Saccharomyces cerevisiae for producing waxberry fruit wine by fermentation

A technology for fermentation of Saccharomyces cerevisiae and fruit wine, which is applied in the field of Saccharomyces cerevisiae, can solve the problems of lack of raw material fruit aroma, poor pertinence, and bland fruit wine flavor, so as to improve the aroma and flavor of wine body, with outstanding typicality and obvious fruit aroma. Effect

Inactive Publication Date: 2014-05-07
来凤县古杨梅食品开发有限责任公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit wine production in my country adopts commercial active dry yeast powder (ADY). They are mainly developed for the production and application of wine, and have strong alcohol production capacity, but the flavor of the fermented fruit wine is relatively flat and lacks proper flavor. The aroma of the raw material fruit is not very targeted and cannot meet the needs of different fruit varieties. The development of special Saccharomyces cerevisiae suitable for different kinds of fruits is an important way to improve the flavor of fruit wine

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  • Saccharomyces cerevisiae for producing waxberry fruit wine by fermentation
  • Saccharomyces cerevisiae for producing waxberry fruit wine by fermentation

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Effect test

Embodiment 1

[0027] Embodiment 1: Screening and performance determination of Saccharomyces cerevisiae of the present invention

[0028] 1, culture medium used in bacterial strain screening and performance measurement among the present invention

[0029] (1) Activation medium: complete medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).

[0030] (2) Proliferation medium: Squeeze mature bayberry juice into a sterile Erlenmeyer flask, add streptomycin and penicillin at 30 μg / ml and 100 units / ml, and add 95% edible ethanol to make the alcohol content of the medium reach 4% (v / v), adjust the pH value to between 3.2 and 3.8 with citric acid.

[0031] (3) Separation plate medium: complete medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).

[0032] (4) Seed culture medium: red bayberry juice (generally soluble solid content TSS is 7% to 9%), add sucrose to adjust TSS to 15%, adjust pH to 3.2 to 3.8, steam sterilization at 115°C for 15 minutes spare.

[0033] (5) Fermentation...

Embodiment 2

[0053] Embodiment 2: the expanded cultivation of Saccharomyces cerevisiae GYM-17 seed liquid among the present invention

[0054] (1) First-class seeds (triangle flask culture): YEPD medium: yeast extract, 1.0%; peptone, 2.0%; glucose, 2.0%, natural pH. Packed in 500ml Erlenmeyer flasks, each filled with 200ml. Steam sterilization at 121°C for 20 minutes. After taking out and cooling, under aseptic conditions, use an inoculation loop to pick 1 to 2 rings of the yeast GYM-17 slant to inoculate in the present invention, at 28 ° C, shake and cultivate at 140 r / min for 24 hours, and microscopically examine the bacteria It grows normally and can be used without bacteria.

[0055] (2) Secondary seeds (cultivated in 10L seed tank): Wash the fresh bayberry, beat and squeeze the juice, squeeze and filter with a 400-mesh filter cloth to obtain clear bayberry juice for later use. Pump the spare red bayberry juice into a 10L seed tank, set the volume to 7L, raise the temperature of the...

Embodiment 3

[0056] Embodiment 3: the application of Saccharomyces cerevisiae GYM-17 in the production of bayberry fruit wine in the present invention

[0057] Sorting and cleaning bayberry fruits with higher maturity to remove moldy and rotten fruits; removing cores and stems; crushing and squeezing juice; adding 60mg / L pectinase and 50mg / L SO2; using sucrose to adjust bayberry juice The sugar content is up to 20BX; the yeast GYM-17 seed solution (Anqi wine yeast is used as a comparison with CK) is inserted, and the inoculum amount is 5% (V / V); the fermentation temperature is 20°C, and the fermentation time is 7 days; immediately after the end of fermentation Carry out the wine pouring treatment, separate the wine legs, store the artesian wine and some lightly pressed wine separately; store the separated wine liquid in full tanks for aging; after 6 months of storage, carry out glue clarification, filter precipitation; pasteurization After sterilization, aseptic filling is carried out to o...

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Abstract

The invention relates to a saccharomyces cerevisiae for producing a waxberry fruit wine by fermentation. The saccharomyces cerevisiae is characterized in that the saccharomyces cerevisiae strain is derive from soil of an ancient waxberry garden in laifeng county, Hubei province, is used for producing waxberry fruit wine by fermentation, has stronger pertinence on waxberry fruit wine fermentation, has favorable wine making and aroma forming capabilities, is high in fermentation speed, strong in fermentative capability and good in tolerance, has been preserved in the China Center for Type Culture Collection in Wuhan University in Luojia hill, Wuchang, Wuhan, Hubei on march 27, 2013, and the is named as GYM-17. The preservation number of the saccharomyces cerevisiae strain is CCTCC NO:M2013107.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a Saccharomyces cerevisiae used for the fermentation and production of red bayberry fruit wine. Background technique [0002] Red bayberry fruit wine is a low-alcohol beverage brewed from bayberry as raw material by fermentation. Red bayberry fruit wine caters to the needs of diversified consumption. It has rich and mellow flavor and unique fruit aroma of red bayberry. It is rich in nutrition and has a moderate health care effect. [0003] Fruit wine fermentation can adopt natural fermentation, also can adopt pure breed fermentation. Because natural fermentation is after the fruit is broken, do not add yeast in addition, let it ferment naturally, there are many disadvantages. In order to improve the quality of fruit wine, purebred fermentation is usually used, that is, purely cultivated fruit wine yeast with strong fermentation performance is added. The fruit wine yeast ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 陈茂彬李玉生李京学李伟
Owner 来凤县古杨梅食品开发有限责任公司
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