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
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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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