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Saccharomyces cerevisiae strain and its application in ice wine

A strain of Saccharomyces cerevisiae, the technology of Saccharomyces cerevisiae, applied in the field of Saccharomyces cerevisiae and its application in ice wine, can solve the problem of lack of regional sensory characteristics in ice wine, and achieve the effects of outstanding aroma production ability, high fermentation activity and short fermentation cycle

Active Publication Date: 2022-08-05
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 its application in ice wine
  • Saccharomyces cerevisiae strain and its application in ice wine
  • Saccharomyces cerevisiae strain and its application in ice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1. Research on the basic characteristics of Saccharomyces cerevisiae CEC A10 strain

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

[0028] 1.1SO 2 tolerance

[0029] Add YEPD medium (glucose 20g / L, peptone 20g / L, yeast extract powder 10g / L, natural pH value, 20g / L agar in solid medium) into the test tube and add Duchenne tube, add H after sterilization 2 SO 3 solution, adjusted for initial SO 2 Concentrations are 100mg / L, 150mg / L, 200mg / L, 250mg / L, 300mg / L. The activated strains were inoculated at 1×10 6 cells / mL were inoculated and cultured at 28°C for 3 days. The gas production was recorded every 4h, and the absorbance of the bacterial solution at a wavelength of 600nm was measured after 3d. Understand yeast ...

Embodiment 2

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

[0047] In this example, Saccharomyces cerevisiae strains CEC A10 and EC1118 were respectively inoculated into 1.5L of Vidal ice grape juice (412.76±2.15g / L sugar, 11.07±0.14g / L total acid, pH 3.26±0.01) ferment at 14-16°C. Yeast strains were inoculated in YEPD medium and cultivated for 24 hours, and then transferred to 100 mL of grape juice for cultivation as seed liquid. Finally, the yeast cells were arranged in 6 x 10 6 The inoculum volume of cells / mL was inoculated into a 2L glass jar containing 1.5L of Vidal ice grape juice, SO 2 The concentration was 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 samp...

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Abstract

The present invention provides a strain of Saccharomyces cerevisiae, the preservation number of which is CGMCC NO: 16756. The Saccharomyces cerevisiae strain CEC A10 provided by the invention is isolated from the natural fermentation process of Merlot grape juice at 15°C in Qilian Winery, Gansu Province, and belongs to the native yeast in my country. Saccharomyces cerevisiae strain CEC A10 has good tolerance and high fermentation activity. Its ice wine has low volatile acid content, good aroma complexity and high sensory evaluation. It is of great significance for improving the quality of ice wine and highlighting the regional characteristics of ice wine in my country.

Description

technical field [0001] The invention belongs to the technical field of ice wine yeast, and particularly relates to an ice wine saccharomyces cerevisiae with low volatile acid production and outstanding aroma production characteristics and its application in ice wine. Background technique [0002] Icewine is a low-yield, high-grade 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 made from this grape juice is ice wine. The raw material for brewing ice wine requires its soluble solid content to be between 38°Brix and 42°Brix, with a minimum of 35°Brix. [0003] Saccharomyces cerevisiae plays a key role in ice wine brewing, responsible for convertin...

Claims

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Application Information

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Patent Type & Authority Patents(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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