Saccharomyces cerevisiae selection method for improving anthocyanin content of blueberry wine

Abstract

The invention discloses a saccharomyces cerevisiae selection method for improving anthocyanin content of blueberry wine. The saccharomyces cerevisiae selection method comprises the following operation steps: selecting purely cultured saccharomyces cerevisiae with good alcohol fermentation performance; sequentially detecting acetaldehyde and pyruvic acid production capacity, beta-D-glycosidase and pectinase activity, and ability of saccharomycetes to adsorb anthocyanin; and obtaining the appropriate saccharomyces cerevisiae according to detection results. The blueberry wine brewed by the method has 10% higher anthocyanin content than that in the blueberry wine brewed by a conventional method, and improves quality of the blueberry wine.

Description

technical field [0001] The invention relates to a method for selecting Saccharomyces cerevisiae for improving the anthocyanin content of blueberry wine, belonging to the field of biology. Background technique [0002] Blueberry, also known as blue plum, bilberry and so on. Native to North America and East Asia, it is also distributed in the Greater and Lesser Khingan Mountains of my country. Blueberries are rich in active ingredients, such as blueberry polyphenols, anthocyanins, selenium, amino acids, vitamins, calcium, phosphorus, iron, zinc, etc., which have significant effects on obesity, diabetes, cardiovascular diseases, prostate cancer, and cancer. Blueberry wine is brewed from blueberries through multiple processes. It can not only retain the nutritional content of blueberries and be easily absorbed by the human body, but also has a unique taste and higher nutritional value than blueberry juice drinks. [0003] But there are following problems in existing blueberry ...

AI Technical Summary

Problems solved by technology

[0003] But there are following problems in existing blueberry wine: 1) form is monotonous, lacks the special-purpose saccharomyces cerevisiae of blueberry fruit wine, and brewing process also is to imitate wine process to carry out

Can not fully reflect the brewing characteristics of blueberry fruit wine; 2) Due to the many skin residues and high polyphenol content of blueberry fruit after beating, it is relatively difficult to use traditional Saccharomyces cerevisiae for direct fermentation; 3) The characteristic material components of blueberry fruit wine are The 15 kinds of anthocyanins composed of five kinds of anthocyanins and three kinds of glycosides endow the blueberry fruit wine with an attractive hue, but the traditional Saccharomyces cerevisiae selection process did not fully consider the influence of yeast on the color characteristics of fruit wine

Therefore, directly using the existing Saccharomyces cerevisiae to ferment blueberry fruit wine cannot brew fruit wine with a unique blueberry style, especially the influence of Saccharomyces cerevisiae on the anthocyanins of blueberry fruit wine has not become the basis for yeast selection, restricting blueberry The formation of wine style characteristics