An Icewine Yeast with Low Temperature Resistance and Outstanding Aroma Production and Its Application

A low temperature resistant, ice wine technology, applied in the field of ice wine yeast, can solve the problems of neglect, product homogeneity, lack of regional characteristics, etc., and achieve the effects of improving quality, fast fermentation, and strong aroma production.

Active Publication Date: 2019-05-03
桓仁思帕蒂娜冰酒庄园股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is not only a disregard for local yeast resources, but more importantly, the long-term use of active dry yeast for alcoholic fermentation will have a negative impact on the biodiversity of local yeast, which will eventually lead to product homogeneity and lack of regional characteristics

Method used

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  • An Icewine Yeast with Low Temperature Resistance and Outstanding Aroma Production and Its Application
  • An Icewine Yeast with Low Temperature Resistance and Outstanding Aroma Production and Its Application
  • An Icewine Yeast with Low Temperature Resistance and Outstanding Aroma Production and Its Application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Isolation, purification and identification of Saccharomyces cerevisiae CGMCC NO.12350 strain

[0025] Fermented the Vidal ice grape juice from the Huanren production area at low temperature (16°C), took samples at different stages of fermentation, diluted and separated, spread on a plate, obtained a large number of single colonies of wine yeast, and selected 116 strains according to their morphological characteristics . Colony morphology and molecular biological identification (5.8S-rDNA ITS method) were carried out on the obtained strains, and a total of 21 strains of Saccharomyces cerevisiae and 26 strains of non-Saccharomyces cerevisiae were identified. The brewing characteristics of 10 strains of Saccharomyces cerevisiae were studied, and the initial screening of fermentation was carried out in a 500ml Erlenmeyer flask. The 10 strains of Saccharomyces cerevisiae were inoculated in ice grape juice with an inoculation amount of 1×106CFU / mL, and fermented an...

Embodiment 2

[0044] Embodiment 2: Saccharomyces cerevisiae strain (Saccharomyces cerevisiae) No. CGMCC NO.12350 and commercial yeast DV10 brewing effect comparative experiment

[0045] The brewing characteristics of the screened Saccharomyces cerevisiae CGMCC NO.12350 and the commercial yeast DV10 were compared in Vidal ice grape juice. The specific method was as follows: the self-screened wild-type S. cerevisiae CGMCC NO. The commercial Saccharomyces cerevisiae DV10 was subcultured on YEPD solid and liquid medium respectively, and the strains were picked from the YEPD plate and inserted into the Erlenmeyer flasks containing 100mL of sterilized liquid YEPD medium, and cultured on a shaker (180rpm, 28°C) for 24h , as the activated seed solution to be inoculated. Press 10 5 CFU / mL was inoculated in 3L Vidal ice grape juice (5L fermenter), the initial sugar concentration was 420g / L, the sulfur dioxide concentration was 60mg / L, sealed with 8 layers of gauze, and cultured at 16°C for 30-40d, u...

Embodiment 3

[0063] It can be seen that the ice wine Saccharomyces cerevisiae CGMCC NO.12350 optimized in this experiment can not only quickly complete the entire ice wine brewing process to meet the national standard, but also effectively improve the ice wine aroma and increase the aroma richness and complexity of ice wine. Embodiment 3: sensory evaluation of wine brewed in 5L fermenter

[0064] Professional expert sensory evaluation was carried out for small-scale fermentation and brewing wine samples. Thirteen experts were from national wine tasters (one), professors and associate professors (two each) from domestic universities who have been engaged in wine research for many years, wine majors Master and doctoral students (eight persons), with high authority and rationality. The scores (average values) given by the tasters to the wine samples tested are shown in Table 4.

[0065] Table 4 Score results of sensory evaluation of small fermented wines (blind evaluation by experts)

[006...

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Abstract

The invention discloses a strain of ice wine yeast with low temperature resistance and outstanding aroma producing characteristics and application thereof, belonging to the field of food biotechnology. The strain was selected from the natural fermentation process of Vidal grapes in the Huanren production area at 16°C. It was identified by molecular biology methods and optimized by small-scale fermenter experiments. It has good brewing characteristics and high-yield ester characteristics under low-temperature fermentation conditions. Icewine Saccharomyces cerevisiae. The ice wine Saccharomyces cerevisiae CGMCC NO.12350 with high yield of esters optimized by the present invention can be used in the ice wine brewing industry. Using the ice wine yeast of the present invention to ferment and produce ice wine can significantly increase aroma compounds such as esters while meeting the national standards for ice wine production. The content of grapes can play an important role in improving the quality of ice wine and giving full play to the advantages of grape producing areas.

Description

technical field [0001] The invention relates to a strain of ice wine yeast with low temperature resistance and outstanding aroma producing characteristics and application thereof, belonging to the field of food biotechnology. Background technique [0002] Ice wine is a thick sweet wine brewed from naturally frozen grapes. Ice grape juice generally contains 35-42°Brix soluble solids (sugar, acid, nitrogenous compounds). The definition of ice wine in China's "Technical Specifications for Wine Brewing in my country" is: delay the harvesting period of grapes, when the temperature is below -7°C, keep the grapes on the branches for a certain period of time, freeze them, then pick them and squeeze them. Wine made from grape juice ("Technical Specifications for Winemaking in China", 2002). [0003] The pros and cons that determine the quality characteristics of a wine largely depend on its aroma and taste. Among them, the production of wine aroma is the result of the interaction of...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/865
CPCC12G1/0203C12N1/185C12R2001/865
Inventor吴旭高
Owner桓仁思帕蒂娜冰酒庄园股份有限公司