Method for separating Hanseniaspora guilliermondii from red wine production raw materials or pit soil and purifying and identifying Hanseniaspora guilliermondii

A technology for separation and purification of red wine, which is applied in the direction of microbial-based methods, biochemical equipment and methods, and microbial measurement/inspection, which can solve the problems of reduced growth rate and achieve easy strains, no bacterial contamination, and easy operation quick and easy effect

Inactive Publication Date: 2013-01-30
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Moreria et al. (2005) on Hansenula viticola (H. uvarum), Hansenula mongolica ( H.guilliermondii) and Saccharomyces cerevisiae (S. cerevisiae) were studied in pure and mixed fermentations. It was found that all three strains had similar ethanol production and productivity. During co-fermentation, both H. uvarum and S. cerevisiae are inoculated with S. cerevisiae effect, reduced growth

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment 1

[0033] The method for separating and purifying Xunya mongolica from red wine production raw materials or pit mud, specifically comprises the following steps:

[0034] (1) Separation and purification of Xunya mongolica from the grapes used in the production and fermentation of Changyu red wine

[0035] ①. Take the grapes used in the production and fermentation of Changyu red wine. Under aseptic conditions, take 8~15g of samples, add 50~150mL of sterile saline with a concentration of 0.9%, soak for 15~25min, shake well, and use a pipette gun Draw 0.05mL-0.2mL of bacterial solution, and use 0.9% normal saline to perform gradient dilutions of 15-25 times, 90-120 times, and 900-1200 times to obtain three diluted bacterial solutions;

[0036] ②. On the ultra-clean workbench, take the YPD solid medium that has been melted and cooled to about 45~55°C and pour it into a plate, inject about 15~25mL into each plate, melt and cool down to about Calculate the amount of YPD solid mediu...

Embodiment 2

[0049] The method for separating and purifying Xunya mongolica from red wine production raw materials or pit mud, specifically comprises the following steps:

[0050] The formula of YPD solid medium used in ② and ④ in step (1): glucose 12g, polyvalent protein yeast extract 5g, peptone 12g, agar 12g, water 1000mL, others are the same as in Example 1.

Embodiment 3

[0052] The method for separating and purifying Xunya mongolica from raw materials for red wine production or pit mud, specifically comprises the following steps:

[0053] The formula of YPD solid medium used in ② and ④ in step (1): honey 20g, polyvalent protein yeast extract 10g, peptone 20g, agar 20g, water 1000mL. Others are with embodiment 1.

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PUM

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Abstract

The invention discloses a method for separating Hanseniaspora guilliermondii from red wine production raw materials or pit soil and purifying and identifying Hanseniaspora guilliermondii, comprising the steps of carrying out purification and separation on red wine production raw materials and pit soil, and conducting strain identification by combining WL nutrient agar medium morphology identification method and microbial taxonomy method to finally obtain a purified Hanseniaspora guilliermondii strain. According to the invention, the method disclosed herein in beneficial for using pure strain to culture red wind with unique pleasant fragrance; and the method has the characteristics of no bacterial contamination, easy preservation of the strain, rapid and simple operation, and stable product quality.

Description

technical field [0001] The invention relates to a method for separating, purifying and identifying Xenia mongolica from red wine production raw materials and pit mud. Background technique [0002] Non-Saccharomyces cerevisiae (non- Saccharomyces ) are often the main participating bacteria in non-inoculated fermentation of wine. Their metabolism and fermentation have a profound impact on the composition and flavor quality of wine. To a certain extent, they can improve the complexity of wine product flavor. It can not only metabolize The sugars in the wine can produce glycerol, higher alcohols, various volatile compounds, and can also produce a variety of extracellular enzymes to affect the structure and flavor quality of wine. [0003] Moreria et al. (2005) on Hansenula spp. ( H. uvarum ), Hansenula spp. ( H. guilliermondii ) and Saccharomyces cerevisiae ( S. cerevisiae ) of pure strains and mixed fermentations were studied, and it was found that the three strains all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12Q1/04C12R1/645
Inventor 冯涛游雪燕庄海宁荣志伟周彬耀
Owner SHANGHAI INST OF TECH
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