Hanseniaspora uvarum sp.MF1 and application thereof in fermentation of mulberry wine

By using a sequential inoculation process of Hanseniaspora sp. MF1 from grape juice and brewer's yeast during mulberry wine fermentation, the problems of monotonous aroma and insufficient flavor in mulberry wine were solved, and the unique floral and fruity aroma and elegant flavor of mulberry wine were enhanced.

CN121991817APending Publication Date: 2026-05-08江西省经济作物研究所
0 Cites 0 Cited by

Patent Information

Application Number
CN202610362975.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-24
Publication Date
2026-05-08

AI Technical Summary

Technical Problem

Existing mulberry wine fermentation technology is unable to generate high-value characteristic aroma components, resulting in insufficient complexity, elegance, and layering of the wine's aroma, a lack of unique style, and a lack of ability to directionally shape the aroma spectrum.

Method used

By employing a sequential inoculation process of Hanseniaspora sp. MF1 from grape juice and Saccharomyces cerevisiae, and through screening and optimization of the fermentation process, the content of characteristic aroma compounds in mulberry wine is increased, including damastone, 4-terpene alcohol, and 2-undecenal.

Benefits of technology

It significantly improves the sensory quality of mulberry wine, increases the intensity of floral and fruity aromas, reduces the content of undesirable acidic substances, forms a unique and harmonious floral and fruity flavor, and enhances the complexity and elegance of the wine.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention discloses hansenula polymorpha strain hanseniaspora sp. MF1 and application of the hanseniaspora polymorpha strain hanseniaspora sp. MF1 in fermentation of mulberry wine, and belongs to the technical field of food biology. According to the invention, a strain of hanseniaspora uvarum sp.MF1 is screened from mulberry fermentation liquor, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the hanseniaspora uvarum sp.MF1 is CCTCC NO: M 20232181. According to the compound fermentation method, after main fermentation of saccharomyces cerevisiae is completed, the MF1 strain is sequentially inoculated for secondary fermentation, so that aroma components of the mulberry fruit wine can be remarkably optimized, the proportion of alcohols and esters is generally increased, and the flavor of the mulberry fruit wine is improved; damascenone, 4-terpene alcohol, 2-undecylenal and other high-value characteristic aroma substances are more specifically increased, and the content of n-valeric acid, isovaleric acid and other bad flavor acids is reduced, so that the mulberry wine presents unique and harmonious composite flower and fruit aroma.
Need to check novelty before this filing date? Find Prior Art