Two yeasts for promoting production of lactic acid and phenolic acid and application thereof in brewing process of dry white wine

A dry white wine and yeast technology, which is applied in the preparation of wine, alcoholic beverages, and methods based on microorganisms, and can solve problems such as weak research and insufficient utilization of microbial resources

Pending Publication Date: 2022-01-21
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with France and other old world wine countries, my country's current research on the screening of wine yeast and the research and development of commercial starters is relatively weak, and the utilization of a large number of microbial resources is not sufficient.

Method used

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  • Two yeasts for promoting production of lactic acid and phenolic acid and application thereof in brewing process of dry white wine
  • Two yeasts for promoting production of lactic acid and phenolic acid and application thereof in brewing process of dry white wine
  • Two yeasts for promoting production of lactic acid and phenolic acid and application thereof in brewing process of dry white wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Small-scale test of sequential inoculation of yeast H30 and YT13 to ferment Guirenxiang dry white wine

[0029] Destemming, crushing and crushing mature wine grapes of Guirenxiang variety, using a 10L glass fermenter as a wine fermentation container, using a commercial Saccharomyces cerevisiae EC1118 single-strain fermentation, Saccharomyces cerevisiae YT13 single-strain fermentation, H30 and commercial Saccharomyces cerevisiae sequential inoculation fermentation, H30 Sequentially inoculated and fermented with YT13, a total of four groups were set up with 3 parallels. After the yeast was activated, it was inoculated in YPD liquid medium, and cultured with constant temperature shaking at 28° C. for 18 hours under the condition of 120 rpm / min. The yeast was inserted into the clarified grape juice according to the inoculum amount of 1%, and fermented at 16°C. Carry out the detection and record of temperature, sugar content and specific gravity every day after st...

Embodiment 2

[0032] Example 2 Sequential inoculation of Yeast H30 and YT13 to ferment petite Manson dry white wine

[0033] Mature wine grapes of the Petit Mansen variety were destemmed, crushed and pressed, and a 10L glass fermenter was used as a wine fermentation vessel, using a commercial Saccharomyces cerevisiae EC1118 single-strain fermentation, Saccharomyces cerevisiae YT13 single-strain fermentation, H30 and commercial Saccharomyces cerevisiae sequential inoculation fermentation, H30 and YT13 were sequentially inoculated and fermented, and a total of four groups were set up in three parallels. After the yeast was activated, it was inoculated in YPD liquid medium, and cultured at 28°C for 18 hours with constant temperature and shaking. The single yeast liquid was inoculated into the clarified grape juice at an inoculation amount of 1%. The treatment group for sequential inoculation fermentation was first inoculated with H30, and commercial S. cerevisiae and YT13 were respectively ino...

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Abstract

The invention discloses two yeasts for promoting production of lactic acid and phenolic acid and application thereof in brewing process of dry white wine. One yeast is saccharomyces cerevisiae with good alcohol production rate, the other yeast is non-saccharomyces cerevisiae hansenula uvarum with good beta-glucosidase activity through detection, and the content of lactic acid and phenolic acid compound in the wine brewed by the two yeasts in a sequential inoculation fermentation mode is remarkably increased. The type and content of acid are one of the most important sensory qualities of the dry white wine, and lactic acid can regulate the sharp acidity taste in the wine; and the phenolic acid compound not only has the effect on the taste of the wine, but also is proved to have the effects of resisting oxidation, resisting obesity, resisting cancers and the like on human health through research. The mixed fermentation of the two yeasts is beneficial to brewing the high-quality dry white wine with good acidity taste and high phenolic acid content, and has important significance for promoting the development of the wine industry.

Description

technical field [0001] The invention belongs to the field of food fermentation, and in particular relates to two yeasts promoting the production of lactic acid and phenolic acid and their application in the brewing process of dry white wine. Background technique [0002] Dry white wine is one of the most important wines in the world. Among them, acidity is an important indicator for evaluating dry white wine. Balanced taste and coordinated sugar-acid ratio are often favored by consumers. The organic acids in wine mainly include tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, citric acid, etc. An appropriate amount of organic acids can give wine a fresh and refreshing flavor; accelerate the conversion of polysaccharides and the decomposition of pectin substances, thereby promoting wine. Aging and clarification; inhibits the growth of harmful microorganisms and prevents wine spoilage. However, if the organic acid content is too high, the wine will be harsh...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/18C12G1/022C12R1/865C12R1/645
CPCC12G1/0203C12G2200/05
Inventor 游义琳王淼战吉宬黄卫东柴雅洁
Owner CHINA AGRI UNIV
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