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A kind of yeast for brewing grape vinegar and preparation method thereof

A technology of yeast and grape vinegar, applied in the field of microorganisms, to achieve high acetic acidity, overcome seasonal influence restrictions, and low alcohol content

Active Publication Date: 2011-12-07
YUNNAN YONGREN HELI GRAPE VINEGAR BREWING
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

At present, there is no report to directly use wine as raw material, add Pichia pastoris acetic acid bacteria to ferment, to produce high-quality grape vinegar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] The preparation method of yeast of the present invention is as follows:

[0028] 1) Acquisition of strains:

[0029] Put the fresh wine obtained from the fermentation of fresh fruit (do not stop the fermentation, that is, do not add sulfur dioxide), put it into a colored glass ring with a wide mouth, the depth is 1 / 5 of the wide mouth, cover it with gauze, and put it in a ventilated and dark place. After the wine gathers a layer of white film, this film is usually called vinegar film, from which acetic acid bacteria strains with high purity and high acid production are selected;

[0030] 2) Move the above bacteria into sterile water and dilute to 10ˉ 4 ~10ˉ 5 , Prepare plate separation medium composition: 10% glucose, 2% peptone, 1% yeast extract, 1.5% agar, add wine to be brewed to 100%; add 4% alcohol to the medium under sterile conditions, dilute to 10ˉ 4 Divide 1mL of acetic acid bacteria into 0.1mL drops on the culture medium, and send it to a 30°C incubato...

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PUM

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Abstract

The invention discloses yeast used for brewing grape vinegar, which is characterized in that: the yeast is Pichia with the collection number of CGMCCNo.3076, and is classified and named as Pichia pastoris, and the strain has been collected in China General Microbiological Culture Collection Center (CGMCC) on May 22, 2009. The Pichia aceticbacteria can ferment a grape wine into grape vinegar, a defect that raw materials are influenced and limited by seasons in the conventional process of producing grape vinegar can be overcome, a fermentation period can be shortened, the production cost is reduced, and high-quality grape vinegar with high acetic acid content and low alcohol content is obtained. The grape vinegar keeps the nutrient components of grape, and has the effect of vinegar, and other additives are not needed to be added in the whole brewing process.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a yeast for brewing grape vinegar and a preparation method thereof. Background technique [0002] Grape is the fruit of Vitaceae, a deciduous vine and one of the oldest cultivated plants in the world. Grapes are originally produced in Europe, West Asia and North Africa. Now they are produced in both north and south of my country, mainly in Xinjiang, Gansu, Shanxi, Hebei, Shandong, Jiangsu, Zhejiang and Yunnan. A large amount of fruit acid in grapes is helpful for digestion, and can strengthen the spleen and stomach. Brewing grapes into grape vinegar can reduce the number of bad bacteria in the intestinal tract, help beneficial bacteria multiply, and eliminate skin spots. In addition, grape vinegar is a physiologically alkaline food. The polysaccharides and potassium ions in grape vinegar can reduce the acidity in the body, thereby relieving fatigue and enhancing physical ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12J1/02C12R1/84
Inventor 吕汶洋
Owner YUNNAN YONGREN HELI GRAPE VINEGAR BREWING
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