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Fragrance-enhancing Hanseniaspora opuntiae and application thereof in low-alcohol sweet navel orange wine

A navel orange wine and yeast technology, applied in the preparation of alcoholic beverages, microorganism-based methods, microorganisms, etc., can solve problems such as affecting the richness and diversity of local resources, failing to fully exhibit good quality, and lack of typicality of products, etc. Achieve rapid and effective degradation, increase aroma complexity, and increase aroma

Active Publication Date: 2021-08-27
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fruit wine production in my country adopts the active dry yeast powder made from wine imported from abroad. Due to the differences in fruit varieties, cultivation environments and process conditions, the introduced strains cannot fully demonstrate their good quality, and the products lack typicality. The introduction of a large number of alien microbial strains will affect the richness and diversity of native resources

Method used

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  • Fragrance-enhancing Hanseniaspora opuntiae and application thereof in low-alcohol sweet navel orange wine
  • Fragrance-enhancing Hanseniaspora opuntiae and application thereof in low-alcohol sweet navel orange wine
  • Fragrance-enhancing Hanseniaspora opuntiae and application thereof in low-alcohol sweet navel orange wine

Examples

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Embodiment 1

[0036] An aroma-enhancing Hansenia spora opuntiae of the present invention, the aroma-enhancing Hansenia spora opuntiae is Hanseniaspora opuntiae QC6, and its preservation number in the China Center for Type Culture Collection is CCTCC NO: M2021445, The depository address is located at Wuhan University, China, and the deposit date is April 25, 2021.

[0037] Isolation, purification and identification of Hansenula spp. QC6:

[0038] Take 10g of the soil and the surface of the navel orange fruit in 90mL YPD liquid medium, shake and culture for 24 hours, take the supernatant and dilute it in gradient, spread it on the YPD medium, and culture it upside down for 2-3 days. After the navel orange is squeezed, put it into a sterile Erlenmeyer flask for fermentation, then spread it on the YPD medium by gradient dilution, and cultivate it for 2-3 days. The culture temperature was 28°C. Select colonies with typical yeast characteristics for streaking on plates, inoculate them on YPD sl...

Embodiment 2

[0043] An application of the aroma-enhancing Hansenula spp. of the present invention in low-alcohol sweet navel orange wine, adopting the aroma-enhancing Hansenula spp. of embodiment 1, comprising the following steps:

[0044] S1. Juicing of raw materials: After Langfeng navel oranges are cleaned, high-concentration ozone combined with high-voltage pulse electric field is used to degrade pesticide residues. The cleaned navel oranges are treated with high-voltage pulse electric field while ozone cleaning treatment in the ozone pool. The concentration is 10mg / L, the ozone cleaning time is 30min, the electric field intensity of the high-voltage pulse electric field treatment is 2kV / cm, the time is 100μs, and the number of pulses is 80. After the essential oil is removed by the oil mill, the juice is squeezed with an FMC cup juicer to obtain navel orange juice;

[0045] S2, composition adjustment: add sucrose and fermentation aid in the navel orange juice that step S1 obtains, the...

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Abstract

The invention discloses aroma-enhanced Hanseniaspora opuntiae and application of the aroma-enhanced Hanseniaspora opuntiae in low-alcohol sweet navel orange wine. The aroma-enhanced Hanseniaspora opuntiae is Hanseniaspora opuntiae QC6, and the preservation number of the aroma-enhanced Hanseniaspora opuntiae QC6 is CCTCC No: M 2021445. The aroma-enhanced Hanseniaspora opuntiae can be applied to processing of low-alcohol sweet navel orange wine. The method comprises the following steps: juicing raw materials, adjusting components, activating and inoculating yeast, conducting fermenting, terminating fermentation and conducting fining and filtering. When being applied, the aroma-enhanced Hanseniaspora opuntiae has the advantages of remarkably increasing the content of aroma substances such as esters, increasing the complexity of aroma of a wine body, improving the quality of low-alcohol sweet navel orange wine and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an aroma-enhancing Hansenula spp. and its application in low-alcohol sweet navel orange wine. Background technique [0002] Navel oranges are rich in nutrition, rich in carbohydrates, vitamins, organic acids and other nutrients, and also contain functional ingredients such as flavonoids and limonin, which have high health care and medicinal value. Navel orange wine is a low-alcohol drinking wine with fruity fragrance obtained from navel orange juice as raw material and fermented by yeast. Navel orange wine has the characteristics of low alcohol content, refreshing taste, strong fruity aroma and high nutritional value, and retains the original amino acids, vitamins, flavonoids and other functional ingredients in the navel orange fruit, which is more conducive to human body absorption, and is popular among consumers favorite. Studies have proved that navel orange fruit wi...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G3/024C12G3/025C12G3/026C12H1/14C12H1/16C12H1/048C12H1/075A23L5/20A23L5/30C12R1/645C12R1/865
CPCC12N1/16C12G3/024C12G3/025C12G3/026C12H1/14C12H1/16C12H1/0408C12H1/063A23L5/276A23L5/30A23V2002/00A23V2250/128A23V2300/12
Inventor 刘伟张菊华单杨付复华张群苏东林李志坚毛颖超
Owner HUNAN AGRI PRODS PROCESSING INST
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