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
View PDF3 Cites 12 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

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

[0030] Using natural wort medium, adjust Brix (soluble solid content) to 5%, sterilize at 121°C for 20 min. Under aseptic conditions, take a ring of yeast from the slant medium, add it to the liquid seed medium, and incubate at 25°C for 18 h.

[0031] Take 5 kg of blackberry fruits, select to remove spoilage and rotten fruits, heat to 60°C to soften them for 10 minutes, then break them, add sucrose to adjust the sugar content to 23.3, and when the temperature drops below 30°C, add 20 mL of liquid seed medium with activated strains, Incubate at 25°C for 7 days. When the liquid level is calm, pour the tank, filter to remove the surface scum, and obtain about 3.2 kg of fermentation broth with an alcohol content of 13.1% vol. Add SO to it 2 ,Dosage 50 mg...

Example Embodiment

[0032] Example 2

[0033] Use natural wort medium, adjust Brix to 5%, and sterilize at 121°C for 20 min. Under aseptic 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 fruits, select to remove spoilage and rotten fruits, heat to 60°C to soften them for 10 minutes, then break them, add sucrose to adjust the sugar content to 23.5, wait for the temperature to drop below 30°C, add 200mL of liquid seed culture medium with activated bacteria, 25 Cultivation at ℃ for 7 days. When the liquid level is calm, pour the tank and filter to remove the surface scum to obtain about 33.4kg of fermentation broth with an alcohol content of 12.5% ​​vol. Add SO to it 2 ,Dosage 50 mg / kg, static culture at 18℃ for 14 days. After the liquid level is calm, pour the tank and filter to obtain the fermentation broth. PVPP was added, the addition amount was 50.0g, and after mixing...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap