Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation

A technology for Saccharomyces cerevisiae and pomegranate wine, which is applied in the field of pomegranate wine, can solve the problems of separation and screening of special yeast for pomegranate fruit wine and the application research has not yet been reported, and achieves the effects of excellent fermentation performance, uniform wine body and long aftertaste.

Inactive Publication Date: 2010-01-13
THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in China, people have carried out corresponding research and exploration on apple, persimmon, pear, peach, mulberry, papaya, apricot, wolfberry, red date and other fruit wines. There are also some reports on pomegranate fruit wine, but most of them are brewing techniques. However, there is no report on the isolation, screening and application of yeast for pomegranate wine

Method used

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  • Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation
  • Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation
  • Saccharomyces cerevisiae for brewing pomegranate fruit wine and pomegranate wine prepared by fermentation

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Experimental program
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Effect test

Embodiment 1

[0048] Example 1: Isolation, screening and purification of yeast strains

[0049] 1. Collection of yeast isolation sources:

[0050] The principle of random sampling was used to collect fresh pomegranates, rotten pomegranates, pomegranate leaves and their soil from the pomegranate gardens in surrounding cities of Kashgar, Xinjiang. A total of 24 pomegranate samples, 12 pomegranate leaf samples, and 8 pomegranate garden soil samples were collected and packed into sterile paper bags and stored in a refrigerator at 4°C.

[0051] 2. Strain isolation method:

[0052] Yeasts were separated using different medium types, alcohol concentrations, culture temperatures, and pH values ​​to maximize the sample size. Enrichment and separation conditions are as follows:

[0053] A. Take an appropriate amount of samples and add them to sterilized PDA and YPD medium containing 3%, 6%, 9% and 12% ethanol respectively, with a natural pH value, and incubate in a biochemical incubator at 30°C fo...

Embodiment 2

[0086] Embodiment two: the identification of yeast strain

[0087] 1. Morphological identification of yeast

[0088] A. Morphological and cultural characteristics:

[0089] Inoculate the bacteria into PDA liquid medium, culture at 28°C for 3-7 days, observe whether it is fermented, whether the culture medium is turbid, whether it forms rings or islands, the amount of sediment and its tightness, and stain it under a microscope to observe and record the yeast The mode of asexual reproduction and the shape of the cells, the size of the vegetative cells is measured with an eyepiece micrometer, the yeast is streaked on the PDA solid medium, cultured at 30°C for 2-3 days, and the colony shape is observed:

[0090] The SL20 strain was cultured in PDA liquid medium for 3-7 days, the cells were oval, the flask wall had no membrane or web, the cell size was (3.02-7.05)×(1.66-3.17) μm, and the asexual reproduction was budding at one end. The colony grown on PDA solid medium is milky wh...

Embodiment 3

[0103] Embodiment three: the basic brewing performance test of yeast strain

[0104] 1. Fermentation characteristics of self-selected yeast under different temperature conditions (with Angel yeast as the control):

[0105] The screened yeast strains were fermented with pomegranate wine at three temperatures of 20°C, 25°C and 30°C, and Angel active dry yeast was used as a control strain, and each was repeated three times. See attached Figure 1-4 .

[0106] Strain activation: Yeast was shaken and cultivated in 50mL PDA liquid medium for 10h, and then transferred to a 50mL Erlenmeyer flask containing 10°Brix pomegranate juice to continue to expand for 10h. Angel active dry yeast was rehydrated and activated in 2% sugar water at 35°C as required, and then transferred to a 50mL Erlenmeyer flask containing 10°Brix pomegranate juice for 10h of expansion.

[0107] Inoculum volume: 1% of pomegranate juice.

[0108] Processing of pomegranate juice: Sterilization of pomegranate juic...

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Abstract

The invention discloses saccharomyces cerevisiae CGMCC No. 3027 for producing pomegranate fruit wine and the pomegranate fruit wine fermented and brewed by utilizing same. A plurality of strains of yeast are separated and purified through different approaches, saccharomyces cerevisiae with excellent wind-making performance of pomegranate fruit wine is selected out through tests of resistance against alcohol, SO2, high-low temperature as well as high glucose and an abricotine fermentation test, and the fermentation technology of pomegranate fruit wine is determined; and clear and transparent pomegranate fruit wine with cherry color, typical pomegranate fruit fragrance, alcohol degree of 6.6-9.7 percent by V/V, total sugar of 180g/L, total acid of 4g/L and good alcohol flavor is brewed through closed fermentation of main fermentation at the temperature of 25 DEG C and post fermentation at the control temperature of 18-22 DEG C. The pomegranate fruit wine has full body, fineness, mellowness, good harmony and moderate acidity, and the invention is widely applied to the field of the industrial production of the pomegranate fruit wine.

Description

field of invention [0001] The invention relates to the field of microorganism and fermentation industry. Specifically, the invention relates to a pomegranate wine brewing yeast, a preparation method and the obtained pomegranate wine. Background technique [0002] Pomegranate (Punica granatum L.), belonging to Pomegranateaceae, Pomegranate genus, deciduous shrub or small tree, also known as Ruoliu, Danruo, Wodan, Tianjiang, Jinying, Xinjiang Uighur called Anar, native to Iran and Afghanistan and other Central Asian regions, it was introduced to China via the Silk Road during the Han Dynasty. The pomegranate tree and fruit have high medicinal value, and the medical field uses pomegranate fruit to treat liver disease, high blood pressure, arteriosclerosis, etc. Pomegranate juice is effective in preventing and treating heart disease caused by atherosclerosis, and has special effects on preventing and treating breast cancer. "Compendium of Materia Medica" and "Diet Therapy Mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 刘玉琼张涛孙健娄恺
Owner THE INST OF MICROBIOLOGY XINJIANG ACADEMY OF AGRI SCI
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