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A kind of wine malic acid-lactic acid fermentation strain 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, and strong acid-reducing ability.

Active Publication Date: 2022-03-25
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there is no local O.oeni to promote and sell in China. Wine companies either do not carry out MLF in the production process, or they can only choose commercial starters imported from abroad for fermentation, resulting in serious problems of standardization and homogeneity of the wine produced.

Method used

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  • A kind of wine malic acid-lactic acid fermentation strain and application thereof
  • A kind of wine malic acid-lactic acid fermentation strain and application thereof
  • A kind of wine malic acid-lactic acid fermentation strain and application thereof

Examples

Experimental program
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Effect test

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

The invention discloses a wine malo-lactic acid fermentation strain and its application, which is classified as Oenococcus oeni (O.oeni) GS-1, and is preserved in the General Microorganism Center of China Microbiological Culture Preservation Management Committee. The serial number is: CGMCC 18682, and the storage date is October 14, 2019. Oenococcus oeni (O.oeni) GS‑1 was inoculated into wine samples after alcoholic fermentation, and the fermentation temperature was 18‑20 °C , fermentation can be started within 24 hours, and malo-lactic acid fermentation can be completed in 9-10 days, with strong acid-reducing ability and excellent fermentation performance, which can significantly increase the total amount of aroma compounds in fermented wine samples, enrich the flavor composition, and brew out the style A typical dry red wine with good economic benefits and application prospects.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a wine malic acid-lactic acid fermentation strain and application thereof. Background technique [0002] Malolactic fermentation (MLF) of wine refers to the fermentation process in which L-malic acid is converted into L-lactic acid by Oenococcus oeni (O.oeni) in lactic acid bacteria. A good MLF can improve and optimize the taste and quality of wine, making it more complex in aroma, softer in taste, fuller and more harmonious in body. In recent years, in order to highlight the characteristics and regional characteristics of the production area, the screening and identification of excellent local O.oeni strains and related research on the improvement of wine quality and the presentation of microbial terroir in the production area have become the focus of the industry. [0003] Under suitable conditions, MLF can be activated naturally, and some excellent flora with good gene...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12G1/022C12R1/01
CPCC12G1/0203C12G2200/05C12R2001/01C12N1/205
Inventor 杨学山祝霞赵丹丹王璐璐刘琦王诗韩舜愈
Owner GANSU AGRI UNIV
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