Saccharomyces cerevisiae and application thereof in brewing of plum wine

A technology of Saccharomyces cerevisiae and Saccharomyces cerevisiae, which is applied in the field of biochemical industry, can solve the problems of destroying the coordination of wine, increasing the bitterness and spicy taste, etc., and achieve the effect of improving the aroma and flavor of the wine body, obvious fruit aroma, and increasing economic benefits

Inactive Publication Date: 2013-09-18
HUBEI ZHIMIN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Moreover, in the actual production of plum wine, a problem that enterprises often face is that the plum wine produced will have a heada

Method used

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  • Saccharomyces cerevisiae and application thereof in brewing of plum wine
  • Saccharomyces cerevisiae and application thereof in brewing of plum wine
  • Saccharomyces cerevisiae and application thereof in brewing of plum wine

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1: Screening process of yeast XN03:

[0032] ①Sampling from the fruit peel surface, fruit leaves and orchard soil of the plum tree in the organic orchard, and natural fermented plum wine; ②Take 10g of the sample and add it to 90ml YEPD nutrient medium with glass beads, at 28℃, 140r / min Shake culture for 48 hours, add 200U / ml containing penicillin to inhibit the growth of bacteria and actinomycetes, and achieve the effect of enriching yeast; ③Take 1mL of enriched culture solution and dilute it to an appropriate degree with 0.85% normal saline tenfold dilution method Concentration; ④Take 0.1mL and spread it evenly on the sterilized YEPD plate with a sterile triangular pusher, and mark them, and make three plates for each gradient; ⑤After the bacteria grow on the plate, pick the A single colony characterized by typical yeast colonies is separated and purified by streaking; ⑥Repeat twice, and inoculate the purified colony on a slant medium for storage at 4°C; ⑦The isol...

Example Embodiment

[0033] Example 2: Expansion culture process of yeast XN03 seed liquid:

[0034] ① First-level seeds (triangular flask culture): YEPD medium: yeast extract, 1.0%; peptone, 2.0%; glucose, 2.0%, natural pH. Divide into a 500ml Erlenmeyer flask, fill each bottle with 200ml, and steam sterilize at 121℃ for 20min. After being taken out and cooled, under aseptic conditions, use the inoculation loop to pick 1 to 2 loops of the Saccharomyces cerevisiae XN03 provided by the present invention to inoculate the slant, and culture at 28°C on a 140r / min shaker for 24 hours, and microscopically check the growth Normal, it can be used without bacteria.

[0035] ②Secondary seed (cultivation in 10L seed pot): After washing the fresh plums, beaten and squeeze the juice, squeeze and filter with a 400 mesh filter cloth to obtain clear plum juice for later use. Pour the spare plum juice into a 10L seed tank, set a constant volume of 7L, heat the sandwich steam to 121℃, maintain for 15min to sterilize, ...

Example Embodiment

[0037] Example 3:

[0038] Sorting and washing plum fruits; removing seeds and stems; crushing and squeezing juice; immediately adding 60mg / L pectinase and 50mg / L SO 2 ;Using sucrose to adjust the sugar content of plum juice to 20BX; access to the yeast XN03 primary seed liquid in Example 2 (Ange wine yeast as contrast CK), the inoculum is 4% (V / V); the fermentation temperature is 20 ℃, the fermentation time is 7 days; immediately after the fermentation is finished, pour the wine to separate the wine feet, store the artesian wine and part of the slightly pressed wine separately, and the separated wine feet are re-squeezed and then the pressed wine is stored separately; The separated liquor is stored in a full tank and enters the aging; after 6 months of storage, the gum is clarified, filtered and precipitated; the aseptic filling is carried out after pasteurization to obtain the finished plum wine. Take wine samples for tasting, and the results are shown in Table 1.

[0039] It ca...

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Abstract

The invention discloses saccharomyces cerevisiae and application thereof in brewing of a plum wine. The bacterial strain is saccharomyces cerevisiae which is separated from organic plum orchard and exclusively used in fermentation of the plum wine. The saccharomyces cerevisiae has good wine and fragrance producing abilities, and is preserved at the China Center for Type Culture Collection in wuhan university of wuchang, wuhan in Hubei province at Jan.13, 2012; and the preservation number is CCTCC NO:2012009. Compared with widely applied commercialized wine yeast, the plum wine fermented by the bacterial strain disclosed by the invention is attractive in color and luster, thick in fruity fragrance, mellow in wine, concerted in fragrance, low in high-level alcohol content in the wine, and free of a head pain, does not lead a body at a higher level after being drunk, has typical characteristics of the plum wine, and can play an important role on stabilization and improvement of the quality of the plum wine.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in brewing plum wine, which belongs to the field of biochemical industry. Background technique [0002] Plum fruit wine is a low-alcohol beverage brewed from plums by fermentation. Plums are rich in nutrients such as protein, vitamins, and various amino acids. Chinese medicine believes that plums are sweet and sour in taste and cool in nature. Difficulty urinating and other symptoms. The plum fruit wine has the characteristics of low alcohol content, mild and refreshing wine quality, strong fruit flavor and high nutritional value, and is rich in various amino acids, vitamins and minerals needed by the human body, and has a broad market prospect. [0003] At present, many units in our country are studying the industrial production technology of fruit wine. However, due to the wide variety of fruits, the nutritional composition of different fruits varies greatly, resultin...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 师智敏陈茂彬
Owner HUBEI ZHIMIN AGRI
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