Saccharomyces cerevisiae for whole-process green production of fruit wine and application of saccharomyces cerevisiae

A technology for Saccharomyces cerevisiae and fruit wine, applied in the field of Saccharomyces cerevisiae, can solve the problem that the taste of fruit wine organic acid fruit wine cannot be effectively reduced, and achieve the effect of improving the quality of fruit wine, taste and appearance.

Active Publication Date: 2021-01-15
南京万拓生物科技有限公司
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  • Abstract
  • Description
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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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  • Saccharomyces cerevisiae for whole-process green production of fruit wine and application of saccharomyces cerevisiae
  • Saccharomyces cerevisiae for whole-process green production of fruit wine and application of saccharomyces cerevisiae
  • Saccharomyces cerevisiae for whole-process green production of fruit wine and application of saccharomyces cerevisiae

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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 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 WL nutrient agar, Tween 80 medium and Bengal red medium Multiple samples were plated, and a single colony was obtained after 48 hours of constant temperature cultivation at 26°C. All experiments were performed in duplicate. Pick a single colony and isolate and purify it on the Bengal red medium plate, culture it 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 it by str...

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Abstract

The invention relates to a strain of saccharomyces cerevisiae. The strain of saccharomyces cerevisiae was preserved in CGMCC (China General Microbiological Culture Collection Center) on April 24, 2020, the preservation number is CGMCC No.19725, and the name is saccharomyces cerevisiae WTB20042305. The bacterial strain can effectively utilize citric acid and tartaric acid, has the degradation capability on citric acid, lactic acid and acetic acid in fruit wine, particularly has the significant degradation capability on the citric acid, and can effectively improve the contents of active materials such as total phenols, total flavonoids and anthocyanin and improve the antioxidant level of the fruit wine. In addition, the bacterial strain achieves a good biocontrol effect on botrytis cinerea.Therefore, the bacterial strain can be applied to postharvest storage and preservation of fruits or deacidification and fermentation of the fruit wine, and is a preferred bacterial strain capable of being applied to whole-process green production of the fruit wine.

Description

technical field [0001] The invention relates to a strain of functional yeast, in particular to a strain of Saccharomyces cerevisiae 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 extrac...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/024A23B7/155A23B7/16C12R1/865
CPCC12G3/024A23B7/155A23B7/16A23V2002/00C12R2001/865C12N1/185A23V2200/10A23V2250/762
Inventor 王友升
Owner 南京万拓生物科技有限公司
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