Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae

A non-Saccharomyces cerevisiae and thorn pear fruit wine technology, applied in the field of wine making, can solve the problems of single variety of thorn pear fruit wine, limit the development of thorn pear fruit wine, and limited strains, so as to avoid homogeneous vicious competition and improve the types of aroma substances and content, and the effect of improving the characteristics of aroma substances

Inactive Publication Date: 2020-05-15
GUIZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] However, in the above-mentioned patent applications and published documents, the roxburghii fruit wine brewing strains all come from wine-making active dry yeast, and the strains are limited in variety and poor in adaptability. Not strong, the quality and specificity of thorn pear fruit wine need to be further improved, which limits the development of thorn pear fruit wine

Method used

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  • Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae
  • Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae
  • Brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae

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Embodiment 1

[0044] A brewing method utilizing non-Saccharomyces cerevisiae to improve the aroma characteristics of prickly pear fruit wine, adopting non-Saccharomyces cerevisiae and Saccharomyces cerevisiae as fermentation strains to carry out mixed fermentation, and the non-Saccharomyces cerevisiae is Hansenia sporauvarum (Hansenia sporauvarum) strain F119 ( Colony morphology and cell morphology on WL medium as figure 1 , figure 2 shown), and the non-Saccharomyces cerevisiae was obtained from Guinong No. 5 Rosa roxburghii (such as Figure 9 , Figure 10 Shown), the isolated wild non-saccharomyces cerevisiae specifically comprises the following steps:

[0045] (1) Strain activation: inoculate non-Saccharomyces cerevisiae stored in ultra-low temperature on YPD solid medium, and simultaneously inoculate Saccharomyces cerevisiae stored in ultra-low temperature on another YPD solid medium, culture at 26°C for 47 hours, and set aside;

[0046] The YPD solid medium is mixed evenly with yeas...

Embodiment 2

[0055] A brewing method using non-Saccharomyces cerevisiae to improve the aroma characteristics of prickly pear wine, using non-Saccharomyces cerevisiae and Saccharomyces cerevisiae as fermentation strains for mixed fermentation, the non-Saccharomyces cerevisiae being abnormal Wickham yeast (Wickerhamomycesanomalus) strain C11 (in Colony morphology and cell morphology on WL medium as image 3 , Figure 4 shown), and the non-Saccharomyces cerevisiae was obtained from Guinong No. 5 Rosa roxburghii (such as Figure 9 , Figure 10 Shown), the isolated wild non-saccharomyces cerevisiae specifically comprises the following steps:

[0056] (1) Strain activation: Inoculate the non-Saccharomyces cerevisiae stored in ultra-low temperature on the YPD solid medium, and inoculate the Saccharomyces cerevisiae stored in ultra-low temperature on another YPD solid medium, culture at 28°C for 48 hours, and set aside;

[0057] The YPD solid medium is mixed evenly with yeast extract powder 10g...

Embodiment 3

[0066] A brewing method utilizing non-saccharomyces cerevisiae to improve the aroma characteristics of prickly pear wine, adopting non-saccharomyces cerevisiae and Saccharomyces cerevisiae as fermentation strains to carry out mixed fermentation, the non-saccharomyces cerevisiae being Pichia burtoni (Hyphopichiaburtonii) strain C30 ( Colony morphology and cell morphology on WL medium as Figure 5 , Image 6 shown), and the non-Saccharomyces cerevisiae is obtained from Guinong No. 5 Rosa roxburghii (such as Figure 9 , Figure 10 Shown), the isolated wild non-saccharomyces cerevisiae specifically comprises the following steps:

[0067] (1) Strain activation: Inoculate non-Saccharomyces cerevisiae stored in ultra-low temperature on YPD solid medium, and simultaneously inoculate Saccharomyces cerevisiae stored in ultra-low temperature on another YPD solid medium, culture at 27°C for 48 hours, and set aside;

[0068] The YPD solid medium is mixed evenly with yeast extract powder...

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Abstract

The invention discloses a brewing method of improving aroma characteristics of prickly pear fruit wine by non-saccharomyces cerevisiae. The non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation. The non-saccharomyces cerevisiae is one or more species of Hanseniaspora uvarum strain F119, Wickerhamomyces anomalus strain C11 and Hyphopichia burtonii strain C30,and the non-saccharomyces cerevisiae is a wild non-saccharomyces cerevisiae isolated from Guinong No. 5 prickly pear. According to the present invention, the non-saccharomyces cerevisiae and saccharomyces cerevisiae are adopted for mixed fermentation, and the saccharomyces cerevisiae consumes sugar to produce alcohol; and the non-saccharomyces cerevisiae has low production of alcohol and high production of aroma substances, and the combination of the two yeasts not only ensures the alcohol content of fruit wine, but also improves the type, content and aroma characteristics of aroma substancesin fruit wine.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a brewing method for improving the aroma characteristics of prickly pear fruit wine by using non-saccharomyces cerevisiae. Background technique [0002] Prickly pear (Rosaroxburghii), a plant of the genus Rosa (Rosaceae) in the family Rosaceae, is a perennial deciduous shrub. Its fruit has extremely high nutritional value and medicinal value. Studies have shown that the Vc content in Rosa roxburghii fruit is the highest among all kinds of fruits, with a content of 1700-2900 mg per 100 g of edible part, which is 10 times that of kiwi fruit; the content of Vp is extremely high, as high as 6000 mg per 100 g. Rosa roxburghii fruit is also rich in 16 kinds of nutrients such as calcium and vitamin B, E, K1. However, the content of tannins and organic acids in Rosa roxburghii fruit is high, sour and astringent when eaten raw, and the taste is poor, so it is more suitable fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/685C12R1/78C12R1/645C12R1/84
CPCC12G3/024
Inventor 刘晓柱李银凤黄名正刘晓辉于志海龚勋许存宾
Owner GUIZHOU INST OF TECH
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