Yeast for pear wine brewing, preparation method and fermentation completion judgment method
A technology for Saccharomyces cerevisiae and yeast, which is applied in the field of use method and fermentation completion judgment, purification, pear wild yeast and its separation, can solve the problems of impure aroma and flavor of pear fruit, difficulty in realizing standardized production, and affecting the accuracy of judgment, etc. To achieve the effect of complete and complete fermentation, obvious hanging cup, and improved wine yield
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Embodiment 1
[0027] The special yeast used for brewing pear wine of the present invention is the wild yeast isolated from pear fruit.
Embodiment 2
[0029] A preparation method of the yeast used for brewing pear wine: S1: taking pear juice: crushing fresh pears, beating, filtering and extracting the juice to obtain fresh pear juice; S2: proliferating and culturing: taking the The obtained fresh pear juice is cultivated at 28-30°C for 48-72 hours to achieve the purpose of multiplying the number of bacteria in the fresh pear juice; S3: selection culture: the selection medium is made into a plate, sterilized and cooled, and the "marker" is used to Line method" to paint the pear juice cultured in step S2 on the plate, place it at 28-30°C for 60-72 hours, and isolate bacteria from no less than 8 plates each time; the selection medium needs to be pressed frequently. Boil, sub-package, and sterilize at 105°C for 30 minutes before use; S4: purification and proliferation: after the cultivation in step S3, according to the characteristics of yeast colonies (these characteristics are the usual morphological characteristics of most yea...
Embodiment 3
[0031] The composition of the selective culture medium described in the present invention can be following composition (mass percentage): 1. the wort+2% agar of 5 Baume degree; 2. 5 Baume degree wort juice 48%, agar 2%, 1.7 Baume Fresh pear juice 50%; ③ 1.7 Baumé fresh pear juice 98% + 2% agar.
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