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Indigenous saccharomyces cerevisiae YT28 and application thereof in brewing of neisseria wine

A technology of Saccharomyces cerevisiae, wine, applied in the field of microorganisms

Inactive Publication Date: 2021-01-29
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, China's research on indigenous yeast screening is still in its infancy

Method used

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  • Indigenous saccharomyces cerevisiae YT28 and application thereof in brewing of neisseria wine
  • Indigenous saccharomyces cerevisiae YT28 and application thereof in brewing of neisseria wine
  • Indigenous saccharomyces cerevisiae YT28 and application thereof in brewing of neisseria wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Isolation, purification and identification of Saccharomyces cerevisiae YT28

[0024] A Saccharomyces cerevisiae with good brewing performance of the present invention is obtained from the Chardonnay grape variety of Longhu Chateau Vineyard in Penglai City, Yantai City, and the screening process is as follows:

[0025] Pick and pick bunches of grape samples that are complete, mature, and free from mildew and rotten fruits. The samples are set up in three parallels. Each grape sample is about 1kg and stored in a sterile bag. The grapes collected on the same day are processed on the same day. Destem the sample, select complete, mature, and mildew-free fruit grains and collect them in a 500mL conical flask, crush the grapes in the conical flask with a medicine spoon, after the grapes are crushed, each bottle of grape must is about 400mL, add sulfurous acid 1mL / L, After stirring evenly, seal it with a sterile parafilm, and place the grape must at 25°C for natural...

Embodiment 2

[0032] Example 2 Saccharomyces cerevisiae YT28 and commercial Saccharomyces cerevisiae small-scale brewing comparison test

[0033] Mature wine grapes of the Marselan variety were destemmed and crushed, and a 1L glass jar was used as a wine fermentation container. Two groups of YT28 and the commercial Saccharomyces cerevisiae used by the source winery were set up in 3 parallels. Take 1 mL of the strains stored in the glycerol tube and inoculate in 50 mL of YPD liquid medium, and culture in a shaker at 28 °C for 12 h. Add 0.8L grape must, 0.8mL sulfurous acid to each jar. The yeast is added to the grape must according to the inoculum amount of 3%. Use gauze dipped in sulfurous acid to clean the mouth and cap of the jar, put the cap upside down, and place it at 25°C for fermentation. After the grape must starts to ferment, the temperature, sugar content and specific gravity are detected and recorded every day. Stir occasionally according to fermentation conditions. When th...

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Abstract

The invention discloses an indigenous saccharomyces cerevisiae YT28 and an application thereof in a brewing process of neisseria wine. Saccharomyces cerevisiae YT28 is screened from the natural fermentation process of a smokestack (grape variety), YT28 shows excellent fermentation capacity in a Maisseria grape wine brewing experiment, compared with commercial yeast, the variety and richness of aroma substances in Maisseria grape wine can be better improved, typical aroma and flavor characteristics of the grape variety are kept, and the quality of the Maisseria grape wine is improved; therefore, the grape wine with the characteristics of the production place is brewed, and good commercial application potential is achieved.

Description

technical field [0001] The invention relates to the technical field of microorganisms. The invention specifically relates to a strain of Saccharomyces cerevisiae and its application in Marselan wine brewing. Background technique [0002] During wine fermentation, Saccharomyces cerevisiae plays a decisive role. It converts most of the sugar in grape juice into alcohol and carbon dioxide, and at the same time produces glycerin, higher alcohols, aldehydes, esters and other by-products, which will directly affect wine. The color and flavor of the wine determine the quality of the wine. At present, my country's wine brewing has the disadvantages of unobvious style characteristics, serious product homogeneity, and weak market competitiveness. The main reason is the widespread use of commercial yeast, which cannot preserve the characteristic aroma of different grape varieties very well. [0003] The native yeasts that naturally exist in wine-producing areas have gradually adapte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12G1/0203C12R2001/865C12N1/185
Inventor 黄卫东郭思江战吉宬陈颖游义琳
Owner CHINA AGRI UNIV