Method for brewing ultrahigh-gravity beer by ultrahigh-gravity Saccharomyces cerevisiae

A brewer's yeast, high-concentration technology, applied in beer fermentation methods, beer brewing, microorganism-based methods, etc., can solve problems such as poor cohesion, poor foam retention, and difficult flavor.

Active Publication Date: 2011-10-19
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The most direct experience in the use of beer companies is that there are problems such as the increase in the number of yeast used, the decrease in performance, the deterioration of cohesion, and the autolysis of yeast.
In addition, when the high-strength brewed beer is

Method used

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  • Method for brewing ultrahigh-gravity beer by ultrahigh-gravity Saccharomyces cerevisiae

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Breeding of embodiment 1 ultra-high concentration yeast

[0019] 1. EMS mutation breeding

[0020] Add 30ul of EMS stock solution to 1ml sterile phosphate buffer solution (pH=7.0) of starting yeast (strain F preserved by China Academy of Food and Fermentation Industry) with high-concentration brewing performance (18°P), oscillate to disperse the cells, and place Incubate on a shaker at 30°C for 30 minutes; centrifuge, suspend cells in sterile water, wash twice with 5% Na2S2O3, resuspend cells in 1ml sterile water, dilute to 10 -3 , smeared on 2-deoxy-D-glucose plate and cultured for 7 days, the strain growing on the culture medium is the target strain.

[0021] 2. Alcohol resistance screening and acclimatization

[0022] Inject the above strains into wort containing different alcohol concentrations (6%-16%), check the fermentation conditions, and select strains that can tolerate high alcohol concentrations. Add 50ml of high-concentration wort (28°P) into the test tub...

Embodiment 2

[0028] The fermentation of embodiment 2 extra-high-strength beer

[0029] Fermentation using the above strains by the following fermentation steps:

[0030] 1) Saccharification, use 60-70% malt and 30-40% rice to make the original wort concentration of 18°P, add syrup in the boiling pot, adjust the wort concentration to 28°P;

[0031] 2) Fermentation, after the wort is cooled, the oxygenation amount is 10-12ppm, and the inoculum is inoculated, and the inoculation amount is controlled at 2.5*10 7 per ml, the fermentation temperature is 14°C, and the sugar content of the booster is controlled at 9°P;

[0032] 3) Dilution, the dilution ratio of the high-concentration dilution process is 100-120%.

[0033] Fermentation performance index

[0034]

[0035] It can be seen that the ultra-high concentration fermentation can be carried out normally, and the mortality rate of the yeast has not increased greatly, which is lower than the regulation that the mortality rate of general ...

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Abstract

The invention provides a culture and a method which are suitable for brewing ultrahigh-gravity beer. In the invention, mutagenesis, domestication, anti-alcohol test, cultivation, continuous separation, sieving, assessment and the like are adopted, so that culture 625 (Saccharomyces cerevisiae) which can resist 2-deoxy-D-glucose, has a strong diacetyl reduction ability, is alcohol-resisting, and is suitable for ultrahigh wort of 28degrees can be obtained, the culture G25 (Saccharomyces cerevisiae) is stored in Chinese General Microbiological Culture Collection Center, and the preservation number is CGMCC NO. 4,792. By the culture and process method to produce ultrahigh beer, not only is the equipment utilization rate greatly improved by 100-120%, but also the production cost is reduced; and compared with the beer brewed by general-gravity fermentation, the mouthfeeling of the beer is better, and the taste of the beer is cleaner.

Description

technical field [0001] The invention relates to a method for brewing extra-high-concentration beer with ultra-high-concentration beer yeast. The preferred strain is suitable for the beer brewing process in which the original wort concentration of the ultra-high-concentration beer is 28°P. Background technique [0002] With the global energy supply becoming increasingly tense and prices soaring, the traditional brewing industry has also begun to pay attention to energy saving, environmental protection and high-efficiency technological innovation. In the past few years of research, high-concentration beer brewing has gradually begun to be used in my country. Generally, high-concentration beer brewing (High Gravity Brewing) refers to a higher wort concentration (15°P -18°P), dilute with water to normal concentration (10-12°P) in the process after saccharification. The wort above 18°P is called VHG wort (Very High Gravity), that is, ultra-high concentration wort. At present, the...

Claims

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Application Information

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IPC IPC(8): C12C11/02C12C12/00C12N1/18C12R1/865
Inventor 王德良宋绪磊王异静郝建秦王贵双胡京奕张五九
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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