Issatchenkia orientalis used for whole-process green production of fruit wine and application of issatchenkia orientalis

Abstract

The invention relates to issatchenkia orientalis, and the issatchenkia orientalis is collected in China General Microbiological Culture Collection Center on April 24, 2020, the collection number is CGMCC No.19724, and the issatchenkia orientalis is named as issatchenkia orientalis WTB20042304. The strain can effectively utilize citric acid and tartaric acid, has degradation capacity on citric acid, lactic acid, formic acid and succinic acid in the fruit wine, and particularly has remarkable degradation capacity on the citric acid; the content of active matter including total phenols, total flavonoids, anthocyanin and the like can be effectively improved, and the antioxidant level of the fruit wine is improved. In addition, the strain has a certain inhibition effect on botrytis cinerea. Therefore, the strain can be applied to post-harvest storage and preservation of fruits or acid-reducing fermentation of the fruit wine, and is a preferred strain used for whole-process green productionof the fruit wine.

Description

Technical field[0001]The present invention relates to a functional yeast strain, in particular to a Saccharomyces orientalis used in the whole process of green production of fruit wine and its application.Background technique[0002]Fruit wine is wine that yeasts use the sugar of the fruit to ferment into alcohol. It contains the specific flavor and nutrients of the fruit. It is the first wine that humans learned to brew. There are a variety of fruits that can be used to make fruit wine, with kiwi, bayberry, orange, grape, blueberry, red dates, cherries, lychees, peaches, persimmons, and strawberries being ideal. Among fruit wines, the most famous wine is wine. In recent years, blueberries have been loved by people because they are rich in anthocyanins, which can fight free radicals and can delay aging.[0003]The brewing process of fruit wine is: picking fresh fruit → sorting → crushing, removing stems → pulp → separation and extraction → clarification → clear juice → fermentation → ba...

AI Technical Summary

Problems solved by technology

But lactic acid is also an organic acid, so this method can not effectively reduce the organic acid in fruit wine and improve the taste of fruit wine in fact

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