Wickerhamomyces anomalus and application thereof

A technology of Wickham and yeast, applied in the field of microbiology

Active Publication Date: 2017-05-10
玉溪牛易拉农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the effect of abnormal Wickham yeast on enhancing flavor and removing astringency

Method used

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  • Wickerhamomyces anomalus and application thereof
  • Wickerhamomyces anomalus and application thereof
  • Wickerhamomyces anomalus and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Isolation and screening of abnormal Wickham yeast strain G1

[0022] 1. The sample is the mature Yunnan olive fruit collected from Baoshan, Yunnan. Take 10 Yunnan olives with fruity aroma and put them into conical flasks, wash the surface of the fruit with 200mL of sterile water, and take 10mL of turbid water from it at 2000r / Centrifuge at 5 min for 5 min, draw 0.1 mL of the supernatant and spread it evenly on a petri dish containing solid YPD medium, and incubate at a constant temperature of 28 °C for 2 days;

[0023] 2. Pick out milky white raised single colonies with a diameter of about 2mm, and pick 20 selected single colonies to inoculate on the YPD solid medium by streaking on the aseptic operating table, and incubate at 28°C for 2 days. After growing out, pick 6 milky-white, spherically convex, moist, shiny, opaque, creamy colonies and inoculate them into YPD liquid medium, and culture them on a shaking table at 28°C for 24 hours.

[0024] 3. Take 10...

Embodiment 2

[0027] Example 2: Abnormal Wickham yeast strain G1 is used in the brewing of Yunnan olive fruit wine, the steps are:

[0028] 1. Raw material processing: use mature Yunnan olive fruit in Baoshan, Yunnan as raw material, wash → dry → pulverize and beat into juice → filter → obtain Yunnan olive juice.

[0029] 2. Main fermentation: Add 250 mL of Yunnan olive juice to 6 sterilized 500 mL volumetric flasks, and divide them into two groups, namely the experimental group and the control group, with 3 bottles in each group. After expanding the abnormal Wickham yeast G1 and the commercially available wine high activity dry yeast RV171, respectively, 6% (2 × 10 8 cfu / mL) volume ratio was added to different groups, and 50g brown sugar was added at the same time, and the two groups of fermentation bottles were placed at room temperature of 22-25°C for 8 days of sealed fermentation (the first 3 days were for aerobic fermentation, and the last 5 days were for anaerobic fermentation), The ...

Embodiment 3

[0031] Example 3: Determination of quality indicators of Yunnan olive fruit wine fermented by Abnormal Wickham yeast strain G1

[0032] Index measurement methods: sugar content measurement: sugar content meter; pH measurement: pH acidity meter; alcohol volume fraction measurement: distillation method and alcohol meter.

[0033] Index measurement results: the pH of the fruit wine brewed with abnormal Wickham yeast G1 is 3.19, the sugar content is 10.0%, and the alcohol volume fraction is 14.5%. The three indicators show that the fermentation liquid has reached the national standard for fruit wine GB 15038-2006 . Compared with dry yeast RV171, strain G1 has stronger alcohol production ability and more obvious acid reduction.

[0034] Table 2 Determination results of quality indicators of Yunnan olive fruit wine

[0035] .

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Abstract

The invention discloses wickerhamomyces anomalus G1, which is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.13050. The wickerhamomyces anomalus, when applied to fermentation of fructus phyllanthi fruit wine, has significant effects of enhancing aroma and removing astringency. The fructus phyllanthi fruit wine, which is brewed with the application of the wickerhamomyces anomalus provided by the invention, is represented in brown, the fructus phyllanthi fruit wine is clear and transparent in wine body, pure and unique in fruit fragrance of fructus phyllanthi, sweet and mellow in taste, long in aftertaste, low in acerbity and obvious in sweetness after taste, and the wine has the typical characteristics of the fructus phyllanthi fruit wine. The invention can offer an important basis for deep processing of the fructus phyllanthi fruit wine.

Description

technical field [0001] The invention relates to a strain of abnormal Wickham yeast and its application in the fermentation of Yunnan olive fruit wine, belonging to the technical field of microbes. Background technique [0002] my country is the largest fruit producer in the world, but the fruit deep processing industry has been very weak. Fruit wine is a low-alcohol drink made from fruit through fermentation, rich in sugar, organic acids, esters and multivitamins. The main component in fruit juice is sugar, and yeast uses sugar as a substrate to ferment to produce alcohol and a certain amount of aroma substances. Therefore, the yeast variety is one of the key factors in brewing fruit wine. The quality of the yeast character directly affects the taste and flavor of the brewed fruit wine, and determines the quality of the fruit wine. [0003] Yunnan olive ( Phyllanthus emblical L) is Euphorbiaceae Phyllophyllum ( Phyllanthus ) deciduous tree fruit, also known as emblica,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 林连兵彭塘福张婷婷熊发根邓先余郭军
Owner 玉溪牛易拉农业科技有限公司
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