Pichia kudriavzevii used for whole-process green production of fruit wine, and application of Pichia kudriavzevii
A technology of yeast and fruit wine, which is applied in the field of Pichia Kudriazwei, can solve the problem of not effectively reducing the taste of organic sour fruit wine in fruit wine, and achieve the effect of improving the quality of fruit wine, improving the taste and appearance, and increasing the content
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[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 blueberry fruit 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 the WL nutrient agar medium, and the samples were plated, and incubated at 26°C for 48 hours After obtaining a single colony, all experiments were performed in duplicate. Pick a single colony on a WL nutrient agar plate for isolation and purification, culture at a constant temperature of 26°C for 48 hours, pick a suspected colony according to the morphological characteristics of the yeast for microscopic examination, and separate by streaking on a PDA plate to obtain purified strains.
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