Saccharomyces cerevisiae and its application in making fruity dry red wine

A technology for dry red wine and Saccharomyces cerevisiae, which is applied in the field of dry red wine production, can solve the problems of weak fruity flavor of wine, inability to choose, and poor targeting of commercial yeast, so as to improve sensory evaluation and increase material content. Effect

Active Publication Date: 2021-03-09
YANTAI CHANGYU PIONEER WINE CO LTD
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Problems solved by technology

At present, the vast majority of domestic wine fermentation adopts the method of inoculating commercial yeast. Commercial yeast is not highly targeted and cannot be selected completely according to the characteristics of raw materials and process conditions, so it is difficult to brew high-end wine that fully reflects the characteristics of raw materials.
In addition, Chinese wine generally has the problem of weak fruity flavor

Method used

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  • Saccharomyces cerevisiae and its application in making fruity dry red wine

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experiment example

[0044] Experimental example, cellaring method of fruity-flavored dry red wine using Saccharomyces cerevisiae SSF12: (S1) Move the above-mentioned freshly brewed original wine into oak barrels, and use yellow mud inoculated with cellaring and / or Saccharomyces cerevisiae SSF12 (inoculation amount 10 5 pcs / g yellow mud) Strictly sealed oak barrels; (S2) Aging: Store the above wines in a wine cellar with constant temperature and age for 2 years, and the temperature of the wine cellar is controlled at 13-17°C.

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Abstract

The invention relates to a kind of Saccharomyces cerevisiae and its application in making fruity-flavored dry red wine, which belongs to the field of wine-making, and discloses a SSF12 type yeast with a preservation number of CGMCC No.20305. Specifically, the Saccharomyces cerevisiae is used to make fruity-flavored wine The steps of dry red wine are: (S1) Strictly seal the oak barrels with yellow mud inoculated with yeast SSF12; (S2) Aging: store the above wine in a constant temperature wine cellar for 1-3 years, and the temperature of the wine cellar is controlled at 13 ~17°C. The invention plays an important role in improving the wine quality.

Description

technical field [0001] The invention relates to a method for making dry red wine, in particular to a method for making fruity-flavored dry red wine by using Saccharomyces cerevisiae, and belongs to the field of wine making. Background technique [0002] Wine is a kind of fruit wine made from grapes. Its alcohol content is higher than beer but lower than liquor. Wine is mainly fermented from grapes. Therefore, wine not only contains a variety of nutrients from grapes, but also has a variety of rich nutrients produced during the fermentation process, which has obvious nutritional and health effects. [0003] In the wine production process, the aging process is an important link in determining the quality of wine. During the aging process, factors such as the wine's mellow aroma, taste harmony, and suppleness ultimately affect the quality and taste. In the wine industry, wine cellar storage is a way that wine aging must go through. During the aging process, there are strict...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G1/022C12H1/22C12R1/865
CPCC12G1/0203C12H1/22C12N1/185C12R2001/865
Inventor 李记明许维娜程仕伟王磊沈志毅阮仕立
Owner YANTAI CHANGYU PIONEER WINE CO LTD
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