Low-temperature yeast for brewing musalaisi, preparation method and prepared musalaisi

A kind of Saccharomyces cerevisiae, low-temperature technology, applied in the direction of wine preparation, alcoholic beverage preparation, microbial-based methods, etc., can solve the problems of no suitable excellent strains and their supporting brewing process, etc., to achieve good tolerance and fermentation performance Good, cloudy and uniform effect

Active Publication Date: 2013-10-09
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in China, there are reports on the wild dominant bacteria in the brewing of musalais, but there are no reports on the excellent strains suitable for the complex brewing environment of local musalais and its supporting brewing process

Method used

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  • Low-temperature yeast for brewing musalaisi, preparation method and prepared musalaisi
  • Low-temperature yeast for brewing musalaisi, preparation method and prepared musalaisi
  • Low-temperature yeast for brewing musalaisi, preparation method and prepared musalaisi

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Screening, separation, purification and identification of strains

[0043] Strain isolation method

[0044]1. Collection of yeast isolation sources: From September to October 2010, 49 samples were collected from 8 workshops and factories with typical Mousalais brewing process in southern Xinjiang. The samples included freshly pressed grape juice with or without skin residue, grape juice being cooked, 0d (starting broth, i.e. cooled grape juice), and fermentation broths from different sizes (50 -500 L) of different periods of fermentation broth in porcelain jars or stainless steel fermenters (20 t). For sampling, use the manufacturer's special scooping tool to take out the sample solution and put it into a plastic bottle immediately (rinse the sample solution 3 times), and then use the rinsed (rinse sample solution 3 times) syringe to suck 10mL of the sample solution until it has been sterilized with a stopper In 20 mL small glass vials, cover the corks ...

Embodiment 2

[0075] Example 2: Screening experiment of excellent strains

[0076] 436 strains of Saccharomyces cerevisiae numbered LTSM-A1 and 5 strains of commercial Saccharomyces cerevisiae were tested and analyzed for basic fermentation characteristics, including different temperature, sugar content, alcohol content and low nitrogen tolerance analysis, initiation Determination of properties, alcohol production, flocculation, autolysis, H production 2 The detection of S-ability, amine-producing properties, determination of pectinase activity and determination of β-glucosidase activity are as follows:

[0077] 1. Test and analysis of basic fermentation characteristics of isolates

[0078] (1) Analysis of different temperature, sugar content, alcohol content and low nitrogen tolerance: 436 strains of Saccharomyces cerevisiae and 5 strains of commercial Saccharomyces cerevisiae, including the numbered LTSM-A1, were subjected to suitable conditions (with a nitrogen absorption capacity of ...

Embodiment 3

[0110] Embodiment three: utilize low temperature saccharomyces cerevisiae ( Saccharomyces cerevisiae ) LTSM-A1 CGMCC No.7512 low temperature fermentation process to prepare musalais

[0111] The 5 selected strains and cy3079 commercial bacteria (control) were subjected to a 25L pilot fermentation test in Xinjiang Awati Dolang Mousalais Factory and Xinjiang Wuzi Haomoussalais Private Ancient Workshop, simulating the fermentation of Mousalais yeast. In the growth environment, the natural fermentation without inoculation was used as a control to explore the influence of these yeasts on the quality of Mousalais under traditional and modern brewing processes, so as to screen out excellent strains suitable for different brewing processes.

[0112] 1. The process and operation of low-temperature fermentation are as follows:

[0113] (1) Preparation of wine mother: Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The fresh culture of LTSM-A1 CGMCC No.7512 on YPD solid medium ...

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Abstract

The invention discloses a low-temperature yeast (Saccharomyces cerevisiae) CGMCC No. 7512 for brewing musalaisi, and the musalaisi prepared through fermentation by using the strain. According to the invention, through analysis of different temperatures, sugar contents, alcohol contents and low nitrogen tolerance, an initial fermentation test, detections of wine production, flocculability, self solubility, H2S production capacity and biogenic amine production property, a pectinase activity test and a beta-glucosidase activity determination test, the low-temperature musalaisi yeast with excellent brewing performance can be screened, and is widely applied in fields of light industry production and the like.

Description

Technical field [0001] The invention involves the field of microorganisms and fermentation industries.Specifically, the present invention involves a low -temperature yeast, preparation method and the beverage technology field made by Muslis, Xinjiang. Background technique [0002] Muslis is the oldest wine in the Western Regions. The folks are also known as "Muzleos", "Muselus", "Musel", "Mu Saish" and "Meissez","Musres", "Musseles" and so on.The "grape wine" in the Chinese Tang Dynasty poem "Grape Wine Nights Cup, I want to drink" Grape Wine "refers to Musseles.The "Qiong Jiu", which was tribute to the Tang Dynasty to the Tang Dynasty, is also Musseles."Grapes do not need song" (Volume 25 of the "Compendium of Materia Medica" in the Ming Dynasty), Muslis is naturally fermented with grape juice.The "living fossils" of ancient Western regions.The folk has always brewed Muslis is extremely common.The masses drinking Muza Lisi often take it fast, afterwards, sing and sing madly, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/865
Inventor 朱丽霞薛菊兰冯姝杨保求熊素英许倩范英阁郭东起王丽玲陈胜惠子侯旭杰
Owner TARIM UNIV
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