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Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine

A technology of Saccharomyces cerevisiae and wine, which is applied to a strain of Saccharomyces cerevisiae and its application field of reducing acidity in the wine production process, which can solve the problems that it is difficult to produce high-quality wine with low acidity, and achieve shortened alcohol fermentation time and clear layering , The effect of balancing the volatile aroma components

Inactive Publication Date: 2010-09-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of wine grapes cultivated in different production areas varies greatly, making it difficult to produce high-quality wines with low acidity from high-acidity grape raw materials

Method used

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  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine
  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine
  • Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1. Isolation, purification and identification of Saccharomyces cerevisiae NJZSC5

[0043] Saccharomyces cerevisiae NJZSC5 is isolated from the surface of Cabernet Sauvignon grapes in the grape producing area of ​​Shacheng County, Hebei Province. The identification method adopts traditional morphological identification, physiological and biochemical identification combined with ATB ID 32C yeast automatic identification system (BioMerieux, France), supplemented by 5.8S-ITS rDNA PCR-RFLP and 5.8S-ITS rDNA sequence analysis; Strains for Saccharomyces cerevisiae. The commercial active dry yeast Zymafiora F15 (hereinafter abbreviated as F15) produced by the French company LAFFORT was used as the control strain, and the test tube fermentation preliminary screening, shaking flask fermentation re-screening, small wine-making preferred strain screening experiment and excellent screening were carried out Strain pilot scale winemaking experiment to screen strains. After nearl...

Embodiment 2

[0073] Example 2. Study on brewing characteristics of NJZSC5

[0074] Studying the brewing characteristics of Saccharomyces cerevisiae strains in a simulated grape juice medium can completely eliminate the influence of wild yeast on the fermentation characteristics under the condition of nutritional composition very similar to that of natural grape juice. Compare the brewing characteristics of NJZSC5 and another strain CGMCC No. 3284 (patent application number: 200910238147.3) and standard strain CICC1450 in simulated grape juice.

[0075] 1. Activation

[0076] Pick out the strain (NJZSC5, CGMCC No. 3284 or CICC 1450) into a test tube containing 10 mL of liquid YEPD medium, and incubate at 28°C for 12 hours; then pipette 1 mL and transfer it to a flask containing 100 mL of YEPD liquid medium. Incubate at 28°C for 12h.

[0077] 2. Prepare simulated wine

[0078] According to 10 6 The inoculum of CFU / mL was inoculated into a simulated grape juice medium, and cultivated at 25°C until th...

Embodiment 3

[0085] Example 3 Comparison of brewing characteristics of NJZSC5 and F15 in Cabernet Sauvignon grape juice (small test)

[0086] Commercially active dry yeast Zymaflora F15 (abbreviated as F15): purchased from the French company LAFFORT.

[0087] Experimental raw material: Cabernet Sauvignon grapes produced in Wuwei, Gansu in 2007; physical and chemical indicators: reducing sugar content, 208.7±2.1g / L; total acid content, 10.12±0.61g / L; pH=3.22±0.01. The climate in Wuwei, Gansu is cold and dry, with an annual active accumulated temperature of 2800-3000°C and an annual precipitation of 110mm. Due to insufficient heat and longer winters, the accumulation of glucose is not as high as in the mid-temperature zone, so the grapes in this area tend to have higher acid content.

[0088] 1. Preparation of grape juice

[0089] Grape juice obtained by removing stems and impurities from grapes, then crushing and squeezing the juice.

[0090] 2. Strain activation

[0091] Pick the strain NJZSC5 into ...

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Abstract

The invention discloses saccharomyces cerevisiae and application thereof in reducing acidity in the process of producing wine. The invention provides the saccharomyces cerevisiae NJZSC5 CGMCC No. 3732. The NJZSC5 has strong capacity of utilizing malic acid and citric acid, weak capacity of accumulating succinic acid, and lower lactic acid content after malolactic fermentation in the process of fermenting alcohol. The NJZSC5 can greatly reduce the whole brewing cycle (5-8d) when the wine is produced by using the NJZSC5, improves yield rate of the wine and quality of finished product wine. The NJZSC5 can solve the problems of preparing high-quality wine with relatively low acidity from grape variety with high acidity in grape production areas with high acidity. The wine produced by using the NJZSC5 has the advantages of low acidity, fresh, cool and soft mouthfeel, no astringent flavor, balanced sweetness and sourness, clear level feeling, unique feature, balanced components of volatile aroma, and obvious characteristic aroma of grapes per se.

Description

Technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in reducing acidity in the wine production process. Background technique [0002] The vinification of wine is mainly under the action of Saccharomyces cerevisiae, using natural fermentation or pure-bred fermentation to fully demonstrate the various potential qualities and advantages of grape raw materials in the brewing process. Appropriate amount of organic acid in wine can give wine a fresh and refreshing acidity; too much acid will make people feel astringent, pungent or even harsh, which will seriously affect the taste of wine. Therefore, the content and type of acid is one of the important indicators for producing characteristic and high-quality wines. High-quality wine should generally contain 6.0-8.5g / l acid substances. The acid content of white wine is between 5-9g / l and the pH value is between 3.1-3.4; while the acid content of red wine is between 5-7g / l and the pH ...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G1/022C12G1/10C12R1/865
Inventor 韩北忠梁恒宇严斌陈晶瑜苏宁谢喆
Owner CHINA AGRI UNIV
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