Saccharomyces cerevisiae and application thereof to wine making

A technology of Saccharomyces cerevisiae and wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, and methods based on microorganisms, etc. It can solve the problems of losing complex aroma and flavor, poor tolerance, and unobvious style characteristics of wine production areas, etc.

Active Publication Date: 2018-08-17
BIOLOGY INST OF HEBEI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems that the existing Saccharomyces cerevisiae has poor tolerance and wine products have no obvious characteristics of the production area and loses due complex aroma and flavor, the present invention provides a strain of Saccharomyces cerevisiae and its application in the brewing of dry white wine

Method used

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  • Saccharomyces cerevisiae and application thereof to wine making
  • Saccharomyces cerevisiae and application thereof to wine making
  • Saccharomyces cerevisiae and application thereof to wine making

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Breeding of starting strains

[0028] 1.1 Isolation of fruit surface yeast

[0029] Aseptically weigh 10 grams of mature longan grapes from Huailai County, Zhangjiakou City, put them into a triangular flask filled with 90ml of sterile water, shake and incubate for 30 minutes to make a bacterial suspension, draw 50μl into the YPD solid medium, and use aseptic Scrape evenly with a spatula, and incubate at 25°C for 24-48 hours.

[0030] 1.2 Separation of naturally fermented yeast

[0031] Aseptically weigh 100g of fresh and mature longan grapes from Huailai County, Zhangjiakou City, put them into a sterile 500ml triangular flask, crush them with a sterile hammer, and culture them at 28°C. Take 1ml of the fermentation broth every 24 hours, add 9ml sterile water for serial dilution to 10 -7 , Take 50 μl of the diluted bacterial solution and put it into the YPD solid medium, scrape it evenly with a sterile spatula, and incubate at 25°C for 24-48h.

[0032] 2. Primary S...

Embodiment 2

[0060] 1. Identification of yeast strain Saccharomyces cerevisiae HLP4-1

[0061] (1) Morphological identification

[0062] According to the experimental content and experimental methods recorded in the "Common Bacteria System Identification Manual", the screened strains were identified. After the strains were streaked and inoculated, they were cultured at a constant temperature of 28°C for 24 hours to observe the colony morphology. The colonies of the HLP4-1 strain on the YPD medium are round, cream-colored, with neat edges, papillae, smooth surface, and opaque, such as figure 1 shown. On WL nutrient agar medium, the colonies are characterized by creamy greenish color, spherical protrusions, smooth, opaque and creamy surface.

[0063] (2) Identification of lysine medium

[0064] Saccharomyces cerevisiae cannot use lysine as a nitrogen source and cannot grow on this medium. Yeast strain HLP4-1 was inoculated into YPD liquid medium and activated for 24 hours, then inoculate...

Embodiment 3

[0072] Saccharomyces cerevisiae HLP4-1 used in dry white wine brewing

[0073] Take the perennial high-quality vineyards in Huailai County, Zhangjiakou City as the sampling site to collect grape fruit and pulp samples. The longan grape juice after crushing, destemming and pressing is used as raw material, and SO2 is added at 50-60ppm according to the weight of the grape juice. 2 When the free sulfur content reaches 60mg / L, adjust the initial sugar concentration of the grape juice to 200g / L (supplement with sucrose when the sugar content is low), add the processed grape juice into the fermenter, and the amount added accounts for 80% of the fermenter. %. Saccharomyces cerevisiae HLP4-1 was used as the starter, and the inoculum size was 1×10 6 CFU / ml, commercial active dry yeast LAFASEX16 is used as a control. When the yeast mixture is added into the fermentation vessel, try to make the yeast liquid mix evenly in the fermenter. Fermentation is carried out at 14°C, and the ferme...

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Abstract

The invention relates to the technical field of industrial microorganism and particularly discloses a saccharomyces cerevisiae and application thereof to wine making. The saccharomyces cerevisiae is (Saccharomyces cerevisiae) HLP4-1 CGMCC (China General Microbiological Culture Collection Center) No. 15420. The saccharomyces cerevisiae is high in stress resistance, good in growth performance and excellent in acid resistance and sulfur dioxide resistance, and meanwhile has the advantages of high sugar tolerance, high thermal resistance, high alcohol resistance and high alcohol yield, can be widely applied to production of high-quality dry white wines of various featured varieties of grapes of geographic indications in China, and in aspect of typicality of dry white wines, is significantly superior to commercial strains. Therefore, the screened saccharomyces cerevisiae can embody the typicality of original wines and further achieve practical application values.

Description

technical field [0001] The invention relates to the technical field of industrial microorganisms, in particular to a strain of Saccharomyces cerevisiae and its application in wine brewing. Background technique [0002] Saccharomyces cerevisiae is the most important yeast in wine industrial fermentation. The production of high-quality wine urgently needs excellent yeast strains that have the characteristics of the production area and can reflect the characteristics and style of the wine. The brewing of wine is mainly under the action of Saccharomyces cerevisiae, using natural fermentation or pure fermentation, to fully express the various potential qualities and advantages of grape raw materials in wine. During the brewing process, the performance of Saccharomyces cerevisiae is crucial to the formation of wine, because the fermentation characteristics of yeast not only directly affect the alcohol accumulation and sensory quality of wine, but also determine the fermentation p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12G1/0203C12N1/185C12R2001/865
Inventor 黄媛媛黄亚丽马慧媛张翔宋聪贾振华刘方
Owner BIOLOGY INST OF HEBEI ACAD OF SCI
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