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

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...

AI Technical Summary

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 wine-specific yeasts or brewing active dry yeasts or ordinary laboratory yeasts, and there are few reports on bayberry fermented fruit wine yeasts

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