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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

Inactive Publication Date: 2016-11-02
官波 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Common fruit wine yeast is generally used in the fermentation process of pear wine, such as active dry yeast for wine brewing, which is not specific, which makes the wine body uncoordinated, and the aroma and flavor of pear fruit that pear wine should have is not pure.
In addition, at present, there are still many small and medium-sized enterprises or households that judge whether the fermentation is complete or not in the production of fruit wine only depends on human senses. The sensory differences of each person's different physical conditions, and the individual differences in sensory organs between people will affect the judgment. Accuracy, it is difficult to achieve standardized production

Method used

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  • Yeast for pear wine brewing, preparation method and fermentation completion judgment method
  • Yeast for pear wine brewing, preparation method and fermentation completion judgment method
  • Yeast for pear wine brewing, preparation method and fermentation completion judgment method

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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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PUM

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Abstract

The invention relates to a yeast for pear wine brewing, a preparation method and fermentation completion judgment method thereof. The yeast is a wild yeast separated from pome. The preparation method includes: S1: preparing pear juice; S2: conducting proliferation culture; S3: performing selective culture; S4: carrying out purification and proliferation; S5: performing domestication; and S6: conducting screening, and finally, preparing the yeast obtained in S6 into yeast with bran as the carrier so as to be convenient for use. For the yeast brewed pear wine prepared by the method, the fermentation completion judgment method combines chemical judgment with sensory judgment. The pear wine brewed from the yeast prepared by the method provided by the invention has strong and elegant pome flavor, has mellow wine body and obvious wine tears, does not cause dizziness after people drinking, almost has no adverse physiological response, also has high nutritional value, and is beneficial to human health after moderate drinking by people. In addition, the method combining chemical process and sensory attributes is employed to reach the scientific judgment of fermentation completion, so that the fermentation broth can ferment thoroughly, the wine yield is increased, and the pome aroma and fruit wine mellowness can be well retained.

Description

technical field [0001] The present invention relates to a yeast and brewing with it, in particular to a pear wild yeast used for brewing pear wine (especially pear fermented wine and pear brandy) and its separation, purification, use and fermentation completion judging method. Background technique [0002] Common fruit wine yeast is generally used in the fermentation process of pear wine, such as active dry yeast for brewing wine. In addition, there are still many small and medium-sized enterprises or family fruit wine brewing that judge whether the fermentation is complete or not only depends on human senses. The sensory differences of each person's different physical conditions, and the individual differences in sensory organs between people will affect the judgment. Accuracy, it is difficult to achieve standardized production. Contents of the invention [0003] The purpose of the present invention is to provide a kind of yeast specially used in brewing pear wine (pear ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12Q1/00G01N33/00C12R1/865
Inventor 王应旭杨廷元何禄喜王应虹官波
Owner 官波
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