Saccharomyces cerevisiae strain and method for preparing blueberry fruit wine by using saccharomyces cerevisiae strain

A Saccharomyces cerevisiae strain and strain technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of insufficient fruity aroma, large loss of vitamins, turbidity or precipitation of products, and achieve good durability SO2 ability, strong pertinence, better flavor effect

Active Publication Date: 2013-02-06
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 blueberry fermented wine has only started in recent years, and the technical route is not yet mature enough. Generally, the traditional old technology is used to ferment naturally or make blueberry blended sprinkles, or to use comm

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Saccharomyces cerevisiae strain CNBG002 was inoculated on wort slant medium with a soluble solid content of 5%, cultured statically for 1 day at 25°C, taken out, refrigerated at 5°C, and transferred every 30 days.

[0028] Using wort natural medium, adjust Brix (soluble solids content) to 5%, and sterilize at 121°C for 20min. Under sterile conditions, a ring of yeast was taken from the slant medium, added to the liquid seed medium, and cultivated at 25°C for 24h.

[0029] Take 5kg of blueberry fruit, sort and remove spoiled and rotten fruit, heat to 60°C to soften for 10 minutes, then crush, add sucrose to adjust the sugar content to 22.4, when the temperature drops below 30°C, add 20mL of liquid seed culture medium with activated bacteria, 25°C Static cultivation for 8 days. After the liquid level was calm, the tank was poured, and the surface dross was removed by filtration to obtain about 4.3 kg of fermented liquid with an alcohol content of 12.3% vol. Include SO i...

Embodiment 2

[0031] Use wort natural culture medium, adjust Brix to 5%, and sterilize at 121°C for 20min. Under sterile conditions, take a ring of yeast from the slant medium in the above example, add it to the liquid seed medium, and cultivate at 25°C for 24 hours.

[0032] Take 50kg of blueberry fruit, sort and remove spoiled and moldy fruit, heat to 60°C to soften for 10 minutes, then crush, add sucrose to adjust the sugar content to 22.5, when the temperature drops below 30°C, add 200mL of liquid seed culture medium with activated bacteria, 25°C Static cultivation for 8 days. After the liquid level was calm, the tank was poured, and the surface scum was removed by filtration to obtain about 42.4 kg of fermented liquid with an alcohol content of 11.7% vol. Include SO in 2 , dosage 50mg / kg, 18 ℃ static culture for 13 days. After the liquid level is calm, pour the jar and filter to obtain the fermented liquid. Add PVPP in an amount of 45.0 g, mix well, let stand for 7 days, and filter...

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PUM

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Abstract

The invention discloses a saccharomyces cerevisiae strain and a method for preparing a blueberry fruit wine by using the saccharomyces cerevisiae strain. The saccharomyces cerevisiae strain is used for preparing the blueberry fruit wine by fermentation, and can maintain the blueberry flavor and the nutritive value of the fruit wine. The method comprises the following steps: activating the saccharomyces cerevisiae strain in a liquid seed culture medium; crushing blueberry and then adding an activated strain for carrying out primary fermentation for 7-9 days, filtering to obtain a fermentation liquor; and adding SO2 into the fermentation liquor for secondary fermentation for 12-14 days, and filtering to obtain a wine base. The blueberry fruit wine obtained through the method is fruity enough, and is high in nutritive value and stability.

Description

technical field [0001] The invention specifically relates to a strain of Saccharomyces cerevisiae and a method for preparing blueberry fruit wine through the strain. Background technique [0002] Fruit wine is a low-alcohol alcoholic 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 p...

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
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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