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High temperature yeast for brewing msalais, preparation method thereof and brewed msalais

A kind of Saccharomyces cerevisiae, high-temperature technology, applied in the direction of wine preparation, alcoholic beverage preparation, microbiological-based methods, etc., can solve the problems of lack of suitable excellent strains and its supporting brewing process, etc., to achieve rich taste, long aftertaste, fermentation good performance effect

Active Publication Date: 2013-08-14
TARIM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in China, there are reports on the wild dominant bacteria in the brewing of musalais, but there are no reports on the excellent strains suitable for the complex brewing environment of local musalais and its supporting brewing process

Method used

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  • High temperature yeast for brewing msalais, preparation method thereof and brewed msalais
  • High temperature yeast for brewing msalais, preparation method thereof and brewed msalais
  • High temperature yeast for brewing msalais, preparation method thereof and brewed msalais

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: Screening, isolation, purification and identification of strains

[0042] Strain Isolation Method

[0043]1. Collection of yeast isolation sources: 49 samples were collected from 8 workshops and factories with typical musalais brewing techniques in southern Xinjiang from September to October 2010. Samples included freshly pressed must with or without pomace, must in the process of cooking, 0 d (initial broth, i.e. cooled grape juice) fermentation broth, and juices from different sizes ( 50-500 L) or stainless steel fermenter (20 t) in different periods of fermentation broth. Use the manufacturer's special scooping tool for sampling to take out the sample solution and immediately put it into a plastic bottle (rinse the sample solution 3 times) and then use a syringe that has been rinsed (rinse the sample solution 3 times) to suck 10mL of the sample solution to the sterilized stopper 20 mL small glass vials, cap the corks and seal them with a parafilm and put...

Embodiment 2

[0075] Embodiment two: excellent bacterial strain screening experiment

[0076] The 436 strains of Saccharomyces cerevisiae numbered GTGM-E2 and 5 strains of commercial Saccharomyces cerevisiae that were screened, isolated and initially identified were tested and analyzed for their basic fermentation characteristics, including analysis of different temperatures, sugar content, alcohol content and low nitrogen tolerance, fermentation Determination of alcohol production, flocculation, autolysis, H production 2 The detection of S ability, the detection of biogenic amine characteristics, the determination of pectinase activity and the determination of β-glucosidase activity are as follows:

[0077] 1. Test and analysis of basic fermentation characteristics of isolates

[0078] (1) Analysis of different temperature, sugar content, alcohol content and low nitrogen tolerance: 436 strains of Saccharomyces cerevisiae identified as GTGM-E2 and 5 strains of commercial Saccharomyces cere...

Embodiment 3

[0110] Embodiment three: utilize saccharomyces cerevisiae ( Saccharomyces cerevisiae )GTGM-E2 CGMCC No.7513 High-temperature fermentation process to prepare musalaisi

[0111] The 5 screened strains and the cy3079 commercial bacteria (control) were carried out in a 25L pilot-scale fermentation test at the Musalaisi factory in Awati Daolang, Xinjiang, to simulate the growth environment of Musalaisi yeast, and the natural fermentation without inoculation was used as the As a control, explore the influence of these yeasts on the quality of Musalais under the modern brewing process, so as to screen out the excellent strains suitable for the modern brewing process of Musales.

[0112] 1. The high-temperature fermentation process and operation are as follows, see the attached figure 1 .

[0113] (1) Preparation of distiller's yeast: Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) Fresh cultures on GTGM-E2 CGMCC No.7513 YPD solid medium were inserted into 24Brix grape juice...

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Abstract

The invention discloses a high temperature yeast (Saccharomyces cerevisiae) CGMCC No.7513 for producing msalais through fermentation and msalais obtained by a preparation method through fermentation by utilizing the strain. By virtue of analysis at different temperatures, sugar degrees, alcohol contents and low nitrogen tolerances, metabolism property determination, detection of wine production capacity, flocculability, autolysis, H2S production capacity and biogenic amine production characteristic, determination of pectinase activity and determination test on activity of beta-glucosaccharase, the high temperature msalais yeast strain with excellent brewing performance is screened, and the high temperature msalais yeast strain is widely applied to the fields of light industry production and the like.

Description

technical field [0001] The invention relates to the field of microorganism and fermentation industry. Specifically, the present invention relates to the technical field of a yeast brewed in Xinjiang Musalaisi, a preparation method and the beverage obtained therefrom. Background technique [0002] Musalais is the oldest wine in the Western Regions. It is also called "Musalais", "Museles", "Museles", "Museles" and "Museles" among the people. "Mousales", "Musales", etc. The "grape wine" in the Chinese Tang Dynasty poem "Grape wine luminous cup, if you want to drink Sepa, immediately remind you" refers to Museles. The "Western Regions Wine" that King Gaochang paid tribute to the Tang Dynasty was also Museles. "Grapes do not use koji" (Volume 25 of "Compendium of Materia Medica" by Li Shizhen in the Ming Dynasty). Musalaisi is naturally fermented from grape juice without any "koji" additives. The "living fossil" of wine in the ancient Western Regions. Folk brewing of musalai...

Claims

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Application Information

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IPC IPC(8): C12R1/865C12G1/022C12N1/16
Inventor 朱丽霞薛菊兰冯姝郭东起王丽玲杨保求熊素英许倩陈胜惠子范英阁侯旭杰
Owner TARIM UNIV
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