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A strain of yeast for liquor brewing and its application

A yeast and liquor technology, which is applied in the preparation, fermentation, and microorganism-based methods of alcoholic beverages, can solve problems such as poor flavor of Luzhou-flavor liquor, and achieve good growth adaptability and application effect

Inactive Publication Date: 2018-05-08
SICHUAN SHUNAN YUANHANG BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a strain of yeast for brewing liquor and its application, which can specifically improve the problem of poor flavor of Luzhou-flavor liquor

Method used

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  • A strain of yeast for liquor brewing and its application
  • A strain of yeast for liquor brewing and its application
  • A strain of yeast for liquor brewing and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: Utilize this yeast to promote solid-state fermented grains to produce β-phenylethanol

[0023] The yeast is 10 5 Individuals / mL initial concentration, cultured in 50mL YPD liquid medium (recipe: 2% glucose, 2% peptone, 1% yeast extract powder, natural pH, sterilized at 121°C for 20min) for 36-48 hours (28°C), centrifuge at 3000rpm for 5min to remove the supernatant, add 10mL of sterile water, resuspend, centrifuge at 3000rpm for 5min to remove the supernatant, add 10mL of sterile water again, resuspend, inoculate to 2kg and add 30mL of yellow water Bacteria were put into the pit grain grains and fermented for 30 days. The detectable content of β-phenylethanol in the grains was 0.054g / kg, which was 6.3 times that of the control. At the same time, the following two main indicators showed that it did not affect the normal fermentation. It does not reduce the production of ethanol in the fermented grains, and the ethanol content of the fermented grains fermen...

Embodiment 2

[0024] Example 2: Using the yeast to prepare aroma-producing biological preparations

[0025] The yeast is 10 5 The initial concentration of each / mL, in 1000mL of YPD liquid medium (formula: 2% glucose, 2% peptone, 1% yeast extract powder, natural pH, sterilized at 121°C for 20min, the reagent is Chengdu Kelong Reagent Factory After culturing in production) for 36-48 hours (28°C), centrifuge at 3000rpm for 5min to remove the supernatant, add 200mL of sterile water, resuspend, centrifuge at 3000rpm for 5min to remove the supernatant, add 200mL of sterile water again, resuspend, add Into 1kg of bran with a water content of 40% and sterilized at 121°C for 30 minutes, aseptically encapsulated as an aroma-producing biological preparation, and used in the production of Daqu, the fermentation of Luzhou-flavor liquor, or the exogenous production of yellow water pits Fragrant accessories.

[0026] This fragrance-producing bacterium agent was added to yellow water by 3% addition and f...

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Abstract

The invention discloses a strain of yeast for liquor brewing and its application, which belongs to the technical field of microbes, and the yeast preservation number is CGMCC No.10694. Beneficial effects of the present invention: the yeast can increase the production of phenylethyl alcohol in Luzhou-flavor liquor mixed-bacteria fermented grains by 2.8 times without affecting the production of ethanol or increasing the production of harmful fusel oil. The yeast is made into a liquid or solid microbial agent, which is directly used for flavor adjustment in the brewing process of liquor, so as to endow the liquor with flowery and fruity aroma characteristics. The fermentation product of the yeast can also be used to produce flavored wine.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a yeast for liquor brewing and its application. Background technique [0002] Chinese Luzhou-flavor liquor is solid-state fermentation with multiple strains, and its flavor depends on the production environment, koji medicine, metabolites of many microorganisms in the pit mud, degradation products of polymer compounds, and the types, contents and levels of the interaction products between them. Coordinated ratio, inoculation of yeast can change the type and content of flavor substances in the fermented grains, leading to a change in the overall flavor. Actively use a specific yeast agent to adjust or shape a specific flavor of liquor according to a certain production purpose. β-phenylethanol is a kind of higher alcohol, which has a pleasant rose fragrance, slightly bitter and astringent taste, and is the main aroma substance of rice-flavored liquor. The content of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G3/02C12G3/06C12P7/22C12R1/84
CPCC12G3/02C12G3/06C12P7/22C12N1/165C12R2001/84
Inventor 余泳王涛游玲余雨柚胡先强
Owner SICHUAN SHUNAN YUANHANG BIOLOGICAL TECH CO LTD
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