Saccharomyces cerevisiae strain and method for preparing blueberry fruit wine by using saccharomyces cerevisiae strain

Abstract

The invention discloses a saccharomyces cerevisiae strain and a method for preparing a blueberry fruit wine by using the saccharomyces cerevisiae strain. The saccharomyces cerevisiae strain is used for preparing the blueberry fruit wine by fermentation, and can maintain the blueberry flavor and the nutritive value of the fruit wine. The method comprises the following steps: activating the saccharomyces cerevisiae strain in a liquid seed culture medium; crushing blueberry and then adding an activated strain for carrying out primary fermentation for 7-9 days, filtering to obtain a fermentation liquor; and adding SO2 into the fermentation liquor for secondary fermentation for 12-14 days, and filtering to obtain a wine base. The blueberry fruit wine obtained through the method is fruity enough, and is high in nutritive value and stability.

Description

technical field [0001] The invention specifically relates to a strain of Saccharomyces cerevisiae and a method for preparing blueberry fruit wine through the strain. Background technique [0002] Fruit wine is a low-alcohol alcoholic beverage brewed from fruit as raw material through fermentation. The alcohol content is generally around 12% vol. Since fruit wine is directly brewed from various fresh fruits through fermentation, it can be better preserved. Organic acids, pectin, nitrogenous substances, various vitamins, trace elements, calcium, magnesium and other natural ingredients in the original fruit are rich in nutritional value, can promote blood circulation and body metabolism, control cholesterol levels in the body, and improve heart and brain Vascular function, diuretic, stimulating liver function and anti-aging effects at the same time. Fruit wine contains a lot of polyphenols, which can inhibit the accumulation of fat in the human body. With the improvement of p...

AI Technical Summary

Problems solved by technology

The processing of blueberry fermented wine has only started in recent years, and the technical route is not yet mature enough. Generally, the traditional old technology is used to ferment naturally or make blueberry blended sprinkles, or to use commercial Saccharomyces cerevisiae to ferment wine. The product has insufficient fruity aroma and vitamins such as Vc The loss is large, the stability of the wine is not high, and it is prone to discoloration, browning, turbidity or precipitation, etc.