Saccharomyces cerevisiae and application thereof in wine brewing

A technology of Saccharomyces cerevisiae and wine, applied in Saccharomyces cerevisiae and its application field in brewing dry red wine, to achieve moderate yield, high utilization rate, and increase the effect of content

Inactive Publication Date: 2010-08-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the quality of domestic dry red wine tends to be "homogeneous" due to the exten

Method used

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  • Saccharomyces cerevisiae and application thereof in wine brewing
  • Saccharomyces cerevisiae and application thereof in wine brewing
  • Saccharomyces cerevisiae and application thereof in wine brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1. Separation, purification and identification of Saccharomyces cerevisiae NJZCC17CGMCC No. 3284

[0023]More than 200 wild yeast strains isolated from the surface of different grape varieties in Changli grape production area were isolated, identified and screened. The isolation method adopts the plate dilution coating method to pick a single colony and purify it twice consecutively. The identification method adopts traditional morphological identification and physiological and biochemical identification combined with ATB ID 32C yeast automatic identification system (BioMérieux, France), supplemented by 5.8S-ITS rDNA PCR-RFLP and 5.8S-ITS rDNA sequence analysis of two molecules The strains were identified by biological methods; the strains identified as Saccharomyces cerevisiae were all commercialized active dry yeast (Active Dry Yeast, ADY) Zymaflora F15 (hereinafter abbreviated as F15) produced by French LAFFORT company as a control strain for preliminary scre...

Embodiment 2

[0049] Embodiment 2, experiment of brewing effect of Saccharomyces cerevisiae strain (Saccharomyces cerevisiae) NZJCC17

[0050] Comparison of brewing characteristics of excellent wine Saccharomyces cerevisiae strain NJZCC17 and control strain CICC1450 in simulated fermented grape juice, the specific methods are as follows:

[0051] Saccharomyces cerevisiae NJZCC17 and Saccharomyces cerevisiae CICC1450 stored at -80°C were passaged twice on YEPD solid and liquid medium respectively, according to 10 6 CFU / mL was inoculated in 1.8L simulated grape juice culture medium and cultured at 25°C.

[0052] Pick and culture Saccharomyces cerevisiae NJZCC17 or Saccharomyces cerevisiae CICC1450 control strains that were cultured overnight and insert them into test tubes containing 10 mL liquid YEPD medium. Incubate at 28°C for 12 hours. then follow 10 6 The inoculation amount of CFU / mL was inoculated in simulated grape juice, cultivated at 25°C until the residual sugar content was less ...

Embodiment 3

[0077] Embodiment 3, small-scale winemaking comparison experiment of Saccharomyces cerevisiae NZJCC17 and commercial strain F15 in Cabernet Sauvignon grape juice

[0078] The Saccharomyces cerevisiae strain NJZCC17 of the present invention and the control strain active dry yeast ADY F15 were brewed with 4L of Cabernet Sauvignon grape juice, and the brewing characteristics were compared. The following brewing experiments are carried out with the grape juice obtained by removing stems and impurities from Changli Cabernet Sauvignon grapes in 2007, then crushing and squeezing the juice as raw materials. The following main physical and chemical indicators of Cabernet Sauvignon grapes produced in Changli in 2007 are: reducing sugar (glucose) content, 210.99±1.20g / L; total acidity (tartaric acid), 5.06±0.46g / L; pH=3.83 ±0.04.

[0079] Saccharomyces cerevisiae NZJCC17 stored at -80°C was passed twice on YEPD solid and liquid medium, and the commercial strain active dry yeast F15 at 7°C...

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Abstract

The invention discloses saccharomyces cerevisiae and the application thereof in wine brewing. The saccharomyces cerevisiae is saccharomyces cerevisiae NJZCC17 CGMCC No. 3284. The saccharomyces cerevisiae NJZCC17 is used to brew wine. Compared with the widely used reference commercial saccharomyces cerevisiae strain, the sugar content in the wine prepared by the saccharomyces cerevisiae is 1 to 4 percent, the alcohol content thereof is 9 to 14 percent and the glycerol yield thereof is 4 to 11g/L, the yield of hydrogen sulfide, acetaldehyde, acetic acid, urea and other metabolites which are bad for the flavor or the quality of the wine is lower, the malic acid utilization rate is higher, the volatile aroma components are balanced, the total ester yield is higher and the total high-grade alcohol yield is appropriate, the taste is more complicated and the brewing time is shortened; and therefore, the invention displays important roles in stabilizing and improving the quality of the domestic dry red wine, and displaying the brewing potential of cabernet sauvignon and other red wine in Hebei Changli production area.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in wine brewing, in particular to a strain of Saccharomyces cerevisiae and its application in brewing dry red wine. Background technique [0002] Winemaking is a complex microbiological process in which yeast is the dominant microorganism. The brewing of wine is mainly under the action of Saccharomyces cerevisiae, using natural fermentation or pure fermentation, to fully express the various potential qualities and advantages of grape raw materials in wine. Therefore, the performance of Saccharomyces cerevisiae not only has a great influence on the taste and flavor of wine, but also directly affects the yield, quality, economy and fermentation production management of the brewed wine, which is crucial to the formation of wine characteristics and style. The use of Saccharomyces cerevisiae strains with a variety of specific and excellent properties can not only improve the ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G1/022C12R1/865
Inventor 韩北忠梁恒宇严斌陈晶瑜李双石苏宁
Owner CHINA AGRI UNIV
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