Ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof

By screening and identifying the ice wine yeast strain Saccharomyces cerevisiae YSL16010 with high ester production, the problem of slow fermentation and poor quality of yeast in high sugar environment in ice wine brewing was solved, and ice wine brewing with rapid fermentation and rich aroma was realized, filling a domestic gap. There is no special yeast resource for ice wine.

CN105802865AActive Publication Date: 2016-07-27HUANREN SENPATINA ICE WINE DOMAINE CO LTD
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Patent Information

Application Number
CN201610287262.X
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2016-04-29
Publication Date
2016-07-27
Estimated Expiration
2036-04-29

AI Technical Summary

Technical Problem

In ice wine brewing, existing yeast strains are difficult to ferment quickly in a high-sugar, high-osmosis environment, resulting in poor ice wine quality. There is also a lack of ice wine-specific yeast in China that adapts to the varieties and origin characteristics, resulting in product homogeneity.

Method used

A wild-type ice wine yeast strain Saccharomyces cerevisiae YSL16010 with high ester production was screened and identified. It has high osmotic pressure resistance and low temperature adaptability. It can ferment quickly at 16°C and produce rich esters, improving the aroma and taste of ice wine. .

Benefits of technology

YSL16010 has fast fermentation speed in a high-sugar environment, strong aroma production ability, and significantly higher ester content than commercial yeast. It gives ice wine a richer fruity and milky aroma, improves the quality and uniqueness of ice wine, and complies with national standards.

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Abstract

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.
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Citation Information

Patent Citations

  • Saccharomyces cerevisiae and screening method and application thereof

    CN101550400A

  • Process for freeze concentraion apple ice wine

    KR1020130092145A

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