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A low-alcohol-producing aroma-producing yeast and its application in low-alcohol wine

A technology for alcoholic wine and Saccharomyces cerevisiae, which is applied in the fields of biology and microorganisms, can solve the problems of affecting the flavor quality of the final product and high cost, and achieve the effects of excellent brewing characteristics, lasting aroma, and high social and economic benefits.

Active Publication Date: 2022-04-08
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current production method of low-alcohol wine mainly uses membrane filtration or distillation to de-alcoholize wine. These technologies not only have high costs, but also affect the flavor quality of the final product

Method used

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  • A low-alcohol-producing aroma-producing yeast and its application in low-alcohol wine
  • A low-alcohol-producing aroma-producing yeast and its application in low-alcohol wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1: Isolation, purification and identification of aroma-producing yeast

[0029] Identification and screening of several wild yeast strains isolated from wine grapes at the eastern foot of Helan Mountain in Ningxia. The isolation method adopts the plate dilution coating method to pick a single colony and perform two consecutive purifications, and conducts primary screening, secondary screening, ethyl acetate production test and alcohol production ability test. The identification method uses traditional morphology combined with 26SrDNA D1 / D2 region sequence analysis.

[0030] The specific screening process is as follows:

[0031] 1. Test the gas production performance of the yeast, the specific process is: use the Duchenne tube fermentation method, add 10ml of 10ºBrix wort into the test tube, add the yeast after sterilization and cooling, and ferment at 25°C for 48 hours, select the gas production equal to Duchenne tubule volume for strains.

[0032] 2. Ethyl ...

Embodiment 2

[0050] Embodiment 2: the application of aroma-producing yeast in low-alcohol wine

[0051] 1. Aroma-producing yeast activation and expansion: Aroma-producing yeast was inoculated in PDA (1% yeast extract powder, 2% peptone, 2% carbon source, pH value 6.0, sterilized at 121°C for 20 minutes) liquid medium, 26°C, expand culture The time is 24 hours, and then transferred to grape juice, 26 ° C, shaker 120r / min, and the expansion time is 24 hours to obtain the expansion liquid.

[0052] 2. Put 2L of Cabernet Sauvignon grape juice in two 2.5L jars respectively. 2 About 60mg / L.

[0053] 3. Combine the above-mentioned yeast expansion medium with commercial Saccharomyces cerevisiae 71B, which is commonly used in industrialization, to make the final concentration reach 1×10 8 cfu / mL, produced according to the standard process of white wine, and take clarified white wine after fermentation.

[0054] 4. Use SPEM-GC-MS (Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry) ...

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Abstract

The invention discloses a low-alcohol-yielding aroma-producing yeast and its application in low-alcohol wine, belonging to the field of microorganisms and fermentation and brewing engineering. The aroma-producing yeast is isolated from the raw materials of wine grapes in the eastern foot of Helan Mountain in Ningxia. In ability test and fermentation test, GC and SPME-GC-MS were used to detect microbial metabolism flavor components in fermented liquid and finished products. The use of this strain in production can effectively improve the aroma characteristics of low-alcohol wine.

Description

technical field [0001] The invention relates to a low-alcohol-producing aroma-producing yeast and a screening method thereof. The aroma-producing Saccharomyces cerevisiae has been preserved in the Guangdong Microbial Culture Collection Center with the preservation number GDMCC No. 60997, belonging to the field of microbial technology. It also relates to the application of the aroma-producing yeast in wine, which belongs to the field of biotechnology. Background technique [0002] Wine trade occupies a very important position in the international economy: the area of ​​grape cultivation in the world is more than 100,000 square kilometers. In recent years, the average annual output of wine has been around 30 million tons. More than ten thousand people have provided employment conditions. Wine is rich in nutrients, such as amino acids, organic acids, trace elements and sugar alcohols. Studies have shown that wine is rich in resveratrol and polyphenols, which can reduce low-den...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12N1/02C12Q1/04C12G1/022C12G1/14C12R1/865
CPCC12N1/02C12Q1/04C12G1/14C12G1/0203G01N2333/395C12G2200/05C12R2001/865C12N1/185
Inventor 于佳俊张晓蒙薛洁张凤杰金玮鋆王旭亮张彦青
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD