Saccharomyces cerevisiae strain and application of saccharomyces cerevisiae strain to ice wine

A Saccharomyces cerevisiae strain and ice wine technology, applied in the field of ice wine Saccharomyces cerevisiae and its application in ice wine, can solve the problem of lack of regional sensory characteristics of ice wine, and achieve the effect of improving the quality of ice wine, good tolerance, and low volatile acid content

Active Publication Date: 2019-05-24
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the use of internationally commercialized strains of Saccharomyces cerevisiae can effectively control the fermentation process and avoid some risks, the ice wine brewed usually lacks typical regional sensory characteristics

Method used

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  • Saccharomyces cerevisiae strain and application of saccharomyces cerevisiae strain to ice wine
  • Saccharomyces cerevisiae strain and application of saccharomyces cerevisiae strain to ice wine
  • Saccharomyces cerevisiae strain and application of saccharomyces cerevisiae strain to ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, the basic characteristic research of Saccharomyces cerevisiae (Saccharomyces cerevisiae) CEC A10 bacterial strain

[0027] In this example, basic growth characteristics of Saccharomyces cerevisiae CEC A10, including SO 2 tolerance, alcohol tolerance, acid resistance, high sugar tolerance, low temperature tolerance, H production 2 S characteristics and fermentation activity. The specific method is as follows:

[0028] 1.1 SO 2 tolerance

[0029] Add YEPD medium (glucose 20g / L, peptone 20g / L, yeast extract powder 10g / L, natural pH value, add 20g / L agar to the solid medium) in the test tube and add it to the Duchenne tube. After sterilization, add H 2 SO 3 solution, adjust the initial SO 2 The concentration is 100mg / L, 150mg / L, 200mg / L, 250mg / L, 300mg / L. The activated strain was inoculum 1×10 6 cells / mL inoculated and cultured at 28°C for 3 days. Record its gas production every 4h, and measure the absorbance value of the bacterial liquid at a wavelen...

Embodiment 2

[0046] Example 2. Comparison experiment of brewing effects between Saccharomyces cerevisiae CEC A10 and commercial yeast EC1118

[0047] In this example, Saccharomyces cerevisiae strains CEC A10 and EC1118 were inoculated into 1.5L Vidal ice grape juice (412.76±2.15g / L sugar, total acid 11.07±0.14g / L, pH value 3.26±0.01) Medium, static fermentation at 14-16°C. Yeast strains were inoculated in YEPD medium and cultivated for 24 hours, then transferred to 100 mL of grape juice and cultivated as seed liquid. Finally, yeast cells were divided into 6×10 6 The inoculation amount of cells / mL was inoculated in a 2L glass jar containing 1.5L Vidal ice grape juice, SO 2 The concentration is 60 mg / L, covered with multiple layers of gauze, and fermented at 14-16°C. During the fermentation process, the sugar concentration and alcohol content of the grape juice were monitored every 24 hours, and the fermentation was terminated after the alcohol content reached 11% (v / v). Icewine samples ...

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Abstract

The invention provides a saccharomyces cerevisiae strain, and belongs to local yeast in China. A preservation serial number of the saccharomyces cerevisiae strain is CGMCC NO:16756. The saccharomycescerevisiae strain CEC A10 is separated from Meile ice grape juice in Gansu Qilian winery in natural fermentation procedures at the temperature of 15 DEG C. The saccharomyces cerevisiae strain has theadvantages that the saccharomyces cerevisiae strain CEC A10 is good in tolerance and high in fermentation activity, ice wine brewed from the saccharomyces cerevisiae strain is low in volatile acid content, good in aroma complexity and high in sensory evaluation, and accordingly the saccharomyces cerevisiae strain has important significance in highlighting regional characteristics of ice wine in China.

Description

technical field [0001] The invention belongs to the technical field of ice wine yeast, and in particular relates to a strain of ice wine Saccharomyces cerevisiae with low volatile acid production and outstanding aroma production characteristics and its application in ice wine. Background technique [0002] Ice wine is a low-yield, high-grade strong sweet wine, and its huge economic benefits have attracted widespread attention in recent years. When the ambient temperature is ≤8°C, the grapes on the vine will freeze naturally, and during the pressing process, most of the water will remain in the grape skins in the form of ice, resulting in grape juice with high concentrations of sugar, acid and aromatic compounds , the wine brewed from this grape juice is ice wine. The raw material for brewing ice wine requires its soluble solids to be between 38°Brix and 42°Brix, and the minimum cannot be lower than 35°Brix. [0003] Saccharomyces cerevisiae plays a key role in the brewing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
Inventor 刘延琳冯莉叶冬青刘芳利
Owner NORTHWEST A & F UNIV
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