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Acidity reducing yeast of grape wine and its culturing method

A technology of wine yeast and acid-reduced yeast, which is applied in the field of wine acid-reduced yeast and its cultivation, and can solve problems such as failure to obtain positive transformants

Inactive Publication Date: 2006-01-18
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People also tried to recombine the malate-lactase gene mleA clone of Oenococcus oeni and transform it into Saccharomyces cerevisiae, but failed to obtain a positive transformant that converted L-malic acid into L-lactic acid

Method used

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  • Acidity reducing yeast of grape wine and its culturing method
  • Acidity reducing yeast of grape wine and its culturing method

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The invention applies the protoplast fusion technology to construct a kind of wine acid-reducing yeast.

[0024] The culture medium formula that the present invention mainly utilizes is respectively

[0025] YPD medium: 1% yeast extract, 2% peptone, 2% glucose, prepared with distilled water, natural pH, sterilized at 121°C for 20 minutes.

[0026] ATB medium: yeast extract 0.5%, peptone 1%, glucose 1%, MgSO 4 7H2O 0.02%, MnSO 4 0.005% 4H2O, 0.05% cysteine ​​hydrochloride, 25% tomato juice (v / v), distilled water, natural pH, sterilized at 115°C for 20 minutes. Add 1.5% agar when preparing solid medium, and add 17% sucrose when preparing hypertonic medium.

[0027] Fusion primary screening medium: yeast extract 0.5%, peptone 1%, glucose 1%, MgSO 4 7H2O0.02%, MnSO 4 0.005% 4H2O, 0.05% cysteine ​​hydrochloride, 25% tomato juice (v / v), 1.5% agar, distilled water, natural pH, sterilized at 115°C for 20 minutes. Heat and melt the medium before use, and when the temperatu...

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Abstract

The present invention relates to one kind of acid reducing yeast for grape wine and its culture method. The present invention constitutes acid reducing yeast capable of performing MLF while fermenting alcohol by means of the plasmogamy between the grape wine yeast with excellent wine brewing characteristic and excellent wine coccus SD-2a. The present invention constitutes the acid reducing yeast through plasmogamy with grape wine yeast 1450 and wine coccus SD-2a as parent strains, and the acid reducing yeast for grape wine has cell shape, size and colony characteristic similar to those of grape wine yeast 1450.

Description

1. Technical field: [0001] The invention relates to a microorganism, in particular to a wine sour yeast (F-20-7) and a cultivation method thereof. 2. Background technology: [0002] The quality of wine mainly depends on the quality of grapes. In years with bad climate conditions (low temperature, high humidity) or premature harvesting, the quality of grape raw materials cannot be fully reflected, resulting in insufficient ripeness of grape berries and high acid content (mainly It is high in malic acid), so the problem of acid reduction is often encountered in the wine production process. Malolactic fermentation (MLF) by lactic acid bacteria can decompose L-malic acid (dibasic acid) into L-lactic acid (monobasic acid), and the conversion of dibasic acid to monobasic acid reduces the total acidity of wine. The sour feeling is reduced. Usually, malic acid-lactic acid fermentation can reduce the total acid by 1-3g / L. Therefore, malic acid-lactic acid fermentation is a veritable...

Claims

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Application Information

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IPC IPC(8): C12N1/16
Inventor 李华刘树文王华何忠宝
Owner NORTHWEST A & F UNIV