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New strain J4 for biofermentation of fruit wine and application thereof

A technology of biological fermentation and new strains, applied in the direction of microorganisms, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of strict nutritional requirements, unstable calcium salt precipitation, limited acid reduction of lactic acid bacteria, etc. The effect of softening and improving the quality of fruit wine

Active Publication Date: 2011-08-31
福建省春秋农林科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemical acid reduction has the characteristics of good effect and fast speed, it introduces too much Na + and Ca 2+ , so that the flavor and texture of the wine body are significantly reduced, and unstable calcium salt precipitation occurs during storage, resulting in a decrease in the stability of the wine body
Lactic acid bacteria can use malic acid as a substrate to carry out malolactic fermentation, and under the catalysis of malolactic acid enzyme, transform into lactic acid with mild sourness, but the acid reduction range of lactic acid bacteria is limited, and they have strict nutritional requirements. growing and susceptible to alcohol, SO 2 and other comprehensive suppression, it is still difficult to popularize and apply

Method used

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  • New strain J4 for biofermentation of fruit wine and application thereof
  • New strain J4 for biofermentation of fruit wine and application thereof
  • New strain J4 for biofermentation of fruit wine and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The microbiological characteristics, such as morphology, physiology and biochemistry, 18S rDNA sequence determination and homology analysis of the new fruit wine biological fermentation strain Saccharomyces cerevisiae J4 of the present invention will be introduced below with reference to the accompanying drawings.

[0017] Isolation and Breeding of Saccharomyces cerevisiae J4

[0018] 1. Isolation of yeast strains

[0019] Using fresh thorn grapes as raw materials, the thorn grape pulp is made through selection, cleaning, crushing and other processes, and the total SO of the pulp is adjusted. 2 The concentration is 80mg / L, and it is divided into 5L fermenters and fermented naturally at 20-25°C as a source of yeast selection.

[0020] When the sample has a lot of air bubbles in the fermenter, take 10% of the fermentation liquid and put it into the yeast enrichment medium, and incubate at 28°C for 1 day. Under aseptic conditions, carry out 10-fold gradient dilution of...

Embodiment 2

[0041] Embodiment 2: the application of Saccharomyces cerevisiae J4 in the brewing of " Jiefangzhong " loquat wine

[0042] After activation of Saccharomyces cerevisiae J4 in the seed fermentation medium, 4.3×10 7 The inoculum was added to "Jiefangzhong" loquat pulp with a pH value of 3.05 and an initial total acidity of 7.6 g / L at 80 mg / L, and fermented at 23±1°C for 10 days. The fermentation capacity was investigated, and the results are shown in Tables 2 and 3. Saccharomyces cerevisiae J4 can degrade malic acid and citric acid, which are more irritating, and produce lactic acid with softer sourness. 0.8g / L, the wine has pure flavor, soft taste and mellow wine aroma. It can be seen that Saccharomyces cerevisiae J4 is a yeast strain with acid metabolism ability and excellent comprehensive performance, which is suitable for the production of "Jiefangzhong" loquat wine.

[0043] Table 2 Changes of main physical and chemical indicators of "Jiefangzhong" loquat wine before a...

Embodiment 3

[0047] Embodiment 3: the application of saccharomyces cerevisiae J4 in " Kyoho " wine

[0048] After Saccharomyces cerevisiae J4 was activated in the seed fermentation medium, the total sulfur concentration and pH value of the grape pulp were adjusted according to the orthogonal test scheme in Table 4 and inoculated, and fermented at 25±1°C for 5-20 days. The fermentation ability of Saccharomyces cerevisiae J4 was investigated, and the results are shown in Table 5. The results show that the average alcohol content of the "Kyoho" grape wine brewed with Saccharomyces cerevisiae J4 is 13.2%, the total acid is 0.7~1.0g / L lower than the grape puree, and the residual sugar content is lower than 0.4%. Soft, mellow bouquet. It can be seen that Saccharomyces cerevisiae J4 is a yeast strain with acid metabolism ability and excellent comprehensive performance, which is suitable for the production of "Kyoho" wine.

[0049] Table 4 Orthogonal test L 9 (3 4 ) factor level table

[00...

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Abstract

The invention relates to a new strain J4 for the biofermentation of a fruit wine and application thereof. The new strain is named Saccharomyces cerevisiae J4, and was preserved in China Center for Type Culture Collection in Wuhan on September 1st, 2010 with the preservation number being CCTCC NO:M2010215. The invention also relates to application of the strain in the acidity reduction of a fruit wine. The Saccharomyces cerevisiae J4 provided by the invention has favorable alcohol fermentation capability and high acid metabolic capability, can degrade citric acid, malic acid and other acidity irritative organic acid components in the mother juice, and improves the softness of the fruit wine, thereby having an important role in promoting the brewage of the high-quality fruit wine and improving the market share of the fruit wine.

Description

technical field [0001] The present invention relates to a kind of Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), especially related to a new fruit wine bio-fermentation strain J4 and its application, named Saccharomyces cerevisiae J4, which was deposited in the Chinese Type Culture Collection at Luojia Mountain, Wuhan University, on September 1, 2010 Center, the deposit number is CCTCC NO: M 2010215. Background technique [0002] Fruit is an ideal source of nutritional substances such as vitamins, inorganic salts, cellulose, and organic acids in the human diet. The content of protein and lipids is low. The fruit wine brewed is rich in nutrition and unique in flavor. Regular drinking in moderation has a certain health care effect. The market prospect broad. However, fruit wine is often sour and rough due to the high content of organic acids, which has become a bottleneck restriction for further market expansion and large-scale development of the fruit wine industry....

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 何志刚李维新任香芸林晓姿梁璋成魏巍陆东和
Owner 福建省春秋农林科技有限公司
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