Independently-fermented broad-spectrum color-protecting saccharomycetes and application thereof

By using the cactus spore-forming Hansenulata DYG1 for separate fermentation, the problem of anthocyanin degradation caused by brewer's yeast was solved, and the efficient retention of anthocyanins in fruit wine was achieved. It is suitable for the fermentation of a variety of anthocyanin-rich fruits.

CN120682950APending Publication Date: 2025-09-23JINAN UNIVERSITY
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Patent Information

Application Number
CN202510418005.4
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2025-04-03
Publication Date
2025-09-23

AI Technical Summary

Technical Problem

In the existing technology, brewer's yeast easily causes the degradation of anthocyanins during the fruit wine fermentation process, especially in non-grape fruit wines. There is a lack of broad-spectrum fermentation strains that can effectively protect anthocyanins, resulting in a low anthocyanin retention rate.

Method used

Hanseniaspora Opuntiae DYG1 was used for separate fermentation. By maintaining anaerobic conditions and a suitable temperature during the fermentation process, the degradation of anthocyanins was reduced and the retention rate of anthocyanins was improved.

Benefits of technology

It significantly improves the retention rate of anthocyanins in fruit wine, especially the retention rate of anthocyanins such as cyanidin-3-O-glucoside and delphinidin-3-O-glucoside exceeds 200%, and has a broad-spectrum color protection effect, suitable for the fermentation of a variety of fruits rich in anthocyanins.

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Abstract

The invention discloses a single-fermentation broad-spectrum color-protecting saccharomycetes capable of protecting anthocyanin and reducing degradation of the anthocyanin. The strain is named as hanseniaspora Opuntiae DYG1, the strain is preserved in the Guangdong Microbial Culture Collection Center, the preservation number is GDMCC No: 65703, and the preservation date is December 31, 2024. The invention further discloses a preparation method of the strain. The saccharomyces cerevisiae is non-saccharomyces cerevisiae, is resistant to acid, wide in growth temperature range, resistant to ethanol concentration of 9%, resistant to high glucose and high SO2, capable of remarkably improving the anthocyanin retention rate after fermentation of anthocyanin-rich fruits is finished, and capable of protecting the broad spectrum of anthocyanin. The invention further provides application of the saccharomycetes DYG1 in fruit wine brewing, and further provides a method for brewing fruit wine by adopting the saccharomycetes DYG1, and the saccharomycetes DYG1 has important guiding significance in strain screening and process optimization for brewing the fruit wine rich in anthocyanin.
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