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Saccharomyces cerevisiae and application of the same in dry red wine brewing

A technology of Saccharomyces cerevisiae and red wine, applied in the preparation of wine, the preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of flavor and aroma substances disappearing, affecting biodiversity, lacking regional characteristics, etc., and achieve strong aroma , good clarity and high alcohol production

Active Publication Date: 2013-07-24
QINGDAO VLAND BIOTECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The long-term use of imported wine active dry yeast for wine production will not only cause enterprises and the country to lose a lot of foreign exchange, but more importantly, it will affect the biodiversity of China's local regional characteristic grape Saccharomyces cerevisiae, which will considerably inhibit the natural fermentation strains The effect makes the flavor and aroma substances produced by natural fermentation disappear, which eventually leads to the homogeneity of the product and the lack of regional characteristics

Method used

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  • Saccharomyces cerevisiae and application of the same in dry red wine brewing
  • Saccharomyces cerevisiae and application of the same in dry red wine brewing
  • Saccharomyces cerevisiae and application of the same in dry red wine brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1 Separation, purification and screening of Saccharomyces cerevisiae WR1104

[0017] 1. Selection of starting strains

[0018] (1) Isolation of fruit surface yeast aseptically weigh 10g ripe grapes, put them into a 90ml sterile water Erlenmeyer flask, shake culture for 30min, make a bacterial suspension, accurately suck 50ul into YPD solid medium, and sterile scrape Shovel and scrape well, incubate at 25℃ for 24-28h;

[0019] (2) Isolation of natural fermentation yeast aseptically weigh about 100g of fresh grapes with good ripeness, put them into a sterile 500ml Erlenmeyer flask, break them with a sterile hammer, culture at 27°C, take 1ml of fermentation broth every 24h and add Stepwise dilution in 9ml sterile water to 10 -7 , Take 50ul of the diluted bacterial solution into YPD solid medium, scrape it with a sterile spatula, and incubate at 25°C for 24-28h;

[0020] (3) For the yeast strains cultured in YPD for 48 hours in (1) and (2), pick the macroscopic fungal colo...

Embodiment 2

[0038] Example 2 Identification of Saccharomyces cerevisiae WR1104 strain

[0039] 1. Identification of lysine medium (Saccharomyces cerevisiae cannot use lysine as a nitrogen source and therefore cannot grow on this medium)

[0040] Yeast strain WR1104 was inoculated into YPD liquid medium and activated for 24 hours, and then inoculated into 5mL sterile water according to the inoculation amount of 1% for starvation treatment. After 7 days, it was inoculated into lysine medium. After 5 days of cultivation at 27°C, no yeast growth was observed. And observation, the aseptic colony grew after 15 days, indicating that the strain is Saccharomyces cerevisiae.

[0041] 2. Physiological and biochemical identification

[0042] The yeast strain WR1104 was respectively inoculated on each medium for sugar fermentation (glucose, sucrose, maltose, lactose, galactose, ribose, inulin), carbon source assimilation (rhamnose, L-arabinose, inositol, cellobiose) Pond, soluble starch, inulin, methanol, D-...

Embodiment 3

[0060] Example 3 Application of Saccharomyces cerevisiae WR1104 in the brewing of special high-quality dry red wine

[0061] (With commercial active dry yeast RC212 as control, 4L small test)

[0062] 1. Dry red wine brewing process

[0063] SO 2 Sugar, pectinase, activated yeast seeds

[0064] ↓ ↓

[0065] Fresh wine red grapes→stemmed and broken→skinned grape pulp fermentation liquid→dipping tank→main fermentation (20-28℃)→5-7d main fermentation completed→grape wine→post-fermentation (20-25℃)→after about 30d End of fermentation

[0066] ↓ ↑ ↑

[0067] Dregs Lactobacillus SO 2

[0068] →Storage and aging →Completion of aging →Gluing, separation of wine feet →bottling

[0069] 2. Preparation of Saccharomyces cerevisiae WR1104 seed solution

[0070] Transfer the WR1104 strain stored on the slope of the YPD test tube to liquid grape juice medium with natural sugar content (about 16%) and natural pH. Incubate at 27°C for 12-1...

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Abstract

The present invention provides a strain of saccharomyces cerevisiae, wherein a preservation number is CCTCC NO:M 2012500. The saccharomyces cerevisiae has characteristics of strong stress resistance, high sugar resistance, high temperature resistance, high alcohol resistance, good permeability, and high alcoholicity of the produced wine, can be widely used for brewing excellent quality red wines of various characteristic red grape varieties in China production regions, and can further be used for brewing blue berry wines, jujube wines, and other high-end fruit wines with various characteristics and ordinary fruit wines. According to the present invention, compared to a new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a merlot grape raw material through the saccharomyces cerevisiae has characteristics of good clarity, rich aroma, soft and pleasure taste, good attachment to wall, and good mellow taste; compared to the new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a Cabernet Sauvignon grape raw material has characteristics of good clarity, rich aroma, mellow taste, and good attachment to wall; and the saccharomyces cerevisiae of the present invention is suitable for fermenting Syrah, Cabernet Gernischt and other red grape varieties, and can further be used for fermenting blue berry wines, jujube wines, and other high-end fruit wines with various characteristics, and brewing ordinary fruit wines.

Description

Technical field [0001] The invention belongs to the technical field of industrial microorganisms, and specifically relates to a strain of Saccharomyces cerevisiae and its application in fermenting characteristic high-quality dry red wine. Background technique [0002] Red wine is a beverage wine made from fresh grapes and fermented by yeast. Wine making is a complex microbiological process, in which alcohol fermentation led by yeast is one of the most important stages of wine production. The biological diversity and microbial population composition of yeast not only has an important influence on the sensory quality of wine, such as flavor and taste, but also directly affects the yield, quality, economics and fermentation performance management of wine, and has an impact on the characteristics and style of wine. Critical influence. A good Saccharomyces cerevisiae strain can not only improve the quality of wine, but also shorten the fermentation cycle and reduce production costs,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18C12G1/02C12G3/02C12R1/865
Inventor 杨晓英刘天明刘鲁民
Owner QINGDAO VLAND BIOTECH GRP
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