Supercharge Your Innovation With Domain-Expert AI Agents!

A strain of Torula sporogenes Dale Kjeldahl and its application in winemaking

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

Active Publication Date: 2021-03-30
YANTAI CHANGYU PIONEER WINE CO LTD
View PDF2 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A strain of Torula sporogenes Dale Kjeldahl and its application in winemaking
  • A strain of Torula sporogenes Dale Kjeldahl and its application in winemaking
  • A strain of Torula sporogenes Dale Kjeldahl and its application in winemaking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, Dale Kjeldahl Torula yeast ( Torulaspora delbrueckii ) HC6 separation, purification and identification:

[0030] Mature Cabernet Sauvignon grapes were picked from the Hebei region of China, crushed and divided into sterile containers for natural fermentation for 3-5 days; 1 mL of fermented grape juice was diluted in gradient and spread on a WL culture plate. After 28-32 After culturing at °C for 5 days, pick creamy, dark green or blue, slightly dry, smooth surface, and opaque strains, which are the obtained yeasts, and are determined to be Delky Torula spp. ( Torulaspora delbrueckii ) HC6, the deposit number is CGMCC No.15179.

[0031]After morphological observation and 26S rDNA D1 / D2 region amplification and sequencing of the above strains, all identification results were analyzed comprehensively. The specific identification results are as follows:

[0032] Morphological observation methods and results: After 48 h of cultivation, the colonies grown ...

Embodiment 2

[0034] Embodiment 2, Dale Kjeldahl Torula yeast ( Torulaspora delbrueckii ) HC6 combined with commercial Saccharomyces cerevisiae CY3079 to ferment dry white wine;

[0035] Combine the screened Torula HC6 and commercial Saccharomyces cerevisiae CY3079 to ferment Guirenxiang dry white. The specific method is as follows:

[0036] Activation and subculture of self-sieving wild-type Torula daergenii HC6 stored at -80°C on YPD solid and liquid medium; the activated Torula HC6 was inserted into a 100 mL sterilized In the YPD liquid medium, cultured on a shaker (30°C, 200 rpm) for 24 h, centrifuged at 8°C and 4000 r / min for 5 min to collect the bacterial cells, mixed with sterile water and washed by centrifugation for 2 For the second time, use sterile water to resuspend the thalli for use as activated seeds to be inoculated; when the yeast growth thallus density reaches 10 7 The cfu / mL was inoculated in 5 L of muscat grape juice according to the inoculum volume of 1%, the initia...

Embodiment 3

[0047] Embodiment 3, Dale Kjeldahl Torula yeast ( Torulaspora delbrueckii ) HC6 combined with commercial Saccharomyces cerevisiae RC212 to ferment dry red wine;

[0048] The preparation of activated seeds of Torula HC6 is the same as that in Example 2 for the joint fermentation of Torula HC6 and commercial Saccharomyces cerevisiae CY3079. When the yeast growth cell density reaches 10 7 cfu / mL was inoculated in 5 L of snakehead grape juice according to 1% inoculation amount, the initial sugar concentration was 215 g / L, the sulfur dioxide concentration was 60 mg / L, covered with 8 layers of gauze, and fermented at 8°C for 3 days , into commercial Saccharomyces cerevisiae RC212, and continued until the fermentation was terminated. In the control experiment, only commercial Saccharomyces cerevisiae RC212 was inserted.

[0049] See Table 3 and Table 4 for the comparison results of the joint fermentation of Torula HC6 with commercial Saccharomyces cerevisiae RC212 and the compar...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a strain of Torula daerkerii and its application in wine brewing; Torulaspora delbrueckii ) The HC6 strain has been preserved in the General Microorganism Center of the China Microbiological Culture Collection Management Committee, the preservation number is CGMCC No.15179, and the preservation date is January 2018; , and after a series of screening and identification and experimentation, the high-yielding Torula HC6 with high ester aroma was obtained; using the selected Torula HC6 and Saccharomyces cerevisiae to ferment wine is in line with the requirements of wine production According to the national standard, the content of aroma substances such as esters can be significantly increased; the strain can be used in wine brewing to improve the quality of wine, increase the complexity of wine aroma, and improve the richness of fruit aroma in wine.

Description

Technical field: [0001] The invention relates to the technical field of wine brewing, in particular to a strain of Torula dyerkeii strain and its application in wine brewing. Background technique: [0002] Wine is the product of yeast fermenting grapes, and different yeasts can impart different sensory flavors to wine. In traditional grape and wine producing areas, natural yeasts gradually adapt to the local climate, soil and grape varieties, forming a dominant strain suitable for local wines. Therefore, grape raw materials in famous grape and wine producing areas can often produce Wines with regional characteristics. [0003] Non-Saccharomyces cerevisiae (aroma yeast, non- Saccharomyces ) are a class of microorganisms that naturally exist in wine fermentation, and their metabolites have an important impact on sensory characteristics such as aroma and flavor of wine. Non-Saccharomyces cerevisiae are also involved in the wine-making process and play an important role in th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(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
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com