156 results about "Yield (wine)" patented technology

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention belongs to the technical field of baijiu yield prediction, and relates to a construction method of a Maotai-flavor baijiu yield prediction model and a baijiu yield prediction method. The construction method comprises the following steps: 1, obtaining modeling data: detecting and recording stacking time, turning nodes, cellar entry top temperature, cellar entry medium temperature, cellar entry bottom temperature, cellar entry product temperature, cellar entry acidity, cellar entry moisture, cellar entry starch, cellar entry reducing sugar and base wine yield of a corresponding saccharification pile in a saccharification pile stacking fermentation stage to obtain the modeling data; and 2, constructing a prediction model: taking the modeling data obtained in the step 1 as modeling features, and constructing an XGBoost prediction model based on an XGBoost regression model. The invention establishes a wine yield prediction model capable of realizing manual regulation and control at the front end of a pit fermentation process, and further assists the improvement of the wine yield of the Maotai wine.

The invention belongs to the field of wine brewing distillation, and provides a waste heat recovery type wine brewing distillation system and method. Comprising ground pot equipment, a wine retort, a precooler, a waste heat water pump, a heat accumulating type evaporator, a first refrigerant compressor, a first throttling valve, a steam generator, a middle tube plate, a condensation recovery device, a second throttling valve, a second refrigerant compressor, an evaporative condenser, a low-temperature fin type heat exchanger, a third throttling valve, a third refrigerant compressor, a softened water supply device and a first water supplementing valve. The system comprises a first water replenishing valve, a second water replenishing valve, a first steam supply valve, a second steam supply valve, a third steam supply valve, a wine receiver, a ground pot water valve and a grain moistening valve. Through the multiple waste heat recovery devices, full recovery and utilization of waste heat in the wine cooling process are achieved; steam is automatically generated through the steam generator, the wine retort and related devices, and input of external energy is reduced; the gradient cooling of the wine steam is realized through the precooler and the condensation recovery device, the wine cold output temperature is reduced, and the wine yield is improved.

The invention relates to the field of a Maotai-flavor liquor brewing process, in particular to a Maotai-flavor liquor stacking fermentation method for improving the yield and quality of base liquor of Maotai-flavor liquor, which comprises the following steps: a, conveying fermented grains to a stacking fermentation process after being subjected to a cooking and gelatinization process, a steaming and steaming process, a spreading and airing process and a yeast adding process; b, during upper pile stacking, the upper pile temperature of the saccharification pile is in a range of 23-32 DEG C; when the fermented grains are piled up, at least two saccharification piles are piled up in the same team at the same time, and the weight of the fermented grains piled up on each saccharification pile each time is smaller than 400 kg; the time interval of stacking the fermented grains each time is greater than 60 minutes; the pile height is 1.5 m to 2 m, the pile bottom diameter is 4 m to 6 m, the single saccharification pile capacity is 22 to 24 retorts / pile, and the single retort capacity is 800 to 1300 kg / retort; c, after stacking is completed, the stacking saccharification duration of the sand discharging stage and the sand making stage is not less than 36 h, and the stacking saccharification duration of the first-time wine stage to the sixth-time wine stage is not less than 84 h; and d, when the accumulation is completed, the accumulation temperature of the saccharification pile is in a range of 28-55 DEG C.

The invention discloses a preparation method of black coat red yeast rice. The method comprises the following steps: steaming long-shaped rice serving as a raw material into medium-well rice, mixing black-skin red yeast seed powder and red yeast mother slurry to obtain yeast seed rice, spreading the yeast seed rice on a ventilated yeast bed, carrying out front, main and rear three-stage fermentation culture on the yeast seed rice, and adjusting the temperature and humidity of a fermentation product according to the modes of gradient color of rice grains obtained by fermentation culture of the yeast seed rice, yeast turning, spreading and three-time yeast liquid spraying. The black-coat red yeast rice is fermented and cultured, and the black-coat red yeast rice which is stable in quality and high in saccharifying power and fermenting power and is prepared by a new process is obtained through a warm-air large-ventilation-quantity drying technology. The brewed black coat red koji wine has the advantages of being rich in fragrance, good in flavor and high in wine yield. The new production process of the black-skin red yeast rice reduces the pollution of aspergillus niger to the environment and protects the health of workers.

The invention provides a pitaya wine processing technology. The pitaya wine processing technology is optimized aiming at the problems that pigments are easy to degrade, the fermentation efficiency is low, and the flavor is single in a traditional technology. According to the raw material pretreatment, ultrasonic cleaning (0.05% sodium hexametaphosphate solution) is combined with metal ion control (Fe2 / Cu2 is less than or equal to 0.1 mg / L), and the juice yield is increased through composite enzymolysis (pectinase and cellulase). In the low-temperature fermentation stage, the period is shortened to 10 hours by utilizing fed-batch strain activation, and the retention rate of characteristic aroma is remarkably improved by combining pulse ultrasound and nitrogen protection (the oxygen content is less than or equal to 0.5 ppm); and through infrared monitoring and gradient cooling, accurate control of the alcoholic strength being 12% vol and the residual sugar being less than or equal to 4g / L is realized. In the aging stage, nitrogen is adopted to isolate oxygen (high-purity nitrogen is greater than or equal to 99.99%) and a KPA stabilizer, so that the degradation rate of betacyanin is less than or equal to 10%. Finally, the stability is improved through ceramic membrane filtration, cold stabilization and pasteurization, and the product is purplish red in color and luster and complex in flavor and has industrial application potential.

The invention relates to the technical field of wine brewing, and discloses a bamboo leaf powder added distilled liquor and a preparation method thereof, and the distilled liquor is prepared from 75-85 parts of grain powder and 15-25 parts of enzyme-deactivated bamboo leaf powder. The preparation method comprises the following steps: mixing the raw materials to obtain a dry mixture; adding a compound enzyme preparation containing cellulase and pectinase, preserving heat at 50-55 DEG C, performing enzymolysis and moistening, destroying a fiber structure and converting fermentable sugar; cooking the moistened material, and adding a saccharifying enzyme for saccharifying; primary fermentation is performed at 28-32 DEG C, and then secondary fermentation is performed at 22-25 DEG C; during distillation, foreshot with the expected wine yield of 1.5%-2.0% is intercepted and abandoned to remove methanol, fractions with the volume of 50% or above are collected to obtain raw wine, and the wine is obtained through ageing. The raw material utilization rate and the wine yield are improved through enzymolysis, the methanol content is controlled through temperature-variable fermentation and precise cut distillation, the raw and green taste of bamboo leaves is eliminated, and the finished wine has the unique composite style of bamboo fragrance and grain fragrance.

The invention provides a spreading and airing machine. The spreading and airing machine comprises a travelling crane, a material containing mechanism, a yeast adding mechanism, a multi-station lifting mechanism, a multi-station assembly, a cooling fan, a tail wine scattering device, a material shoveling machine and a material receiving groove, the traveling crane comprises a transverse traveling crane frame, a transverse traveling assembly and a longitudinal moving track, the yeast adding mechanism can longitudinally move along with the material containing mechanism, the multi-station assembly comprises a stem lifting mechanism and a mixing mechanism, the stem lifting mechanism and the mixing mechanism are connected with the lower portion of the material containing mechanism through a multi-station lifting mechanism, the transverse traveling assembly is arranged on the transverse traveling crane frame, and the longitudinal moving track is arranged on the transverse traveling crane frame. And the transverse travelling frame is driven to transversely travel. Full-automatic mechanical ground spreading and airing are achieved in the whole spreading and airing process, the traditional ground spreading and airing process requirement for grounding is reserved, the labor intensity of workers is greatly reduced, the labor environment is improved, and the spreading and airing efficiency is improved. And meanwhile, the full-automatic mechanical operation is more favorable for improving the consistency of the spreading and airing process, so that the wine yield and the wine quality are further stabilized.

The invention discloses ester-producing pichia kudriavzevii as well as an isolated culture method and application thereof, and belongs to the technical field of microorganisms. According to the invention, a high-ester-yield pichia kudriavzevii strain is screened from white wine pit mud, and the preservation number of the pichia kudriavzevii strain is CGMCC (China General Microbiological Culture Collection Center) No.31683. The strain provided by the invention can produce ester substances through metabolism, and in addition, the strain can be subjected to mixed fermentation with strains of different types, so that the purpose of increasing aroma substances of fruit wine is achieved; when being applied to fruit wine fermentation, the fruit wine can generate various volatile flavor substances, has proper pH, is suitable for both low and high alcoholic strength, is mellow and rich in fruit aroma and wine aroma and mellow and tasty in taste, and can improve the content of esters in the fruit wine and increase flavor substance components.

The invention relates to candida tropicalis and application thereof, the candida tropicalis is a candida tropicalis JSY83 strain, the preservation number is CCTCC (China Center for Type Culture Collection) NO: M 20241913, and the preservation date is September 4, 2024. The strain has excellent ethanol, acetic acid and lactic acid tolerance, especially has more excellent lactic acid tolerance, and ensures the growth and functional effects of the strain in the actual white spirit brewing process; by inhibiting the growth of ester-producing yeast, reducing the accumulation of acetic acid, reducing the content of acetic acid in fermented grains and inhibiting the accumulation of ethyl acetate in the fermented grains, the method has important significance on improving the high-quality product rate and the liquor yield of raw liquor when being used for producing yeast for making hard liquor and Luzhou-flavor liquor.

The invention discloses aureobasidium pullulans for efficiently producing pullulan and melanin by utilizing yellow wine lees and application of the aureobasidium pullulans, and belongs to the technical field of microbial fermentation. The aureobasidium pullulans capable of efficiently utilizing the yellow wine lees component to synthesize the pullulan and the melanin is obtained through screening, the strain can well grow in a culture medium with the yellow wine lees component, and the yield of the pullulan and the yield of the melanin are remarkably superior to those of other microorganisms of the same genus and species. The invention further provides a fermentation method suitable for the strain, different target products can be produced by the strain by controlling different fermentation pH values, and the strain has higher flexibility in the industrial application process.

The invention provides lotus seed wine and a preparation method thereof.The lotus seed wine is prepared through the steps of fermentation main material pretreatment, fermentation auxiliary material pretreatment, vertical imgabs0 # fermentation wine production, continuous imgabs1 # fermentation wine production, storage and blending. The lotus seed wine is high in wine yield and has high-content bioactive substances and flavor substances, particularly, the content of alkaloid in the lotus seed wine is obviously increased, the wine body is mellow, soft, sweet, full, fine, harmonious and refreshing, and the aftertaste of the lotus seed is long-lasting.

The bacillus is classified and named as bacillus velezensis SAU-MC-3X, the bacillus velezensis SAU-MC-3X is preserved in the China General Microbiological Culture Collection Center (CGMCC), the address is No.3, No.1 yard, Beichen West Road, Chaoyang District, Beijing, the preservation number is CGMCC No.34098, and the preservation time is April 3, 2025. The invention also discloses a screening method of the bacillus, a strain fermentation characteristic and a protease production characteristic in application of rice wine koji. The bacillus velezensis obtained by the invention has huge application potential in rice wine koji.

The invention discloses a wine sorghum production base ecological environment fixed-point monitoring point layout method, and belongs to the technical field of environment monitoring. According to the method, key ecological environment resource characteristics such as climate, soil, landform and the like are systematically integrated, and monitoring points are scientifically arranged, so that the spatial representativeness and ecological rationality of the points are remarkably improved, and the real ecological conditions of the production place of the sorghum for wine can be more comprehensively and accurately evaluated; and reliable scientific support is provided for analysis and application of subsequent sampling data. The method further strengthens the internal correlation between the ecological environment of the high-quality producing area and the sorghum yield and quality, optimizes the monitoring point layout of the sorghum planting area, and lays a solid foundation for improving the sorghum quality and guaranteeing the raw material supply stability. Besides, through accurate monitoring and data analysis, the action mechanism of ecological environment factors on sorghum quality formation can be deeply revealed, and a scientific basis is provided for formulating targeted cultivation technical measures and realizing high-quality development of the sorghum industry.

The invention discloses a modifier for reducing wine grape soil obstacles and a preparation method and application thereof, and belongs to the technical field of soil improvement. According to the invention, the specific complex microbial inoculant composed of bacillus subtilis, bacillus licheniformis and trichoderma harzianum is adopted to ferment the grape pomace, antibacterial substances and organic acids can be generated, and saline-alkaline obstacles of soil can be relieved; the fermentation product contains a large amount of bacillus subtilis, bacillus licheniformis and trichoderma harzianum, and can occupy the ecological niche of the root system through competition, optimize the rhizosphere environment and improve the biological enzyme activity of soil. Through the synergistic effect with the decomposed straw, the humic acid and the furfural residues, the rhizosphere microenvironment can be remarkably improved, decomposition and nutrient conversion of organic substances in soil are accelerated, the soil fertility is improved, root systems can better extend and absorb nutrients, plant growth is promoted, and the yield and quality of fruits are improved.

The invention relates to the technical field of microorganisms, in particular to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in preparation of wine. The vineyard hansenula polymorpha provided by the invention is resistant to high glucose, ethanol, SO2, low temperature and low pH, high in yield of ethyl acetate and aromatic compounds, good in fermentation characteristic and fermentation environment adaptability, capable of remarkably improving the flavor quality of grape wine and wide in application prospect when the vineyard hansenula polymorpha is mixed with saccharomyces cerevisiae for fermentation.

The utility model discloses a fruit wine distillation device. The fruit wine distillation device comprises a material steamer and a cooling tank, the material steamer comprises a lower-layer steamer, an upper-layer steamer and a steam guide pipe, the lower-layer steamer is of a jacket structure composed of an inner-layer steamer body and an outer-layer steamer body, and a material bearing silk screen is arranged at a top steamer opening of the inner-layer steamer body; the cooling tank comprises a heat exchange tank body and a cooling inner container, and the cooling inner container is communicated with the upper-layer steamer through a connecting pipe. The material steamer heats fruit materials, meanwhile, heat exchange and cooling are achieved through a double-layer structure of the cooling tank, the material steamer comprises an upper steamer body and a lower steamer body, the lower steamer body is of a jacket structure with an inner layer and an outer layer, rapid distillation is achieved, then the production efficiency of the fruit wine is improved, the temperature controllability is improved, alcohol extraction is more sufficient through uniform heating, and the fruit wine quality is improved. According to the method, the wine yield is improved, damage to aroma substances is avoided, the flavor of the fruit wine is guaranteed, and due to the stability of the temperature and the distillation process, the product quality is more stable.

The invention relates to a rhodotorula mucilaginosa strain and a yellow wine co-fermentation process thereof, and belongs to the technical field of fermentation engineering and strains. The invention provides the rhodotorula mucilaginosa with the fermentation characteristics of low temperature resistance, acid resistance, high yield of beta-glucosidase and aroma production, sequential inoculation is adopted, the rhodotorula mucilaginosa H04 is firstly inoculated for fermentation for two days, then the saccharomyces cerevisiae is inoculated, and the yellow wine co-fermentation is carried out by an equal-proportion 20 DEG C low-temperature fermentation process. The yellow rice wine meeting national standard requirements of yellow rice wine can be obtained after 20 days of fermentation, and the volatile flavor type, content, taste and aroma sensory quality of the yellow rice wine after fermentation are improved.

The invention relates to a recycling method of high-concentration wine brewing wastewater, which comprises the following steps: (1) adding a fermentation substrate, a caproic acid producing inoculum and a signal molecule enhancing solution into a cathode chamber of an electric fermentation reactor, mixing, and aerating for 3-5 minutes to obtain a mixed solution; (2) adding an anode buffer solution into an anode chamber of the electric fermentation reactor; and (3) applying a cathode potential of-1.5 to-1.0 V to the cathode chamber, and carrying out anaerobic fermentation on the mixed solution in the cathode chamber at 32-36 DEG C for 10-30 days to obtain the fermentation liquor. According to the method, the caproic acid producing inoculum which can tolerate a high-concentration fermentation substrate is obtained through domestication, meanwhile, the electric fermentation condition is scientifically adjusted, synthesis of caproic acid is promoted under the synergistic interaction effect of a signal molecule enhancing solution, the yield of caproic acid is higher, byproducts are low, and cost reduction is facilitated.

The utility model belongs to the technical field of wine making equipment, and discloses a preparation device of mulberry distilled wine, which comprises at least one wine making component and at least one batching component, the wine making assembly comprises a fermentation tank, a distillation tank and an oak barrel, the liquid outlet end of the fermentation tank is connected with the inlet end of the distillation tank through a first pipeline, a filter is arranged on the first pipeline, and the outlet end of the distillation tank is connected with the inlet end of the oak barrel through a second pipeline; according to the utility model, the oak barrel is used as an aging container, so that the content of tannin is increased and the taste and flavor of wine are improved in the aging process of alcohol fermentation liquor. In the fermentation process, under the condition that mulberries serve as main raw materials to provide bioactive substances, sorghum and other coarse cereals are added to increase available saccharides, and therefore the alcohol yield is increased.

The invention discloses a preparation process and application of functional enhanced distiller's yeast. The preparation process of the functional enhanced distiller's yeast comprises the following steps: preparing an extracting solution, culturing thalli and making distiller's yeast, the distiller's yeast prepared through the method is high in saccharifying power and liquefying power, the wine yield of wine making can be increased, and meanwhile the quality of a wine body is improved.

The method comprises the following steps: S1, identifying fermented grains, namely carrying out sensory identification on fermented maturely highland barley fermented grains, judging the color, aroma and fermentation state of the fermented grains, and removing mildewed or polluted fermented grains; step S2, distilling and removing foreshot, namely putting qualified fermented grains into a distillation retort, controlling steam pressure for distilling, firstly, removing 2kg foreshot, and independently storing; the invention relates to the technical field of wine brewing, and the method is accurate in grading: the accuracy rate of the grade of raw wine is improved by more than 30% through hawthorn differentiation treatment and quantitative index control; the quality is stable: the physicochemical index variation coefficients of the No.1 to No.4 raw wines are all less than 5%, and the sensory style consistency is obviously improved; pilot test data shows that the method improves the yield of high-quality wine by 8-10%, and can be directly applied to large-scale production; the method is designed according to the technological characteristics of'three times of cleaning 'of the highland barley wine, and the problem that a traditional method is poor in adaptability to multi-hawthorn fermented grains is solved.

The utility model discloses a double-layer heat preservation steamer pot with good sealing performance, and relates to the technical field of wine brewing equipment. A double-layer heat preservation retort pot good in sealing performance comprises a retort body, a heat insulation ring is arranged in the retort body, an annular open groove is formed in the upper end of the retort body, an annular air bag is arranged at the lower end in the annular open groove, a retort cover is arranged above the retort body, the retort cover is detachably connected with the retort body, the retort cover abuts against the annular air bag, and the annular air bag abuts against the retort body. The upper end of the retort body is provided with a baffle, the baffle abuts against the retort cover, the upper end of the retort cover is communicated with an air outlet pipe, the retort body is provided with an opening communicated with the annular open groove, and a sealing plug is arranged in the opening. And under the action of air pressure, the clean water extrudes the annular air bag, so that the annular air bag and the retort cover are attached more tightly, the air tightness of the retort cover and the retort body is effectively improved, and the wine yield is increased.

The invention belongs to the technical field of saccharomycetes and wine fermentation, and discloses saccharomycetes and application thereof in wine fermentation, an aroma enhancement mutant strain (S.cerevisiae AE-43) with high yield of phenethyl alcohol and phenethyl acetate is obtained through laboratory adaptive evolution, and the obtained mutant strain (S.cerevisiae AE-43) can be applied to aroma enhancement of acacia grape wine and can be used for improving the aroma of the acacia grape wine. The mutant strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.31678. The saccharomyces cerevisiae strain capable of remarkably enhancing aroma is obtained, a saccharomyces cerevisiae strain resource library is enriched, the application range of saccharomyces cerevisiae in the field of wine aroma enhancement is widened, and a new solution is provided for wine aroma enhancement.

The invention relates to the technical field of wine grapes, in particular to a wine grape cultivation method which comprises the following steps: preparing to cultivate wine grape plants, forming planting ditches, applying base fertilizer in the planting ditches, covering soil and backfilling, adding soil amendment, backfilling to deep ditches until the deep ditches are filled and leveled up, and transplanting grape seedlings into the planting ditches. When the wine grape plants grow to a germination period to a color changing period, the wine grape plants are irrigated with a care solution in the germination period to the color changing period; when the wine grape plants grow from the color changing period to the mature period, a nutrient solution is irrigated from the color changing period to the mature period, and then a urea solution is sprayed on leaf surfaces in a matched mode; when the wine grape plants grow from the mature period to the deciduous period, a nutrient solution is irrigated from the mature period to the deciduous period; and after water management, beginning to fix tips and pinch. On the premise that the quality and yield of grapes are guaranteed, simplified, efficient and sustainable development of the cultivation process is achieved through scientific and reasonable management means.

The utility model relates to the technical field of sealing devices of wine brewing fermentation containers, and provides a novel pit cover capable of ascending and descending along with materials in a pit. Comprising a cellar cover body, and the cellar cover body is provided with a cellar cover top plate, a first cellar cover side plate and a second cellar cover side plate which are arranged in an arc shape; wherein the first cellar cover side plate and the second cellar cover side plate are obliquely arranged towards the cellar cover top plate; a vertical plate is arranged below the cellar cover body, and the vertical plate is formed by vertical extension of the cellar cover top plate, the first cellar cover side plate and the second cellar cover side plate; a sealing square pipe is welded to the outer side of the vertical plate in an attached mode. The pit cover has the beneficial effects that when the pit cover is used, along with the addition or reduction of materials in the pit, when the pit cover body is placed on the fermentation materials again, the position of the pit cover in the pit rises or falls along with the increase or reduction of the materials, so that the sealing effect of the fermentation environment of the pit is effectively improved, and the yield and the quality of base liquor are ensured.

The invention provides a wine grape planting method. The wine grape planting method comprises the steps that wine grape seedlings are planted at intervals according to a first preset row spacing and a first preset plant spacing; after a main vine of the nursery stock grows to a first preset height, pinching the tip of the main vine, retaining two branch vines, and binding the branch vines to form a T-shaped frame potential; in winter of the first year, the branch vines are pruned to the first preset length, and cold-proof soil is buried according to the second preset height; in spring of the second year, the branch vines are unearthed, and grooves are formed in the two sides of the main vines; covering the ground on the two sides of the main vine with a film structure, so that the soil on the two sides of the main vine is covered below the film structure; in spring of the second year, the length of sprouts on the branch vines is controlled according to a second preset length, and the leaf curtain height of the seedlings is controlled according to a third preset height; in winter of the second year, single bud building treatment is carried out on each bud, and the tree shape is controlled until fruiting. By means of the wine grape planting method, the yield and quality of wine grapes can be improved.

The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.

The invention belongs to the technical field of wine brewing, and particularly relates to application of a Papiliotrema lauretii strain in wine brewing, the Papiliotrema lauretii strain is YTS1, the preservation number is CGMCC NO.34923, and the Papiliotrema lauretii strain is preserved in the China General Microbiological Culture Collection Center on June 17, 2025. The invention further discloses a preparation method of the Papiliotrema lauretii strain. The YTS1 + RC212 fermentation mode has positive influence on the variety and content of aroma substances, alcoholic strength, other flavor related physicochemical indexes and fermentation metabolism byproducts of the wine. The YTS1 + RC212 fermentation mode not only improves the yield of glycerol, but also decomposes malic acid and generates lactic acid, improves the fermentation efficiency of the wine, and has the advantage of comprehensively improving the overall flavor quality of the wine.

The invention belongs to the technical field of microorganisms, and relates to saccharomyces cerevisiae with high yield of flower and fruit fragrance and application thereof. The strain is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC M 20242771, the preservation time is December 10, 2024, the strain is separated from the natural fermentation process of blueberries in Danzhai region of Guizhou province, and the strain has excellent brewing characteristics including high ethanol (13.6% vol) and glycerol (7.48 g / L) yield, low hydrogen sulfide yield, positive killing and the like. When the strain is used for blueberry wine fermentation, the flower fragrance of an obtained blueberry wine sample is richer, the anthocyanin content exceeds that of a wine sample fermented by commercial yeast CECA, flavor analysis shows that the strain has obvious advantages in the aspect of producing key aroma compounds such as methyl benzoate, ethyl propionate, phenethyl acetate and beta-damascenone, and the strain has good application prospects. The OAV value of methyl benzoate in a wine sample fermented by the strain is 306.16, the wine can be endowed with more flower fragrance and fruit fragrance such as cherries, and richer fragrance levels are brought to a wine body.