Hansenula polymorpha and application thereof in wine making

A Hansenula and wine technology, applied in Hansenula and its application in wine brewing, can solve the problems of mixed fermentation strains and fermentation process conditions that need to be developed urgently, to improve the single aroma of fermentation, improve the quality of aroma, The effect of improving aroma quality

Active Publication Date: 2017-07-04
CHINA AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the influence of non-Saccharomyces cerevisiae on wine flavor has attracted widespread attention, its application in winemaking

Method used

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  • Hansenula polymorpha and application thereof in wine making
  • Hansenula polymorpha and application thereof in wine making
  • Hansenula polymorpha and application thereof in wine making

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The characteristics of the Hansenula yeast with the preservation number CGMCC No. 13712 obtained through screening were detected, and the Saccharomyces cerevisiae with the preservation number CGMCC No. 12349 was used as a control. The specific detection method was as follows.

[0044] (1) Hyperosmotic tolerance screening: the difference in osmotic pressure is caused by the difference in sugar content. The sugar content of grape juice was adjusted to 400g\L by adding glucose. The sugar content was determined by the method of Fehling's reagent. Each strain requires 10-20ml of grape juice. Measure the OD600 value to detect the growth of yeast. Grape juice must be sterilized before use to ensure single-strain fermentation. Grape juice sterilization needs 72 degrees Celsius, 10 minutes.

[0045] (2) Screening of hydrogen sulfide production: use BIGGY agar medium, pick a little from the cultured and isolated single colonies into BIGGY medium, after 5 days of cultivation a...

Embodiment 2

[0052] First, take appropriate amount of Vidal ice grape juice and dilute it to about 19°-20° of Brix, then pasteurize it (90°C, 15min). Inoculate Saccharomyces cerevisiae with preservation number CGMCC No.12349, commercial Saccharomyces cerevisiae XR and preservation number CGMCC No.13712 Hansenula stored at -80°C in the above-mentioned sterilized grape juice for primary expansion culture. After the body enters the logarithmic growth phase, it is transferred to the secondary expansion culture grape juice (without dilution, sugar concentration 413g / L, without pasteurization, adding 20ppm SO in advance 2 ), after the bacteria grew to the logarithmic phase, it was reserved as the seed solution for later use.

[0053] Then follow Saccharomyces cerevisiae 10 6 cfu / mL, non-S. cerevisiae 10 7 The inoculum amount of cfu / mL was respectively inoculated in a small-scale fermenter (50L) equipped with 45L Vidal ice grape juice, and 5 experimental groups were established, and each group ...

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Abstract

The invention relates to the technical field of wine production, in particular to hansenula polymorpha and application thereof in wine making. The invention provides the hansenula polymorpha with the preservation number being CGMCC (China General Microbiological Culture Collection Center) NO.13712 and the application thereof in the wine making. The strain of bacteria and saccharomyces cerevisiae are jointly applied in wine fermentation, so that in obtained wine, the content of aroma substances are greatly increased, the aroma quality of the wine is improved, the problem that the aroma is single due to pure fermentation of the saccharomyces cerevisiae is solved, and the wine aroma is more complex and layered.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a Hansenula yeast and its application in wine brewing. Background technique [0002] Aroma is a key factor in determining the quality of wine. Its production is the result of the interaction of various compounds. There are three main sources: the aroma of grape fruit varieties, the fermentation aroma produced by the metabolism of fermenting microorganisms, and the aging aroma produced during aging. Among them, the fermentation aroma is an extremely important process, with the participation of various yeast strains (including Saccharomyces cerevisiae and non-Saccharomyces cerevisiae), they not only convert the glucose in the grape fruit into alcohol, but also produce many effects on the final taste of the wine Complex metabolites that contribute significantly to aroma and aroma determine the final quality of wine. Therefore, more and more scholars have begun to focus on t...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G1/022C12R1/78C12R1/865
CPCC12G1/0203C12N1/165C12R2001/78
Inventor 燕国梁段长青申静云
Owner CHINA AGRI UNIV
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