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Saccharomycetes for brewing abricotine, preparation method and abricotine obtained by same

A technology of Saccharomyces cerevisiae and apricot wine, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc. Excellent, excellent high and low temperature resistance, good effect of SO2 resistance

Inactive Publication Date: 2009-12-16
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It did not purify and isolate the strains, but roughly classified the strains, and did not conduct in-depth identification of the strains' performance

Method used

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  • Saccharomycetes for brewing abricotine, preparation method and abricotine obtained by same
  • Saccharomycetes for brewing abricotine, preparation method and abricotine obtained by same
  • Saccharomycetes for brewing abricotine, preparation method and abricotine obtained by same

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment one: the separation and purification of yeast strain

[0035] (1) Selection of yeast isolation source:

[0036]① In the apricot test field of Luntai National Fruit Tree Resource Garden, 5 soils were randomly selected from different locations as the isolation source of yeast

[0037] ②Choose 10 apricot fruits of different varieties, and take their epidermis for separation

[0038] ③Choose 20 different apricot varieties for natural fermentation, and separate their fermented juices after fermentation. (2) Separation and purification of yeast:

[0039] ① Take 100g of the collected soil sample and put it into a sterilized 250mL Erlenmeyer flask, add 200mL sterile distilled water to dilute evenly, pick up the liquid with the inoculation needle and inoculate it on the plate medium.

[0040] ②Put 50 g of the apricot peels into a sterilized 250 mL Erlenmeyer flask, add 200 mL of sterile distilled water to dilute evenly, and inoculate the liquid on the plate medium w...

Embodiment 2

[0046] Embodiment two: the basic brewing performance test of yeast strain

[0047] ①Preparation of clarified apricot juice: crush fresh small white apricots free from diseases and insect pests, remove the core, beat, mix with distilled water at a mass ratio of 1:1, add 0.1% Lihua pectinase and 80mg / L SO 2 , placed at room temperature for 24h. Centrifuge at 4000r / min to get the supernatant. According to GB / T 15038-2006, the direct titration method of Fehling's reagent was used to determine the total sugar content in apricot juice.

[0048] ②Adjustment of apricot juice raw materials: Take 400mL of clarified apricot juice in a 500mL triangular flask, add white sugar according to the total sugar content of the apricot juice, so that the total sugar content reaches 250g / L. After the triangular flask is wrapped, sterilize in a high-pressure steam boiler at 121°C for 20 minutes, and cool naturally.

[0049] ③Inoculation fermentation: Inoculate different yeasts into the apricot jui...

Embodiment 3

[0057] Embodiment 3: Alcohol tolerance test in the brewing performance research of yeast strain

[0058] The yeasts FM06, FM07 and FM17 were respectively inserted into sterilized apricot juices with different ethanol concentrations (6%, 8%, 10%, 12%, 14%, 16%, V / V) by using the Dunbar tube fermentation method. Cultivate under the same conditions, observe the production of bubbles in the Duchenne tube, compare the tolerance of each yeast strain to ethanol, and further determine the strains suitable for apricot wine brewing. The experiment was repeated 3 times in parallel.

[0059] The ethanol tolerance test result of table 2 yeast

[0060]

[0061] It can be seen from Table 2 that strain FM07 has good tolerance to ethanol, and can also produce gas in apricot juice with 14% alcohol concentration for 4 days. And in the case of adequate nutrition, the amount of alcohol produced is the largest. Therefore, FM07 has strong alcohol resistance and can fully meet the requirements ...

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Abstract

The invention discloses saccharomyces cerevisiae CGMCC No.2927 for producing abricotine, a preparation method for fermenting the abricotine by using saccharomyces cerevisiae strains, and the brewed abricotine. By separating and purifying a plurality of strains of saccharomyces by different paths and alcohol, SO2, high-low temperature, high-sugar tolerance experiment and abricotine fermentation experiment, a strain of abricotine saccharomyces with good brewing performance is screened; and an abricotine fermentation process is determined, and then the abricotine with golden and clear color, intense fruit taste and wine taste, and full and comfortable mouth feel is brewed. The preparation method is widely applied in the field of light industrial production, and the like.

Description

field of invention [0001] The invention relates to the field of microorganism and fermentation industry. Specifically, the present invention relates to a yeast for brewing apricot wine, a preparation method and the obtained apricot wine. Background technique [0002] Apricot is one of the most regionally characteristic fruits in Xinjiang. As one of the main fruit trees in Xinjiang, it has developed rapidly in recent years. According to statistics in 2006, the output of Xinjiang apricot reached 76.88×10 4 t, accounting for 26.4% of the total fruit output in Xinjiang. At present, the main product of apricot processing is concentrated apricot pulp. The market of this product is mainly abroad but the demand is not large. With the sharp increase of apricot production in Xinjiang, the technology of researching apricot processed products urgently needs to be improved. Screening the yeast suitable for brewing apricot wine and isolating excellent strains will play an important ro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 傅力周晓明廖康张大海徐麟何峰江
Owner XINJIANG AGRI UNIV
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