Torulaspora delbrueckii strain and application thereof in brewing of wine

A technology of yeast strain and Torula sporogenes is applied in the field of wine brewing to achieve the effects of improving quality, increasing fruit aroma and increasing content

Active Publication Date: 2018-07-03
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention mainly solves the problem of how to select and breed non-Saccharomyces cerevisiae suitable for exerting the superior characteristics of local raw materials according to the characteristics of grape varieties in different production areas

Method used

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  • Torulaspora delbrueckii strain and application thereof in brewing of wine
  • Torulaspora delbrueckii strain and application thereof in brewing of wine
  • Torulaspora delbrueckii strain and application thereof in brewing of wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1, Dale Kelly Sporophyllum ( Torulaspora delbrueckii ) HC6 separation, purification and identification:

[0030] Pick the mature Cabernet Sauvignon grapes from Hebei, China, and divide the juice into a sterile container for natural fermentation for 3-5 days; take 1 mL of fermented grape juice and spread it on the WL culture plate after gradient dilution, and heat it at 28-32° After culturing for 5 days at C, pick the creamy, dark green or blue, slightly dry, smooth, and opaque strains that are the yeasts obtained. The 26 S rDNA D1 / D2 region method sequence identification is determined to be Dale Kelvin Toula spores ( Torulaspora delbrueckii ) HC6, the deposit number is CGMCC No. 15179.

[0031] The above-mentioned strains were subjected to morphological observation and the 26S rDNA D1 / D2 region was amplified and sequenced, and then all identification results were comprehensively analyzed. The specific identification results are as follows:

[0032] Morphological ob...

Embodiment 2

[0034] Example 2, Dale Kelly Sporophyllum ( Torulaspora delbrueckii ) Combined fermentation of HC6 and commercial Saccharomyces cerevisiae CY3079 for dry white wine;

[0035] The screened Dale Kelly Sporophyllum HC6 and the commercial Saccharomyces cerevisiae CY3079 were combined to ferment the Noble Fragrant dry whitening experiment. The specific method is as follows:

[0036] Pass the self-sieving wild-type Dale Krystia spores HC6 stored at -80°C on YPD solid and liquid media; the activated Dale K’s spores round yeast HC6 is connected to 100 mL sterilized In the YPD liquid medium, cultured in a shaker (30°C, 200 rpm) for 24 hours, centrifuged at 8°C and 4000 r / min for 5 min to collect the bacteria, mixed with sterile water and centrifuged for washing 2 Second, use sterile water to resuspend the cells as the active seeds to be inoculated; when the yeast growth cell density reaches 10 7 cfu / mL is inoculated into 5 L noble muscat grape juice according to 1% inoculum, the initial s...

Embodiment 3

[0047] Example 3, Dale Kelly Sporophyllum ( Torulaspora delbrueckii ) Combined fermentation of dry red wine by HC6 and commercial Saccharomyces cerevisiae RC212;

[0048] The preparation of the activated seeds of Dale K’s spore torula HC6 was the same as in Example 2 The preparation of the activated seeds of the Dale K’s spore torula HC6 and the commercialized Saccharomyces cerevisiae CY3079 for combined fermentation of the Noble Fragrant dry white experiment. When the yeast cell density reaches 10 7 Cfu / mL is inoculated into 5 L of Ophiopogon japonicus grape juice at 1% inoculation amount, with an initial sugar concentration of 215 g / L and a sulfur dioxide concentration of 60 mg / L, covered with 8 layers of gauze, and after fermentation at 8°C for 3 d, Access to commercial Saccharomyces cerevisiae RC212, and continue until the end of fermentation. In the control experiment, only commercialized Saccharomyces cerevisiae RC212 was connected.

[0049] Table 3 and Table 4 compare the ...

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Abstract

The invention discloses a Torulaspora delbrueckii strain and application thereof in the brewing of wine. The Torulaspora delbrueckii strain is characterized in that a Torulaspora delbrueckii HC6 culture is preserved on January, 2018 in China General Microbiological Culture Collection Center and has a preservation number of CGMCC No.15179. The strain is separated from natural fermented mash of cabernet sauvignon in a grape region in Hebei province, and the Torulaspora delbrueckii HC6 capable of highly producing ester fragrance is prepared through a series of screening and identification experiments; the screened Torulaspora delbrueckii HC6 is matched with brewer's yeast so as to brew wine through fermentation and is accordant with the national standard on the production of the wine, and thecontents of esters such as fragrant substances is remarkably increased; and the strain can be applied to the brewing of the wine and can play important roles in the improvement of the quality of thewine, the increase of the fragrance complexity of the wine and the richness of the fruit fragrance of the wine.

Description

Technical field: [0001] The present invention relates to the technical field of wine brewing, in particular to a strain of Dale Kelly Sporophyllum and its application in wine brewing. Background technique: [0002] Wine is the product of yeast fermentation of grapes, and different yeasts can give wine different sensory flavors. In traditional grape and wine producing areas, natural yeasts have gradually adapted to the local climate, soil and grape varieties, forming a dominant strain adapted to local wines. Therefore, grape raw materials from famous grapes and wine producing areas can often be produced A wine with regional characteristics. [0003] Non-Saccharomyces cerevisiae (flavor-producing yeast, non- Saccharomyces ) Is a kind of microorganisms that naturally exist in wine fermentation, and its metabolites have an important influence on the sensory characteristics of wine aroma and flavor. Non-Saccharomyces cerevisiae also participates in the wine brewing process and plays a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/88
CPCC12G1/0203C12G2200/05C12N1/165C12R2001/88
Inventor 李记明于英姜文广王磊赵虎
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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