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A kind of Saccharomyces cerevisiae strain and the method for using it to prepare blackberry fruit wine

A technology of Saccharomyces cerevisiae strain and berry wine, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of insufficient fruit flavor, large loss of vitamins, turbidity or precipitation, etc. The growth of bad bacteria, the effect of strong targeting and better flavor

Active Publication Date: 2011-12-07
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of blackberry fermented wine has only started in recent years, and the technical route is not yet mature enough. Generally, traditional old techniques are used to ferment naturally or made into blackberry blended sprinkles, or commercial Saccharomyces cerevisiae is used to ferment wine. The product has insufficient fruity aroma and vitamins such as Vc The loss is large, the stability of the wine is not high, and it is prone to discoloration, browning, turbidity or precipitation, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Saccharomyces cerevisiae strain CNBG001 was inoculated on wort slant medium with a soluble solid content of 5%, cultured at 25°C for 1 day, taken out, refrigerated at 5°C, and transferred every 30 days.

[0030] Using wort natural medium, adjust Brix (soluble solids content) to 5%, and sterilize at 121°C for 20 min. Under sterile conditions, a ring of yeast was taken from the slant medium, added to the liquid seed medium, and incubated at 25°C for 18 h.

[0031] Take 5 kg of blackberry fruit, sort and remove spoiled and rotten fruit, heat to 60°C for 10 minutes to soften, then crush, add sucrose to adjust the sugar content to 23.3, when the temperature drops below 30°C, add 20 mL of liquid seed medium with activated strains, Cultured at 25°C for 7 days. When the liquid level is calm, pour the tank, filter to remove the surface dross, and obtain about 3.2 kg of fermented liquid with an alcohol content of 13.1% vol. Include SO in 2 , with a dosage of 50 mg / kg, and cult...

Embodiment 2

[0033] The wort natural culture medium was used, Brix was adjusted to 5%, and sterilized at 121°C for 20 min. Under sterile conditions, take a ring of yeast from the slant medium in the above example, add it to the liquid seed medium, and incubate at 25°C for 18 h.

[0034] Take 50 kg of blackberry fruit, sort and remove rotten fruit, heat to 60°C to soften for 10 minutes, then crush, add sucrose to adjust the sugar content to 23.5, when the temperature drops below 30°C, add 200mL of liquid seed medium with activated strains, 25 ℃ static culture for 7 days. After the liquid level is calm, pour the tank, filter to remove the surface scum, and obtain about 33.4 kg of fermented liquid with an alcohol content of 12.5% ​​vol. Include SO in 2, with a dosage of 50 mg / kg, and cultured statically at 18°C ​​for 14 days. After the liquid level is calm, pour the jar and filter to obtain the fermented liquid. Add PVPP in an amount of 50.0 g, mix well, let stand for 7 days, and filter t...

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Abstract

The invention discloses a Saccharomyces cerevisiae strain and a method for preparing a blackberry fruit wine by using the same. The Saccharomyces cerevisiae strain is used for fermenting and preparing the blackberry fruit wine, and the flavor and nutritive value of the fruit wine can be ensured. The method comprises the following steps of: activating the Saccharomyces cerevisiae strain in a liquid seed culture medium; crushing blackberries, adding activating strains, performing primary fermentation for 6 to 8 days, and filtering to obtain fermentation liquor; and adding SO2 into the fermentation liquor, performing secondary fermentation for 13 to 15 days, and filtering to obtain a raw wine. The blackberry fruit wine prepared by the method has sufficient fruit aroma, and high nutritive value and stability.

Description

technical field [0001] The invention specifically relates to a strain of Saccharomyces cerevisiae and a method for preparing blackberry fruit wine through the strain. Background technique [0002] Fruit wine is a low-alcohol beverage brewed from fruit as raw material through fermentation. The alcohol content is generally around 12% vol. Since fruit wine is directly brewed from various fresh fruits through fermentation, it can be better preserved. Organic acids, pectin, nitrogenous substances, various vitamins, trace elements, calcium, magnesium and other natural ingredients in the original fruit are rich in nutritional value, can promote blood circulation and body metabolism, control cholesterol levels in the body, and improve heart and brain Vascular function, diuretic, stimulating liver function and anti-aging effects at the same time. Fruit wine contains a lot of polyphenols, which can inhibit the accumulation of fat in the human body. With the improvement of people's l...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 方亮吴文龙李维林赵慧芳闾连飞张春红王小敏
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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