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Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine

A technology for yeast and fruit wine, applied in the application, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of not fully showing good quality, affecting the richness and diversity of local resources, and lack of typicality of products. Increase aroma complexity, increase fruit aroma, increase aroma effect

Active Publication Date: 2021-09-21
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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  • Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine
  • Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine
  • Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine

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Embodiment 1

[0036] A Hansenia sporapseudoquilliermondii of the present invention, the Hansenia sporapseudoquilliermondii is Hansenia sporapseudoquilliermondii HT9, its preservation number in the China Center for Type Culture Collection is CCTCC No: M 2021444, and the depository address is located at Preservation Center of Wuhan University, China, date of deposit is April 25, 2021.

[0037] Isolation, purification and identification of Hansenula spp. HT9:

[0038] Take 10g of the soil and the surface of the yellow peach fruit in 90mL YPD liquid medium, culture with shaking for 24 hours, take the supernatant to gradient dilution, spread on the YPD medium, and invert for 2-3 days. The yellow peach juice was squeezed and put into a sterile Erlenmeyer flask for fermentation, then spread on the YPD medium by gradient dilution, and cultivated for 2-3 days. The culture temperature was 28°C. Select colonies with typical yeast characteristics for streaking on plates, inoculate them on YPD slopes ...

Embodiment 2

[0043] A kind of application of the spore-bearing yeast of the present invention in the processing of yellow peach fruit wine, adopting the spore-bearing yeast of embodiment 1, comprises the following steps:

[0044] S1. Juicing of raw materials, color protection and enzymatic hydrolysis: After cleaning the yellow peaches, use high-concentration ozone combined with high-voltage pulse electric field to degrade pesticide residues. The cleaned yellow peaches will be subjected to high-voltage pulse electric field at the same time as the ozone cleaning treatment in the ozone pool. Treatment, the concentration of ozone in the ozone pool is 10mg / L, and the cleaning treatment time is 30min. The conditions for high-voltage pulse electric field treatment are: electric field strength 2kV / cm, pulse time 100μs, and pulse number 80. After treatment, the core is removed and beaten to obtain Yellow peach juice, taking the quality of yellow peach juice as a benchmark, by mass fraction, add 0.8%...

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Abstract

The invention discloses Hanseniaspora pseudoquilliermondii and application thereof in yellow peach fruit wine. The Hanseniaspora pseudoquilliermondii is Hanseniaspora pseudoquilliermondii HT9, and the preservation number in the China Center for Type Culture Collection is CCTCC No: M 2021444. The Hanseniaspora pseudoquilliermondii can be applied to yellow peach fruit wine processing, and the method comprises the following steps: raw material juicing, color protection and enzymolysis, component adjustment, yeast activation and inoculation, fermentation, fermentation termination and fining filtration. When being applied, the Hanseniaspora pseudoquilliermondii disclosed by the invention has the advantages of increasing the aroma complexity of the yellow peach fruit wine, improving the fruity aroma richness, improving the quality of the yellow peach fruit wine and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Hansenula spores and its application in yellow peach fruit wine. Background technique [0002] Yellow peach is a characteristic fruit in Hunan Province, and it is grown in large quantities in Zhuzhou, Huaihua and Chenzhou. Yellow peaches are rich in a variety of nutrients and trace elements, with strong aroma and delicious taste, and are favored by consumers. The output and market price of yellow peach are relatively high, which plays an important role in helping farmers get rid of poverty and become rich. It is a key industry supported by our province. Yellow peaches are generally matured and put on the market from July to August every year. They cannot be stored at room temperature, and the fresh food period is less than 2 months. The fruit rate of fresh yellow peaches is not high, and the deep processing ratio is less than 10%. The non-commercial yellow peaches that ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/024C12G3/026C12H1/14C12H1/16C12H1/048C12H1/075A23L5/20A23L5/30C12R1/645C12R1/865
CPCC12N1/16C12G3/024C12G3/026C12H1/14C12H1/16C12H1/0408C12H1/063A23L5/276A23L5/30A23V2002/00A23V2250/128A23V2300/12
Inventor 刘伟张菊华李高阳张群朱向荣苏东林尚雪波卞建明
Owner HUNAN AGRI PRODS PROCESSING INST
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