Basylous yeast and its use in brewing myrica rubra

A technology of fruit wine and Isaac yeast, applied in the field of microorganisms, can solve problems such as bayberry fruit wine not involved

Inactive Publication Date: 2007-09-05
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Y19 has a good acid-reducing ability in hawthorn fruit juice, the total acid-reducing capacity is as high as 80%, and it has little effect on the flavonoid content, but this article does not involve the biological acid-reducing strain of bayberry fruit wine

Method used

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  • Basylous yeast and its use in brewing myrica rubra

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0111] 1. Selection of raw materials:

[0112] Clarified raw bayberry juice: using bayberry fruit of water chestnut species in Ningbo, Zhejiang Province as raw material, the clarified bayberry raw juice (soluble solids 96g / L, total acid 9.5g / L, pH 2.9) was obtained through juice extraction, enzymatic hydrolysis and purification.

[0113] Saccharomyces cerevisiae is Angel active dry yeast.

[0114] 2, the brewing of the inventive method bayberry fruit wine:

[0115] (1) Activate Saccharomyces cerevisiae with 3% sucrose solution at 37°C for 30 minutes, mix it with sterilized and cooled 3% sodium alginate, inject it into 3% calcium chloride solution, form gel beads, and let it stand for 30 minutes followed by washing with sterile water;

[0116] (2) Use clarified bayberry raw juice as the fermentation base material, adjust the soluble solid content to 25% with sugar, inoculate 0.5% of Saccharomyces cerevisiae immobilized by calcium alginate / aluminum, ferment at 25°C, and fermen...

example 2

[0132] 1. Selection of raw materials:

[0133] Clarified raw bayberry juice: using bayberry fruit of water chestnut species in Ningbo, Zhejiang Province as raw material, the clarified bayberry raw juice (soluble solids 90g / L, total acid 13.5g / L, pH 2.7) was obtained through juice extraction, enzymatic hydrolysis and purification.

[0134] Saccharomyces cerevisiae is Angel active dry yeast.

[0135] 2, the brewing of the inventive method bayberry fruit wine:

[0136] (1) Activate Saccharomyces cerevisiae with 1% sucrose solution at 37°C for 40 minutes, mix it with sterilized and cooled 0.5% sodium alginate, inject it into 1% calcium chloride solution, form gel beads, and let it stand for 60 minutes followed by washing with sterile water;

[0137] (2) Use clarified bayberry raw juice as the fermentation base material, adjust the soluble solid content to 25% with sugar, inoculate 2% of Saccharomyces cerevisiae immobilized by calcium alginate / aluminum, ferment at 10°C, and ferme...

example 3

[0141] 1. Selection of raw materials:

[0142] Clarified raw bayberry juice: using bayberry fruit of water chestnut species in Ningbo, Zhejiang Province as raw material, the clarified bayberry raw juice (soluble solids 110g / L, total acid 8.5g / L, pH 3.2) was obtained through juice extraction, enzymatic hydrolysis and purification.

[0143] Saccharomyces cerevisiae is Angel active dry yeast.

[0144] 2, the brewing of the inventive method bayberry fruit wine:

[0145] (1) Activate Saccharomyces cerevisiae with 6% sucrose solution at 37°C for 30 minutes, mix it with sterilized and cooled 6% sodium alginate, inject it into 10% calcium chloride solution, form gel beads, and let it stand for 30 minutes followed by washing with sterile water;

[0146] (2) Use clarified bayberry raw juice as the fermentation base material, adjust the soluble solid content to 28% with sugar, inoculate 0.1% of Saccharomyces cerevisiae immobilized by calcium alginate / aluminum, ferment at 10°C, and ferm...

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Abstract

An acid-decreasing yeast (Issatchenkia orientalis)xlc6 is prepared by separating it from red bayberry pulp, citric acid-alcohol fermenting and degrading alcohol from citric acid. The acid-decreasing total is above 90% and can be used to ferment fruit wine.

Description

technical field [0001] The invention relates to the field of microbes, in particular to a yeast, in particular to the Issaccharomyces orientalis of the genus Issaccharomyces, and to the application of the yeast in acid reduction of fruit wine. Background technique [0002] In the production process of bayberry fruit wine, the problem of too high acidity often plagues manufacturers and consumers. Conventional acid reduction methods are chemical acid reduction and physical acid reduction. Although the acid-reducing effect of the chemical method is remarkable, it has a great influence on the flavor and color. Ion exchange resin and electrodialysis are the main methods of physical acid reduction at home and abroad. Studies have shown that the acid reduction effect of ion exchange resin is significant, but the resin adsorbs a large amount of polyphenols at the same time, resulting in serious discoloration of the wine body and loss of health care components; the effect of electr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/00
Inventor 黄国清钟瑞敏肖子君
Owner SHAOGUAN COLLEGE
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