Edible grape spirit saccharomyces cerevisiae and application thereof

A kind of technology of Saccharomyces cerevisiae and distilled wine, which is applied in wine Saccharomyces cerevisiae and its application field, which can solve the problems of low alcohol content, product safety and shelf life limitation, complex components, etc., and achieve long shelf life, strong grape flavor and high nutrition value effect

Active Publication Date: 2018-07-24
四川缪氏现代农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermented liquid is only filtered and sterilized, and the components in the filtrate are complex (active ingredients and metabolic waste coexist) and the alcohol content is low (about 10%), and the safety and shelf life of the product are obviously limited

Method used

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  • Edible grape spirit saccharomyces cerevisiae and application thereof
  • Edible grape spirit saccharomyces cerevisiae and application thereof
  • Edible grape spirit saccharomyces cerevisiae and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The separation and purification of embodiment 1 grape wild yeast

[0016] After the fresh grape fruit is broken, it is multiplied and cultured at 29-31° C. for 48 hours to obtain a grape wild yeast proliferation culture solution with more individuals. Dilute the obtained proliferation culture solution with sterile distilled water according to seven concentration gradients of 10 times, 20 times, 40 times, 80 times, 160 times, 320 times and 640 times, and then smear them on the plate selection medium respectively (plate selection culture Base formula: 4-5°Bé fresh grape pulp filtrate 24.5%, 4°Bé wort juice 24.5%, 4°Bé soybean juice 24.5%, 4°Bé potato juice 24.5%, agar 2%), each dilution concentration gradient Do 4 flat plates with the culture medium, and use the "plate streaking method" to isolate dozens of single-cell colonies of grape wild yeast. According to the colony form, single-cell individual form, and growth of wild yeast unicellular colonies, five robust pure s...

Embodiment 2

[0017] The performance measurement small-scale test of embodiment 2 grape wild yeast pure strains

[0018] 1 Purpose of the test

[0019] To verify the fermentation ability and wine production effect of six isolated grape wild yeast strains.

[0020] 2 Test materials and methods

[0021] 18 kilograms of fresh grapes (variety Sunshine Rose) were removed, and 14.0 kilograms of grape syrup was obtained after removing the fruit stems and stems and beating, which were divided into 7 test samples, and the dosage of each test sample was 2.0 kg. Wherein 6 test samples are used for the 6 strains of grape wild yeast in Example 1 as the experimental group, and another 1 sample is used for commercially available Italian "Enartis" (Enartis) wine active dry yeast as a control. Inoculate 10.0 grams of fresh bran yeast in each grape juice test sample, and the inoculum size is 0.5% (the fresh bran yeast added in the experimental group are respectively No. 1, 2, 3, 4, 5, and No. 6 in embodime...

Embodiment 3

[0025] Embodiment 3. The medium-scale test of the performance measurement of grape wild yeast pure strain (Miao 2.1609)

[0026] 1 Purpose of the test

[0027] The No. 6 grape wild yeast (Miao 2.1609) isolated and screened was used to carry out medium-scale experiments on the basis of small-scale experiments, so as to further verify the performance of the wild yeast strains (color, flavor, wine production capacity, etc.).

[0028] 2 Test materials and methods

[0029] Get 2.5 kilograms of fresh bran yeast prepared by the No. 6 bacterial strain (Mu 2.1609) selected from No. 1, 2, 3, 4, 5, No. 6 grape wild yeast strains in Example 2 (inoculum size 0.5 %), 50 kilograms of grape syrup, fully mixed and fermented for 25 days under normal temperature conditions (in September). At the same time, the same treatment with "Enartis" wine yeast was used as a control.

[0030] 3 test results

[0031] After 15 days of fermentation at room temperature, No. 6 wild yeast strain (Miao 2.1609...

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Abstract

The invention relates to edible grape spirit saccharomyces cerevisiae and application thereof, and belongs to the field of microbial engineering. Separated edible grape spirit saccharomyces cerevisiaeis named Miu 2.1609, and is applicable to brewing of grape spirit. Edible grape spirit saccharomyces cerevisiae Miu 2.1609 is preserved in the China General Microbiological Culture Collection Center,(CGMCC for short), with the address being No. 3, Courtyard 1, Beichen west road, Chaoyang District, Beijing City, the preservation date being October 11, 2017, and the preservation number being CGMCCNO. 14779.

Description

technical field [0001] The invention relates to wine brewer's yeast and its application, belonging to the field of microbial engineering. Background technique [0002] In the brewing industry, yeast absorbs glucose, fructose, mannose and other monosaccharides into the cells, and under anaerobic conditions, through the action of internal enzymes, the monosaccharides are decomposed into carbon dioxide and alcohol, which is fermentation. However, yeasts of different types and origins have different fermentation capabilities for the same brewing material, and the content and taste of fermented alcohol are also very different. And because the difference of brewing raw materials is more likely to affect the output and quality of the product. As we all know, there is a big difference in composition between grapes and table grapes, which are raw materials for red wine production. For example, using yeast for red wine production to produce distilled wine from table grapes will inevi...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G1/022C12G3/02C12C11/02C12R1/865
CPCC12C11/02C12G1/0203C12G3/02C12G2200/05C12N1/185C12R2001/865
Inventor 杨廷元缪敏喻言黄靖淞金生
Owner 四川缪氏现代农业发展有限公司
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