A strain of non-saccharomyces cerevisiae hsmt-1 and its application

A technology of non-saccharomyces cerevisiae and saccharomyces cerevisiae, which is applied to non-saccharomyces cerevisiae hsmt-1 and its application field in the fermentation of peach fruit wine, can solve the problem of no fermentation process of peach, and achieves high quality, fragrant aroma, and extended supply. effect of cycles

Active Publication Date: 2022-01-04
CHANGZHOU UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the current yeast used for brewing wine is mainly aimed at wine, and there is no suitable yeast for the fermentation process of fruit wine for peaches.

Method used

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  • A strain of non-saccharomyces cerevisiae hsmt-1 and its application
  • A strain of non-saccharomyces cerevisiae hsmt-1 and its application
  • A strain of non-saccharomyces cerevisiae hsmt-1 and its application

Examples

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Effect test

Embodiment example 1

[0052] Implementation case 1 uses the hsmt-1 strain to ferment peach fruit wine alone, and comparative example 1 uses commercial yeast to produce peach fruit wine to produce peach fruit wine. In the case of other fermentation conditions being the same, the composition contents in the fruit wine are shown in the table below.

[0053] Table 1 Comparison of main parameters of fruit wine

[0054]

[0055] It can be seen from Table 1 that when the yeast screened by the present invention is applied to the fermentation process of peach wine, the alcohol content is far lower than that of Saccharomyces cerevisiae, and the residual sugar and total acid content are similar, but the screened yeast is rich in more aroma Volatile substances, sensory evaluation of comprehensive fruit wine, hsmt-1 has the value that can be used.

[0056] The above is only a specific embodiment of the present invention, and the protection content of the present invention mainly includes the yeast screened ...

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Abstract

The invention discloses a strain of non-saccharomyces cerevisiae hsmt-1 and its application, which belongs to the field of microbiological technology, adopts the yeast strain that comes with the peach itself, is naturally produced with the growth of the peach, and has adaptability and coordination to the peach , can make full use of the substances that come with peaches. Using this kind of yeast can not only consume the sugar substances in peach juice to produce alcohol, but also decompose the macromolecules in peaches to produce more small molecules with aroma. The peach wine on the market is more attractive in aroma than the fruit wine market today. The current consumer market for fruit wine is more inclined to fruit wine with low alcohol content and unique aroma. The peach wine fermented by this yeast is rich in esters and has a strong aroma. , sweet and sour taste, with a typical peach flavor.

Description

technical field [0001] The invention belongs to the field of biotechnology, in particular to a non-saccharomyces cerevisiae hsmt-1 and its application in the fermentation of peach fruit wine and the unique aroma produced by the yeast fermentation. Background technique [0002] Yeast plays a very important role in the wine brewing process. The quality of specific yeast directly affects the quality of fruit wine. They play a decisive role in the quality and flavor of fruit wine. Therefore, it is very important to choose a variety suitable for peach wine brewing. The performance of Saccharomyces cerevisiae is directly related to the fermentation process. type and fermentation conditions, so it is very important to find a yeast suitable for peach brewing, but generally wine brewing uses wine yeast strains, which are relatively simple in aroma production and are mainly suitable for wine brewing. The fermentation performance of wild Saccharomyces cerevisiae is worse than that of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12G3/024C12R1/84
CPCC12N1/16C12G3/024
Inventor 李春雨何松张晋任建军牛东泽孙如梦曾令文刘梅魏文亮郑亚斌
Owner CHANGZHOU UNIV
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