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Saccharomyces cerevisiae strain and green plum fruit wine prepared by using saccharomyces cerevisiae strain

A technology of Saccharomyces cerevisiae strain and green plum fruit wine, which is applied in the preparation of alcoholic beverages, fungi, biochemical equipment and methods, etc., to achieve the effect of enriching nutrients

Active Publication Date: 2014-05-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above-mentioned technical problems, the object of the present invention is, aiming at the lack of suitable fermentation strains and poor flavor in the current production of green plum fruit wine, to screen and propose a suitable green plum pulp fermentation system, the characteristic flavor of the produced fruit wine is outstanding, and the sensory A special bacterial strain for green plum wine fermentation with good quality; another object of the present invention is to propose a method for preparing green plum wine by a liquid submerged fermentation process matched with the new strain

Method used

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  • Saccharomyces cerevisiae strain and green plum fruit wine prepared by using saccharomyces cerevisiae strain

Examples

Experimental program
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Effect test

Embodiment 1

[0039] Embodiment 1: (preparation of green plum fruit wine 1)

[0040] (1) Preparation and processing of greengage pulp: select nine mature (yellow-red, soft flesh) greengage fruits, rinse with clean water, drain the water, remove the core and beat, add 300U / mL pectinase and 1000U / mL fiber to the obtained pulp Sulfase, 45°C constant temperature enzymatic hydrolysis for 3 hours, filtered through a 200-mesh filter cloth, took the filtrate, diluted 8 times with water, added sucrose to 350g / L, adjusted the pH value to 5.5, and set aside;

[0041] (2) Pre-fermentation of green plum wine: Inoculate S. cerevisiae QM5236 into plum juice medium, culture for 48 hours, then insert the inoculum amount of 3mL / L into the pulp treatment solution in step (1) for submerged fermentation. At 20°C, culture for 15 days until no obvious bubbles overflow from the liquid surface, then transfer the clarified fermentation liquid in the upper layer to a sterile container;

[0042] (3) Post-fermentation...

Embodiment 2

[0044] Embodiment 2: (green plum fruit wine preparation 2)

[0045] In this example, add 1500U / mL pectinase and 250U / mL cellulase to green plum pulp in step (1), take the filtrate after enzymatic hydrolysis and filtration, dilute it twice with water, add sucrose to 160g / L, and adjust the pH value to 4.5, standby; after activated S.cerevisiae QM5236 in plum juice medium in step (2), inoculate at an inoculum volume of 15mL / L, culture at 30°C for 3 days until no obvious bubbles overflow the liquid surface, then transfer the upper layer Supernatant liquid; the fermented liquid transferred in step (3) is placed at 30°C, fermented for 7 days, and when the sugar content of the fermented liquid does not change significantly, the supernatant liquid is transferred again; in step (4), the green plum fruit wine in step (3) is sealed , aged at 20°C for 30 days in a dark and cool place, sterilized at 65°C for 30 minutes, filled and sealed, and then it was greengage fruit wine. Others are t...

Embodiment 3

[0046] Embodiment 3: (preparation of green plum fruit wine 3)

[0047] In this example, add 750U / mL pectinase and 500U / mL cellulase to green plum pulp in step (1), enzymatically hydrolyze and filter, take the filtrate, dilute it 4 times with water, add sucrose to 280g / L, and adjust the pH value to 5.0, set aside; in step (2), activate S.cerevisiae QM5236 in plum juice medium, inoculate at an inoculum volume of 7 mL / L, and incubate at 25°C for 7 days until there are no obvious bubbles overflowing the liquid surface, then transfer the upper layer Supernatant liquid; the fermented liquid transferred in step (3) is placed at 25°C and fermented for 10 days until there is no significant change in the sugar content of the fermented liquid, then transfer the supernatant liquid again; in step (4), seal the original greengage wine in step (3) , aged at 15°C for 45 days in a dark and cool place, sterilized at 70°C for 25 minutes, filled and sealed, and then it was greengage fruit wine. ...

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Abstract

The invention discloses a strain QM5236 special for fermenting green plum fruit wine. The strain is collected in the China General Microbiological Culture Collection Center with the collection number CGMCC No.8485 on November 19, 2013. The green plum fruit wine and a preparation method thereof are further disclosed. The green plum fruit wine is obtained through preparing and treating green plum fruit pulp serving as a raw material by taking the saccharomyces cerevisiae strain QM5236 as a production strain, and performing the processes of primary fermentation, secondary fermentation, aging, filtering, sealing and sterilizing. The saccharomyces cerevisiae strain QM5236 in the technical scheme is suitable for a green plum fruit pulp fermentation system, and the product fruit wine is outstanding in particular flavor and excellent in organoleptic quality.

Description

technical field [0001] The invention belongs to the technical field of brewing food processing, and relates to a method for making greengage wine by using greengage as a raw material through fermentation and post-treatment, in particular to a Saccharomyces cerevisiae strain and the preparation of greengage wine by using it. Background technique [0002] Green plum (Prunus mume Sieb.et Zucc.) belongs to the genus Prunus in the family Rosaceae. It is also known as sour plum and dry branch plum. , is a famous and high-quality specialty product in the subtropical region of my country, and is unique in its refreshing and sour taste. Greengage is a fruit with both medicinal and edible uses. It is rich in dietary fiber, organic acids, amino acids, reducing sugars, polyphenols, vitamins, minerals and other nutrients. Its citric acid content ranks first among fruits, and its essential amino acid content is the highest. It is relatively rich and has 16 functions such as promoting body...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 杨颖陆胜民邢建荣夏其乐陈剑兵张俊
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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