Saccharomyces cerevisiae selection method for improving anthocyanin content of blueberry wine

A technology of anthocyanin content and Saccharomyces cerevisiae, which is applied in the field of selection of Saccharomyces cerevisiae for improving the anthocyanin content of blueberry fruit wine, can solve the problems of monotonous form, not fully considering the influence of yeast color characteristics, high polyphenol content, etc., to achieve improvement quality effect

Pending Publication Date: 2019-09-27
KAILI UNIV
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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 k

Method used

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Experimental program
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Embodiment Construction

[0016] 1) Select brewer's yeast with good alcohol fermentation performance after pure culture, and sequentially detect its acetaldehyde, pyruvate production capacity, β-D-glucosidase, pectinase activity and yeast's ability to adsorb anthocyanins. As a result, a suitable Saccharomyces cerevisiae is obtained.

[0017] Further, the basic properties of the selected beer yeast are: after being cultured in YPD liquid medium for 48 hours, it can produce gas to fill the Duchenne tube, the sulfur dioxide tolerance is greater than 100mg / L, the alcohol tolerance is greater than 17%, and the sodium chloride tolerance is greater than 100mg / L. The alcohol content is greater than 17%, the sucrose tolerance is greater than 50%, and after the end of the alcoholic fermentation, it naturally settles into wine legs, and the alcohol content of 220g sucrose conversion is greater than 11%.

[0018] Further, the amount of acetaldehyde produced after inoculation of the selected brewer's yeast to the b...

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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 ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12R1/865
CPCC12N1/18
Inventor 严红光张文华
Owner KAILI UNIV
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