880results about "Wine preparation" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The invention discloses horizontal rotary fermentation equipment for food processing and a fermentation method, and relates to the technical field of food processing ferment.The horizontal rotary fermentation equipment comprises a tank body, a feeding hopper, a discharging pipe, a barometer, an exhaust pipe and a pressure relief valve, the circumferential outer wall of the tank body is fixedly connected with a fixing frame, and a supporting frame is arranged below the tank body; the fixing frame is fixedly connected with the supporting frame, and a first stirring assembly and a second stirring assembly which are used for fully fermenting materials are arranged in the tank body. According to the invention, through the arrangement of the first stirring assembly and the second stirring assembly, under the synergistic effect of the driving force provided by the power assembly and the stirring direction changed by the reversing assembly, efficient stirring of materials is realized, and good conditions are created for fermentation; the defoaming assembly is arranged, so that the problem that the fermentation quality is influenced by excessive bubbles during stirring of traditional horizontal fermentation equipment is effectively solved, and the stability and high efficiency of the food processing and fermentation process are guaranteed on the whole.

The invention discloses a high-quality fruit wine microbial community dynamic optimization method based on multi-source data fusion. The method comprises the following steps: S1, constructing a fruit wine microbial parameter set; s2, preprocessing the collected fruit wine microorganism parameter set to form a preprocessed multi-source data set; s3, constructing a microbial community dynamic evolution model in the fruit wine fermentation process based on the preprocessed multi-source data set; s4, obtaining an optimal combination of the microbial communities; s5, according to the optimal combination of the microbial communities, combining a fruit wine microbial parameter set collected in real time, and dynamically adjusting the composition structure of the microbial communities in the fruit wine fermentation process by adopting an intelligent control system; s6, after the fruit wine fermentation process is finished, based on the collected preprocessed multi-source data set and the quality detection data of the fermented finished fruit wine, self-adaptive adjustment is conducted on the microbial community dynamic optimization method, and a continuously-improved microbial community regulation and control strategy is formed. According to the method, the time for the flora to tend to be stable is shortened, and the abundance of the target strain is improved.

The invention relates to the technical field of wine brewing, in particular to wine brewing fermentation equipment which comprises a fan-shaped bearing seat; the fermentation tank is arranged on the outer side of the top end of the fan-shaped bearing seat, and the outer side of the tank wall is surrounded by a heat preservation sleeve; the reciprocating fusion unit is connected with the fixed-point tank wall of the fermentation tank and is communicated to the inner side of the fermentation tank; the supporting, pushing and swinging unit is arranged between the fan-shaped bearing seat and the fermentation tank; wherein the supporting, pushing and swinging unit comprises a central control column, a multidirectional excitation assembly, an energy-driving temperature control assembly, an automatic transmission control assembly and an energy-guiding rotary swinging assembly, and the supporting, pushing and swinging unit is arranged to be matched with the reciprocating fusion unit, so that raw materials located on the inner side of the fermentation tank can be subjected to lifting type reciprocating stirring; horizontal swinging, transverse reciprocating motion and longitudinal vibration of the fermentation tank can be realized at the same time, and the temperature of the inner side of the fermentation tank can be controlled, so that the fermentation efficiency is ensured, and the fermentation quality is ensured.

The utility model discloses a red wine fermenting and filtering device, which belongs to the technical field of red wine production, and comprises a support frame, a fermenting tank and a filtering tank, the fermenting tank and the filtering tank are respectively and fixedly arranged at the upper part and the lower part in the support frame, a spraying mechanism is arranged in the fermenting tank, and a filtering mechanism is arranged in the filtering tank; a stirring rod is rotatably arranged in the fermentation tank, stirring blades are fixedly arranged on the surface of the stirring rod, one end of the stirring rod is connected with a motor, and a bevel gear A is fixedly arranged on the surface of the stirring rod; the spraying mechanism comprises a spraying pipe, a spraying branch pipe, a spraying head and a bevel gear B; a spraying pipe is rotationally arranged in the fermentation tank and close to the upper part of the stirring rod. According to the utility model, the spraying mechanism is arranged, so that juice at the bottom of the fermentation tank can be upwards conveyed to the upper part of the fermentation tank, and a bevel gear is used for transmission to comprehensively spray and soak the grape skin above, so that the color of the fermented red wine is brighter, and the fermentation effect is better.

The utility model relates to the technical field of grape mashing, in particular to a grape mashing device for making grape wine, which prevents pulp generated by mashing from blocking the device, further improves the grape mashing efficiency of the device and improves the practicability. A feeding pipe is installed at the top end of the mashing bin in a communicating mode, a first door is installed on the outer side wall of the mashing bin in a communicating mode, a discharging door is rotatably installed on the outer side wall of the mashing bin, two rotating shafts are symmetrically and rotatably installed in the mashing bin, and a mashing roller is fixedly installed on the outer side wall of each rotating shaft. A power mechanism is arranged on the outer side wall of each rotating shaft; a fixing plate is fixedly installed on the inner side wall of the mashing bin, two discharging holes are formed in the fixing plate in a penetrating mode, a plurality of picking-out rods are fixedly installed on the outer side wall of the fixing plate in an inclined mode, each picking-out rod and the corresponding filtering rod are in a crossed state, and a collecting tank is fixedly installed at the bottom end of the interior of the mashing bin. And two cleaning mechanisms are symmetrically arranged on the inner side wall of the mashing bin.

A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size-reduced wood and plant-based biomass products in a rapidly-recirculating system at or above atmospheric pressure with the availability of gaseous, liquid, or solids introduction and accentuated by solids sonication and / or ultrasonically-enhanced alcoholic beverage homogenization and / or chemical reactions and with a much-reduced consumption of wood and plant-based biomass.

A press (1) for pressing liquid-containing material (2), in particular grapes, comprises a flexible, liquid-tight, sack-shaped press container (10) with a juice outlet (14) formed on its bottom (10b) which can be closed by a juice drain valve (12) and a pressure medium chamber (30) formed on its outer wall (10a) which includes a circumferential, self-contained air chamber (32) which can be filled with compressed air via a valve (34), a sack-shaped inner container (40) made of liquid-permeable flexible mesh fabric which can be inserted into the interior of the sack-shaped press container (10) and which can be filled with material (2), and closure means (50) with which the sack-shaped press container (10) can be closed in a substantially liquid-tight manner after the sack-shaped inner container (40) has been inserted. The invention further relates to a method for pressing liquid-containing material (2) using such a press (1).

The invention relates to the technical field of food processing, in particular to a grape wine or fruit wine fermentation nutritional agent and application thereof. The invention provides a grape wine or fruit wine fermentation nutritional agent which comprises the following components in percentage by weight: 85-99% of glutathione-containing yeast product and 1-15% of cellulose and / or cellulose derivatives. The yeast product and cellulose substances have an adsorption effect, can adsorb harmful substances such as medium-chain fatty acid generated in the yeast fermentation process, provides crystal nucleuses for release of carbon dioxide and accelerates release of carbon dioxide, and the more carbon dioxide is dissolved in the fermentation process, the more acid is, and the greater the damage to yeast is. According to the invention, the content of solids in the grape juice is improved and a carrier is provided for uniform distribution of yeast by utilizing the synergistic interaction of a yeast product and cellulose substances, and meanwhile, the fermentation nutritional agent disclosed by the invention can reduce the damage of harmful substances generated in the fermentation process, improve the fermentation environment and improve the fermentation effect.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The utility model discloses a fruit wine fermentation device convenient for filtering pomace, which comprises a fermentation box for installation, a bracket fixedly connected to the lower end of the fermentation box, a first motor fixed with the fermentation box, a second motor, a third motor arranged at the lower end of the fermentation box, a stirring rod and a baffle plate, the upper end of the stirring rod is fixedly connected with the output end of the first motor, a feeding opening is fixedly formed in the upper end of the right side of the fermentation box, the baffle is installed under the stirring rod, and auxiliary rods are fixedly installed at the upper end and the lower end of the baffle. According to the fruit wine fermentation device capable of conveniently filtering the pomace, the pomace is regularly and slowly stirred in the fermentation process, the temperature in the device is strictly controlled, the fruit wine fermentation and brewing speed is increased, the pomace can be rapidly filtered to obtain fruit wine after fermentation is completed, meanwhile, the pomace is extruded into blocks to be conveniently collected and treated, the operation steps are simplified, and the production efficiency is improved. The time for brewing the fruit wine is saved.

The invention relates to the technical field of microorganisms. The invention particularly relates to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in wine brewing. The vineyard hansenula polymorpha HV-26 is preserved in the China General Microbiological Culture Collection Center on January 14, 2025, the preservation date is January 14, 2025, and the preservation number is CGMCC No.33403. The invention further discloses a preparation method of the vineyard hansenula polymorpha HV-26. The vineyard hansenula polymorpha HV-26 and saccharomyces cerevisiae QA23 are mixed to inoculate and ferment the Guixiang wine, the content of esters and phenethyl alcohol in the wine can be greatly increased, the concentration of bad flavor volatile acid is reduced, and therefore the flower and fruit fragrance of the Guixiang wine is enhanced, the problem that the fragrance is single when commercial saccharomyces cerevisiae is inoculated and fermented independently is solved, and the wine quality is improved. The hansenula polymorpha HV-26 is more complex in fragrance and more prominent in layering sense and style, and has good industrial application potential in wine brewing.

The present invention discloses a method for processing an alcoholic beverage in a way that makes the alcohol taste better while taking a minimal amount of time to do so. The method accomplishes this by briefly subjecting the liquid in a container or a tank to a pulse-width modulated EM field having certain characteristics, such as a predetermined average voltage, a duty cycle, fundamental frequency and harmonics thereof and for a determined or certain amount of a time, often in the milliseconds to seconds range. Changing these parameters have a demonstrated greater effect on some compounds in alcoholic beverages than others.

The invention relates to the technical field of fermented beverage production, in particular to a fermented beverage and a production device thereof. The supporting frame is arranged on the ground. The fermentation stirring device is arranged on the support frame and is connected with the support frame. The defoaming device is arranged in the fermentation stirring device and is in driving connection with the fermentation stirring device. The pressure relief device is arranged on the fermentation stirring device and is in driving connection with the fermentation stirring device. The controller is arranged on the side of the supporting frame and on the ground, and the controller is electrically connected with the fermentation stirring device. The technical effects that when the fermentation raw materials are stirred and fermented, the equipment can automatically eliminate bubbles generated in the fermentation raw materials, and when the temperature in the fermentation raw materials rises and the air pressure is increased, the equipment automatically discharges redundant gas and reduces the stirring speed are achieved, so that the bubble eliminating efficiency is improved, and the fermentation effect is prevented from being reduced are achieved.

A grape wine or fruit wine fermentation nutritional agent and a use thereof. The grape wine or fruit wine fermentation nutritional agent comprises the following components in percentage by weight: 85-99% of a glutathione-containing yeast product, and 1-15% of cellulose and / or a cellulose derivative. By means of the synergistic effect of a yeast product and a cellulose substance, the content of solids in grape juice is ameliorated, and a carrier is provided for uniform distribution of yeast, and the fermentation nutritional agent can also reduce harm of harmful substances generated in the fermentation process, thus improving the fermentation environment, and enhancing the fermentation effect.

The present invention addresses the problem of providing: a beverage in which the concentrations of β-citronellol, nerol, and geraniol are improved and the aroma of a citrus fruit is enhanced; a method for producing the same; and a method for improving the concentrations of β-citronellol, nerol, and geraniol in a beverage and enhancing the aroma of a citrus fruit. Moreover, the "concentrations of β-citronellol, nerol, and geraniol" may be the "concentrations of β-citronellol, nerol, and / or geraniol" or the "concentrations of linalool, β-citronellol, nerol, and / or geraniol".　The present invention pertains to: a method for producing a beverage using a plant raw material, the method comprising a step for adding a food composition having lipase activity; and a beverage produced by said production method.

The invention relates to the field of microorganisms and discloses saccharomyces cerevisiae, a fermentation inoculant containing the saccharomyces cerevisiae, application of the saccharomyces cerevisiae and the fermentation inoculant and a method for producing fruit wine. The preservation number of the saccharomyces cerevisiae (Saccharomyces sp.) is CGMCC (China General Microbiological Culture Collection Center) No. 31571. The fermentation inoculant provided by the invention contains the saccharomyces cerevisiae. The invention also provides application of the saccharomyces cerevisiae and the microbial inoculum in production of ethanol and / or wine products. The saccharomyces cerevisiae strain provided by the invention has the properties of high glucose resistance, ethanol resistance, high salt resistance, high acid resistance, sulfur dioxide resistance and the like, has relatively strong ethanol production capacity and ester production capacity, can increase different flavors formed in a wine brewing process, and provides abundant strain resources for improving the flavor of sparkling wine.

The present invention relates to alcoholic beverages having a good content of fruity volatile compounds and a low volatile acidity, in particular thanks to the fermentation process by means of the yeast Cyberlindnera saturnus, preferably of the SPACE strain, and to the use of such a yeast as a food inoculum.

The invention discloses a high-yield flower and fruit aroma strain, culture thereof and application of the high-yield flower and fruit aroma strain in sauce-flavor food brewing, the strain is named as Wickerhamomyces anomalus GZZJ2023Y053, and is preserved in the China Center for Type Culture Collection (CCTCC) with the preservation number of CCTCC NO: M 2025875, and the preservation number of the strain is CCTCC NO: M 2025875. The preservation date is April 24, 2025; the preservation address is Wuhan University, Wuhan, China. The culture method of Wickerhamomyces anomalus comprises the following steps: inoculating activated Wickerhamomyces anomalus GZZJ2023Y053 into a liquid culture medium, and fermenting at constant temperature to obtain a seed solution; the invention also provides an application of the Wickerhamomyces anomalus GZZJ2023Y053 in preparation of ethyl acetate and brewing of sauce-flavor foods. According to the method, multiple Wickerhamomyces anomalus separated from fermented grains is subjected to separation culture, the content of ethyl acetate is measured after fermentation is finished, then the screened Wickerhamomyces anomalus GZZJ2023Y053 has the capacity of producing ethyl acetate at high yield, and after fermentation conditions are further optimized, the yield of the ethyl acetate is improved. The capability of synthesizing ethyl acetate is greatly improved.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The utility model relates to the technical field of wine supplementing devices, in particular to a wine supplementing device for wine, which is convenient for supplementing wine, improves the working efficiency and enhances the practicability. Comprising a bottom plate, a plurality of universal wheels are evenly and fixedly installed at the bottom end of the bottom plate, a pushing handle is fixedly installed at the top end of the bottom plate, a wine supplementing mechanism comprises a wine box, the wine box is fixedly installed on the bottom plate, a storage cavity is formed in the wine box, a liquid inlet hole is formed in the top end of the storage cavity, a box cover is installed on the liquid inlet hole in a sealed mode, and a conveying pump is fixedly installed on the bottom plate; the input end of the conveying pump is communicated and connected with the storage cavity, the output end of the conveying pump is communicated with a liquid feeding pipe, the output end of the liquid feeding pipe is provided with a connecting hard pipe, the connecting hard pipe is communicated with a liquid supplementing pipe, the connecting hard pipe is provided with a gas one-way valve and a liquid level alarm, the connecting hard pipe is surrounded by a rubber pad, and the filtering assembly is installed in a liquid inlet hole. The wine box is used for filtering liquid entering the wine box, and the box cover is opened to inject wine liquid into the wine box for temporary storage.

The invention belongs to the technical field of wine brewing, and particularly discloses a grape spike selecting and screening machine and a sulfur-free red wine brewing method based on the grape spike selecting and screening machine. The vibration screening mechanism is used for screening and removing fine impurities and necrotic fruits; the stem guiding mechanism comprises a barrier-shaped material guiding piece which is arranged in a hinged and swinging manner; the stem shifting mechanism comprises a hollow roller rotationally installed below the material guiding piece, shifting rods are installed on the surface of the hollow roller in an inward and outward telescopic mode, and the shifting rods and the barrier bars on the material guiding piece are arranged in a staggered mode. Under the action of magnetic attraction, the poke rod gradually shrinks into the hollow roller, and the outer end part of the poke rod is kept to be inserted into the material guide piece; and when the poke rod rotates to the top of the hollow roller, the poke rod shrinks until the outer end part is separated from the material guide part, so that the stems are separated out. The efficiency and effect of raw material stemming and screening are improved, then the microbial cardinal number of the raw materials is reduced, and subsequent brewing of sulfur-free red wine is promoted.

A computer-implemented method for managing / monitoring production of agricultural raw materials useful for the production of alcoholic beverages, as well as the production, storage, ageing, consumption, quality, authenticity, traceability and / or selling price of alcoholic beverages comprises: (a) collecting two samples of the alcoholic beverage in an inert container sealed with an inert stopper; (b) assigning data on the alcoholic beverage to each sample; (c) storing at least some of the samples collected in step (a), under specified conditions; (d) analysing each sample to determine at least one mineral profile, preferably metallic; (e) forming a database relating to the samples and resulting from step (b) and step (d); (h) processing these data by statistical analysis, preferably using AI; and (i) using the processed data to manage / monitor the entire supply chain of the alcoholic beverage until its consumption. A device for implementing steps (a) and (c) of the method is also provided.

An electronic apparatus for storing wine includes a door; memory storing instructions; a camera; and at least one processor, wherein the instructions, when executed by the at least one processor, cause the electronic apparatus to acquire a captured image via the camera based on the door being open; acquire, based on the captured image, wine storage information including a shelf location where a wine object is placed and a wine location of the wine object; acquire wine feature information corresponding to the wine object; store wine information including the wine storage information and the wine feature information in the memory; and transmit the wine information to a user terminal to cause the user terminal to display at least one of the wine storage information, the wine feature information, a storage recommendation based on the wine information, or a food pairing recommendation based on the wine information.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

The purpose of the present invention is to provide a food or beverage in which turbidity caused by the reaction between polyphenol and a collagen peptide is reduced and which has a good flavor.　Provided is a food or beverage containing polyphenol and a collagen peptide, wherein the food or beverage further contains gelatin, and the isoelectric point (X) of the gelatin and the pH (Y) of the food or beverage satisfies the relationship represented by formula 1.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The saccharomyces cerevisiae strain is saccharomyces cerevisiae Y24 and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number of the saccharomyces cerevisiae strain is CGMCC (China General Microbiological Culture Collection Center) NO. 33773. The saccharomyces cerevisiae strain is a saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y24 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y24 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.

To provide a new grape plant option which has a red skin color, good taste, and can be cultivated seedlessly. [Solution] In one aspect of the present invention, a method for producing grape plants is provided for crossing grape varieties to determine whether the following genetic markers, TsuVv001, TsuVv002, TsuVv003, TsuVv013, TsuVv014, TsuVv016, TsuVv019, TsuVv025, TsuVv030, TsuVv031, TsuVv047, and VrZAG83, are AB type and VrZAG83 are AB type, respectively, in a hybrid variety obtained by crossing grape varieties. and selecting a plant having the following DNA marker types: TsuVv02 is type C, TsuVv003 is type ABC, TsuVv013 is type B, TsuVv014 is type BC, TsuVv016 is type B, TsuVv019 is type BC, TsuVv025 is type AB, TsuVv030 is type ABC, TsuVv031 is type B, TsuVv047 is type AB, and VrZAG83 is type CEF.

The invention relates to saccharomyces cerevisiae and application thereof in wine brewing. The strain is Saccharomyces cerevisiae Y26, and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on March 10, 2025, and the preservation number is CGMCC NO.33774. The invention further discloses a preparation method of the Saccharomyces cerevisiae strain. The saccharomyces cerevisiae Y26 strain can grow under the conditions that the alcoholic strength is 18% vol, the pH value is 2, the sugar content is 60% and the temperature is 4 DEG C, has good high-alcoholic strength, high-acid and high-sugar endurance capacity, and meets the low-temperature fermentation requirement of wine. Meanwhile, in wine fermented by the saccharomyces cerevisiae Y26 strain, the content of dry extracts capable of enriching wine bodies is higher, the content of aroma components is higher, and the content of undesirable component methanol is lower.