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Wine yeast capable of low-yielding hydrogen sulfide and ethyl carbamate as well as screening method and application of wine yeast

A technology of urethane and wine yeast, applied in the direction of microorganism-based methods, biochemical equipment and methods, wine preparation, etc., can solve the problems of loss of wine aroma substances, excessive copper ions in wine, and reduction of EC content in wine, etc. Achieve the effects of improving wine quality, optimizing wine production technology, and excellent winemaking characteristics

Inactive Publication Date: 2015-04-01
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For the process of removing hydrogen sulfide in wine, there are mainly copper precipitation method and inert gas removal method, but these two methods have certain problems: copper precipitation method may cause copper ions in wine to exceed the standard, so it must be reduced to the national standard. Within the allowable range of the standard; the removal of volatile substances by inert gas may take away other important volatile substances at the same time, resulting in the loss of wine aroma substances
The construction of yeast engineering bacteria is also one of the measures to reduce urea secretion, but because the constructed gene cannot be fully expressed in the wine environment, the yeast strains that do not secrete urea or have low urea secretion, especially the selection of arginase One of the main measures to reduce the EC content in wine is to breed arginase-deficient yeast strains with low vigor or molecular breeding.

Method used

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  • Wine yeast capable of low-yielding hydrogen sulfide and ethyl carbamate as well as screening method and application of wine yeast
  • Wine yeast capable of low-yielding hydrogen sulfide and ethyl carbamate as well as screening method and application of wine yeast
  • Wine yeast capable of low-yielding hydrogen sulfide and ethyl carbamate as well as screening method and application of wine yeast

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Effect test

Embodiment example 1

[0031] Implementation Case 1: Screening of Saccharomyces cerevisiae with low hydrogen sulfide and ethyl carbamate production

[0032] 1 method

[0033] 1.1 Separation, purification, identification and preservation of yeast: Aseptically weigh about 100g of fresh and well-ripe grapes, put them into a sterile 500mL Erlenmeyer flask, crush them with a sterile hammer, and culture them at 27°C, every 24 At -72h, take 1 mL of fermentation broth, add 9 mL of sterile water for gradient dilution, take 50 μL of the diluted bacterial liquid and put it into WLN solid medium, spread it evenly with a sterile spatula, and incubate at 28 °C for 5 days. According to the characteristics of a single colony of Saccharomyces cerevisiae in WLN medium: the surface is smooth and creamy, with a conical protrusion in the center, surrounded by dark yellow or light green rings, opaque and creamy. Saccharomyces cerevisiae colonies on WLN medium in the test are shown in figure 1. Pick a single colony of...

Embodiment example 2

[0090] Implementation Case 2: Optimizing Low Yield H 2 Chardonnay Grape Juice Small Vessel Fermentation Test of S and EC Saccharomyces cerevisiae Strains

[0091] For detailed brewing process flow chart, see Figure 5. Fresh grapes of the white grape variety Chardonnay were pressed, by total SO 2 Add 6% sulfurous acid to reach the content of 50mg / L, the total sugar of grape juice is 210g / L, the total acid is 7.5g / L, the fermentation volume is 500mL, and each bottle is 5×10 5 cfu / mL (using a hemocytometer to count the strains cultured in the logarithmic phase to control the inoculum size) the inoculum amount was added to the grape juice activated yeast liquid, and the temperature was controlled at 18°C ​​for fermentation. Due to the large amount of fermentation, the hydrogen sulfide detection tube device cannot be installed. Therefore, the detection of hydrogen sulfide in wine samples refers to GB / T 16489-1996 Determination of sulfide in water quality, methylene blue spectro...

Embodiment example 3

[0095] Implementation Case 3: Optimizing Low Yield H 2 Winery Fermentation Test of S and EC Saccharomyces cerevisiae Strains

[0096] The low-yielding H 2 The optimized strain CECLFN524 of S and EC was fermented in Ningxia Yuma Winery, Shanxi Rongzi and Gansu Mogao Winery for three consecutive years in 2010, 2011, and 2012 respectively (see the fermentation process flow chart Figure 5 , Image 6 ), to study its winemaking characteristics. Fresh wine grapes were destemmed and crushed, and sulfurous acid was added until the free sulfur content reached 45 mg / L. After 30 minutes, 20 mg / L pectinase was added. After mixing, the total acid and total sugar content of the grape juice were measured. Freshly adjusted sulfur grape juice was used to activate the strain, and the test strain was inserted into an appropriate amount of grape juice with a 3% inoculum. After cultivating in a constant temperature incubator at 28°C for 24 hours, the activated test strain was inoculated with 10...

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Abstract

The invention particularly relates to wine yeast capable of low-yielding hydrogen sulfide and ethyl carbamate as well as a screening method and application of the wine yeast. A strain of the wine yeast is classified and named as saccharomyces cerevisiae CECLFN524 and is preserved in China General Microbiological Culture Collection Center on November 5th, 2010, and the preservation number is CGMCC NO. 4299. The strain is separated and screened in a natural fermentation process of small seedless white grapes of Xinjiang Loulan wine plant of China. The screening method comprises the steps of: after separating and purifying the strain by virtue of a WL culture medium, feeding the strain into fermentation liquid, respectively carrying out primary screening and secondary screening on a strain capable of low-yielding hydrogen sulfide by virtue of a lead acetate test paper development method and a hydrogen sulfide detection tube method, simultaneously detecting the contents of hydrogen sulfide and ethyl carbamate in the fermentation liquid, and finally screening to obtain saccharomyces cerevisiae capable of low-yielding hydrogen sulfide and ethyl carbamate. The strain can be applied to the wine-making industries.

Description

1. Technical field: [0001] The invention specifically relates to a wine yeast with low hydrogen sulfide and ethyl carbamate production, a screening method and application thereof. 2. Background technology: [0002] Hydrogen sulfide (H 2 S) is a volatile sulfur compound that has an important impact on the flavor of wine. During the fermentation of wine, trace amounts of H will be produced through the sulfur metabolism of Saccharomyces cerevisiae 2 S, which is highly volatile and has an unpleasant odor, usually described as rotten eggs, skunk, garlic or onion (Boulton R B et al., Vinology: Principles and Applications, Beijing: China Light Industry Press, 1989, 166-168), its odor threshold is 10-80 μg / L (Ding Shumei et al., Winemaking, 2007, 34 (2): 90-92). If hydrogen sulfide is further combined with alcohols, it can form mercaptans. The influence of mercaptans on wine quality is two-sided. On the one hand, some mercaptans are part of the aroma characteristics of wine, for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/865
CPCC12G1/0203C12N1/16C12N1/185C12R2001/865
Inventor 刘延琳秦义宋育阳宫雪白稳红
Owner NORTHWEST A & F UNIV
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