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Novel bacterial strain used for biological acidity reduction of fruit wine, and preparation method and applications thereof

A technology of new strains and microbial strains, applied in biochemical equipment and methods, methods based on microorganisms, preparation of alcoholic beverages, etc., can solve the problems of difficult growth of lactic acid bacteria, low growth temperature, low pH environment, etc., and achieve aroma aroma Full-bodied, soft taste, and the effect of increasing the content of volatile esters

Inactive Publication Date: 2014-01-15
LUDONG UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Some existing lactic acid bacteria are good at decomposing malic acid, but there are few reports on strains that can efficiently degrade citric acid and malic acid in fruit wine at the same time
In addition, due to the harsh growth conditions of fruit wine, including lower pH environment, higher alcohol content, higher SO 2 Concentration, low growth temperature, resulting in difficulty in growth or poor performance of many lactic acid bacteria engaged in biological acid reduction

Method used

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  • Novel bacterial strain used for biological acidity reduction of fruit wine, and preparation method and applications thereof
  • Novel bacterial strain used for biological acidity reduction of fruit wine, and preparation method and applications thereof
  • Novel bacterial strain used for biological acidity reduction of fruit wine, and preparation method and applications thereof

Examples

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Effect test

Embodiment 1

[0049] Example 1: Biological acid-reducing test of cherry fruit wine

[0050] Cherry fruit wine was brewed with Maoba sour cherry produced in Shandong as the starting sample for biological acid reduction. The brewing process of cherry wine is as follows: pick fresh tart cherry fruits, wash, de-stem and pit, crush to make cherry pulp, and then add pectinase (30mg / L pulp) and SO 2 (60mg / L fruit pulp), and add sucrose to reduce sugar concentration ≥160g / L; after pectinase reaction for 16h, inoculate activated Saccharomyces cerevisiae Lalvin BM4×4 (300mg / L pulp), and then carry out alcohol treatment at 26°C. Fermentation; when the reducing sugar concentration of cherry pulp is less than or equal to 8g / L, centrifuge at 8000 rpm for 20 minutes to remove Saccharomyces cerevisiae, and add SO 2 (60mg / L fruit pulp), stop alcoholic fermentation, that is, stop the primary fermentation of cherry fruit wine, obtain cherry fermented wine, and immediately measure a number of physical and che...

Embodiment 2

[0057] Embodiment 2: the biological acid lowering test of Wufanshu fruit wine

[0058] Wufanshu fruit wine was brewed with Wufanshu fruit produced in Jiangsu as the starting material for biological acid reduction. The brewing process of Wufanshu wine is as follows: select fresh Wufanshu fruit, wash, crush, press, and separate the skin residue to make Wufanshu juice, and introduce it into full CO 2 fermenter; add SO to Wufanshu juice 2 (60mg / L fruit juice) and pectinase (30mg / L fruit juice), and add sucrose to the concentration of reducing sugar ≥145g / L; after pectinase reaction for 12h, inoculate activated Saccharomyces cerevisiae Lalvin CY3079 (350mg / L fruit juice) into Wufanshu juice, and then alcoholic fermentation at 26 °C; when the reducing sugar concentration of Wufanshu juice is ≤ 40g / L, centrifuge at 8000 rpm for 20 minutes to remove Saccharomyces cerevisiae, and add SO 2 (60mg / L fruit juice), terminate alcoholic fermentation, promptly terminate the primary fermentat...

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Abstract

The invention relates to a novel bacterial strain used for biological acidity reduction of fruit wine, and a preparation method and applications thereof. The bacterial strain is named as lactobacillus plantarum, and is preserved in China General Microbiological Culture Collection Center in Beijing, and the preservation number is CGMCC No.7462. The invention also relates to the preparation method of the bacterial strain, and applications of the bacterial strain in biological acidity reduction of fruit wine containing malic acid and / or citric acid. Adaptability of the lactobacillus plantarum SGJ-24 on environment with high alcohol concentration, low pH value and high SO2 content is excellent; the lactobacillus plantarum SGJ-24 is capable of degrading malic acid and citric acid in fruit wine rapidly, reducing acidity of fruit wine, and improving sensory quality of fruit wine, is high in safety, and possesses a promising application prospect.

Description

technical field [0001] The invention relates to a Lactobacillus plantarum, in particular to a new biological acid-reducing strain of fruit wine, a preparation method and an application thereof. Species Deposit Management Committee General Microbiology Center, the deposit number is CGMCC No.7462. Background technique [0002] In the process of fruit wine brewing, it is usually faced with the problem of acid reduction, which is determined by ecological conditions, variety characteristics of brewing raw materials and cultivation methods. For fruit wine, an appropriate amount of organic acid can give fruit wine a mellow and refreshing feeling, but when the organic acid content in fruit wine is high, it will give people a sour and rough feeling, which is easy to cause consumers' disgust, so it has become a An important factor restricting the further development and growth of the fruit wine industry. Improving the quality of fruit wine through the biological acid reduction pathw...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G3/02C12G3/08C12R1/25
Inventor 孙舒扬贡汉生姜文广
Owner LUDONG UNIVERSITY
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