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A strain of Lactobacillus plantarum for biological acid reduction with high production of volatile esters and its application in fruit wine

A technology of Lactobacillus plantarum and ester compounds, which is applied in the direction of microorganisms, microorganisms, and isolated microorganisms, can solve the problems of fruit wine regional characteristics and variety advantages not being effectively highlighted, and achieve the effect of improving production efficiency

Active Publication Date: 2022-05-10
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the lactic acid bacteria needed for the production of fruit wine in my country mostly rely on imports. Although the stability of fermentation batches is guaranteed, the regional characteristics and variety advantages of fruit wine have not been effectively highlighted.

Method used

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  • A strain of Lactobacillus plantarum for biological acid reduction with high production of volatile esters and its application in fruit wine
  • A strain of Lactobacillus plantarum for biological acid reduction with high production of volatile esters and its application in fruit wine
  • A strain of Lactobacillus plantarum for biological acid reduction with high production of volatile esters and its application in fruit wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Screening isolation and identification of embodiment 1 bacterial strain YJ04

[0069] 1. Screening and isolation of strains

[0070] (1) Screening of lactic acid bacteria strains:

[0071] Add 5g of fruit epidermis to 1mL of normal saline, shake to obtain the crude extract of microorganisms, and then carry out gradient dilution to the crude extract, the gradient is 10 -1 、10 -2 、10 -3 、10 -4 、10 -5 、10 -6 , 10 -7 、10 -8 , draw 0.1mL of different gradient dilutions and apply them on the ATB and MRS separation medium, and fill with N in an anaerobic box at 30°C 2 After culturing for 3 to 7 days, observe the colony formation.

[0072] Both ATB and MRS medium were supplemented with 50mg / L vancomycin, 50mg / L cycloheximide and 5g / L calcium carbonate on the basis of their original components.

[0073] Wherein, the composition of ATB solid medium is: yeast powder 5g / L, peptone 10g / L, glucose 10g / L, magnesium sulfate 0.2g / L, manganese sulfate 0.05g / L, tomato juice 25% ...

Embodiment 2

[0094] Application of Example 2 Lactobacillus plantarum YJ04 sequential inoculation in snake dragon pearl wine

[0095] Select fresh snake dragon pearl grapes, wash, destem, and crush to make grape pulp, import it into the fermenter, add pectinase (30mg / L fruit pulp) and SO 2 (50mg / L pulp), add sucrose until the total sugar concentration reaches 210g / L.

[0096] After 12 hours of pectinase reaction, inoculate Saccharomyces cerevisiae Lalvin D254 (300mg / L pulp), and then carry out alcoholic fermentation at 24-26°C; stir every 8-12 hours during the fermentation process, when the total sugar concentration is ≤4g / L , Alcoholic fermentation has been carried out for 7 days, 6000 rev / centrifugation for 20min to remove Saccharomyces cerevisiae, stop the alcoholic fermentation, and obtain grape primary fermented wine.

[0097] Activate YJ04 in the MRS medium in advance by picking YJ04 from the cryopreservation tube and transferring it to the MRS liquid medium, culturing it statically ...

Embodiment 3

[0108] The application of embodiment 3 Lactobacillus plantarum YJ04 inoculated simultaneously in Cabernet Sauvignon wine

[0109] Select fresh Cabernet Sauvignon grapes, wash, destem, and crush to make grape pulp, enter the fermentation tank, add pectinase (30mg / L pulp) and SO 2 (50mg / L pulp), add sucrose until the total sugar concentration reaches 210g / L.

[0110] After pectinase reaction for 16 hours, Saccharomyces cerevisiae Lalvin D21 (300mg / L pulp) was inoculated, and alcoholic fermentation was carried out at 25°C.

[0111] After 2 days of alcoholic fermentation, YJ04 was inoculated for MLF (malolactic fermentation). To activate YJ04 in advance, the method is to pick YJ04 from the cryopreservation tube and transfer it to MRS liquid medium, culture it statically at 30°C for 1 day, centrifuge at 12000 rpm, take the bacteria, and wash it with sterile water for 3 times, and then 10 7 Cfu / mL concentration was inoculated into wine for simultaneous fermentation.

[0112] At ...

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Abstract

The invention discloses a high-yielding volatile ester compound plant lactobacillus for biological acid reduction and its application in fruit wine. The strain is a strain of Lactobacillus plantarum, which is isolated from the peel, named Lactobacillus plantarum YJ04, YJ04 for short, and the preservation number is CGMCC No.19240. The effect of strain YJ04 on high alcohol content, low pH value and high SO 2 The fruit wine is well adapted to the "harsh" environment and can quickly degrade the L-malic acid; it can be inoculated with brewing yeast at the same time, so that the alcoholic fermentation and malolactic fermentation can be carried out at the same time, the fermentation period is shortened to less than 20 days, and the production of fruit wine is greatly improved Efficiency; the use of the Lactobacillus plantarum can significantly increase the synthesis of volatile ester components in fruit wine, endow the fruit wine with a more intense fruity aroma, and meet the quality requirements of high-quality fruit wine.

Description

technical field [0001] The invention relates to a plantarum lactobacillus for biological acid reduction with high yield of volatile ester compounds and its application in fruit wine. Background technique [0002] Fruit wine is a beverage obtained from fruit as raw material through complete or partial alcoholic fermentation, with wine as a typical representative. Fruit wine has the advantages of food saving, rich nutrition, low alcohol content and wide applicability, and is a kind of wine product promoted by the country. Organic acid is an important component of fruit wine. An appropriate amount of organic acid can give fruit wine a fresh and refreshing sour feeling, inhibit the activity of bacteria, and dissolve pigments to make the color of the wine more pleasing to the eye; but when the content of organic acid is too high, it will It gives people a sharp, prickly, and rough feeling, which seriously affects the taste of fruit wine. The organic acids in fruit wine mainly i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/20C12N1/02C12G1/022C12G3/024C12R1/25
CPCC12N1/20C12N1/02C12G1/0203C12G3/024C12R2001/25C12N1/205
Inventor 孙舒扬姜文广刘文丽李华敏
Owner LUDONG UNIVERSITY
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