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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, good fruit aroma and long aftertaste.

Inactive Publication Date: 2011-02-16
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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0049] 1. Collection of yeast isolation source:

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

[0051] 2. Bacteria separation method:

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

[0053] A. Take an appropriate amount of samples and add them to the sterilized PDA and YPD mediums containing 3%, 6%, 9%, and 12% ethanol, respectively, at the natural pH value, and culture ...

Embodiment 2

[0086] Example 2: Identification of yeast strains

[0087] 1. Morphological identification of yeast

[0088] A. Morphology and culture characteristics:

[0089] Inoculate the strains into PDA liquid medium, cultivate at 28°C for 3-7 days, observe whether fermentation, whether the culture medium is turbid, whether rings or islands are formed, the amount of sediment and the tightness, and stained for observation under a microscope, and record the yeast. Asexual reproduction mode and cell shape, measure the size of vegetative cells with an eyepiece micrometer, streak yeast on PDA solid medium, cultivate at 30°C for 2-3 days, and observe its colony morphology:

[0090] The SL20 strain was cultured in PDA liquid medium for 3-7 days, the cells were oval, the walls of the triangular flask had no membrane or webs, the cell size was (3.02-7.05) × (1.66-3.17) μm, and the asexual reproduction method was budding at one end. Colonies grown on PDA solid medium were milky white, creamy, sm...

Embodiment 3

[0103] Embodiment 3: Basic wine-making 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 selected yeast strains were fermented for pomegranate wine at three temperatures of 20°C, 25°C and 30°C, while Angel active dry yeast was used as the control strain, and each was repeated three times. see attached Figure 1-4 .

[0106] Strain activation: Yeast was first shaken cultured in 50mL PDA liquid medium for 10h, and then transferred to a 50mL conical flask containing 10°Brix pomegranate juice for further expansion 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 conical flask containing 10°Brix pomegranate juice for continued expansion for 10h.

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

[0108] Treatment of pomegranate juice: Sterilization of pomegranate jui...

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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 present invention relates to the field of microorganism and fermentation industry. Specifically, the present 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 the Pomegranate family, Pomegranate, deciduous shrub or small tree, also known as Ruoli, Danruo, Wodan, Tianjiang, Golden Poppy, Xinjiang Uygur language called Anal, native to Iran And Afghanistan and other Central Asia, the Han Dynasty was introduced to China via the Silk Road. Pomegranate tree and fruit have high medicinal value, and the medical community uses pomegranate fruit to treat liver disease, hypertension, arteriosclerosis, etc. Pomegranate juice can effectively prevent and treat heart disease caused by atherosclerosis, and has special effects on the prevention and treatment of breast cancer. "Compendium of Materia Medica" and "Therapeutic ...

Claims

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Application Information

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Patent Type & Authority Patents(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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