A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.

The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

The present invention relates to an enzymatic method for removing sulphite. In particular, the present invention relates to a method for converting sulphite present in a composition into thiosulphate, comprising the introduction of 3-mercaptopyruvate sulphurtransferase (3-MST) and a substrate of said 3-mercaptopyruvate sulphurtransferase into said composition. The present invention can be used in particular in the pharmaceutical, cosmetic, food and chemical fields, and any field involving the use of sulphite.

The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.

The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.

A winemaking method comprising in the following order: A step of harvesting the grapes; A step of stripping; A step of pressing; A step of separating the must and the pomace; A step of setting aside the pomace under inert atmosphere in a first container; A step of clarifying the must into a second container; A step of recombining the pomace and the clarified must in a single container; A step of fermenting.

A winemaking method comprising in the following order: A step of harvesting the grapes; A step of stripping; A step of pressing; A step of separating the must and the pomace; A step of setting aside the pomace under inert atmosphere in a first container; A step of clarifying the must into a second container; A step of recombining the pomace and the clarified must in a single container; A step of fermenting.

A fruit wine aroma enhancement brewing technology using cutinase belongs to the technical field of fruit wine brewing. According to the present disclosure, in order to solve the problem that fruit wine prepared through an existing fruit wine fermentation technology is poor in quality such as aroma and taste, Muscat grapes or apples are adopted as raw materials, and after crushing, separating peel residue, performing peel residue heat treatment and enzyme treatment, mixing the treated peel residue and clear juice, adding auxiliary materials (potassium metabisulfite, pectinase and β-glucosidase), adjusting a sugar degree, inoculating a high-glycerol-field yeast and fermenting with temperature controlled, inoculating an active dry yeast and fermenting with the temperature controlled until fermentation is finished, separating and removing the peel residue, fining, filtering to remove residue, performing stabilizing treatment and performing filtration sterilization, dry grape wine or cider is obtained. The present disclosure can be used in large-scale production of dry fruit wine.