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
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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...
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