A strain of Saccharomyces cerevisiae and its application in wine brewing in Beijing area
A technology of Saccharomyces cerevisiae and wine, which is applied in the field of microorganisms and can solve problems that have not yet been developed
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0019] Example 1 Isolation, purification and identification of Saccharomyces cerevisiae FS14
[0020] A Saccharomyces cerevisiae with good brewing performance of the present invention is obtained from the Cabernet Sauvignon grape variety in the vineyard of the Fort Lane Chateau in Beijing, and the screening process is as follows:
[0021] Pick and pick bunches of grape samples that are complete, mature, and free from mildew and rotten fruits. The samples are set up in three parallels. Each grape sample is about 1kg and stored in a sterile bag. The grapes collected on the same day are processed on the same day. Destem the sample, select complete, mature, and mildew-free fruit grains and collect them in a 500mL conical flask, crush the grapes in the conical flask with a medicine spoon, after the grapes are crushed, each bottle of grape must is about 400mL, add sulfurous acid 1mL / L, After stirring evenly, seal it with a sterile parafilm, and place the grape must at 25°C for nat...
Embodiment 2
[0028] Example 2 Saccharomyces cerevisiae FS14 and commercial Saccharomyces cerevisiae small-scale brewing comparison test
[0029] Ripe wine grapes of the Merlot variety were destemmed and crushed, and 1L glass jars were used as wine fermentation containers. Two groups of FS14 and commercial Saccharomyces cerevisiae used by the source winery were set up in 3 parallels. After the yeast was activated, it was inoculated in YPD liquid medium, and cultured with constant temperature shaking at 28°C and 150rpm for 10h. Add 0.8L grape must, 0.8mL sulfurous acid to each jar. The yeast is added to the grape must according to the inoculum amount of 3%. Use gauze dipped in sulfurous acid to clean the mouth and cap of the jar, put the cap upside down, and place it at 25°C for fermentation. After the grape must starts to ferment, the temperature, sugar content and specific gravity are detected and recorded every day. Stir occasionally according to fermentation conditions. When the sp...
Embodiment 3
[0038] Example 3 Pilot Scale Fermentation Test of Saccharomyces cerevisiae FS14 and Commercial Saccharomyces cerevisiae
[0039] Saccharomyces cerevisiae FS14 and commercial yeast RX60 produced by French LAFFORT Company were used as control for brewing pilot test. The pilot test was carried out at the source winery corresponding to FS14.
[0040] After FS14 was expanded into freeze-dried yeast powder by the laboratory of Hubei Angel Yeast Company, Cabernet Sauvignon grapes were used for brewing pilot test. The fermentation process is recorded as figure 2 shown. It can be seen from the fermentation records that Saccharomyces cerevisiae FS14 showed strong fermentation performance, especially in the middle and late stages of fermentation, the fermentation speed of the FS14 test group was faster than that of the control group RX60.
[0041] After the fermentation was completed, chemical composition analysis was carried out on the wines of the Lineburg test group and the cont...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More