Fermentation technology for improving aroma quality of iced grape wine by utilizing non-saccharomyces

A technology of Saccharomyces cerevisiae and wine, which is applied in the field of fermentation technology, can solve problems that need to be developed urgently, and achieve the effect of improving aroma quality and content

Active Publication Date: 2018-06-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the influence of non-Saccharomyces cerevisiae on wine flavor has attracted widespread attention, its application in winemaking i...

Method used

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  • Fermentation technology for improving aroma quality of iced grape wine by utilizing non-saccharomyces
  • Fermentation technology for improving aroma quality of iced grape wine by utilizing non-saccharomyces
  • Fermentation technology for improving aroma quality of iced grape wine by utilizing non-saccharomyces

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Experimental program
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Effect test

Embodiment 1

[0037] Example 1. Acquisition of Maggi Mech's Yeast CVE-MP20

[0038] 1. Screening and identification of strain CVE-MP20

[0039] A strain was screened during the natural fermentation of ice grapes, named strain CVE-MP20.

[0040] For the morphological identification results of strain CVE-MP20, see figure 1 .

[0041] The 26S rDNA sequence of strain CVE-MP20 was amplified and sequenced, and the sequencing result is shown in sequence 1 of the sequence table.

[0042] After the above identification, it was confirmed that the strain CVE-MP20 belonged to the genus Metschnissomyces Maggi, so it was renamed as MaggiMeggis CVE-MP20.

[0043] 2. Preservation of Maggi Meki Yeast

[0044] Metschnikowia puleherrima CVE-MP20 was deposited in the General Microorganism Center of China Committee for Culture Collection of Microorganisms (CGMCC for short) on February 28, 2017; address: Yard 3, No. 1 Beichen West Road, Chaoyang District, Beijing No., Institute of Microbiology, Chinese Acad...

Embodiment 2

[0045] Embodiment 2, the establishment of technique

[0046] 1. Preparation of seed solution

[0047] 1. Dilute Vidal ice grape juice with sterile water to a Brix of 19-20° and then pasteurize (90°C, 15min) to obtain sterilized grape juice.

[0048] 2. Inoculate Saccharomyces cerevisiae CVE-SC33 into the sterilized grape juice obtained in step 1 and cultivate (37° C., standing still) until the bacteria enter the logarithmic growth phase.

[0049] 3. Transfer 1 volume part of the bacterial solution cultivated in step 2 to 100 volume parts of pretreated Vidal ice grape juice and cultivate (37°C, stand still) until the bacteria enter the logarithmic growth phase to obtain Saccharomyces cerevisiae CVE- SC33 seed solution.

[0050] Pretreated Vidal Iced Grape Juice: It is 413g / L to detect the sugar concentration in Vidal Iced Grape Juice, add SO 2 , so that its concentration in the pretreated Vidal ice grape juice reaches 20mg / L.

[0051] 4. Replace Saccharomyces cerevisiae CVE...

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Abstract

The invention discloses a fermentation technology for improving the aroma quality of iced grape wine by utilizing non-saccharomyces. A preservation number of metschnikowia puleherrima CVE-MP20 protected by the invention is CGMCC (China General Microbiological Culture Collection Center) No. 13713. The fermentation technology is characterized by mixing preferred local non-saccharomyces and saccharomyces, inoculating Vidal iced grape juice for fermenting, and respectively selecting three different inoculating modes of simultaneously inoculating, inoculating in a two day interval and inoculating in a four day interval. The fermentation technology disclosed by the invention has the advantages that good characteristics of natural fermentation of grape juice are ensured while an iced grape wine national production standard is reached, contents of aroma compounds such as esters and terpene matters are remarkably increased, richer flower and fruit fragrance and richer honey fragrance are givento the iced grape wine, and the aroma quality of the iced wine is effectively improved.

Description

technical field [0001] The invention relates to a fermentation process for improving the aroma quality of ice wine by using non-saccharomyces cerevisiae. Background technique [0002] Ice wine (also known as ice wine) is a kind of sweet wine made by using the grapes that freeze naturally on the vine as raw materials and using a special process. Due to the process of physiological post-ripening and natural freezing to achieve the purpose of grape dehydration and concentration, the ice wine brewed has a special and strong aroma different from ordinary wine. [0003] Aroma is a key factor determining the quality of wine, and it is the result of the interaction of various compounds. There are three main sources of aroma: the aroma of the grape fruit, the fermentation aroma produced by the fermentation of microbial metabolism, and the aging aroma produced during the aging period. Among them, the fermentation aroma is an extremely important factor. The participation of various ye...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G1/022C12R1/645C12R1/865
CPCC12G1/0203C12N1/145C12R2001/645
Inventor 李景明马丽艳燕国梁李梦华
Owner CHINA AGRI UNIV
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