A Pichia fabienne strain and its application

Abstract

The present invention provides a Pichia fabiani strain, a method for brewing fruit wine and grain wine, and wine and distiller's yeast. The Latin name of the Pichia fabiani strain is Cyberlindnera fabianii C1.8, and the deposit number is CCTCC NO: M2017780. When the Pichia fabiani strain is used in the brewing of fruit wine or grain wine, it can improve the aroma content and flavor substance content in the wine, such as increasing the content of higher alcohols, organic acids, glycerol and other flavor substances in the wine, and more specifically, it can significantly increase the ethyl acetate content in fruit wines such as grape wine, improve the floral and fruity aromas of the grape wine, and optimize the final sensory quality of the grape wine to a certain extent. It is particularly suitable for brewing production of raw materials with relatively weak aroma in western production areas such as dry heat.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a Pichia fabienne strain, a method for brewing fruit wine and grain wine, and wine and distiller's yeast. Background Art

[0002] Wine is one of the three major brewed wines in the world (beer, wine, and rice wine). According to the regulations of the International Wine Organization OIV, wine can only be a beverage obtained by complete or partial yeast alcohol fermentation of crushed or uncrushed fresh grape fruits or juice, and its alcohol content is generally between 8.5° and 16.2°. According to my country's latest wine standard GB15037-2006, wine is an alcoholic beverage made from fresh grapes or grape juice as raw materials, brewed through full or partial fermentation, with an alcohol content of not less than 7.0%.

[0003] With the development of the global greenhouse effect, the sugar content of fruit raw materials such as grapes is getting higher and higher, especially in western regions such as Xinjiang, which are deep inland and far away from the ocean. The special geographical and high temperature, little rain, long sunshine time and other climatic environments make the region have large temperature differences and little rainfall. The climate characteristics, such as high sugar content, low acidity, and insufficient accumulation of aroma substances in fruit raw materials such as grapes, high sugar content inhibits the normal metabolism of yeast, resulting in excessive alcohol content in fruit wines such as wine, which will cover up or offset the sensory performance of other aroma substances, causing the imbalance of wine flavor, and directly affecting the aroma quality and sensory quality of the final fruit wines such as wine, so these potential hidden dangers need to be reasonably resolved. For fruit wines such as wine, it is difficult for us to change them through artificial means, but through reasonable planning of the types of bacteria involved in alcohol fermentation and the inoculation method, the above problems such as insufficient aroma and sensory disorders can be solved to the greatest extent.

[0004] At present, the commonly used methods in the industry are: first, to retain the existing aroma in the raw materials or wine through various process operations such as raw material selection, low temperature control, and oxygen isolation, but the control is cumbersome, costly, time-consuming and labor-intensive; second, to use other fruit raw materials or wines with more prominent aromas to mix, or even to enhance the aroma intensity and flavor quality of fruit wines such as wines by adding flavors and spices. Both of the above solutions have obvious deficiencies and even violations.

[0005] Yeast plays an important role in the conventional wine and fruit wine fermentation process. Wine yeast is divided into brewing yeast and non-brewing yeast. Brewing yeast mainly converts sugars into alcohol and CO2, inhibits the growth of harmful bacteria, ensures the smooth completion of the entire process of alcohol fermentation, and metabolizes and secretes a small amount of flavor substances, such as higher alcohols, aldehydes, etc. Non-brewing yeast exists in the fields, fruit skins, and wine production environments. In addition to having a certain function of alcohol fermentation, it can mainly produce a large amount of glycerol and ester substances, and can release some enzymes to decompose the aroma precursors in the wine to release aroma substances, which has a positive impact on the sensory flavor of the wine.

[0006] In recent years, the research on the genus Saccharomyces has been increasingly improved, and the scope and depth of the research have been continuously expanded. Relevant studies have shown that in the early stage of natural fermentation of fruit wines such as wine, there are not only Saccharomyces cerevisiae, but also a large number of non-Saccharomyces cerevisiae. There is a certain interaction between the two. This complex interaction will have a positive and important impact on the fermentation efficiency and final quality of fruit wines such as wine. With the further development of research, it was found that non-Saccharomyces cerevisiae has many advantages such as increasing the ethyl acetate content in fruit wines such as wine, improving the aroma and taste, and improving the overall quality of the wine. There are many types of non-Saccharomyces cerevisiae, and the mixed fermentation of different types of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae can bring some advantages that Saccharomyces cerevisiae fermentation alone does not have. Therefore, in recent years, the study of non-Saccharomyces cerevisiae has been a hot spot and frontier in wine research.

[0007] Among the non-brew yeasts in China, we found that Pichia fabiani has strong growth ability and tolerance to alcohol. In addition, this yeast can significantly increase the ethyl acetate content in wine, making the wine more fragrant, elegant and balanced. This microbial fermentation process can increase the ethyl acetate content of yeast to a certain extent, which can solve the problem of insufficient and unbalanced fruit aroma in western dry and hot wine regions, and further improve the quality of wine in western dry and hot wine regions. There is very little research on the aroma production of Pichia fabiani in the domestic brewing industry, and the reserve and application technology of related excellent strains are insufficient. It is very necessary to obtain ester-producing Pichia fabiani that can be applied to actual production. Summary of the invention

[0008] The main purpose of the present invention is to provide a Pichia fabienne strain, a method for brewing fruit wine and grain wine, and wine and distiller's yeast, so as to solve the problem of insufficient aroma in fruit wine products such as grape wine in the prior art.

[0009] To achieve the above object, according to one aspect of the present invention, a Pichia fabiani strain is provided, the Latin name of the Pichia fabiani strain is Cyberlindnera fabianii C1.8, and the deposit number is CCTCC NO: M2017780.

[0010] According to another aspect of the present invention, a method for brewing fruit wine is provided, wherein fruit juice is fermented by yeast to obtain fruit wine, wherein the yeast comprises ester-producing yeast, and the ester-producing yeast comprises the above-mentioned Pichia fabienne strain.

[0011] Furthermore, the amount of the Pichia fabienne strain added to the fruit juice is 100 to 500 ppm.

[0012] Furthermore, the yeast also includes brewer's yeast, preferably brewer's yeast includes wine active dry yeast CEC01, and the added amount of wine active dry yeast CEC01 is 150-300 ppm relative to the juice.

[0013] Furthermore, the brewing method comprises: mixing ester-producing yeast with fruit juice for fermentation to obtain a mixed fermentation liquid after 2 to 4 days; mixing the mixed fermentation liquid with brewing yeast and continuing to ferment to obtain fruit wine, and the fermentation temperature is preferably 15 to 35°C.

[0014] Furthermore, the brewing method comprises mixing and fermenting ester-producing yeast, brewing yeast and fruit juice to obtain fruit wine, and the fermentation temperature is preferably 15 to 35°C.

[0015] Furthermore, the sugar content of the above-mentioned fruit juice is 20-25%, and the fruit juice is preferably any one of grape juice, apple juice and bayberry juice.

[0016] According to another aspect of the present invention, a method for brewing grain wine is provided, the brewing method comprising: steaming and cooling grain to obtain a mature material; fermenting the mature material with yeast to obtain grain wine, the yeast comprising brewing Saccharomyces cerevisiae and ester-producing yeast, the ester-producing yeast comprising the above-mentioned Pichia fabiani strain, preferably, the content of the Pichia fabiani strain in every 100g of grain is 0.1-0.8g.

[0017] Furthermore, the above-mentioned process of fermenting the mature material with yeast to obtain grain wine includes: inoculating yeast into the mature material for strain culture to obtain primary fermentation material; mixing the primary fermentation material with water and fermenting to obtain grain wine, preferably, the strain culture and fermentation temperatures are independently controlled between 15 and 35°C, and the strain culture time is preferably 15 to 30 hours.

[0018] Furthermore, the process of fermenting the mature material with yeast to obtain grain wine includes: mixing the yeast, mature material and water and fermenting to obtain grain wine, and preferably the fermentation temperature is controlled between 15 and 35°C.

[0019] Furthermore, the yeast mentioned above also includes brewer's yeast, and preferably the brewer's yeast includes wine active dry yeast CEC01, and the content of wine active dry yeast CEC01 in every 100g of grain is 0.1-0.8g.

[0020] According to another aspect of the present invention, there is provided a wine, which is prepared by any one of the above brewing methods.

[0021] According to another aspect of the present invention, a distiller's yeast is provided, the distiller's yeast comprising yeast, and the yeast comprising the above-mentioned Pichia fabienne strain.

[0022] By applying the technical solution of the present invention, the Pichia fabiani strain can improve the aroma content and flavor substance content in the wine when used in the brewing of fruit wine or grain wine, such as increasing the content of flavor substances such as higher alcohols, organic acids, and glycerol in the wine, and more specifically, it can significantly increase the ethyl acetate content in fruit wine such as wine, improve the flower and fruit aroma of the wine, and optimize the final sensory quality of the wine to a certain extent. It is particularly suitable for brewing production of raw materials with relatively weak aroma in western production areas such as dry and hot areas.

[0023] Deposit information of the strain of the present invention

[0024] A Pichia fabiani strain belongs to the genus Pichia, has a Latin name of Cyberlindnera fabianiiC1.8, is deposited in the China Center for Type Culture Collection (CCTCC), has a deposit date of December 11, 2017, and a deposit number of CCTCC NO:M2017780. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The drawings constituting a part of the present application are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0026] Figure 1 shows the reproductive growth curve of yeast C1.8 according to Example 1 of the present invention; and

[0027] Figure 2 The sensory analysis results of the wines obtained in Blank Test 1 and Examples 2-4 are shown. DETAILED DESCRIPTION

[0028] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0029] As analyzed in the background technology of this application, due to the high sugar content and unbalanced acidity in the raw materials, the fermented wine and other fruit wine products have problems such as insufficient aroma and single flavor. In order to solve this problem, this application provides a Pichia fabienne strain, a method for brewing fruit wine and grain wine, and wine and koji.

[0030] In a typical embodiment of the present application, a Pichia fabiani strain is provided, the Latin name of the Pichia fabiani strain is Cyberlindnera fabianii C1.8, and the deposit number is CCTCC NO: M2017780.

[0031] When the Pichia fabiani strain is used in the brewing of fruit wine or grain wine, it can improve the aroma content and flavor substance content in the wine, such as the content of higher alcohols, organic acids, glycerol and other flavor substances in the wine. More specifically, it can significantly increase the ethyl acetate content in fruit wine such as grape wine, improve the floral and fruity aromas of the wine, and optimize the final sensory quality of the wine to a certain extent. It is especially suitable for brewing production of raw materials with relatively weak aroma in western production areas such as dry and hot areas.

[0032] In another typical embodiment of the present application, a method for brewing fruit wine is provided, wherein fruit juice is fermented with yeast to obtain fruit wine, wherein the yeast includes ester-producing yeast, and the ester-producing yeast includes the above-mentioned Pichia fabienne strain.

[0033] Since the Pichia fabiani strain of the present application can metabolize and grow within a temperature range of 8 to 40 degrees Celsius, can maintain good metabolic growth activity at a high sulfur dioxide concentration of no more than 1100 ppm, and can maintain good metabolic growth activity at a high sugar concentration of no more than 40%, the above conditions are fully capable of meeting the conditions for fruit wine brewing. Therefore, when the Pichia fabiani strain of the present application is used as an ester-producing yeast in fruit wine brewing, the ethyl acetate content in the fruit wine can be increased, thereby enhancing the aroma of the fruit wine.

[0034] The implementation process of the fruit wine brewing method of the present application can refer to the conventional fruit wine implementation process in the prior art. In order to give full play to the advantages of the Pichia fabiani of the present application and enhance the aroma of the fruit wine as much as possible, the addition amount of the Pichia fabiani strain is preferably 100 to 500 ppm relative to the fruit juice.

[0035] As described in the background technology of this application, in order to improve the overall sensory quality of fruit wine, brewing yeast and non-brewing yeast are generally used in combination when brewing fruit wine. After experimental verification, even if brewing yeast is not used in this application, the obtained fruit wine has a pure aroma and appropriate alcohol content. In order to further improve the taste of fruit wine in all aspects, it is preferred that the above yeast also includes brewing yeast. In order to synergize the advantages of brewing yeast and ester-producing yeast, it is preferred that brewing yeast includes wine active dry yeast CEC01. Relative to the juice, the addition amount of wine active dry yeast CEC01 is 150-300ppm.

[0036] When ester-producing yeast and brewing yeast are used for fermentation, in some embodiments, the brewing method includes: mixing the ester-producing yeast with the fruit juice for fermentation, and obtaining a mixed fermentation liquid after 2 to 4 days; mixing the mixed fermentation liquid with brewing yeast and continuing to ferment to obtain fruit wine, preferably at a fermentation temperature of 15 to 35° C. That is, the ester-producing yeast is first used for mixed fermentation, which not only ensures the time for ester production, but also allows the ester-producing yeast to be cultured at this stage, thereby ensuring the sufficient and high-activity metabolism of the ester-producing yeast during the entire fermentation process, and ensuring the high output of aroma substances.

[0037] In some embodiments, the brewing method comprises mixing ester-producing yeast, brewing yeast and fruit juice for fermentation to obtain fruit wine, and the fermentation temperature is preferably 15-35° C. The method is simple to operate and can also ensure that the obtained fruit wine has a high aroma quality.

[0038] The fruit juice used for fermentation in the present application comes from crushed or uncrushed fresh fruits or juices commonly used in the art. In order to improve the fermentation activity of yeast, the sugar content of the above-mentioned fruit juice is preferably 20-25%. The preferred fruit juice is any one of grape juice, apple juice, and bayberry juice, especially when grape juice produced in the dry and hot environment of western my country, such as Xinjiang grape juice, is selected. Even if the sugar content is relatively high, the brewing method of the present application can still have good aroma quality.

[0039] In another typical embodiment of the present application, a method for brewing grain wine is also provided, the brewing method comprising: steaming and cooling grain to obtain a cooked material; fermenting the cooked material with yeast to obtain grain wine, the yeast comprising saccharomyces cerevisiae and ester-producing yeast, the ester-producing yeast comprising the above-mentioned Pichia fabiani strain, preferably the content of the Pichia fabiani strain in every 100g of grain is 0.1 to 0.8g. The Pichia fabiani strain of the present application is not only suitable for the brewing of fruit wine, but also can be used for the high ester production effect in the brewing of grain wine, thereby improving the aroma quality of the grain wine.

[0040] The above-mentioned steaming process can be based on the existing technology and adopt targeted steaming measures for different grains. The above-mentioned grains can be conventional grains for brewing such as rice, corn, wheat, and barley.

[0041] When implementing the grain wine brewing method of the present application, reference can be made to the conventional brewing process in the prior art. In some embodiments of the present application, in order to give full play to the advantages of the Pichia fabiani strain of the present application, it is preferred that the above-mentioned process of fermenting the mature material with yeast to obtain grain wine includes: inoculating the yeast into the mature material for strain culture to obtain the primary fermentation material; mixing the primary fermentation material with water and fermenting to obtain grain wine, preferably the strain culture and fermentation temperatures are independently controlled between 15 and 35°C, and the strain culture time is preferably 15 to 30 hours. The Pichia fabiani strain is first expanded and cultured, and then fermented, which ensures the strain advantage of the Pichia fabiani strain and improves its metabolic activity throughout the fermentation process.

[0042] In other embodiments of the present application, the process of fermenting the mature material with yeast to obtain grain wine includes: mixing the yeast, the mature material and water and fermenting to obtain grain wine, and preferably the fermentation temperature is controlled between 15 and 35° C. In the above process, the advantages of the Pichia fabienne strain can also be brought into play, thereby improving the aroma of the obtained grain wine.

[0043] During the fermentation process, in order to fully metabolize and decompose the components in the matured material and improve the comprehensive sensory evaluation effect of the obtained grain wine, it is preferred that the above-mentioned yeast also includes brewer's yeast, and the brewer's yeast preferably includes wine active dry yeast CEC01, and the content of wine active dry yeast CEC01 in every 100g of grain is 0.1-0.8g.

[0044] In another typical embodiment of the present application, a wine is provided, which is prepared by any of the above brewing methods. The wine obtained by the brewing method of the present application has a strong aroma and a better taste.

[0045] In another typical embodiment of the present application, a distiller's yeast is provided, the distiller's yeast comprising a yeast, the yeast comprising the Pichia fabiani strain of the present application. When the distiller's yeast comprising the Pichia fabiani strain of the present application is applied to the fermentation of wine, the output of esters in the fermentation process can be increased, thereby improving the aroma of the wine.

[0046] The beneficial effects of the present application will be further illustrated below in combination with embodiments and comparative examples.

[0047] Example 1 Basic physiological and biochemical tests of Pichia fabienne with a deposit number of CCTCC NO: M2017780

[0048] Yeast strain: Pichia fabienne with a deposit number of CCTCC NO: M2017780, hereinafter referred to as yeast C1.8.

[0049] Raw materials and reagents: sucrose, glucose, yeast powder, peptone, agar, magnesium sulfate, diammonium phosphate, sulfuric acid, 6% sulfurous acid, tartaric acid, 99.7% anhydrous alcohol, distilled water, etc.

[0050] YS liquid fermentation medium: sucrose 10%, yeast autolyzed powder 2%, magnesium sulfate 0.1%, potassium dihydrogen phosphate 0.1%, and the rest is water.

[0051] Test methods and results

[0052] Yeast seed preparation process

[0053] Yeast C1.8--YS liquid fermentation medium (28℃, 24hr)----1mL liquid fermentation liquid diluted to appropriate multiples--streaking YEPD plate--cultivating (28℃, 24hr)--picking a single colony to the slant of a test tube (28℃, 24hr)--1 loop of slant culture--liquid fermentation medium (28℃, 24hr)--yeast milk for later use.

[0054] Take a loop of yeast from the slant and add it to 100 ml YS liquid medium, culture at 28°C, 200 rpm for about 24 hours (the number of yeast cells in the shake flask reaches 150-200 million / ml)

[0055] Reproductive growth curve

[0056] A loop of fresh slant was placed in 10 ml YS liquid fermentation medium and cultured at 28°C for 24 hours; the cultured liquid culture was inoculated into 150 ml YS liquid fermentation medium and cultured at 26°C and 150 r / m. A small amount of culture solution was taken at 0, 2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22 and 24 hours, and the liquid culture medium not inoculated was used as a blank control. The OD value of the culture solution was measured using a 754 spectrophotometer at a wavelength of 660 nm, and a growth curve was drawn with the culture time as the horizontal axis and the OD value as the vertical axis. Figure 1 .

[0057] The yeast cells were cultured with shaking at 26 degrees Celsius and 150 rpm, and entered the logarithmic growth phase from 6 hours. After about 22 hours of culture, the yeast cells entered the stationary phase from the logarithmic phase.

[0058] Alcohol resistance test

[0059] In this experiment, different amounts of anhydrous ethanol were added to the YS medium under sterile conditions to make the alcohol content 0%, 10%, 12%, 14%, 16%, 18%, and 20%. After mixing, 10 mL of YS liquid fermentation medium was placed in a test tube (including a Durex tube) and inoculated with yeast at an inoculum of 5.0×106 cells / mL. The culture was kept at a constant temperature of 26°C, and the fermentation status was recorded. The results of alcohol tolerance are shown in Table 1.

[0060] Table 1

[0061] serial number 1 2 3 4 5 6 7 juice 10 9.0 8.8 8.6 8.4 8.2 8.0 Alcohol 0 1.0 1.2 1.4 1.6 1.8 2.0 Alcohol content (%) blank 10 12 14 16 18 20 0h - - - - - - - 12h +++ - + + + - - 24h +++ +++ +++ +++ ++ + + 36h +++ +++ +++ +++ ++ ++ + 48h ++ +++ +++ +++ ++ ++ +

[0062] From the table above, we can see that at 12 hours, tube 1 has been fully fermented, and tubes 3, 4, and 5 have been slightly fermented; at 24 hours, tubes 1, 2, 3, and 4 have been fermented vigorously, with strong bubbles and turbid fermentation liquid, tubes 5 have more bubbles and fermentation is moderate, and tubes 6 and 7 have very few bubbles; at 36h and 48h, tubes 1, 2, 3, and 4 have been fermented stably and vigorously, tubes 5 and 6 have fermented moderately, and tubes 7 have a small amount of bubbles. Therefore, the alcohol tolerance exceeds 18%, close to 20%.

[0063] High sugar tolerance test

[0064] The sugar content of YS liquid fermentation medium was adjusted to five gradients of 150 g / L, 250 g / L, 350 g / L, 450 g / L, and 550 g / L, and 10 mL of YS liquid fermentation medium was placed in a test tube (including a Dulbecco tube) and heated at 5.0 × 10 6 The yeast was inoculated with an inoculum of 1000 g / mL. The yeast was cultured at a constant temperature of 26°C, and the starting fermentation time and gas production were recorded. See Table 2 for details.

[0065] Table 2

[0066]

[0067] Acid resistance test

[0068] Add tartaric acid to the YS liquid fermentation medium and adjust the pH to 2.0, 2.5, 3.0, 3.5 and 4.0. Take 10 mL of the fermentation medium with adjusted acidity into a test tube (including a Durex tube) and add 5*10 6 The yeast was inoculated with an inoculum of pcs / mL and cultured at a constant temperature of 28°C. The starting fermentation time was recorded and the gas production was measured. The results are shown in Table 3.

[0069] Table 3

[0070]

[0071] From the table above, we can see that at 12h, 3, 4, 5, and 6# have been fully fermented, and the gas production is rapid and stable. At 24h and 36h, 2# also began to ferment. At 48h, 1# also began to produce uniform bubbles, but it took a long time to ferment. Therefore, the acid resistance (pH) is close to 2.0.

[0072] SO2 resistance test

[0073] Add 6% sulfurous acid to the sterile YS liquid fermentation medium to make the effective content of SO2 reach 0ppm, 100ppm, 200ppm, 300ppm, 400ppm, 500ppm respectively, according to 5*10 6 The yeast milk was added in an amount of 100 g / mL and cultured at a constant temperature of 27°C. The fermentation time was recorded and the gas production was measured. See Table 4 for details.

[0074] Table 4

[0075]

[0076] It can be seen from the above table that at 12h, 1 to 5# have been completely fermented, and the gas production is rapid and stable. At 24h, 6# is also completely fermented.

[0077] Example 2

[0078] Take 300 ml of ordinary grape juice (sugar content 23%) and put it into 500 ml triangular flasks, add C1.8 yeast at the addition amount of 75ppm, 100ppm, 250ppm, 500ppm and 600ppm respectively, place it at 25 degrees Celsius for temperature-controlled fermentation, monitor the CO2 weight loss of fermentation every day until the weight loss is less than 1g in 24 hours,

[0079] 300 ml of grape juice with a sugar content of 23% was taken and placed in a 500 ml triangular flask, and C1.8 yeast was added at 75 ppm, 100 ppm, 250 ppm, 500 ppm, and 600 ppm respectively. The juice was placed at 25 degrees Celsius for temperature-controlled fermentation, and CO2 weight loss during fermentation was monitored every day until the weight loss was less than 1 g in 24 hours, indicating that the fermentation was completed. The samples were sent for testing of physical and chemical indicators, and the results were analyzed. Blank test 1 CEC01 brewing yeast was selected as a control, and the physical and chemical indicators of the obtained wine are shown in Table 5.

[0080] At the same time, 300 ml of grape juice with a sugar content of 23% was taken and put into 500 ml conical flasks, and C1.8 yeast was added at a dosage of 250 ppm. The flasks were placed at 15 degrees Celsius and 35 degrees Celsius for temperature-controlled fermentation. The CO2 weight loss during fermentation was monitored every day until the weight loss was less than 1g in 24 hours, indicating that the fermentation was completed. Samples were sent for testing of physical and chemical indicators and the results were analyzed.

[0081] Table 5

[0082]

[0083]

[0084] In addition, the components of the wines fermented by two of the yeasts were analyzed by chromatography, and the results are shown in Table 6.

[0085] Table 6

[0086]

[0087]

[0088] In addition, the sensory analysis of the wines obtained in blank test 1 and examples 2-4 was performed using a 10-point sensory analysis table. The results are shown in Figure 2 It can be seen that the wine fermented with yeast C1.8 has a stronger fruit aroma.

[0089] Example 3

[0090] The original concentrated grape juice (sugar content 70%) was diluted to 23% sugar content, and 300 ml was taken into 500 ml conical flasks, and C1.8 yeast was added at an addition amount of 250 ppm. The mixture was placed at 25 degrees Celsius for temperature-controlled fermentation. After 48 hours, 250 ppm CEC01 brewing yeast was added. The CO2 weight loss during fermentation was monitored every day until the weight loss was less than 1 g in 24 hours, indicating that the fermentation was completed. The samples were sent for testing of physical and chemical indicators. The blank control was selected by fermenting 250 ppm CEC01 brewing yeast alone for comparative analysis. The analysis results are shown in Table 7.

[0091] Table 7

[0092]

[0093] The wines obtained in blank test 2 and example 3 were subjected to chromatographic analysis. The results are shown in Table 8.

[0094] Table 8

[0095]

[0096]

[0097] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for brewing fruit wine, wherein the fruit juice is fermented by yeast to obtain the fruit wine, wherein the yeast comprises ester-producing yeast, and the method is characterized in that: The brewing method comprises: Mixing the ester-producing yeast and the fruit juice for fermentation, and obtaining a mixed fermentation liquid after 2 to 4 days; The mixed fermentation liquid is mixed with brewer's yeast and then continued to ferment to obtain fruit wine; The ester-producing yeast includes a Pichia fabienne strain; The Latin name of the Pichia fabiani strain is Cyberlindnera fabianii C1.8, and the deposit number is CCTCC NO: M2017780; The amount of the Pichia fabienne strain added is 100 to 500 ppm relative to the juice; The yeast also includes Saccharomyces cerevisiae; The brewing yeast includes wine active dry yeast CEC01, and the addition amount of the wine active dry yeast CEC01 is 150-300 ppm relative to the juice; The fruit juice is grape juice.

2. The brewing method according to claim 1, characterized in that: The fermentation temperature is 15-35°C.

3. The brewing method according to claim 1, characterized in that: The brewing method comprises the steps of mixing and fermenting the ester-producing yeast, the brewing yeast and the fruit juice to obtain fruit wine.

4. The brewing method according to claim 3, characterized in that: The fermentation temperature is 15-35°C.

5. The brewing method according to claim 1, characterized in that: The sugar content of the juice is 20-25%.

6. A fruit wine, which is prepared by the brewing method according to any one of claims 1 to 5.

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