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Pichia kluyveri for overall-process environment-friendly production of fruit wine and application of Pichia kluyveri

A yeast and fruit wine technology, applied in the field of functional yeast, can solve the problems of not effectively reducing the taste of organic sour fruit wine, and achieve the effects of improving the antioxidant level, improving the quality of fruit wine, and improving the taste and appearance

Active Publication Date: 2020-12-29
南京万拓生物科技有限公司
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  • Abstract
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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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  • Pichia kluyveri for overall-process environment-friendly production of fruit wine and application of Pichia kluyveri
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  • Pichia kluyveri for overall-process environment-friendly production of fruit wine and application of Pichia kluyveri

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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 through specific embodiments in conjunction with the accompanying drawings.

[0036] 1. Screening and identification of strains

[0037] (1) Isolation of strains

[0038] The naturally fermented apple wine was sampled on 0d, 3d, 6d, 9d, 12d and 15d respectively, and the wine samples were diluted 1000 times, 10000 times and 100000 times in Bengal red culture medium, and the samples were plated, and then cultured at 26°C for 48 hours A single colony was obtained, and all experiments were performed in duplicate. Pick a single colony on the Bengal red medium plate for isolation and purification, culture at a constant temperature of 26°C for 48 hours, pick suspected colonies according to the morphological characteristics of the yeast for microscopic examination, and separate them by streaking on the Bengal red medium plate to obtain purified...

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Abstract

The invention relates to Pichia kluyveri. The Pichia kluyveri is collected in China General Microbiological Culture Collection Center of China Committee for Culture Collection of Microorganisms on 24April, 2020, has an accession number of CGMCC No. 19722 and is called after Pichia kluyveri WTB20042302. The strain can utilize citric acid and tartaric acid, has degradation capability to citric acid, lactic acid, formic acid, acetic acid and succinic acid in the fruit wine and is especially remarkable in degradation capability to the citric acid; and the content of active matters such as total phenols, total flavonoids and anthocyanidin can be effectively increased, and the oxidation resisting level of the fruit wine is increased. In addition, the strain has a biological control effect superior to that of the existing known biological control strains and has a remarkable inhibiting action on botrytis cinerea. Therefore, the strain can be applied to post-harvested storage freshness preserving or fruit wine acid-reduced fermentation of fruits and is a preferable strain capable of being applied to an entire process of a fruit wine preparation process.

Description

technical field [0001] The invention relates to a strain of functional yeast, in particular to a strain of Pichia kluyveri used in the whole process of green production of fruit wine and its application. Background technique [0002] Fruit wine is the wine that yeast uses the sugar of the fruit itself to ferment into alcohol. It contains the specific flavor and nutrients of the fruit. It is the wine that humans first learned to brew. There are all kinds of fruits that can be used to make fruit wine, among which kiwi, red bayberry, orange, grape, blueberry, red date, cherry, lychee, peach, persimmon, strawberry, etc. are more ideal. Among the fruit wines, wine is the most famous. In recent years, blueberries are very popular because of their rich anthocyanins, which can fight against free radicals and have the function of delaying aging. [0003] The brewing process of fruit wine is: picking fresh fruit → sorting → crushing, destemming → pulp → separation and extraction of j...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/024A23B7/155C12R1/84C12R1/865
CPCC12G3/024A23B7/155A23V2002/00C12R2001/84C12N1/165A23V2200/10A23V2250/76
Inventor 王友升
Owner 南京万拓生物科技有限公司
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