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Method for enhancing alcohol content and lowering isoamyl alcohol content in alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast

An alcoholic fermentation liquid and indigenous aroma-generating technology, applied in the field of biological materials and its application, can solve the problems of lowering the yield of alcohol, affecting the fermentation activity, and high content of isoamyl alcohol

Inactive Publication Date: 2017-05-31
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problem that the existing yeast has weak ethanol resistance, and its fermentation activity will be seriously affected, resulting in that the fermentable sugar in the raw material cannot be converted into alcohol, thereby reducing the yield of alcohol, and the content of fusel oil in liquor is relatively high , high content of isoamyl alcohol, endangering human health, provides a method of using high-yielding indigenous aroma yeast to strengthen Daqu to increase the alcohol content of alcoholic fermentation liquid and reduce the content of isoamyl alcohol

Method used

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  • Method for enhancing alcohol content and lowering isoamyl alcohol content in alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast
  • Method for enhancing alcohol content and lowering isoamyl alcohol content in alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast
  • Method for enhancing alcohol content and lowering isoamyl alcohol content in alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast

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Experimental program
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Effect test

Embodiment 1

[0017] Embodiment 1: a kind of method that utilizes high-yielding native aroma-producing yeast to strengthen Daqu to improve the alcohol content of alcoholic fermentation liquor and reduce the content of isoamyl alcohol, comprising the steps:

[0018] 1. Isolation of high-ester-producing indigenous aroma-producing yeast: Collect the fermented grains from the third and sixth days of traditional Shanxi old vinegar fermentation process, and separate the yeasts by 10-fold decreasing gradient dilution method using Bengal red selective medium, respectively. 100uL of each sample solution of gradient dilution was spread on the plate of Bengal red selective medium, and cultivated upside down at 28°C for 48 hours, and a single colony with obvious colony characteristics was selected and further streaked and purified on the Bengal red selective medium for 2~3 times. Transfer to YEPD solid slant, store at 4°C for later use; the results show that: the samples on the third day are covered wit...

Embodiment 2

[0096] Embodiment 2: a kind of method that utilizes high-yield native aroma-producing yeast to strengthen Daqu to improve the alcohol content of alcoholic fermentation liquor and reduce the content of isoamyl alcohol, separation of high-ester-producing native aroma-producing yeast, single-strain cultivation and implementation of high-ester-producing native aroma-producing yeast The isolation of high-ester-producing native aroma yeast described in Example 1, and the single-strain culture method of high-ester-producing native aroma yeast are the same, and the high-ester-producing native aroma yeast and Daqu co-alcoholic fermentation: use dilution to 10 7 The combined strains of indigenous aroma yeast Y14 and Y18 with high ester yield per ml were alcoholic fermentation together with Daqu, and the control was Daqu wine, and each sample was repeated three times; the addition ratio of fortified strains was 25% (ml / g), Y14 and Y18 The dosages of Y14 and Y18 in the combined two strains...

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Abstract

The invention belongs to the technical field of biological materials and application thereof. In order to solve the problem that higher fusel oil content and higher isoamyl alcohol content in the existing white wine can endanger human health, the invention provides a method for enhancing alcohol content and lowering isoamyl alcohol content in an alcohol fermentation solution by utilizing high-ester-yield indigenous aroma-producing yeast enhanced distiller's yeast. The method comprises the following steps: separation of high-ester-yield indigenous aroma-producing yeast, single strain activation, single strain or associate strain and distiller's yeast alcohol fermentation, and alcohol content determination. The strain is separated from the traditional Shanxi mature vinegar distiller's yeast, has high specificity, and has super high-temperature resistance, acid resistance, ethanol resistance and permeation resistance. Both double strain enhancement and single strain fermentation obviously lower the isoamyl alcohol content in the white wine in practical production, and the contents of esters (besides ethyl butyrate and isobutyl acetate) are enhanced to different degrees. The proportions of various flavor substances in the total flavor substances in the alcohol fermentation solution are changed, and thus, the alcohol fermentation solution has different sensory qualities.

Description

technical field [0001] The invention belongs to the technical field of biological materials and applications thereof, and in particular relates to a method for enhancing Daqu by using high-yielding native aromatizing yeast to increase the alcohol content of alcoholic fermentation liquid and reducing the isoamyl alcohol content. Background technique [0002] Different regions in China have their own local types of vinegar. Shanxi old mature vinegar is a representative product of Shanxi Province, with a production history of more than 3,000 years. Due to its excellent and unique flavor and health care functions, it is known as the first of the four famous vinegars in China. The brewing process of Shanxi old mature vinegar is very complex and is listed as a national intangible cultural heritage. Its unique quality is also closely related to the local water, climate, soil, ecosystem, etc., because these factors determine the quality of Daqu. In the brewing process of Shanxi age...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/84C12R1/72
CPCC12G3/02
Inventor 霍乃蕊王媛慧李宝霞王如福侯红萍武朝霞张也朱芷葳唐中伟
Owner SHANXI AGRI UNIV
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