Culture method of Saccharomyces diastaticus

Abstract

The invention relates to a culture method of Saccharomyces diastaticus and in particular relates to a culture method of yeast. The method comprises the following steps of: assimilating yeast with saccharides, and inoculating the assimilated yeast to a culture fluid for fermentation culture. After being assimilated with honey or sugar, the original properties of yeast are changed, so that yeast which can not directly act on starch can directly act on starch. By fermentation culture of yeast in the culture fluid supplemented with honey, water or a mixture of sugar and water, the fermentation strength of yeast is improved and the continuous assimilation effect is achieved. Owing to assimilation fermentation culture of yeast in the culture fluid supplemented with honey and sugar, the brewed wine tastes less astringent and bitter and has better palatability. The yeast cultured by the method can directly act on starch, achieves synchronization of saccharification and fermentation and integrates the functions of saccharification and fermentation, so as to omit the use of Daqu starter, Xiaoqu starter, bran koji, saccharifying enzymes or malt and reduce labor intensity. The invention has the advantage that the process of culturing Saccharomyces diastaticus is simple and has low labor intensity.

Description

technical field [0001] The invention relates to a method for cultivating yeast, in particular to a method for cultivating saccharification yeast. Background technique [0002] At present, Daqu, Xiaoqu, bran koji, and glucoamylase are mostly used in winemaking, and maltosaccharified starch is also used for winemaking. [0003] The Daqu technology used in brewing now, taking Daqu as an example: [0004] 1. Choose raw materials that are free from mildew, sprouting, and clean. Generally, wheat, barley, peas, etc. are used, and then the raw materials are crushed. Fast volatilization of the cross-section produces heart, the microbial growth of the koji is not good, the crushing is too fine, the pressed koji is highly viscous, the voids in the koji are small, and the water heat is not easy to lose, which will cause the phenomenon of retting, bulging, and old circles, so the thickness of the crushing must be certain. It should be moderate. Some units of wheat, barley and peas pass...