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Saccharomyces cerevisiae and application thereof

A technology of Saccharomyces cerevisiae and seabuckthorn fruit wine, applied in the preparation of alcoholic beverages, microorganisms, fungi, etc., can solve the problems of high residual sugar, incomplete fermentation, and weak fruit aroma of seabuckthorn fruit wine, and achieve high alcohol content and full body , fruity effect

Active Publication Date: 2010-12-08
大庆家良食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the different characteristics of various fruits, especially the high acidity of seabuckthorn juice, there is no good yeast for seabuckthorn fruit wine at present, and the wine active dry yeast commonly used in the fermentation of seabuckthorn fruit wine has the problem of incomplete fermentation, seabuckthorn fruit wine, etc. Disadvantages of fruit wine, such as high residual sugar, low alcohol content, weak fruit aroma, etc.

Method used

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  • Saccharomyces cerevisiae and application thereof
  • Saccharomyces cerevisiae and application thereof
  • Saccharomyces cerevisiae and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: Isolation and identification of Saccharomyces cerevisiae CGMCC No.3080, biological characteristics and its application in the fermentation of seabuckthorn fruit wine

[0030] 1. Materials

[0031] 1.1 Sources of yeast isolation: Seabuckthorn juice fermentation liquid (natural fermentation), seabuckthorn orchard soil, seabuckthorn fruit peel and pulp.

[0032] 1.2 Reagents:

[0033] glucose

Biochemical reagents

Tianjin Damao Chemical Reagent Factory

Peptone

Biochemical reagents

Beijing Aoboxing Biotechnology Co., Ltd.

Yeast extract

Biochemical reagents

Beijing Aoboxing Biotechnology Co., Ltd.

[0034] agar

Biochemical reagents

Beijing Aoboxing Biotechnology Co., Ltd.

K H 2 PO 4

Analytical pure

Tianjin Damao Chemical Reagent Factory

K 2 HPO 4

Analytical pure

Tianjin Damao Chemical Reagent Factory

Potassium metabisulfite

Analytical pure

Sh...

Embodiment 2

[0138] Embodiment 2: the preparation of seabuckthorn fruit wine

[0139]Raw materials: Seabuckthorn fruit is squeezed to make seabuckthorn juice after degreasing, and the soluble solid content in seabuckthorn juice is 6%.

[0140] Fruit wine preparation process conditions are fermentation temperature 23 ℃, initial sugar content 21%, inoculum size 8% (V / V), others are the same as embodiment 1.

[0141] The physical and chemical indicators of the prepared fruit wine are as follows: the alcohol content of the seabuckthorn fruit wine is 11.5% (V / V, 20° C.). The reducing sugar in seabuckthorn fruit wine aged for 30 days was 4.0g·L -1 ;The total acid content is 7.4g L -1 ;Score of sensory evaluation is 90 points; Vitamin C content is 17.0mg·100mL -1 , the content of total flavonoids is 2.5mg·mL -1 ; After aging, clarification and filtration, the wine body is clear, transparent, shiny, golden yellow, fruity, full-bodied and full-bodied, with a unique style of sea-buckthorn fruit ...

Embodiment 3

[0142] Embodiment 3: the preparation of seabuckthorn fruit wine

[0143] Raw materials: seabuckthorn juice, 7% soluble solid content.

[0144] The technical conditions for the preparation of fruit wine are fermentation temperature 26°C, initial sugar content 23%, inoculum size 12% V / V, and others are the same as in Example 1.

[0145] The physical and chemical analysis indexes of the prepared fruit wine are: the alcohol content of the seabuckthorn fruit wine is 12.3% (V / V, 20° C.). The reducing sugar in seabuckthorn fruit wine aged for 30 days was 4.1g·L -1 ;The total acid content is 7.6g L -1 ;Score of sensory evaluation is 92 points; Vitamin C content is 18.2mg·100mL -1 , the content of total flavonoids is 2.8mg·mL -1 The wine sample after aging, clarification and filtration is clear, transparent, shiny, golden yellow, fruity, rich in aroma, full-bodied, sweet and sour, and has a unique style of typical seabuckthorn fruit wine.

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Abstract

The invention discloses a saccharomyces cerevisiae and application thereof, which relate to a microorganism and a technique of brewing fruit wine. The strain of the saccharomyces cerevisiae is also used for preparing a sea-buckthorn fruit wine by using sea-buckthorns or sea-buckthorn fruits as raw materials so as to produce a high-quality sea-buckthorn fruit wine. The separation source of the strain of the saccharomyces cerevisiae comprises a sea-buckthorn fruit juice natural fermentation broth, peels and pulps of the sea-buckthorn fruits, and soil of a sea-buckthorn orchard, and the characteristic of a colony is that the tube wall has no membranes and webs when the colony is cultured in a wort liquid medium; and the colony grown on a wort agar solid medium is white and butyrous, the surface is glossy, and the edge is orderly. A brand new strain is obtained after cultivation, screening and optimization, which can sufficiently adapt to the high acidity of the sea-buckthorns and overcome the defect that a port wine active dry yeast cannot adapt to the high acidity of the sea-buckthorns, and has high strain fermentation rate and superior safety; and the sea-buckthorn fruit wine produced by using the saccharomyces cerevisiae has the advantages of low residual sugar, high alcohol content, rich fruity aroma, plumpy wine body, and unique style of the sea-buckthorn fruit wine.

Description

1. Technical field [0001] The invention relates to microbes and fruit wine brewing technology, in particular to a strain of Saccharomyces cerevisiae and the application of the strain. 2. Background technology [0002] In fruit wine brewing, yeast is the driving force of fermentation. To obtain high-efficiency fermentation and high-quality fruit wine products, it is necessary to have excellent production strains. There are many kinds of yeasts that can ferment fruit juice to form fruit wine, but different yeasts have different fermentation rates, wine production capacity and beneficial by-products, and have different adaptability to the fermentation environment. Due to the different characteristics of various fruits, especially the high acidity of seabuckthorn juice, there is no good yeast for seabuckthorn fruit wine at present, and the wine active dry yeast commonly used in the fermentation of seabuckthorn fruit wine has the problem of incomplete fermentation, seabuckthorn f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865C12N1/18
Inventor 牛广财朱丹范兆军杨宏志王宪青魏文毅李志江
Owner 大庆家良食品有限公司
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