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Saccharomyces cerevisiae strain for brewing aroma-enhancing wine and application and method

A yeast and wine technology, applied in the food biology field of wine brewing, can solve the problems of undetectable and low content of white grape juice

Active Publication Date: 2020-07-03
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The results of Jiang Hui's research on anthocyanins in thorny grapes show that the content of proanthocyanidins in thorny grape juice is 3147μg / mL, which is much higher than that of other grape juices, and the content of proanthocyanidins in Welch's purple grape juice is 2476μg / mL, which is also significantly higher than other grape juices content, but Welch's white grape juice was extremely low and undetectable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The acquisition of embodiment 1 aroma-increasing yeast strain:

[0054] (1) Plate initial screening: Take samples from grapes, apples, pears, bananas, mangoes, pineapples, strawberries, oranges, pineapples and other fruits that are slightly rotten and have a wine aroma, and dilute and coat malt juice agar according to the ten-fold dilution method Plate, cultured in a 30°C incubator for 2-4 days, selected milky white single colonies similar to yeasts to be cultured on the slant, and preserved the strains, and a total of 508 strains of single colony slant were obtained.

[0055] (2) Bottle re-screening: Inoculate the strains from the primary screening into 150 mL re-screening medium (4.0% sucrose, 0.5% yeast extract) one by one, seal with silica gel plug and parchment paper, and place on a shaker at 30°C at 130 rpm Cultivate for 36 hours, then culture in a 30°C incubator for 48 hours, then use the smell method to sensory screen 27 strains with excellent aroma, further use...

Embodiment 2

[0056] The morphological characteristics of embodiment 2 Portuguese Corynespora yeast (Clavispora lusitaniae lys225):

[0057] The bacterial strain Clavispora lusitaniae lys225 was cultured in the wort medium for 3-4 days. The bacterial strain was on the wort medium. Oval or oval rod-shaped, toothed and multiplied, with a size of 3-6μm×5-15μm, presents a pleasant aroma in a petri dish.

Embodiment 3

[0058] Physiological and biochemical characteristics of embodiment 3 Portuguese Corynespora yeast (Clavispora lusitaniae lys225):

[0059] The bacterial strain Clavispora lusitaniae lys225 was cultured, observed and tested on different media, and the strain could grow at 15-38°C, and the most suitable temperature was 30-35°C; at pH 3.8- 7.0 can grow, the optimum pH is 4.5-6.2; in the yeast extract peptone glucose liquid medium (YPD), the reproduction speed is fast, and it enters the logarithmic growth phase in 8-12 hours, and the number of viable bacteria reaches 1.2-1.8×109CFU / mL; The strain can use glucose, sucrose, lactose, fructose, arabinose, xylose, maltose, sorbose and other monosaccharides and disaccharides to ferment and produce gas, and cannot directly use starch; the strain can use grapes, strawberries, kiwis, blueberries, citrus , mulberry, apple, red bayberry and other fruit juices or jams are fermented to produce fruit wine, which is very suitable for berry ferment...

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Abstract

The invention discloses a saccharomyces cerevisiae strain for brewing aroma-enhancing wine and application and a method. The saccharomyces cerevisiae strain is Clavispora lusitaniae lys 225, and the preservation number is CGMCC No. 18933. The saccharomyces cerevisiae strain can be used for preparing a fruit wine leavening agent and brewing wine.

Description

technical field [0001] The invention belongs to the field of food biotechnology for wine brewing, and in particular relates to a yeast strain for brewing aromatized wine and its application and method. Background technique [0002] According to my country's wine standard GB15037-2006, wine is an alcoholic drink made from fresh grapes or grape juice through full or partial fermentation, with an alcohol content of not less than 7.0%; the methanol content per liter of wine must Below 400 mg, if the methanol in the wine is too high, it will cause damage to the nerves and eyes, and cause blindness. [0003] Wine is classified according to color, usually divided into three types: red wine, white wine and rose wine; according to sugar content, it is divided into dry wine, with a sugar content of less than 4g / L; semi-dry wine, with a sugar content of 4-12g / L; Sweet wine, with a sugar content of 12-45g / L; sweet wine, with a sugar content of more than 45g / L; divided into still wine an...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G1/022C12R1/645
CPCC12G1/0203C12N1/16C12N1/145C12R2001/645
Inventor 林元山刘其酉田云
Owner HUNAN AGRICULTURAL UNIV
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