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Mixed fermentation process based on hanseniaspora uvarum and saccharomyces cerevisiae

A technology of strains of Hansenula sporogenes and Saccharomyces cerevisiae, which can be used in wine preparation, microbial-based methods, alcoholic beverage preparation, etc., and can solve the problem of limited types of aroma substances

Active Publication Date: 2021-05-18
宁夏农产品质量标准与检测技术研究所
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the types of aroma substances produced by the mixed-bacteria fermentation in the prior art are relatively limited. Therefore, in order to further improve the flavor and aroma of wine drinks, it is urgent to develop more mixed-bacteria fermentation processes that can produce more types of aroma substances.

Method used

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  • Mixed fermentation process based on hanseniaspora uvarum and saccharomyces cerevisiae
  • Mixed fermentation process based on hanseniaspora uvarum and saccharomyces cerevisiae
  • Mixed fermentation process based on hanseniaspora uvarum and saccharomyces cerevisiae

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experiment example

[0107] Experimental example, mixed bacteria fermentation process of the present invention and fermentation data

[0108] 1. Strains

[0109] The strains used in this test are: commercial Saccharomyces cerevisiae S. cerevisiae F33 and Hansenia spora uvarum strain QTX22 isolated and screened by the present invention.

[0110] 2. Grape juice

[0111] The raw materials of Vidal ice grapes are planted in Yuquanying, Yongning County, Yinchuan City, Ningxia Province, Ningxia Bags Drunken Beauty International Winery Co., Ltd. (E106.02°, N38.24°). The grape vines were planted in 2013 and cultivated in small trellises with a row spacing of 1.0m×2.0m. The grapes were harvested in 2017. The grapes were not picked after they matured. They were picked when the temperature dropped below -8°C for 24 consecutive hours. Small sub-fruits are removed, and ice grapes of the same size are randomly selected for low-temperature pressing. The harvested ice grapes are squeezed with ice through an ai...

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Abstract

The invention relates to a mixed fermentation process based on hanseniaspora uvarum and saccharomyces cerevisiae and belongs to the technical field of microorganisms. The mixed fermentation process is characterized in that hanseniaspora uvarum and saccharomyces cerevisiae are subjected to mixed fermentation; the hanseniaspora uvarum is a hanseniaspora uvarum strain QTX22; and the preservation number of the hanseniaspora uvarum strain QTX22 is CCTCC (China Center for Type Culture Collection) M 2021083. Compared with a single-bacterium fermentation product, the mixed-bacterium fermentation product disclosed by the invention has more unique fragrance, and a wine drink with unique flavor, fragrance and mouth feel can be produced, so that consumer goods are enriched, and consumption choices are expanded.

Description

technical field [0001] The invention belongs to the technical field of beverage fermentation, and in particular relates to a mixed-bacteria fermentation process based on Hansenula spp. and Saccharomyces cerevisiae. Background technique [0002] Wine fermentation is a complex biochemical process, and Hansenula viticola plays a key role in the fermentation process, such as converting sugar into ethanol, carbon dioxide and thousands of other secondary metabolites. A large number of scientific studies have shown that the quality of wine is highly dependent on the metabolic activities and fermentation behavior of different Hansenula spp., and that different H. spp. have important contributions to the chemical composition, sensory properties, and flavor characteristics of wine. Saccharomyces cerevisiae is by far the most widely used strain in the wine industry. Its advantage is that it can guarantee the risk of wine deterioration during fermentation and has good fermentation power...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12N1/16C12G1/022C12G1/02C12G1/04C12R1/865C12R1/78
CPCC12N1/18C12N1/16C12G1/0203C12G1/02C12G1/04C12G2200/05Y02E50/10
Inventor 赵丹青葛谦刘炜张伟任怡莲周丽娜孙翔宇马婷婷
Owner 宁夏农产品质量标准与检测技术研究所
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