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Blueberry fruit wine yeast RM47 and application thereof

A technology of blueberry fruit wine and non-Saccharomyces cerevisiae, which is applied in the application field of blueberry fruit wine yeast and blueberry fruit wine fermentation. It can solve the problems of rich fruit wine components, no characteristic flavor, and increase fruit wine aroma, etc., and achieve good quality and good alcohol production capacity. , Fragrant effect

Inactive Publication Date: 2021-08-17
CHANGZHOU UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Early studies believed that non-Saccharomyces cerevisiae would have a negative impact on fruit wine, but now studies have confirmed that substances produced by non-Saccharomyces cerevisiae metabolism will increase the aroma of fruit wine and enrich the components of fruit wine
At present, most of the fruit wine brewing industry uses commercial Saccharomyces cerevisiae isolated from grapes as a starter, which leads to homogeneous fruit wine with no characteristic flavor

Method used

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  • Blueberry fruit wine yeast RM47 and application thereof
  • Blueberry fruit wine yeast RM47 and application thereof
  • Blueberry fruit wine yeast RM47 and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0063] The implementation case 1 is mixed with RM47 and X16, a blueberry fruit, and a commercial yeast x16 is used to ferment blueberry fruit alone. In the case of other fermentation conditions, the physical and chemical indicators of the alcohol are shown in Table 2.

[0064] Table 2 Comparison of main parameters of blueberry fruit wine

[0065]

[0066] As can be seen from Table 1 and Table 2, the yeast obtained by screening the invention is applied to the fermentation process of blueberry fruit, the amount of residual sugar, the total acid, and the pH are different, but the filtered yeast and commercial yeast mixed fermented wine precision is slightly lower than Commercial yeast single bacteria fermented, but there is a blueberry wine involved in the screening of the present invention, which is rich in aroma volatilized substances, and the sensory evaluation of combined fruit wine, RM47 has a certain value in blueberry fruit wine production.

[0067] As described above, only ...

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Abstract

The invention discloses a blueberry wine yeast RM47 and application thereof, and belongs to the technical field of biology; blueberry wine which is strong in alcohol production capacity and generated by fermentation of the yeast is screened from Lianyungang blueberry epidermis, has unique blueberry wine aroma components, and mainly comprises isoamyl formate, monoethyl succinate, phenethyl alcohol and the like. The blueberry fruit wine obtained through fermentation of the saccharomycetes is excellent in quality, good in alcohol production capacity, moderate in sourness and sweetness and rich in fragrance, the pH value is 3.09, the alcoholic strength is 9.82%, the residual sugar content is 5.06 g / L, the total acid content is 7.07 g / L, lipid substances account for 73.93% of all volatile substances, and the blueberry fruit wine has the typical blueberry flavor.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and in particular to isolation of a blueberry fruit yeast, and the use of yeast in blueberry fruit fermentation, and the yeast fermented blueberry produced fruit wine has a unique aroma. Background technique [0002] Blueberries, also known as cowberry, is a Rhododendron Kokbercrankya, Orange, which is determined by the United Nations FAO (FAO) as one of the five healthy foods of human beings. The blueberry is unique, fresh, rich in nutrients such as sugar, acid, vitamin, and patrosin, and is extremely resistant to oxidation. Studies have shown that blueberries have unique effects of protecting hearts, eyesight anti-cancer, with extremely high nutritional health value. In recent years, the marketing products of blueberries on my country are mainly fresh fruit and juice, but the fresh fruit water is severe, the decrection rate is high, and the nutritional value and sales price are seriously affected. In or...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/02C12G3/024C12R1/645
CPCC12N1/02C12N1/16C12G3/024
Inventor 李春雨孙如梦张晋牛东泽任建军何松呼和涛力张萍王永江孙畅翼
Owner CHANGZHOU UNIV