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

A technology of Saccharomyces cerevisiae and low temperature, applied in the preparation of wine, preparation of alcoholic beverages, and methods based on microorganisms, etc., can solve the problem of lack of suitable excellent strains and their supporting brewing processes, and achieve good tolerance and fermentation performance. Good, even haze effect

Active Publication Date: 2014-10-29
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 musalais, preparation method and prepared musalais
  • Low-temperature yeast for brewing musalais, preparation method and prepared musalais
  • Low-temperature yeast for brewing musalais, preparation method and prepared musalais

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0043] Strain Isolation Method

[0044]1. Collection of yeast isolation sources: 49 samples were collected from 8 workshops and factories with typical musalais brewing techniques in southern Xinjiang from September to October 2010. Samples included freshly pressed must with or without pomace, must in the process of cooking, 0d (initial broth, i.e. cooled grape juice) fermentation broth, and juices from different sizes (50 -500 L) porcelain altar or stainless steel fermenter (20 t) in different periods of fermentation broth. Use the manufacturer's special scooping tool for sampling to take out the sample solution and immediately put it into a plastic bottle (rinse the sample solution 3 times) and then use a syringe that has been rinsed (rinse the sample solution 3 times) to suck 10mL of the sample solution to the sterilized stopper 20 mL small glass vial, cover the cork and seal it with a...

Embodiment 2

[0075] Embodiment two: excellent bacterial strain screening experiment

[0076] The 436 strains of Saccharomyces cerevisiae and 5 strains of commercial Saccharomyces cerevisiae numbered LTSM-A1, which were screened, isolated and initially identified, were tested and analyzed for basic fermentation characteristics, including analysis of different temperatures, sugar content, alcohol content and low nitrogen tolerance, fermentation Determination of alcohol production, flocculation, autolysis, H production 2 The detection of S ability, the detection of biogenic amine characteristics, the determination of pectinase activity and the 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 identified including LTSM-A1 and 5 commercial Saccharomyces cerevisia...

Embodiment 3

[0108] Embodiment three: Utilize low temperature Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) LTSM-A1 CGMCC No.7512 low temperature fermentation process to prepare musalaisi

[0109] The 5 screened strains and cy3079 commercial bacteria (control) were carried out in a 25L pilot-scale fermentation test in Xinjiang Awati Daolang Musalaisi Factory and Xinjiang Wuzihao Musalaisi Private Ancient Workshop to simulate the growth of Musalaisi yeast The growth environment, using natural fermentation without inoculation as a control, explores the influence of these yeasts on the quality of musalaisi under traditional brewing technology and modern brewing technology, in order to screen out excellent strains suitable for different brewing processes.

[0110] 1. The low-temperature fermentation process and operation are as follows:

[0111] (1) Preparation of distiller's yeast: Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) The fresh culture of LTSM-A1 CGMCC No.7512 on ...

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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 relates to the field of microorganism and fermentation industry. Specifically, the present invention relates to the technical field of a low-temperature yeast brewed in Xinjiang Musalaisi, a preparation method and the beverage obtained therefrom. Background technique [0002] Musalais is the oldest wine in the Western Regions. It is also called "Musalais", "Museles", "Museles", "Museles" and "Museles" among the people. "Mousales", "Musales", etc. The "grape wine" in the Chinese Tang Dynasty poem "Grape wine luminous cup, if you want to drink Sepa, immediately remind you" refers to Museles. The "Western Regions Wine" that King Gaochang paid tribute to the Tang Dynasty was also Museles. "Grapes do not use koji" (Volume 25 of "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty). Musalaisi is naturally fermented from grape juice without any "koji" additives. The "living fossil" of wine in the ancient Western Regions. Folk br...

Claims

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Application Information

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Patent Type & Authority Patents(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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