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A fermentation process using non-Saccharomyces cerevisiae to improve the aroma quality of ice wine

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: 2021-05-11
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 is still in its infancy, and the specific strains and fermentation process conditions for mixed fermentation still need to be developed urgently

Method used

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  • A fermentation process using non-Saccharomyces cerevisiae to improve the aroma quality of ice wine
  • A fermentation process using non-Saccharomyces cerevisiae to improve the aroma quality of ice wine
  • A fermentation process using non-Saccharomyces cerevisiae to improve the aroma quality of ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]Example 1, the acquisition of Mei Mei Miqi Yeast CVE-MP20

[0038]First, screening and identification of strains CVE-MP20

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

[0040]The morphological identification results of strain CVE-MP20figure 1 .

[0041]The 26s RDNA sequence of strain CVE-MP20 was amplified and sequenced, and the sequencing results were shown in Sequence 1 of the sequence table.

[0042]After the above identification, it was determined that the strain CVE-MP20 belongs to Meiqi yeast Mei Mei Mei Yeamei, so it is renamed it to Mei Miqi yeast CVE-MP20.

[0043]Second, MME Meiqi Yeast's preservation

[0044]Metschnikowia Puleherrima CVE-MP20 has been stored in the General Micro Biological Center of China's Microbial Square Safety Management Committee on February 28, 2017 (referred to as CGMCC; address: No.1, Beichen West Road, Chaoyang District, Beijing 3 No., China Academy of Sciences Microbiology Research Institute; Zip Code: ...

Embodiment 2

[0045]Example 2, the establishment of the process

[0046]First, the preparation of seed fluid

[0047]1. Western-ice grape juice is diluted with sterilized water to Bali sugar (brix) to be sterilized (90 ° C, 15 min), resulting in sterilization of grape juice.

[0048]2, inoculation of the brewing yeast CVE-SC33 in step 1 to the sterilization of grape juice (37 ° C, stand) to the bacteria to enter the pair of long-term.

[0049]3, transfer 1 body-to-step 2-cultured bacterial liquid to 100 parts by volume pre-treated Wydier ice grape juice culture (37 ° C, stand) to the bacteria to enter the diameters for a long time, to obtain a wine yeast CVE- SC33 seed fluid.

[0050]Prerequisites of Wyder ice grape juice: Detecting the sugar concentration in the ice grape juice in Westerner is 413g / L, to join the SO2The concentration of 20 mg / L in the pre-treated Wydal ice grape juice.

[0051]4, using Mei Mei Miqi yeast CVE-MP20 replacement of wine yeast CVE-SC33, followed by steps 2 and 3, to obtain Mei Mei...

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Abstract

The invention discloses a fermentation process for improving the aroma quality of ice wine by using non-saccharomyces cerevisiae. The Metschnikowia puleherrima CVE-MP20 protected by the present invention has a preservation number of CGMCC No.13713. In the present invention, the preferred local non-Saccharomyces cerevisiae and Saccharomyces cerevisiae are mixed and inoculated in Vidal ice grape juice for fermentation, and three different inoculation methods are selected: simultaneous inoculation, inoculation at intervals of 2 days, and inoculation at intervals of 4 days. The process of the present invention has the advantages of maintaining the good characteristics of natural fermentation of grape juice while meeting the national production standards for ice wine, significantly increasing the content of aroma compounds such as esters and terpenes, and endowing ice wine with a more intense floral and fruity aroma And honey aroma, effectively enhance the aroma quality of ice wine.

Description

Technical field[0001]The present invention relates to a fermentation process that uses non-wine yeast to improve ice wine aroma quality.Background technique[0002]Ice wine (also known as ice wine) is a sweet wine made of special crafts with a special craft, which is made of natural frozen grapes with natural frozen grapes. Since experienced physiology and natural freezing process, the purpose of grape dehydration concentration is achieved, so the ice-made ice wine has a special, rich aroma that is different from the general wine.[0003]The aroma is a key factor in determining the quality of the wine. It is the result of a variety of compounds interaction. It produces three main sources: grape fruit variety aroma, fermentation of microbial metabolic generated fermentation aroma and Chen Frame produced during the blend. Among them, fermentation aroma is an extremely important factor, participation in a variety of yeast strains (including wine yeast and non-wine yeast) not only converts ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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