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Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine

A technology for Saccharomyces cerevisiae and wine, which is applied to a strain of Saccharomyces cerevisiae and its application field of reducing acidity in the production process of wine, can solve problems such as difficulty in producing high-quality wine with low acidity, and achieve shortened alcoholic fermentation time and sweet and sour taste. Balanced, balanced effect of volatile aroma components

Inactive Publication Date: 2012-08-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of wine grapes cultivated in different production areas varies greatly, making it difficult to produce high-quality wines with low acidity from high-acidity grape raw materials

Method used

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  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine
  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine
  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1. Isolation, purification and identification of Saccharomyces cerevisiae NJZSC5

[0043] Saccharomyces cerevisiae NJZSC5 was isolated from the surface of Cabernet Sauvignon grapes in Shacheng County, Hebei Province. The identification method used traditional morphological identification, 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; For the strain of Saccharomyces cerevisiae, the commercial active dry yeast Zymafiora F15 (hereinafter referred to as F15) produced by French LAFFORT company was used as the control strain, and the initial screening of test tube fermentation, the secondary screening of shake flask fermentation, the screening experiment of optimal strains for small brewers and the optimal screening were carried out. Pilot-scale brewing experiment of the strains to screen the strains. After ne...

Embodiment 2

[0073] The brewing characteristic research of embodiment 2, NJZSC5

[0074] Studying the brewing characteristics of Saccharomyces cerevisiae strains in simulated grape juice medium can completely exclude the influence of wild heterozyme on the fermentation characteristics under the condition of nutrient composition very similar to natural grape juice. The brewing characteristics of NJZSC5 and another strain CGMCC No.3284 (patent application number: 200910238147.3) and standard strain CICC1450 in simulated grape juice were compared.

[0075] 1. Activation

[0076] Pick the strains (NJZSC5, CGMCC No.3284 or CICC 1450) into a test tube containing 10mL liquid YEPD medium, and culture at 28°C for 12h; then transfer 1mL to a Erlenmeyer flask containing 100mL YEPD liquid medium, Incubate at 28°C for 12 hours.

[0077] 2. Preparation of simulated wine

[0078] Activated strain according to 10 6 The inoculum amount of CFU / mL was inoculated into simulated grape juice medium, and cul...

Embodiment 3

[0085] Example 3, NJZSC5 and F15 brewing characteristics comparison in Cabernet Sauvignon grape juice (small test)

[0086] Commercial active dry yeast Zymaflora F15 (F15 for short): purchased from LAFFORT Company of France.

[0087] Experimental raw materials: Cabernet Sauvignon grapes produced in Wuwei, Gansu in 2007; physical and chemical indicators: reducing sugar content, 208.7±2.1g / L; total acid content, 10.12±0.61g / L; pH=3.22±0.01. The climate in Wuwei, Gansu is cool and dry, with an annual active accumulated temperature of 2800-3000°C and an annual precipitation of 110mm. Due to the lack of heat and long winters, the accumulation of glucose is not as high as in the middle temperature zone, so the acid content of grapes in this area is often higher.

[0088] 1. Preparation of grape juice

[0089] Grape juice obtained by destemming and removing impurities from grapes, then crushing and pressing.

[0090] 2. Activation of strains

[0091] Pick the strain NJZSC5 into a ...

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Abstract

The invention discloses saccharomyces cerevisiae and application thereof in reducing acidity in the process of producing wine. The invention provides the saccharomyces cerevisiae NJZSC5 CGMCC No. 3732. The NJZSC5 has strong capacity of utilizing malic acid and citric acid, weak capacity of accumulating succinic acid, and lower lactic acid content after malolactic fermentation in the process of fermenting alcohol. The NJZSC5 can greatly reduce the whole brewing cycle (5-8d) when the wine is produced by using the NJZSC5, improves yield rate of the wine and quality of finished product wine. The NJZSC5 can solve the problems of preparing high-quality wine with relatively low acidity from grape variety with high acidity in grape production areas with high acidity. The wine produced by using the NJZSC5 has the advantages of low acidity, fresh, cool and soft mouthfeel, no astringent flavor, balanced sweetness and sourness, clear level feeling, unique feature, balanced components of volatile aroma, and obvious characteristic aroma of grapes per se.

Description

technical field [0001] The invention relates to a strain of brewer's yeast and its application in reducing acidity in the wine production process. Background technique [0002] The brewing of wine is mainly under the action of Saccharomyces cerevisiae, using natural fermentation or pure-bred fermentation, to fully express the various potential qualities and advantages of grape raw materials in the brewing process. An appropriate amount of organic acid in wine can give the wine a fresh and refreshing sour feeling; too much acid can make people feel sharp, harsh or even hard, which seriously affects the taste of wine. Therefore, the content and type of acid are one of the important indicators for producing characteristic high-quality wine. High-quality wine should generally contain 6.0-8.5g / l of acidic substances. The acid content in white wine is 5-9g / l, and the pH value is between 3.1-3.4; while the acid content in red wine is 5-7g / l, and the pH value is between 3.3-3.6. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G1/022C12G1/10C12R1/865
Inventor 韩北忠梁恒宇严斌陈晶瑜苏宁谢喆
Owner CHINA AGRI UNIV
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