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A compound fermentation composition and its application in brewing dry Cabernet Sauvignon wine

A compound fermentation and Chixia technology, applied in the field of agricultural microbiology, can solve the problems of yeast fermentation difficulty and insufficient aroma of wine, etc., and achieve the effect of solving the difficulty of fermentation start and rich layers

Active Publication Date: 2021-07-02
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the fact that there is no technical situation in the prior art about screening related non-Saccharomyces cerevisiae strains from Xinjiang as excellent strains, and combining them with Saccharomyces cerevisiae to prepare Cabernet Sauvignon dry wine fermentation preparations, and the existing dry wine fermentation The method generally has a series of problems such as difficulty in starting yeast fermentation, easy termination in advance, and high sugar covering up the lack of wine aroma. Compatibility of yeast and excellent Saccharomyces cerevisiae to provide a compound dry wine fermentation composition and its application in the fermentation of Cabernet Sauvignon dry wine

Method used

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  • A compound fermentation composition and its application in brewing dry Cabernet Sauvignon wine
  • A compound fermentation composition and its application in brewing dry Cabernet Sauvignon wine
  • A compound fermentation composition and its application in brewing dry Cabernet Sauvignon wine

Examples

Experimental program
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Effect test

Embodiment 1

[0054] Example 1: Isolation, screening and identification of Pichia kudriavzevii F0-N475-5 CGMCCNo.15772

[0055] 1. Isolation and purification: The strains were isolated from the winemaking areas along the northern Tianshan Mountains, Yili Valley, Turpan, and around the Tarim Basin in Xinjiang. Draw 5mL of sample, add it into a Erlenmeyer flask filled with 50mL of sterile water, and shake it evenly on a shaker at 28°C and 150r / min. Dilute processed samples to 10 -2 、10 -3 、10 -4 , take 200 μL of the diluted sample solutions with different gradients, apply them evenly on the YPD medium with a coating stick, put them in the incubator at 28°C for 2-3 days, and after the colonies grow well, pick the different samples on the plate. A single colony with good morphology and good growth was streaked repeatedly until a pure strain was obtained.

[0056] 2. Preliminary screening: Streak inoculation of the activated strain on WL medium with an inoculation loop, culture at 28°C for 3...

Embodiment 2

[0082] Example two: Screening of Saccharomyces cerevisiae

[0083] Through a series of experiments on the obtained 14 strains of Saccharomyces cerevisiae, its wine-making characteristics were judged, and the Saccharomyces cerevisiae strains suitable for brewing dry wine were screened.

[0084] 1. Primary screening of Saccharomyces cerevisiae

[0085] (1) Determination of normal temperature initiation of Saccharomyces cerevisiae

[0086] The activated Saccharomyces cerevisiae strains were inoculated into sterilized test tubes with 10ml of grape juice and a Durham tube, ensuring that there was no air in the Duchenne inverted tube, and the inoculum was 2%, in a constant temperature incubator (28 ±1) Cultivate at ℃, observe and record the gas production and the time to produce full Duchenne inverted tube every 2 hours, and set up three parallel experiments for each group. as attached Figure 5 As shown, by monitoring the CO in the fermentation process of S. cerevisiae 2 Release ...

Embodiment 3

[0096] Embodiment three: Determination of the compounding ratio of excellent bacterial strains

[0097] 1. The range of hypoglycemic effect, CO 2 Yield and aroma production experiments

[0098] The combination of non-Saccharomyces cerevisiae Pichia pastoris (Pichiakudriavzevii) F0-N475-5 (serial number NS68) obtained through the primary screening of Example 1 and Saccharomyces cerevisiae GTGM-E2 provided in Example 2 is a compound strain, according to Different volume ratios were compounded to carry out wine brewing experiments. After the strains were introduced, the sugar content and the mass change of the triangular flask were measured every other day and the CO was calculated. 2 For the amount of production, for the samples after fermentation, 15 red wine judges were invited to evaluate and score the aroma of the samples. as attached Figure 8 , attached Figure 9 As shown, by EC118 and RV100, the serial number NS68:GTGM-E2 according to the 1:1 hypoglycemic level, the e...

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Abstract

The invention discloses a compound fermentation composition and its application in brewing dry Cabernet Sauvignon wine. By separating, sampling, cultivating and screening from the wine fermentation liquid in the early stage of winemaking in Shihezi area, Xinjiang, a non- Saccharomyces cerevisiae Pichia Kuderi Azwitz ( Pichia kudriavzevii ) F0‑N475‑5; the prepared non-Saccharomyces cerevisiae F0‑N475‑5 secondary fermentation broth and Saccharomyces cerevisiae ( S. cerevisiae ) GTGM‑E2 secondary fermentation liquid was mixed at a ratio of 1:1, and the prepared compound fermentation agent was applied to ferment Southern Xinjiang Cabernet Sauvignon Dry Wine. The aroma and taste are coordinated, the overall quality is excellent, and the style is outstanding. It breaks the situation of relying on active dry yeast to ferment wine and has a single style, and obtains significantly good technical effects.

Description

technical field [0001] The present invention relates to the technical field of application of agricultural microorganisms, in particular, the present invention relates to the technical field of self-selected and screened bacterial strains for preparing composite dried wine fermentation composition and its application in dried wine fermentation. Background technique [0002] Dry wine, also known as Straw Wine or Raisin Wine, is a mellow, moist, aromatic wine made from dried grapes and then fermented. The brewing process of dry wine is characterized by harvesting mature grapes, air-drying after a certain period of time, until the glucose, acid, bioactive components and aroma are highly concentrated, and then destemming, crushing, fermentation and other brewing processes. Dried wines with high sugar content belong to sweet wines. In the production of sweet wines, there are common problems such as difficulty in starting fermentation, easy termination in advance, and insufficient...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12N1/18C12G1/022C12R1/84C12R1/865
CPCC12G1/0203C12N1/16C12N1/18C12N1/165C12R2001/84
Inventor 朱丽霞王冠群蒲云峰张锐利郭东起
Owner TARIM UNIV
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