Ageing-type saccharomyces cerevisiae and its use in wine making

Abstract

The invention relates to the technical field of microbes and concretely relates to ageing-type saccharomyces cerevisiae and its use in wine making. The ageing-type saccharomyces cerevisiae and its use in wine making gradually change the passive situation of long-term import of wine saccharomyces cerevisiae in China and solve the problem of domestic wine quality homogenization. The saccharomyces cerevisiae NX11424 is preserved in the China general microbiological culture collection center (CGMCC), has a preservation number of CGMCC NO. 10050, has an excellent color and fragrance extraction capability, fully performs typical characteristics of grapes, provides a perfect skeleton feel and a structure feel for wine, and provides unique baking, barbecue and coffee ageing characteristics for new wine after alcoholic fermentation. Dry red wine prepared by the saccharomyces cerevisiae NX11424 is very suitable for ageing in an oak barrel and has obvious ageing potential and thus the saccharomyces cerevisiae NX11424 is an excellent ageing-type saccharomyces cerevisiae of dry red wine.

Description

1. Technical field: [0001] The invention relates to the technical field of microbes, in particular to an aging-style Saccharomyces cerevisiae and its application in wine brewing. 2. Background technology: [0002] Wine is the second largest alcoholic beverage after beer in the world, and it occupies an important proportion in the world regional economy and international trade. In recent years, my country's wine industry has been increasing at an annual rate of 15-20%, but there is still a large gap between its quality and the international advanced level. Among the many factors affecting wine quality, in addition to ecological conditions, grape varieties, and process equipment, fermentation microorganisms play a decisive role in the quality and sensory style of wine. [0003] Winemaking is essentially a biological fermentation process under the action of microorganisms, and yeast is the most important microorganism in winemaking. However, at present, almost all the yeasts ...

AI Technical Summary

Problems solved by technology

However, at present, almost all the yeasts used for fermentation in my country's wineries are imported from foreign wine commercial yeasts. In addition, most of the grape varieties for winemaking in various places are concentrated in a few broad-adapted varieties, such as Cabernet Sauvignon, Cabernet Franc, and Cabernet Sauvignon. Dolly, Riesling, etc. have very similar cultivation management, winemaking techniques, and winemaking equipment, and the single type of wine has caused the phenomenon of homogenization of wine quality in my country to become increasingly serious! If this situation is not changed as soon as possible, it may cause irreversible adverse effects on my country's booming wine industry, and make my country's wine industry completely lose its international competitiveness!

[0004] Generally speaking, yeast diversity in industrial production areas is significantly lower than that in traditional production areas (Ganga & Martines, 2004); commercial yeasts compete with local natural fermenting yeasts, and many commercial yeasts have killing activity (Rogeretal, 2001), continuous and The long-term use of a single commercial yeast strain for fermentation will reduce the diversity of yeast and the importance of the role of native yeast (Gangaetal, 2004; Blancoetal, 2008), so that the inoculated yeast will replace the native yeast as the dominant strain on the surface and environment of the winery and complete the natural process. Fermentation, thereby affecting the availability of yeasts selected by wineries through natural fermentation (Cianietal, 2004; Mercadoetal, 2007)

The use of imported commercial yeasts will lead to the loss of substances that determine the aroma characteristics of wines under specific ecological conditions (Mendesetal, 2001; Romanoetal, 2003), making wines lack typicality and style (DiMaroetal, 2007)

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