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A Saccharomyces cerevisiae strain with high glycerol production and its application in dry white wine

A technology for dry white wine and Saccharomyces cerevisiae, which is applied in the field of industrial microorganisms, can solve problems such as affecting product taste and low glycerin content, and achieve the effects of rich taste, rich aroma and product quality improvement.

Active Publication Date: 2017-04-26
宁夏张裕龙谕酒庄有限公司
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  • Abstract
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Problems solved by technology

[0009] The invention mainly solves the problem that the low glycerin content in the existing wine affects the taste and quality of the product

Method used

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  • A Saccharomyces cerevisiae strain with high glycerol production and its application in dry white wine
  • A Saccharomyces cerevisiae strain with high glycerol production and its application in dry white wine

Examples

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Embodiment 1

[0020] Example 1: Pick the mature Chardonnay grapes in Penglai, Shandong, China, divide the juice into sterile containers after crushing, and carry out natural fermentation for 4 days; get 1ml of fermented grape juice and spread it on the screening medium after successive dilution. The screening medium is: glucose 10 g / L, glycerol 30 g / L, peptone 20 g / L, yeast powder 5 g / L, Na 2 HPO 4 2 g / L, KH 2 PO 4 2 g / L, MgSO4 1.2 g / L, chloramphenicol 0.1 g / L, pH 6.5, culture at 28°C for 3 days; select a single colony with typical yeast colony characteristics, repeat streaking and separation several times, and obtain pure culture and stored in glycerol tubes (-20°C); the isolated yeast strains were cultured in improved YEPD medium (glucose 220g / L, peptone 20g / L, yeast powder 5g / L), and the volume of liquid was 200ml / 500ml bottle. After static fermentation at 28°C for 5 days, the glycerol content was determined by high performance liquid chromatography, and a yeast strain with high glyc...

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Abstract

The invention discloses a glycerin high-yielding saccharomyces cerevisiae strain and application thereof to dry white wine. The strain has a code name of JF-7, strain 26SrDNAD1 / D2 zone Genbank accession number of KJ685388, and is currently preserved in China General Microbiological Culture Collection Center and has a preservation number of CGMCCNo.8870. the strain can be used as a fermentation yeast in a conventional method for brewing dry white wine with high glycerin content and plump taste, and the glycerin content in the dry white wine is as high as 8.5 g / L, and is increased by more than 40% compared to the dry white wine brewed by commonly used saccharomyces cerevisiae strain; and the dry white wine gains improved glycerin content and mellow and full mouthfeel, so as to enhance the quality of the dry white wine.

Description

[0001] Technical field: [0002] The invention relates to the technical field of industrial microbes, in particular to a high-yielding glycerin-yielding Saccharomyces cerevisiae and its application in dry white wine. [0003] Background technique: [0004] During wine fermentation, the main function of glycerol is to maintain NAD in yeast cells + The balance of / NADH plays an important role in the initiation of fermentation, and it is also a metabolic regulator of osmotic pressure during fermentation. Glycerin has a sensory threshold in wine of 5.2 g / L, above which it imparts sweetness to wine. The stickiness and sweetness of glycerin give wines a round, silky, sweet, fattening and more palatable character. Glycerin can also balance the sourness in wine and increase the complexity of taste. It is an important component of high-quality wine; but the content of glycerin in existing wine is low, which affects the taste and quality of the product. [0005] The difference in the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
Inventor 李记明程仕伟韩鹏姜文广于英沈志毅
Owner 宁夏张裕龙谕酒庄有限公司
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