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A kind of Saccharomyces cerevisiae strain and its application in the production of low-alcohol fine pear fruit wine

A technology of Saccharomyces cerevisiae strain and Sydney, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, fungi, etc., can solve the problems of limited consumer groups, high alcohol content of products, and low fruit flavor, etc., and achieve the key points to be clear and reliable control, high security, and high plant utilization

Active Publication Date: 2021-03-30
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0007] The purpose of the present invention is to screen out a suitable low-alcohol fine-brewed pear wine in view of the lack of suitable fermentation strains in the current production of pear wine, relatively rough fermentation technology, high alcohol content of the product, low fruit flavor, and limited consumer groups. Saccharomyces cerevisiae strains that ferment and produce fruity aromas

Method used

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  • A kind of Saccharomyces cerevisiae strain and its application in the production of low-alcohol fine pear fruit wine

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Embodiment 1

[0038] The screening method of embodiment 1 brewing strain

[0039] 1.1 Material preparation:

[0040] Preparation of Sydney fruit juice: Choose fresh Sydney fruit (white skin, crisp flesh, no dry water) without mechanical damage, no pests and diseases, rinse with clean water, dry and squeeze the juice.

[0041] PDA medium: purchased from Shanghai Shengsi Biochemical Technology Co., Ltd., melted according to the proportion, and sterilized at 121°C for 15 minutes.

[0042] TTC upper layer medium: glucose 5g / L, agar 5g / L, sterilized at 15°C for 20min, when cooled to about 50°C-60°C, add 0.5g / L TTC and shake well, immediately pour it on the lower layer medium in the petri dish (The lower layer is PDA solid medium) Sydney juice medium: Sydney juice 200g / L, glucose 250g / L, yeast powder 5g / L, pH value 4.5, sterilized at 121°C for 15 minutes;

[0043] 1.2 Strain screening process

[0044] The bacterial strain provided by the invention is obtained by the following methods:

[0045...

Embodiment 2

[0049] The fermentation method of embodiment 2 low-alcohol craft Sydney fruit wine

[0050] (1) Preparation and compounding of fruit juice: select fresh pear fruit without rot and pests, rinse it with clean water, drain the water and dry it, cut into pieces and squeeze the juice, and remove a small amount of residual particles in the fruit juice with a 200-mesh sterile filter cloth With solids, adjust the concentration of soluble solids to 80-200g / L with sucrose, adjust the pH value to 4.5-6.0, raise the temperature to 60°C and keep it for 30min to obtain Sydney pear juice treatment liquid for later use;

[0051] (2) Activation and expansion of the strain: Inoculate S.cerevisaePE32 into the first-level Sydney juice medium, culture at 28°C for 48 hours with microaerobic culture, insert 5% of the inoculum into the second-level Sydney medium, and culture at 25°C for microaerobic culture After 72 hours, use it as a seed medium;

[0052] Specifically, the primary Sydney juice medi...

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Abstract

The present invention provides a strain of Saccharomyces cerevisiae, the taxonomic name of which is S.cerevisiaePE32, which was preserved in Beichen West Road, Chaoyang District, Beijing in June 2018, and was preserved by the China Microbiological Culture Preservation Management Committee, Institute of Microbiology, Chinese Academy of Sciences. Center, the deposit number is CGMCC No.15840.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for producing low-alcohol refined fruit wine using pears as raw materials, in particular to a Saccharomyces cerevisiae strain capable of enhancing product flavor through fermentation, and a temperature-controlled fermentation technology matched with the strain. Background technique [0002] Pear belongs to Rosaceae (Rosaceae) and Pyrus (Pyrus.L). It is the third largest fruit after apple and citrus in my country. It has rich variety resources and is cultivated all over the country. About 12.7 million tons, the area and output both rank first in the world. Pear is a fruit with the same source of medicine and food. Sydney is also the treasure and the king of pears. It is named for its flesh as white as jade and as frosty as snow. Sweet and slightly acidic, with a sugar content of 12% to 14%, and some can reach about 16%. In addition, it also contains organic acids su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G3/024C12G3/025C12R1/865
Inventor 杨颖邢建荣唐伟敏陆胜民刘哲郑美瑜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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