Method for rapidly reducing acid by utilizing strain compounding, strain combination and application of strain combination

Abstract

The invention discloses a strain combination for rapidly reducing acid, the strain combination comprises saccharomyces cerevisiae, non-saccharomyces cerevisiae and lactic acid bacteria, the non-saccharomyces cerevisiae is hansenula polymorpha NX-22, the lactic acid bacteria are plant lactobacillus ES-25, and the saccharomyces cerevisiae is commercial yeast F5 or commercial yeast RV171, and the invention also discloses application of the strain combination. And the problem that the sensory quality of the wine is influenced by excessive malic acid in the existing wine fermentation is solved by using a method for rapidly reducing acid by compounding strains.

Description

Technical Field

[0001] The present invention belongs to the technical field of wine brewing methods, and specifically relates to a method for rapidly reducing acid by strain compounding, and also relates to a strain combination for rapidly reducing acid and its application. Background Art

[0002] The main organic acids in wine are malic acid and tartaric acid. Malic acid is the most important organic acid except tartaric acid. The malic acid content in wine is generally 0.1 - 4 g / L. Excessive malic acid will cause a very sharp sour taste in wine, and too strong sourness is likely to mask the sweetness, affecting the balance of wine and reducing the sensory quality of wine. Therefore, an appropriate amount of malic acid helps to enrich the body of wine and increase the overall quality of wine. At the same time, malic acid is metabolically beneficial to the absorption of amino acids and weakens the accumulation of fat, playing an important role in human health.

[0003] There are two ways of malic acid metabolism in wine brewing. One is the malolactic fermentation (MLF) in which L - malic acid is decarboxylated to form L - lactic acid under the action of lactic acid bacteria, and the second is the malolactic fermentation under the action of non - Saccharomyces yeasts. Among these two ways, the malolactic fermentation carried out by lactic acid bacteria is the main way of malic acid degradation and is also an important link in the production of high - quality red wine.

[0004] Wine fermentation generally includes two fermentation processes, one is alcoholic fermentation and the other is malolactic fermentation. The conventional method of first carrying out alcoholic fermentation and then malolactic fermentation has a long fermentation cycle, is likely to increase the risk of wine spoilage, and is not conducive to the improvement of wine aroma. Summary of the Invention

[0005] The first object of the present invention is to provide a strain combination for rapidly reducing acid, which solves the problem that excessive malic acid in existing wine fermentation affects the sensory quality of wine.

[0006] The second object of the present invention is to provide the application of the above - mentioned strain combination.

[0007] The third object of the present invention is to provide a method for rapidly reducing acid by strain compounding.

[0008] The first technical solution adopted by the present invention is: a strain combination for rapidly reducing acid, which includes Saccharomyces cerevisiae, non - Saccharomyces yeasts and lactic acid bacteria. The non - Saccharomyces yeast is Hanseniaspora uvarum NX - 22, Latin name: Hanseniaspora uvarum , which was deposited at the China Center for Type Culture Collection on October 17, 2024, and the deposit number is CCTCC NO: M 20242240; The lactic acid bacterium is Lactiplantibacillus plantarum ES-25, with the Latin name: Lactiplantibacillus plantarum It was deposited in the Institute of Microbiology, Chinese Academy of Sciences on July 24, 2023, with the deposit number CGMCC NO: 28003; The Saccharomyces cerevisiae is commercial yeast F5 or commercial yeast RV171.

[0009] The second technical solution adopted in the present invention is: a method for rapidly reducing acid by strain compounding. Using the strain combination as described above, the lactic acid bacterium and non-Saccharomyces cerevisiae are co-inoculated with Saccharomyces cerevisiae into the substrate for co-fermentation. The lactic acid bacterium degrades the malic acid produced by non-Saccharomyces cerevisiae to achieve rapid acid reduction in wine fermentation.

[0010] The characteristics of the second technical solution adopted in the present invention also lie in: Furthermore, the method for rapidly reducing acid by strain compounding is specifically implemented according to the following steps: Step 1: Select ripe grapes, and after pretreatment, use them as the fermentation substrate; Step 2: Prepare the cultured fresh Hanseniaspora uvarum NX-22, Lactiplantibacillus plantarum ES-25, and commercial Saccharomyces cerevisiae into fermentation agents respectively; Step 3: Co-inoculate the three fermentation agents prepared in Step 2 into the substrate for co-fermentation to achieve rapid acid reduction in wine fermentation.

[0011] Furthermore, in Step 1, the malic acid content of the ripe grapes > 2 g / L, and calculated by glucose, the sugar content of the juice > 100 g / L. After rapid de-stemming and crushing of the grapes, the pretreatment is completed.

[0012] Furthermore, in Step 2, the preparation method of the Lactiplantibacillus plantarum ES-25 fermentation agent is as follows: Take 2 mL of the glycerol preservation solution of Lactiplantibacillus plantarum ES-25 at -80 °C and place it in 100 mL of MRS medium. Incubate statically at 28 °C for 12 h, and monitor the OD600nm absorbance value until it reaches 0.8 - 1 to obtain a fresh Lactiplantibacillus plantarum fermentation agent; The preparation methods of the Saccharomyces cerevisiae fermentation agent and the non-Saccharomyces cerevisiae NX-22 fermentation agent are as follows: Take the commercial Saccharomyces cerevisiae and the preserved strain of non-Saccharomyces cerevisiae NX-22, and prepare the yeast fermentation agent according to the conventional activation method.

[0013] Furthermore, Step 3 is specifically as follows: Co-inoculate the Saccharomyces cerevisiae fermentation agent, the non-Saccharomyces cerevisiae NX-22 fermentation agent, and the Lactiplantibacillus plantarum ES-25 fermentation agent into the substrate to initiate simultaneous alcohol-malolactic fermentation. Control the fermentation temperature at 24 °C. During fermentation, add sugar to adjust the final alcohol content, dynamically detect the residual sugar and malic acid consumption. When the malic acid content is lower than 0.3 g / L and the residual sugar content is lower than 4 g / L, add sulfur dioxide to terminate fermentation. Transfer the fermented wine to a storage tank and store it sealed full of the tank.

[0014] Furthermore, the inoculation amount of the Saccharomyces cerevisiae fermenting agent is 2×10 6 cfu / mL, the inoculation amount of the non-Saccharomyces cerevisiae NX-22 fermenting agent is 2×10 6 cfu / mL, and the inoculation amount of the Lactiplantibacillus plantarum ES-25 fermenting agent is 2×10 7 cfu / mL.

[0015] The third technical solution adopted by the present invention is: the application of the above strain combination in wine fermentation.

[0016] The characteristics of the third technical solution adopted by the present invention also lie in: Furthermore, the above strain combination is used for rapid acid reduction in wine and improving aroma substances.

[0017] The beneficial effects of the present invention are as follows: 1. The Lactiplantibacillus plantarum ES-25 used in the present invention grows faster in the experiment of simultaneously inoculating Saccharomyces cerevisiae and non-Saccharomyces cerevisiae, and the malolactic fermentation ends earlier. Compared with the existing co-fermentation acid reduction technology, the fastest stage of the malic acid degradation rate in the ES-25 co-fermentation system is on the 2nd day. After 6 days of fermentation, the malic acid content is mostly reduced from 5 g / L to below 0.3 g / L. While in the three-strain co-fermentation system of non-Saccharomyces Hanseniaspora uvarum NX-22 and Saccharomyces cerevisiae, the malic acid content is completely reduced from 5 g / L to below 0.3 g / L on the 5th day.

[0018] 2. The co-fermentation involving the non-Saccharomyces Hanseniaspora uvarum NX-22 used in the present invention not only speeds up the fermentation process, but also, without disrupting the final process of alcoholic fermentation, adding NX-22 can effectively increase the contents of aroma substances such as ethyl acetate, isobutanol, isoamyl alcohol, and ethyl laurate in wine. Among them, the effects of increasing ethyl acetate, isobutanol, and isoamyl alcohol are prominent, and the contents are increased by about 1.3 times compared with the group without adding N122, which can promote the generation of floral, tropical fruit, and acid fruit aromas in wine and improve the sensory quality of wine. Description of the Drawings

[0019] Figure 1 is the flowchart of the method of the present invention; Figure 2 is the colony morphology diagram and cell microscopic morphology diagram of the Lactiplantibacillus plantarum ES-25 of the present invention; Figure 3 is the colony morphology diagram and cell microscopic morphology diagram of the Hanseniaspora uvarum NX-22 of the present invention. Detailed Embodiments

[0020] The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0021] Through research on the co-fermentation system, the present invention has found that simultaneous inoculation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, and lactic acid bacteria can not only accelerate the malolactic fermentation of wine but also improve the aroma quality of wine. Therefore, the present invention preferably selects non-Saccharomyces cerevisiae and lactic acid bacteria that can enhance the malolactic fermentation activity, and inoculating Saccharomyces cerevisiae can achieve simultaneous alcoholic-malolactic fermentation, rapidly reduce acidity, and improve the body and flavor of the wine.

[0022] A rapid acid reduction method for the co-fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, and lactic acid bacteria. Grape simulated juice is used to simultaneously inoculate Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, and lactic acid bacteria, and suitable lactic acid bacteria and non-Saccharomyces cerevisiae that can more rapidly degrade malic acid after being added to the system are screened. The screened lactic acid bacteria and non-Saccharomyces cerevisiae are simultaneously inoculated into the substrate for co-fermentation to achieve rapid acid reduction in wine fermentation.

[0023] The present invention will be further described below through the accompanying drawings and examples.

[0024] Example 1 The strain combination used in this example includes Saccharomyces cerevisiae, non-Saccharomyces cerevisiae, and lactic acid bacteria. The non-Saccharomyces cerevisiae is Hanseniaspora uvarum NX-22, the lactic acid bacteria is Lactiplantibacillus plantarum ES-25, and the Saccharomyces cerevisiae is commercial yeast RV171, which can be obtained by purchase.

[0025] Wine brewing, the specific steps are as follows: Select ripe grapes with a malic acid content generally > 2 g / L and a juice sugar content generally > 100 g / L (calculated as glucose), quickly remove the stems and crush them. Add the Saccharomyces cerevisiae starter (inoculation amount is 2×10 6 cfu / mL), the non-Saccharomyces cerevisiae Hanseniaspora uvarum NX-22 starter (inoculation amount is 2×10 6 cfu / mL), and the Lactiplantibacillus plantarum ES-25 starter (inoculation amount is 2×10 7 cfu / mL) simultaneously, start simultaneous alcoholic-malolactic fermentation, control the fermentation temperature at 24°C. If necessary, add sugar during fermentation to adjust the final alcohol content, dynamically detect the residual sugar and malic acid consumption. When the malic acid content is lower than 0.3 g / L and the residual sugar content is lower than 4 g / L, add sulfur dioxide to terminate the fermentation. Transfer the fermented wine to a clean and hygienic storage tank, and store it sealed full of the tank.

[0026] Example 2 The difference between this example and Example 1 is that the Saccharomyces cerevisiae is commercial yeast F5, which can be obtained by purchase.

[0027] Example 3 The strain combination used in this example includes Saccharomyces cerevisiae, non-Saccharomyces Hanseniaspora uvarum NX-22, and Lactiplantibacillus plantarum ES-25, and a method for rapidly reducing the acidity of wine and an aroma-enhancing brewing process are achieved through co-fermentation. The specific implementation steps are as follows Figure 1 (selecting Merlot grapes): (1) Activate and culture Lactiplantibacillus plantarum ES-25, non-Saccharomyces Hanseniaspora uvarum NX-22, and commercial Saccharomyces cerevisiae RV171: Inoculate the glycerol preservation solution of Lactiplantibacillus plantarum ES-25 into 5 mL of MRS medium, and inoculate the glycerol preservation solutions of non-Saccharomyces Hanseniaspora uvarum NX-22 and commercial yeast RV171 into 5 mL of WL medium. The inoculation concentration is 5%, and culture at 28 °C for 48 h for activation; (2) Purify and expand the culture of Lactiplantibacillus plantarum ES-25, non-Saccharomyces Hanseniaspora uvarum NX-22, and commercial Saccharomyces cerevisiae after activation culture: ① Dip a small amount of the activated culture solutions of yeast and Lactiplantibacillus plantarum in step (1) and perform streak plating on WL and ATB media respectively to ensure the purity of the preserved strains; ② Use an inoculation loop to pick single colonies and inoculate yeast and Lactiplantibacillus plantarum into 100 mL of YPD and MRS liquid media respectively, and perform expansion culture in a shaker. The culture conditions are 160 rpm and 28 °C for 48 h; (3) Simultaneously inoculate and ferment the expanded Lactiplantibacillus plantarum, non-Saccharomyces, and commercial Saccharomyces cerevisiae: ① Take well-ripened Merlot grapes, manually press them (the crushing rate is about 60%), evenly distribute them in the fermentation device, and after maceration, carry out must fermentation. The must is cold macerated at 4 °C for 24 h and then the temperature rises to about 20 °C; ② Simultaneous inoculation: The inoculation amount of Saccharomyces cerevisiae is 2×106 cfu / mL, the inoculation amount of non-Saccharomyces is 2×107 cfu / mL, and when the OD600 absorbance measurement value of lactic acid bacteria is 1, the inoculation amount is 2×107 cfu / mL. Place it in a 24 °C constant temperature incubator, monitor the fermentation dynamics (pH change, malic acid consumption), and consider the alcohol fermentation terminated when the residual sugar is lower than 4 g / L, and consider the malolactic fermentation terminated when the malic acid content is lower than 0.3 g / L.

[0028] Example 4 Detection method for sugar content, organic acid content, and volatile components in dry red wine prepared by using the technology of the present invention: (1) Determination of malic acid content in fermented wine: Use Y15 to determine the malic acid content during fermentation to determine when the malolactic fermentation in each fermentation device ends, and compare how the malic acid content changes during fermentation; Step 2) Determination of sugar and organic acid contents in fermented wine: The sugar content and organic acid content of the samples taken after fermentation were determined using a high-performance liquid chromatograph (HPLC) to compare the changes in sugar and organic acid contents by N122; for the determination of reducing sugar, an XB-NH2 column was connected to an RI detector; the mobile phase was 75% (v / v) acetonitrile with a flow rate of 1 mL / min; for the determination of organic acids, an AQC18 column was connected to an electro-diode array detector (210 nm); the mobile phase was a mixed solution of 98% (v / v) 0.02 mol / L potassium dihydrogen phosphate (pH = 2.50) and 2% (v / v) methanol with a flow rate of 1 mL / min; the target components were qualitatively analyzed based on the retention times of the corresponding reference standards, and quantitative calculations were performed based on the standard curves obtained by gradient dilution; Step 3) Determination of volatile components in fermented wine: A DVB / CAR / PDMS fiber extraction needle was used in combination with a 57330-USPME handle for solid-phase microextraction; accurately weigh 2.000 g of NaCl into a 20 mL headspace vial, add 8 mL of wine sample with a pipette, add 20 μL of the internal standard 2-octanol (prepared concentration 80.2 mg / L), stir at a constant temperature of 40 °C for 15 min (600 rpm), and after equilibration, immediately eject the extraction fiber to adsorb in the headspace for 30 min; after completion, immediately insert it into the GC injection port and thermally desorb at 230 °C for 5 min.

[0029] TRACE1310 gas chromatograph was coupled with an ISQLT single quadrupole mass spectrometer, and the gas chromatography chamber was connected to a DB-WAXETR capillary column; the splitless injection mode was used; the carrier gas was He with a flow rate of 1.0 mL / min; the GC temperature program: the initial temperature was 40 °C and maintained for 3 min, then heated at 4 °C / min to 160 °C, and then heated at 7 °C / min to 230 °C and maintained at 230 °C for 8 min (12 min); the temperature of the GC injection port and the connecting rod was 230 °C; the ionization in the M chamber was in the electron impact (EI) mode, the mass spectrometry range was 30 - 400 amu, the scanning interval was 0.2 s, and the ion source temperature was 250 °C.

[0030] The comparison results of the acid reduction data of the mixed fermentation of the patented strains ES-25 and NX-22 of the present invention and Saccharomyces cerevisiae F5 and the existing mixed fermentation (with the same conditions except for the strains) are shown in Table 1: Table 1 Comparison of acid reduction data of the strain combinations in this application and the existing strain mixed fermentation

[0031] Example 5 The strain combination is used for rapid acid reduction in wine and to improve aroma substances.

[0032] Compared with the existing malic acid reduction data (initial malic acid content, fermentation strains) of co-inoculating Saccharomyces cerevisiae and lactic acid bacteria, the co-inoculation fermentation of the strain of this invention patent with Saccharomyces cerevisiae rapidly degrades malic acid while completing alcoholic fermentation, taking the shortest time. After 6 days of fermentation, the malic acid content drops from 4 g / L to below 0.2 g / L. It can be seen that the combined strain F5-ES25-NX22 of this patent has strong malic acid reduction ability.

[0033] Compared with the data of other existing fermentation flavor-enhancing technologies, as shown in Table 2: Table 2 Comparison of the contents of aroma substances in dry red wines fermented by the strain combinations in Example 3 and existing strain combinations (μg / L)

[0034] Strains 5 and 6 are selected from the literature "Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis. Journal of Food Composition and Analysis" (published on September 12, 2024), and strains 1-4 are selected from the literature "Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine" (Chinese name: Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine, from Journal of Food Composition and Analysis, March 2016, pp. 406-412).

[0035] Compared with the existing technology of mixed fermentation of Saccharomyces cerevisiae and Lactobacillus (different strains), among the aroma-producing substances generated by the co-fermentation of the patented strains ES-25 and NX-22 of the present invention with Saccharomyces cerevisiae, the contents of isopentanol, isobutanol, 1-hexanol, ethyl acetate, hexyl acetate and ethyl laurate are significantly higher than the published data. These compounds endow the wine with pleasant floral and fruity aromas. The contents of diethyl succinate and other buttery and fruity aroma substances produced by malolactic fermentation are also higher than the published data. Therefore, the method of mixed fermentation of the patented strains NX-22 and ES-25 of the present invention with Saccharomyces cerevisiae not only achieves remarkable results in acid reduction, but also can promote the generation of fruity ester substances and improve the aroma of the wine.

[0036] Example 6 The strain combination used in this example includes Saccharomyces cerevisiae, non-Saccharomyces Hanseniaspora uvarum NX-22 and Lactiplantibacillus plantarum ES-25. The inoculation amount of the Saccharomyces cerevisiae starter is 2×10 6 cfu / mL, the inoculation amount of the non-Saccharomyces NX-22 starter is 2×10 6 cfu / mL, and the inoculation amount of the Lactiplantibacillus plantarum ES-25 starter is 2×10 7 cfu / mL. The lactic acid bacteria and non-Saccharomyces are inoculated into the substrate simultaneously with Saccharomyces cerevisiae for co-fermentation, and the malic acid produced by non-Saccharomyces is degraded by lactic acid bacteria to achieve rapid acid reduction in wine fermentation.

[0037] The colony morphology and cell microscopic morphology of Lactiplantibacillus plantarum ES-25 are as Figure 2 shown, and the colony morphology and cell microscopic morphology of non-Saccharomyces Hanseniaspora uvarum NX-22 are as Figure 3 shown.

[0038] As Figure 1 shown, the specific method is as follows: Step 1: Select ripe grapes, and use them as the fermentation substrate after pretreatment; The malic acid content of ripe grapes > 2 g / L, calculated as glucose, the sugar content of the juice > 100 g / L. After rapid stem removal and crushing of the grapes, the pretreatment is completed; Step 2: Prepare the cultured fresh Hanseniaspora uvarum NX-22, Lactiplantibacillus plantarum ES-25 and commercial Saccharomyces cerevisiae into starters respectively; The preparation method of the Lactiplantibacillus plantarum ES-25 starter is as follows: Take 2 mL of the -80°C glycerol preservation solution of Lactiplantibacillus plantarum ES-25 and place it in 100 mL of MRS medium, and culture it statically at 28°C for 12 h. Monitor its OD600 nm absorbance value until it reaches 0.8 - 1 to obtain a fresh Lactiplantibacillus plantarum starter; The preparation methods of the Saccharomyces cerevisiae starter and the non-Saccharomyces cerevisiae NX-22 starter are as follows: Take the commercial Saccharomyces cerevisiae and the non-Saccharomyces cerevisiae Hanseniaspora uvarum NX-22 preserved strain, and prepare the yeast starter according to the conventional activation method; Step 3: Inoculate the three starters prepared in Step 2 into the substrate at the same time for co-fermentation to achieve rapid deacidification of wine fermentation; Inoculate the Saccharomyces cerevisiae starter, the non-Saccharomyces cerevisiae Hanseniaspora uvarum NX-22 starter and the Lactobacillus plantarum ES-25 starter into the substrate at the same time to initiate simultaneous alcohol-malolactic fermentation. Control the fermentation temperature at 24 °C. During fermentation, add sugar to adjust the final alcohol content, dynamically detect the consumption of residual sugar and malic acid. When the malic acid content is lower than 0.3 g / L and the residual sugar content is lower than 4 g / L, add sulfur dioxide to terminate the fermentation. Transfer the fermented wine to a storage tank and store it sealed when the tank is full.

Claims

1. A bacterial strain combination for rapid acid reduction, characterized in that: The strain combination includes brewer's yeast, non-brewer's yeast and lactic acid bacteria, wherein the non-brewer's yeast is Hansenula NX-22, whose Latin name is: Hanseniaspora uvarum , which was deposited in China Center for Type Culture Collection on October 17, 2024, with the deposit number of CCTCC NO: M 20242240; The lactic acid bacteria is Lactobacillus plantarum ES-25, Latin name: Lactiplantibacillus plantarum , which was deposited in the Institute of Microbiology, Chinese Academy of Sciences on July 24, 2023, with the deposit number CGMCC NO: 28003; The cerevisiae yeast is commercial yeast F5 or commercial yeast RV171.

2. A method for rapidly reducing acidity by using a combination of strains, characterized in that: Using the strain combination as claimed in claim 1, lactic acid bacteria and non-brewing yeast are inoculated into the substrate simultaneously with brewing yeast for co-fermentation, and the lactic acid bacteria degrade the malic acid produced by the non-brewing yeast to achieve rapid acid reduction in wine fermentation.

3. The method for rapid acid reduction using bacterial strain compounding according to claim 2, characterized in that: Please follow the steps below to implement: Step 1, selecting ripe grapes and pre-treating them as fermentation substrates; Step 2, preparing cultured fresh Hansenula vitis NX-22, Lactobacillus plantarum ES-25 and commercial Saccharomyces cerevisiae as starter cultures respectively; Step 3: The three fermentation agents prepared in step 2 are simultaneously inoculated into the substrate for co-fermentation to achieve rapid acid reduction in wine fermentation.

4. The method for rapid acid reduction using bacterial strain compounding according to claim 3, characterized in that: In the step 1, the malic acid content of the ripe grapes is greater than 2 g / L, and the sugar content of the juice is greater than 100 g / L in terms of glucose. The grapes are quickly destemmed and crushed to complete the pretreatment.

5. The method for rapid acid reduction using bacterial strain compounding according to claim 3, characterized in that: In the step 2, the preparation method of Lactobacillus plantarum ES-25 starter is as follows: 2 mL of -80°C glycerol preservative solution of Lactobacillus plantarum ES-25 is added to 100 mL of MRS medium, and the solution is statically cultured at 28°C for 12 hours, and its OD600nm absorbance value is monitored to 0.8-1 to obtain a fresh Lactobacillus plantarum starter; The preparation methods of brewer's yeast starter and non-brewer's yeast NX-22 starter are as follows: commercial brewer's yeast and non-brewer's yeast NX-22 preserved strains are taken and yeast starter is prepared according to a conventional activation method.

6. The method for rapid acid reduction using bacterial strain compound according to claim 3, characterized in that: The step 3 is as follows: The brewer's yeast culture medium, the non-brewer's yeast NX-22 culture medium and the Lactobacillus plantarum ES-25 culture medium were inoculated into the substrate at the same time to start the simultaneous alcohol-malolactic fermentation. The fermentation temperature was controlled at 24°C. Sugar was added during the fermentation to adjust the final alcohol content. The residual sugar and malic acid consumption were dynamically monitored. When the malic acid content was lower than 0.3g / L and the residual sugar content was lower than 4g / L, sulfur dioxide was added to terminate the fermentation. The fermented wine was transferred to a storage tank and the full tank was sealed for storage.

7. The method for rapid acid reduction using bacterial strain compound according to claim 6, characterized in that: The inoculation amount of the brewer's yeast starter was 2×10 6 cfu / mL, non-Saccharomyces cerevisiae NX-22 starter inoculation volume was 2×10 6 cfu / mL, and the inoculation amount of Lactobacillus plantarum ES-25 starter was 2×10 7 cfu / mL.

8. Use of the strain combination according to claim 1 in wine fermentation.

9. The use according to claim 8, characterized in that: The strain combination is used for rapidly reducing the acidity of wine and improving the aroma substances.

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