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

A technology of ISAB yeast and fruit wine, which is applied in the field of Oriental ESAB yeast, can solve the problems of not effectively reducing the taste of organic sour fruit wine of fruit wine, so as to improve the antioxidant and total reducing power, improve the taste and appearance, and improve the quality of fruit wine Effect

Active Publication Date: 2020-12-22
南京万拓生物科技有限公司
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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

Method used

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Embodiment Construction

[0035]In order to better explain the present invention and facilitate understanding, the present invention will be described in detail below with reference to the accompanying drawings and through specific embodiments.

[0036]1. Screening and identification of strains

[0037](1) Isolation of strains

[0038]Sampling the naturally fermented blueberry wine on 0d, 3d, 6d, 9d, 12d and 15d respectively, the wine sample was diluted 1000 times, 10000 times and 100000 times sample on WL nutrient agar medium, and incubated at 26℃ for 48h After obtaining a single colony, all experiments were done in two parallels. Pick a single colony on the WL nutrient agar plate for separation and purification, and culture it at a constant temperature of 26°C for 48 hours. According to the morphological characteristics of the yeast, the suspected colony is selected for microscopic examination, and the purified strain is obtained by streaking on the WL plate.

[0039](2) Biological characteristics of I. orientalis WTB...

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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...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/024A23B7/155C12R1/645C12R1/865
CPCC12G3/024A23B7/155C12R2001/645C12N1/145
Inventor 王友升
Owner 南京万拓生物科技有限公司
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