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Torulaspora delbrueckii and application thereof in improvement of fragrance quality of wine

A technology of Torula sporogenes and wine, applied in the field of wine production, can solve problems such as urgent development

Inactive Publication Date: 2018-07-06
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 Chinese 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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  • Torulaspora delbrueckii and application thereof in improvement of fragrance quality of wine
  • Torulaspora delbrueckii and application thereof in improvement of fragrance quality of wine
  • Torulaspora delbrueckii and application thereof in improvement of fragrance quality of wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] To test the characteristics of CVE-TD12 with the preservation number of CGMCC NO.15162, Cyclospora saccharomyces cerevisiae CVE-SC45 with the preservation number CGMCC NO.12349 as a control, the specific detection methods are as follows:

[0047] (1) Hypertonic tolerance screening: the difference in osmotic pressure is caused by the difference in sugar content, and then the hypertonic tolerance of the bacterial species is judged. Add glucose to the grape juice to make the final sugar content 400g\L. A 50 mL centrifuge tube containing 15 mL of the above-mentioned grape juice was used as a fermentation vessel, and yeast was cultured in it for 5 days at a temperature of 24°C. After 5 days, determine the OD of grape juice 600 Value to detect the growth of yeast. The grape juice is pasteurized before use to ensure the fermentation of a single strain.

[0048] (2) Screening of hydrogen sulfide production: The hydrogen sulfide production of yeast is judged by observing the color ...

Embodiment 2

[0057] First, take an appropriate amount of grape juice (using Cabernet Sauvignon grapes picked from Changli, Hebei in 2016, with a reducing sugar content of 226g / L, a pH of 3.16, and a total titratable acid of 5.13g / L) for pasteurization ( 79°C, 15min). Saccharomyces cerevisiae CVE-SC45 with the deposit number CGMCC No.12349 and CGMCC No.15162 stored at -80°C were inoculated into the above pasteurized grape juice for primary expansion culture After the bacteria enters the logarithmic growth phase, they are transferred to the secondary cultured pasteurized grape juice, and the bacteria grow to the logarithmic phase and are reserved as seed liquid for later use. Commercialized Saccharomyces cerevisiae BDX is activated by warm water at 30-40°C during inoculation, and operates in accordance with the specified process of the product to ensure the accuracy of the inoculation amount.

[0058] A 20L stainless steel fermentation tank was used as a fermentation vessel, and 18L of broken ...

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Abstract

The invention relates to the technical field of wine production and particularly relates to Torulaspora delbrueckii and application thereof in the improvement of the fragrance quality of wine. The Torulaspora delbrueckii with a preservation number of CGMCC NO.15162 is obtained through screening, and the strain is mixed and fermented with brewer's yeast, so that the fruity fragrance and honey fragrance of the wine can be increased, the contents of acetic acid and certain volatile fatty acids with sour rot flavors can be reduced to a certain extent, and finally the fragrance quality of the wineis remarkably improved.

Description

Technical field [0001] The present invention relates to the technical field of wine production, in particular to a kind of dellbe spore yeast and its application in improving the aroma quality of wine. Background technique [0002] Wine is a beverage obtained from broken or unbroken fresh grape berries or grape juice after complete or partial alcohol fermentation, and its alcohol content cannot be less than 8.5% (V / V). The aroma of wine is one of the important factors that determine the quality of wine. According to the time when the aroma substances are produced, the aroma of wine can be divided into variety aroma, fermentation aroma and aging aroma. One type of aroma of wine, that is, the characteristic aroma of grape varieties, is fixed for each variety, but its concentration and elegance depend on factors such as the maturity of the variety, planting methods, and local climate conditions. The fermentation aroma of wine is also called the second type aroma, which mainly comes...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/18C12G1/022C12R1/645C12R1/865
CPCC12G1/0203C12G2200/05C12N1/16C12N1/18C12N1/145C12N1/185C12R2001/645C12R2001/865
Inventor 燕国梁段长青张博钦栾雨
Owner CHINA AGRI UNIV
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