Heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and wine brewing leavening agent

A Saccharomyces cerevisiae and ethanol-resistant technology, which is applied in the field of wine making and microorganisms, can solve the problems that affect the smooth transfer production in autumn, the reduction of fermentation activity, and the rapid aging of yeast, so as to improve the quality and yield of wine, increase the acidity, and promote growth. Effect

Active Publication Date: 2017-08-18
ANHUI RUISIWEIER TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the brewing process of Luzhou-flavor liquor, especially in high-temperature seasons, the temperature is high, which can easily lead to rapid temperature rise in the early stage of liquor fermentation, rapid aging of yeast, decline in fermentation power, high acidity of wine grains, and reduced fermentation activity, which in turn affects smooth transfer production in autumn. Have a certain impact on the quality and yield of liquor

Method used

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  • Heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and wine brewing leavening agent
  • Heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and wine brewing leavening agent
  • Heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and wine brewing leavening agent

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Effect test

Embodiment 1

[0025] The present embodiment makes wine-making starter according to the following steps:

[0026] A. Preparation of seed solution: sterilize the glutinous rice saccharification solution at 121°C for 20 minutes, and use it as a culture medium;

[0027] According to the inoculum amount of 10%, Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32°C for 20 hours to obtain the primary seed liquid of Saccharomyces cerevisiae;

[0028] According to the inoculum amount of 10%, the primary seed liquid of Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32° C. for 20 hours to obtain the secondary seed liquid of Saccharomyces cerevisiae;

[0029] According to the inoculation amount of 10%, the secondary seed liquid of Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32° C. for 20 hours to obtain the tertiary seed liquid of Saccharomyces cerevisiae.

[0030] B. Moisturizing material: get 80 pa...

Embodiment 2

[0039] The present embodiment makes wine-making starter according to the following steps:

[0040] A. Preparation of seed solution: sterilize the glutinous rice saccharification solution at 121°C for 20 minutes, and use it as a culture medium;

[0041] According to the inoculum amount of 10%, Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32°C for 20 hours to obtain the primary seed liquid of Saccharomyces cerevisiae;

[0042] According to the inoculation amount of 10%, inoculate the primary seed liquid of S. medium, cultured at 32°C for 20 hours to obtain the third grade seed liquid of Saccharomyces cerevisiae.

[0043] B. Moisturizing material: get 100 parts of wheat bran, 15 parts of corn flour and 10 parts of rice husk, add moisturizing material after mixing to make the water content reach 48%, and obtain the mixed material;

[0044] C. Steaming material: under the conditions of steam pressure 0.1Mpa and temperature 105°C, mix the mixtur...

Embodiment 3

[0053] The present embodiment makes wine-making starter according to the following steps:

[0054] A. Preparation of seed solution: sterilize the glutinous rice saccharification solution at 121°C for 20 minutes, and use it as a culture medium;

[0055] According to the inoculum amount of 10%, Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32°C for 20 hours to obtain the primary seed liquid of Saccharomyces cerevisiae;

[0056] According to the inoculum amount of 10%, the primary seed liquid of Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32° C. for 20 hours to obtain the secondary seed liquid of Saccharomyces cerevisiae;

[0057] According to the inoculation amount of 10%, the secondary seed liquid of Saccharomyces cerevisiae was inoculated into the culture medium, and cultured at 32° C. for 20 hours to obtain the tertiary seed liquid of Saccharomyces cerevisiae.

[0058] B. Moisturizing material: get 90 pa...

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Abstract

The invention discloses heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and a wine brewing leavening agent. The wine brewing leavening agent is obtained by taking wheat bran, corn powder and rice husk as raw materials, adding water to moisten the materials, steaming the materials on a steamer, adding a seed solution of the heat-resistant, acid-resistant and ethanol-resistant wine brewing yeast and culturing. The excellent wine brewing leavening agent is used for a production process of Luzhou-flavor liquor, the use amount of wine brewing yeast can be reduced, the use ratio of starch is increased, the yield of liquor can be increased by 2.3-4.5%, esters, aldehydes, acids and alcohols substances in brewed liquor are increased, the taste of the wine is coordinated, the Luzhou flavor is typical and outstanding, and the quality of products is stable.

Description

technical field [0001] The invention relates to the technical fields of wine making and microbes, in particular to a heat-resistant, acid-resistant and ethanol-resistant Saccharomyces cerevisiae used for brewing liquor and a wine-making starter based thereon. Background technique [0002] In the fermentation of liquor, Saccharomyces cerevisiae usually plays the role of the main fermentation, research shows that Saccharomyces cerevisiae is the dominant yeast in the process of liquor brewing. During the brewing process of Luzhou-flavor liquor, especially in high-temperature seasons, the temperature is high, which can easily lead to rapid temperature rise in the early stage of liquor fermentation, rapid aging of yeast, decreased fermentation power, high acidity of wine grains, and reduced fermentation activity, which in turn affects the smooth transfer production in autumn. It has a certain impact on the quality and yield of liquor. Contents of the invention [0003] In orde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
CPCC12G3/02C12N1/185C12R2001/865
Inventor 董琪汤有宏陈斌李兰李晓欢刘国英何宏魁
Owner ANHUI RUISIWEIER TECH
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