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Saccharomycetes used for making wine, screening technique of the saccharomycetes and application of the saccharomycetes in blueberry red wine fermentation

A screening method and technology of yeast, which is applied in the field of microorganisms, can solve problems such as the fermentation process of red wine without yeast, and achieve the effect of good quality, strong fermentation ability, and orange-red color

Active Publication Date: 2018-11-23
贵州凯缘春酒业有限公司
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  • Summary
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AI Technical Summary

Problems solved by technology

However, the current yeast for brewing wine is mainly for wine, and for other plant materials, such as blueberries, there is no suitable yeast for the fermentation process of red wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1 uses Kaiyuanchun No. 5 bacterial strain to produce blueberry red wine, and comparative example 1 uses commercial yeast to produce blueberry red wine. In the case of other fermentation conditions being the same, see Table 1 for the component contents in the finished wine.

[0056] Table 1

[0057] Wine sample number

[0058] As can be seen from Table 1, the saccharomycete screened by the present invention is used in the fermentation process of blueberry red wine, and the residual sugar content is lower after the fermentation is finished, and the alcohol content is higher.

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Abstract

The invention relates to a saccharomycetes used for making wine, with the preservation number of CGMCC NO.15931, which relates to the screening technique of the saccharomycetes and the application ofthe saccharomycetes in blueberry red wine fermentation. The blueberry red wine made by fermentation of the saccharomycetes has high quality, clearness and transparency orange red color and classic redwine flavor. The production of blueberry fruit creates a good development opportunity for the red wine industry, fermented wine contains a large amount of nutritional ingredients such as amino acids,vitamins and minerals and the like, and a certain physiological activator, which mainly plays a role of relaxing muscles, stimulating blood circulation and boosting metabolism, and is suitable for drinking.

Description

technical field [0001] The invention relates to the technical field of microbes, in particular to a yeast for brewing wine, a screening method thereof, and an application of the yeast in the fermentation of blueberry red wine. Background technique [0002] In the process of wine brewing, yeast plays a very important role. Specifically, the quality of yeast directly affects the quality of red wine, so it is necessary to intensify the research on yeast. [0003] Sugar is the most abundant ingredient in red wine. Yeast runs through the whole process of red wine brewing, and produces a large amount of aroma substances and alcohol under fermentation, which directly affects the quality of red wine. Therefore, in order to improve the taste of red wine, it is necessary to study the morphology and screening of fermentation strains to promote the sustainable development of the red wine industry. However, the current yeast used for brewing wine is mainly for wine, and for other plant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G3/02C12R1/865
CPCC12G3/02C12N1/18C12N1/185C12R2001/865
Inventor 符洋范权毅朱梨
Owner 贵州凯缘春酒业有限公司
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