juice obtained in step (b) or step (c) using a yeast having the β-glucosidase activity. The fruit liquor manufactured by this method has favorable muscat fragrance.
-
搜索结果
2 条记录 (耗时 0.007 秒)
