Malic acid-lactic acid fermentation strain for grape wine and application thereof
A technology of lactic acid fermentation and malic acid, applied in the field of bioengineering, can solve the problems of standardization and serious homogenization of wine products, and achieve the effects of excellent fermentation performance, rich flavor composition, good economic benefits and application prospects.
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Embodiment 1
[0017] A malic acid-lactic acid fermenting lactic acid bacteria strain GS-1 in this example was obtained by isolation and screening from naturally initiated malic acid-lactic acid fermentation wine samples in the Hexi Corridor wine producing area of Gansu Province. The specific isolation and screening method is to collect natural A sample of Cabernet Sauvignon to initiate malolactic fermentation, first diluted to 10 with sterile saline -1 -10 -8 , after shaking well, absorb 0.1mL and spread it on the ATB separation medium for separation culture, anaerobic culture at 28°C for 5-7d. After the colony is formed, observe its shape, pick a small colony (less than 1 mm in diameter), a smooth surface, and a wet white single colony, and repeatedly streak and separate it on the ATB isolation medium until it is purified. The primary screening bacteria were inoculated in 48-well plates containing three kinds of re-screening media, and anaerobically cultured at 28°C for 3-5 days. The ab...
Embodiment 2
[0037] Determination of the growth curve of Oenococcus oeni (Oenococcus oeni, O.oeni) GS-1 in wine simulated juice, the present embodiment adopts Oenococcus oeni (Oenococcus oeni, O.oeni) GS-1 as the test strain, and the commercial strain VP41 was used as a control, and the specific application process was as follows:
[0038] Strain activation:
[0039] Take the cryococcus oeni strain GS-1, put it at room temperature for 2 hours, pick 2 rings from the slant culture medium and inoculate it into the prepared liquid medium, cultivate it in an incubator at 28°C, and set it aside.
[0040] Activated with sterile distilled water, weighed Oenococcus oeni VP41 strain stored in a refrigerator in an amount of 0.02 g / L, and activated at 25°C for 20 minutes.
[0041] Biomass determination:
[0042] The O.oeni activated to the logarithmic growth phase was transferred to a 150 mL Erlenmeyer flask containing wine simulated juice at an inoculum of 4%, and each strain was set up with 3 repl...
Embodiment 3
[0046] Determination of Oenococcus oeni (Oenococcus oeni, O.oeni) GS-1 malic acid degradation ability, the present embodiment adopts Oenococcus oeni (Oenococcus oeni, O.oeni) GS-1 as the test strain, with commercial strain VP41 as contrast, The specific application process is as follows:
[0047] Strain activation:
[0048] Take the cryococcus oeni strain GS-1, put it at room temperature for 2 hours, pick 2 rings from the slant culture medium and inoculate it into the prepared liquid medium, cultivate it in an incubator at 28°C, and set it aside.
[0049] Activated with sterile distilled water, weighed OMEGA strains of Oenococcus oeni stored in a refrigerator in an amount of 0.02 g / L, and activated at 25°C for 20 minutes.
[0050] L-malic acid determination:
[0051] The Cabernet Sauvignon grapes collected from the Mogao grape planting base in Gansu in 2018 were fermented according to the dry red wine production process, and poured into 2.5L fermentation bottles. With the a...
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Abstract
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