Basylous yeast and its use in brewing myrica rubra

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 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 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 electrodialysis acid r...

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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

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