Saccharomyces cerevisiae strain and high quality red bayberry fruit wine preparation method

Abstract

The present invention discloses a saccharomyces cerevisiae strain and a high quality red bayberry fruit wine preparation method. The saccharomyces cerevisiae strain is screened from naturally fermented mash of fresh red bayberry, red bayberry juice with pH of 3.0 can be directly fermented to obtain high quality red bayberry fruit wine with high alcohol content (13.5%), bright color (a = 27.64), high anthocyanin retention rate (77mg / L), low residual sugar (< 2g / L), rich fruity taste and harmonious taste, the saccharomyces cerevisiae strain is preserved in China Type Culture Collection CCTCC on October 20, 2015, and the accession number is CCTCC NO:M2015627. The high quality red bayberry fruit wine is prepared by the following steps: raw material processing, bacteria activation, main fermentation and post fermentation. In the fermentation process, no SO2 is added, and by sterilization for 5min at 100 DEG C, the method has a very significant effect on color and anthocyanin retention rate of the fermented red bayberry fruit wine.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation, and in particular relates to a strain of Saccharomyces cerevisiae and a method for preparing high-quality bayberry fruit wine. Background technique [0002] Redbayberry (Redbayberry) is a characteristic fruit in southern my country. Its fruit is spherical, bright in color, sweet and sour, juicy, rich in flavor, and the edible rate reaches more than 90%. It is rich in sugar, organic acids and multivitamins. It also contains anthocyanins, Polyphenols and minerals such as calcium, phosphorus, iron, and potassium have high nutritional and medical value. The consumption method of red bayberry is mainly fresh food, because it is abundant in the plum rain season and the storage period is short, resulting in a large backlog and rot. Vigorously developing the production of fruit wine can not only reduce food consumption, but also improve the structure of alcohol consumption, meet consumer d...

AI Technical Summary

Problems solved by technology

[0004] At present, there are two kinds of bayberry wine in China, one is the wine soaked with bayberry made by farmers, the alcohol content is too high (about 50%), it is not suitable for regular drinking; One is the fruit wine brewed by commercial yeast or wine active dry yeast. Because they are mainly developed for wine, they lack the pertinence to red bayberry. Fermentation pH is more than 4.0), while bayberry juice pH is generally about 3.0, when the fermentation pH is adjusted to 3.5, the stability of bayberry anthocyanins will become worse, resulting in a large loss of bayberry anthocyanins in the brewing process, and the product color is light Red, which is far from the bright red color of bayberry juice; and SO2 (>50mg / L) was added during the fermentation process, which not only delayed the fermentation time of the yeast, but also had a bleaching effect, resulting in the product The color becomes lighter, even if the SO2 is finally removed by heating, the color recovery is less, and the color is orange-red; the yeast will produce a kind of β-D-glucosidase during the fermentation process, which will Colored anthocyanins in bayberry juice have desugaring effect, leading to color loss or degradation of anthocyanins, and the fermentation performance of most commercial yeast or wine active dry yeast is inhibited when the pH is 3.0, and the alcohol content of the product is less than 10% (v / v)

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