Wickerhamomyces anomalus GJYD15 and application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast

A Wickham and abnormal technology, applied in the application field of low-temperature Daqu, can solve the problems of unsatisfactory aroma and quality of seasoning base wine, easy bitterness and miscellaneous taste of base wine, long time for making koji, etc. and biodiversity increase, the effect of warming, and the effect of improving production efficiency

Active Publication Date: 2017-12-19
ANHUI RUISIWEIER TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the preparation method of flavored wine Daqu, a series of process adjustments are required. The existing Daqu preparation process takes a long time to make koji, has low productivity, and high cost, and the base wine is prone to bitterness. The quality is not ideal

Method used

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  • Wickerhamomyces anomalus GJYD15 and application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast
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  • Wickerhamomyces anomalus GJYD15 and application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast

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Embodiment 1

[0042] Abnormal Wickham Yeast GJYD15 and its application in preparing low-temperature Daqu, including the following steps:

[0043] S1. Seed liquid preparation: use glutinous rice saccharification liquid as a medium to culture abnormal Wickham's yeast to obtain first-level seed solution, second-level seed solution, and third-level seed solution containing abnormal Wickham's yeast in sequence;

[0044] The specific method is: add 100 mL of glutinous rice saccharification liquid culture medium into a 250 mL Erlenmeyer flask, autoclave at 121°C for 20 minutes, insert the abnormal Wickham yeast slant strain, culture at 28°C at a constant temperature of 120 rpm for 36 hours to obtain seed solution , Wherein the sugar content of the glutinous rice saccharification liquid is 4°Bx-6°Bx;

[0045] Inoculate the seed liquid into an Erlenmeyer flask containing the glutinous rice saccharification liquid culture medium according to the inoculation amount of 10% by volume, and cultivate at a consta...

Embodiment 2

[0075] The mixture of low-temperature Daqu and ordinary Daqu and ordinary Daqu were used to brew the seasoning wine of the experimental group and the control group. The brewing process includes the following steps:

[0076] A. Hawthorn: Add the mixture of low-temperature Daqu and ordinary Daqu and grain raw materials into the first and second layers of the pits of the experimental group to make a hawthorn wine. The total amount of koji used in each layer m and the mass ratio of the grain raw materials are 15%, of which, low temperature Daqu dosage m 1 The mass ratio to grain raw materials is 3.5%, and the dosage of ordinary Daqu is m 2 The mass ratio to food raw materials is 11.5%; the water entering the pond is 53%-54%, the acidity entering the pond is 0.1-0.3, the starch entering the pond is 37%-39%, and the temperature entering the pond is 15℃~16℃. The experimental group arranges 10 Experiment in the pit, and the fermentation period is 30 days;

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Abstract

The invention discloses wickerhamomyces anomalus GJYD15 and an application of wickerhamomyces anomalus GJYD15 in preparing low temperature yeast and relates to the technical field of fermentation engineering. the low temperature yeast used for preparing faint scent flavor liquor is prepared by preparing a seed solution, a primary seed solution, a secondary seed solution and a tertiary seed solution containing the wickerhamomyces anomalus GJYD15 from the wickerhamomyces anomalus GJYD15, and performing raw material breaking, strain addition, yeast block preparation and room culture. Low temperature rack yeast preparation is adopted; at the same time, multiple grain proportions are used; the flavor formation of the yeast, strain growth and temperature control during yeast culture are more facilitated; a total bacteria count and biological diversity of the low temperature yeast prepared by a technology are increased and improved; an ester flavor of the yeast is obvious; the temperature of the yeast is increased relatively quickly; the problems of increase of a bitter taste of basic liquor and influence on the quality of the basic liquor caused by infection with infectious microbes such as hair moulds due to too slow temperature rise and long yeast preparation time in winter are effectively avoided; at the same time, the maturity time of the yeast is short; the production efficiency is improved; and the production cost is lowered.

Description

Technical field [0001] The invention relates to the technical field of fermentation engineering, in particular to abnormal Wickham Yeast GJYD15 and its application in preparing a low-temperature daqu for brewing fragrant flavored wine. Background technique [0002] Liquor is a liquid produced by fermentation and brewing with grain as raw material. Its main chemical component is ethanol, which generally contains trace amounts of fusel alcohol. It is a drink with national cultural characteristics. my country is the first country to make wine. It has invented wine-making technology as early as 2000 and has been continuously improved and perfected. Now it has developed to produce alcoholic beverages of various concentrations and flavors. The manufacturing and sales of alcoholic beverages have gradually formed a relatively complete industrial chain, and the competition in the alcoholic industry has become increasingly fierce. [0003] In recent years, in order to meet the different nee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/02C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 董琪汤有宏李晓欢陈斌李兰
Owner ANHUI RUISIWEIER TECH
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