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Low-yield fusel oil saccharomyces cerevisiae and application thereof in mechanical production of Xiaoqu base wine

A technology of fusel oil and yeast, which is applied in the field of bioengineering, can solve the problems of unstable and limited quality of Xiaoqu original wine, and the effect of fusel oil is not obvious.

Active Publication Date: 2017-08-04
JING BRAND
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

Due to the fact that the formation mechanism of fusel oil in Xiaoqu original wine is still unclear, and the batch stability of solid-state fermentation is poor, the physical and chemical indicators of each batch of grain are inconsistent, and the temperature change has a great impact on fermentation, resulting in the application of the conclusions obtained from the experiment. Limitation, the effect of reducing fusel oil in the process is not obvious, and it will lead to unstable quality of Xiaoqu original wine

Method used

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  • Low-yield fusel oil saccharomyces cerevisiae and application thereof in mechanical production of Xiaoqu base wine
  • Low-yield fusel oil saccharomyces cerevisiae and application thereof in mechanical production of Xiaoqu base wine
  • Low-yield fusel oil saccharomyces cerevisiae and application thereof in mechanical production of Xiaoqu base wine

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Embodiment 1

[0067] The application of the low-yield fusel oil yeast of the present embodiment in the mechanized production of Xiaoqu original wine comprises the following steps:

[0068] (1) Preparation of seed koji and yeast medium

[0069] Soak the early indica rice for 8-10h, grind the pulp, add early indica rice flour and rice bran that have crossed a 20 mesh sieve into the rice slurry, wherein the early indica rice: early indica rice flour: the weight ratio of rice bran is 63:35:2, after stirring, Inoculate Rhizopus anchiae, the inoculation amount is 30-3.5% of the total weight of early indica rice, rice flour and rice bran; then knead into a cake-shaped koji with a diameter of 6-7cm by hand, and arrange the koji on the wooden box in the cultivation room , the distance between the blanks is about 2-3cm, and the bamboo mat is covered; the temperature of the cultivation room is controlled at 30-32°C, when the temperature of the blank product rises to 35°C, the bamboo mat is removed; co...

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Abstract

The invention discloses low-yield fusel oil saccharomyces cerevisiae. The classification name of the low-yield fusel oil saccharomyces cerevisiae is saccharomyces cerevisiae Y25, the saccharomyces cerevisiae Y25 is preserved in China Center For Type Culture Collection on February 20th, 2017, and the preservation number of the saccharomyces cerevisiae Y25 is CCTCC No. M2017049. When the saccharomyces cerevisiae Y25 is applied to the mechanical production of Xiaoqu base wine, the fusel oil content in the Xiaoqu base wine is lowered by 20.12% as compared with that in Xiaoqu base wine produced by a traditional method, and the produced Xiaoqu base wine is pure and coordinated in fragrance, mellow and sweet in taste, clean and refreshing in aftertaste and typical in style.

Description

technical field [0001] The invention relates to a biological material, which belongs to the technical field of biological engineering, in particular to yeast with low fusel oil production and its application in the mechanized production of Xiaoqu raw wine. Background technique [0002] Fusel oil is a kind of mixture with high boiling point. It is a light yellow to brown transparent liquid. It is a general term for monohydric alcohols with more than three carbons. It should account for more than 45% of the total fusel oil, some as high as 65% or even higher. The oxidation rate of fusel oil in the human body is slower than that of ethanol, and it stays in the human body for a long time, which can congest the nervous system and cause people to feel headaches. Therefore, excessive fusel oil content in liquor will have a toxic effect on the human body. At the same time, the high content of fusel oil also brings evil flavors to the flavor of the wine, which is one of the main sou...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
CPCC12G3/02C12N1/18C12N1/185C12R2001/865
Inventor 唐洁杨强陈申习杨生智张磊张龙夏金阳
Owner JING BRAND
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