Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain

A kind of Saccharomyces cerevisiae strain, technology of yeast strain, applied in the direction of preparation of alcoholic beverage, method based on microorganism, biochemical equipment and method, etc.

Pending Publication Date: 2017-01-25
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] At present, there are few relevant reports on bayberry fermented fruit wine, and the yeasts used in fermented bayberry fruit wine are all

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  • Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain
  • Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain
  • Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain

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Embodiment Construction

[0016] The present invention will be further described below in conjunction with test results. The present invention relates to a strain of Saccharomyces cerevisiae, which is matured and screened out from the fermentation of red bayberry that has fallen off from the bayberry tree to the ground. The number is CCTCC NO: M2015021.

[0017] A method for screening Saccharomyces cerevisiae, characterized in that: the steps are as follows: a, the waxberry that has matured and naturally falls off from the red bayberry tree to the ground is beaten by beating equipment, so that the red bayberry forms a slurry; b, the slurry of step a Filter; c, place the slurry in step b in an incubator to ferment; d, select the colonies with typical characteristics of yeast formed by fermentation in step c, and separate them by streaking; Microscopically examine the colonies that have been separated by streaking, and initially screen out yeast strains that germinate at one or more ends; f, inoculate t...

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Abstract

The invention relates to the field of microbial fermentation, in particular to a saccharomyces cerevisiae strain, a method for screening saccharomyces cerevisiae and a process for brewing myrica rubra wine by the aid of the saccharomyces cerevisiae strain. The technical scheme includes that the saccharomyces cerevisiae strain is mature, myrica rubra which falls off from myrica rubra trees to the ground is naturally fermented and screened to obtain the saccharomyces cerevisiae strain, the saccharomyces cerevisiae strain is preserved in the China Center for Type Culture Collection on January 8, 2015, and a preservation number of the saccharomyces cerevisiae strain is CCTCC NO:M2015021. According to the technical scheme, the saccharomyces cerevisiae strain, the method for screening the saccharomyces cerevisiae and the process for brewing themyrica rubra wine by the aid of the saccharomyces cerevisiae strain have the advantages that the excellent high-adaptability saccharomyces cerevisiae strain is high in specificity, fermentation starting speed, fermentation activity, alcohol tolerance, SO2 resistance and alcohol conversion rate and has unique flavor, substances with peculiar smell can be prevented, and the myrica rubra wine brewed by the aid of the process has excellent taste.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a Saccharomyces cerevisiae strain, a screening method for Saccharomyces cerevisiae and a process for brewing bayberry wine with the yeast strain. Background technique [0002] Waxberry belongs to berry fruit. The ripening period is concentrated in the high temperature and rainy season in summer. The picking period is short, and it is easy to be intolerant to storage and transportation. There is a saying that "the taste changes in one day, the color changes in two days, and the quality changes in three days". ~3d, post-harvest loss is serious, the commodity rate is low, and the fresh fruit market period and sales range are greatly restricted. [0003] Red bayberry has a long history of medicinal use. Modern medicine has found that the fruit acid in bayberry not only stimulates the appetite, promotes body fluids, relieves food and relieves heat, but also inhibits the transform...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02C12Q1/04C12G3/02C12R1/865
CPCC12G3/02C12N1/02C12N1/16C12Q1/04C12N1/185C12R2001/865
Inventor 李彦坡徐静张阳李燕蒋巧俊林胜利
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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