Apiculatus yeast with low-yielding ethyl carbamate and application

A technology of urethane and wine yeast is applied in the biological field to achieve the effects of high bacterial growth and alcohol production rate, high social and economic benefits, and high application value

Active Publication Date: 2013-11-27
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gene CAR1 and DUR1,2 Both are regulated by the inhibition of nitrogen metabolism in grape juice, but the expression pattern of these two genes is such that only one gene is expressed under the same condition

Method used

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  • Apiculatus yeast with low-yielding ethyl carbamate and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Screening of yeast CY5 with low production of ethyl carbamate

[0020] ⒈ Test the gas production performance of yeast: use the Dunbar tube fermentation method, add 10ml of 10oBrix wort into the test tube, sterilize and cool it, add the test yeast, ferment at 25°C for 48 hours, select the gas production equal to the volume of the Dunbar tube strains.

[0021] 2. Alcohol-producing ability test of yeast: Cabernet Sauvignon grape juice in Changli area was used as raw material, and the total sugar content of the grape juice was 210g / L. After culturing at 28°C for 6 days, select strains with a wine alcohol content above 11% (V / V) and balanced aroma after fermentation.

[0022] 3. Alcohol tolerance and SO 2 Tolerance test: Add 10ml of 13oBrix wort into the test tube by using the Dunbar tube fermentation method, add absolute ethanol (8%, 10%, 12%, 14%, 16%, 18%) and SO 2 (50mg / L, 100mg / L, 150mg / L, 200mg / L), inoculate the yeast strain to be tested, and culture it s...

Embodiment 2

[0025] Example 2: Small-scale winemaking comparison of low-urethane-producing yeasts and commercial strains in Cabernet Sauvignon grape juice

[0026] Put 2L of Cabernet Sauvignon grape juice in 2 2.5L jars (physical and chemical indicators: reducing sugar 263.1g / L, total acid 8.1g / L, pH 3.80, add total SO 2 About 60mg / L), adding low-aminoethyl ester yeast and commercial yeast D21 (French Laman Group) used by wine companies to make the final concentration reach 1×10 6 CFU / mL, produced according to the standard process of dry red wine. After the fermentation, the clarified dry red wine was taken, and the content of ethyl carbamate and aroma components and content were determined by sampling.

[0027] Table 1 Physical and chemical indicators of wine produced by two yeast strains

[0028]

[0029] The results are as follows: compared with the commercial strains, the residual sugar measured after the fermentation was less than 4g / L, and the alcohol content was not significant...

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PUM

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Abstract

The invention discloses an apiculatus yeast with low-yielding ethyl carbamate and application of apiculatus yeast in production of grape wine, and belongs to the field of biotechnology and fermentation. Such bacterial strain is separated from raw grape in Changli Beijing; and the bacterial strain is screened by a method comprising the following steps of: getting the raw grape used for brewing; separating and purifying the yeast through a culture medium method; performing primary screening, re-screening and a fermentation test; detecting the content of ethyl carbamate in fermentation liquor through GC-MS (Gas Chromatography-Mass Spectrometer); and selecting the bacterial strain with low-concentration ethyl carbamate. By adopting such bacterial strain, the content of ethyl carbamate can be effectively reduced during production of the grape wine, and the safety of the grape wine also can be improved.

Description

technical field [0001] The invention relates to the screening of wine yeast with low urethane production and the application of the wine yeast in wine brewing, belonging to the field of biotechnology. Background technique [0002] Wine is an internationally recognized healthy drink and one of the most dynamic industries in the development of the national economy. It has made important contributions to improving the living standards of urban and rural residents, promoting the development of related industries, expanding employment, and increasing farmers' income. In 2011, my country's wine production was 1.1569 million kiloliters, a year-on-year increase of 13.02%; sales revenue was 38.46 billion yuan, a year-on-year increase of 21.14%; profit was 5.071 billion yuan, a year-on-year increase of 13.96%. The speed and efficiency of the wine industry are increasing simultaneously, and it has become the most promising sunrise industry. However, with the development of food safety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
Inventor 薛洁王丽华唐坤甜张凤杰李惟
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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