Two wild yeasts and application thereof in improving color stability of fruit wine
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A technology of yeast and fruit wine, applied in the field of microorganisms
Pending Publication Date: 2022-03-29
CHINA AGRI UNIV
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And HCDC widely exists in S.cerevisia, but it is strongly strain-dependent, and there may be great differences between different strains
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Embodiment 1
[0029] Example 1 Screening of Saccharomyces cerevisiae I34 and Saccharomyces wickhansenii D6 using high-throughput methods
[0030] In the present invention, a Saccharomyces cerevisiae strain with good brewing performance is obtained and preserved from the Cabernet Sauvignon grape mash in Changli, Hebei, and another strain of Saccharomyces cerevisiae with good brewing performance is obtained from Yunkou Winery in Ningxia. Obtained and saved, and then screened through experiments, the screening process is as follows:
[0031] Take out the strains frozen in glycerol tubes, inoculate them in liquid YPD medium at a ratio of 10% after thawing, and culture them at 28°C and 160r / min for 24h;
[0032] Dilute the cultured bacterial solution with peptone water, select an appropriate dilution, take 0.1mL of the bacterial solution and spread it on the sterilized WL identification medium, and culture it statically at 28°C for 48 hours. If the WL identification medium is contaminated by ba...
Embodiment 2
[0042] Example 2 Comparative experiment of small-scale brewing of wild Saccharomyces cerevisiae I34, wild Saccharomyces cerevisiae D6 and commercial Saccharomyces cerevisiae S13
[0043] The black mulberries in Shantou, Guangdong were selected and crushed, and a 1L glass jar was used as a fermentation container for mulberry wine. Combined with the results of strain screening in the early stage, a total of five fermentation test groups were set up, and each group was set up with 3 parallels. The specific grouping conditions are shown in Table 2.
[0044] Table 2 The settings of the fermentation test group
[0045]
[0046] The types and contents of anthocyanin monomers and their derivatives during sample fermentation and aging were determined by ultra-high performance liquid chromatography combined with high-resolution mass spectrometry (UPLC-MS). The results are shown in figure 2 .
[0047] Quantitative results showed that the structures of C3G and C3R were unstable, and ...
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Abstract
The invention discloses a saccharomyces cerevisiae strain and a Wickerhansenula anomala strain, and applications of the saccharomyces cerevisiae strain and the Wickerhansenula anomala strain in improvement of color stability of fruit wine. The two strains of saccharomyces cerevisiae are preserved in the China General Microbiological Culture Collection Center, the preservation number of the saccharomyces cerevisiae is CGMCC (China General Microbiological Culture Collection Center) No.22751, and the preservation number of the Wickerhasenula anomala is CGMCC No.22753. Through detection, the two yeasts have excellent hydroxycinnamic acid decarboxylase activity; the grape wine, the blueberry wine, the mulberry wine and the cherry wine which are rich in anthocyanin such as cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, malvidin-3-O-glucoside, pelargonidin-3-O-glucoside, delphinidin-3-O-glucoside and the like can be added; the content of pyran-type anthocyanin derivatives in the fermentation and ageing process of fruit wine such as blueberry wine is increased, so that the color stability of the aged fruit wine is enhanced, and the sensory quality is improved.
Description
technical field [0001] The invention relates to the technical field of microorganisms. The present invention specifically relates to a strain of Saccharomyces cerevisiae and a strain of Wakehansenula anomaly, and their application in improving the stability of anthocyanins in the fermentation and aging process of wine, mulberry wine, blueberry wine and other fruit wines. Background technique [0002] Color is consumers' first impression of fruit wine, which can reflect the quality of fruit wine raw materials and brewing process, and is also the key to consumers' judgment of fruit wine quality and consumption. Anthocyanins are the main coloring substances in fruit wine products, but monomeric anthocyanins in fruit wine are extremely unstable and degrade severely during fermentation and aging. [0003] At present, a better method that can be used to improve the stability of anthocyanins at home and abroad is the auxiliary coloring effect. Cochrome can protect anthocyanins fr...
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