A Saccharomyces cerevisiae strain and the method for preparing red bayberry wine

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 bayberry fruit wine. Background technique [0002] Red bayberry (Red bayberry) 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, and also contains anthocyanins. , polyphenols and minerals such as calcium, phosphorus, iron, potassium, etc., have high nutritional and medical care 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] There are two kinds of red bayberry wine in China at present, and a kind of is the red bayberry soaked wine made by farmers, the alcohol content is too high (about 50%), it is not suitable for regular drinking; They are mainly developed for wine and lack of pertinence to red bayberry. The pH value used when brewing bayberry wine is relatively high (generally around 3.5, and the optimum fermentation pH is above 4.0), while the pH of red bayberry juice is generally around 3.0 , when adjusting the fermentation pH to be 3.5, the stability of red bayberry anthocyanins will become poor, causing a large amount of loss of red bayberry anthocyanins in the brewing process, and the color of the product is light red, which is far from the bright red color of red bayberry juice; and the fermentation process Added SO 2 (>50mg / L), not only delays the fermentation time of the yeast, but also has a bleaching effect, resulting in a lighter color of the product, even if the method of heating is finally used to dissolve the SO 2 removed, but the color recovery is less, orange-red; yeast will produce a kind of β-D-glucosidase during the fermentation process, which will desugar the colored anthocyanins in bayberry juice, resulting in color loss or degradation of anthocyanins, and Most commercial yeast or wine active dry yeast have inhibited fermentation performance at pH 3.0, and the product alcohol content is less than 10% (v / v)

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