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Saccharomyces cerevisiae, and use thereof in increase of content of esters in wine

A technology for Saccharomyces cerevisiae and substance content, applied in the field of microorganisms, can solve the problems of lack of production area characteristics, poor aroma quality and the like, and achieve the effects of simple fermentation process, good tolerance and good application prospects

Inactive Publication Date: 2017-09-15
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the homogeneity of my country's wine products is serious, and there are few high-quality products that can represent the characteristics of the production area. The most prominent ones are the poor quality of aroma and the lack of characteristics of the production area. This has also become one of the main factors restricting the development of my country's grape and wine industries. one

Method used

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  • Saccharomyces cerevisiae, and use thereof in increase of content of esters in wine
  • Saccharomyces cerevisiae, and use thereof in increase of content of esters in wine
  • Saccharomyces cerevisiae, and use thereof in increase of content of esters in wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Isolation and Characterization of Saccharomyces cerevisiae Strain SW1009

[0020] 1. Enrichment of Epidermis vine

[0021] Take about 20g of intact grapes (Yantai, Cabernet Sauvignon grapes) in 100ml of sterile water, and enrich at room temperature for 30min on a shaker at 170rpm.

[0022] 2. Separation and purification of yeast

[0023] Take 1ml of the above-mentioned enrichment liquid and add it into 9ml sterile water, carry out gradient dilution, and dilute to 10ml respectively. -1 to 10 -4 Different concentrations, the absorption concentration gradient is 10 -1 to 10 -4 Each 0.1mL of the bacterial solution was spread on the WL medium plate added with chloramphenicol (100mg / L), cultured for 7d for 28h, and the plate colonies were photographed, and single colonies with different morphological characteristics were picked and inoculated on the slant of YPD solid medium for 28h. Cultured for 1d for purification, stored at 4°C, and sequenced. The morpholo...

Embodiment 2

[0047] 1. Cabernet Sauvignon Grape Fermentation Test

[0048] 1) Prepare YPD liquid medium, ingredients (g / L): yeast extract (or yeast extract powder) 10, peptone 20, glucose 20, and the rest is water; pH6.5±0.2; divide the prepared YPD liquid medium Pack in 100ml Erlenmeyer flasks, 50ml per bottle, and sterilize at 121°C for 20min.

[0049] 2) Pick Saccharomyces cerevisiae SW1009 strain and inoculate it in YPD liquid medium, place it in a constant temperature culture shaker, and cultivate it at 28°C, 170r / min for 24 hours, take 100 μL of the bacterial suspension and dilute it 200 times, take 10 μL of the diluted solution on a hemocytometer, Counting under a microscope, each bacterial cell was counted three times.

[0050] 3) After counting, press 1×10 6 The inoculum amount of cfu / ml was inoculated into the broken Cabernet Sauvignon grape juice (commercial yeast 71B and D254 were operated according to the instructions). After 5 days of constant temperature fermentation at 1...

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Abstract

The invention discloses a Saccharomyces cerevisiae, and a use thereof in the increase of the content of esters in wine. The above strain for increasing the content of the esters in the wine is Saccharomyces cerevisiae SW1009, and is preserved in China General Microbiological Culture Collection Center on March 20, 2017 with the preservation number of CGMCC No.13440. Experiments prove that the Saccharomyces cerevisiae SW1009 has the advantages of strong fermenting power, good tolerance, and high content of the esters; and when the strain is used to ferment Cabernet Sauvignon in order to produce the wine, so the total content of the esters is increased to 19.77 mg / L, thereby the quality of the wine is improved.

Description

technical field [0001] The invention belongs to the field of microbes, and relates to a strain of Saccharomyces cerevisiae and its application for increasing the content of ester substances in wine. Background technique [0002] Wine is an alcoholic drink with an alcohol content of not less than 7.0%, which is made from fresh grapes or grape juice and fermented by yeast. [0003] Wine is a very individual drink, and the style and characteristics of wine in different production areas are different. This difference is also the charm of wine. At present, the homogeneity of my country's wine products is serious, and there are few high-quality products that can represent the characteristics of the production area. The most prominent ones are the poor quality of aroma and the lack of characteristics of the production area. This has also become one of the main factors restricting the development of my country's grape and wine industries. one. [0004] As the dominant strain in the...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12G1/0203C12N1/185C12R2001/865
Inventor 孙玉霞姜凯凯史涛涛原苗苗王俊芳管雪强王恒振
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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