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Saccharomyces cerevisiae and application thereof in brewing of plum wine

A technology of Saccharomyces cerevisiae and Saccharomyces cerevisiae, which is applied in the field of biochemical industry, can solve the problems of destroying the coordination of wine, increasing the bitterness and spicy taste, etc., and achieve the effect of improving the aroma and flavor of the wine body, obvious fruit aroma, and increasing economic benefits

Inactive Publication Date: 2013-09-18
HUBEI ZHIMIN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Moreover, in the actual production of plum wine, a problem that enterprises often face is that the plum wine produced will have a headache after drinking. The bitterness and spiciness of the wine increase, producing a sense of stimulation and destroying the harmony of the wine

Method used

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  • Saccharomyces cerevisiae and application thereof in brewing of plum wine
  • Saccharomyces cerevisiae and application thereof in brewing of plum wine
  • Saccharomyces cerevisiae and application thereof in brewing of plum wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: the screening process of yeast XN03:

[0032] ①Samples were taken from the skin surface of plum trees in organic orchards, fruit leaves, orchard soil, and naturally fermented plum wine; ②Take 10g of samples and add them to 90ml of YEPD medium with glass beads, at 28°C, 140r / min Shake culture for 48 hours, add 200U / ml of penicillin to inhibit the growth of bacteria and actinomycetes, and achieve the effect of enriching yeast; concentration; ④Take 0.1mL and spread it evenly on the sterilized YEPD plate with a sterile triangular push rod, and mark it, and make three plates for each gradient; ⑤After the colonies grow on the plate, pick Separation and purification of a single colony with typical yeast colony characteristics; ⑥Repeat twice, inoculate the purified colony on a slant medium and store at 4°C; ⑦Put the isolated yeast through primary screening (TTC color development) , re-screening (alcohol content, SO2 tolerance screening), three-stage screening (fl...

Embodiment 2

[0033] Embodiment 2: the expanding culture technique of yeast XN03 seed liquid:

[0034] ① First-class seeds (cultivated in a triangular flask): YEPD medium: yeast extract, 1.0%; peptone, 2.0%; glucose, 2.0%, natural pH. Divide into 500ml Erlenmeyer flasks, fill each bottle with 200ml, and steam sterilize at 121°C for 20min. After taking out and cooling, under aseptic conditions, use an inoculation loop to pick 1 to 2 rings of Saccharomyces cerevisiae XN03 provided by the present invention for inoculation on a slant surface, and at 28°C, vibrate and culture at 140r / min for 24 hours, and microscopically examine the growth of the bacteria. It is normal and can be used without any bacteria.

[0035]②Secondary seeds (cultivated in 10L seed tanks): wash the fresh plums, beat and squeeze the juice, squeeze and filter with a 400-mesh filter cloth to obtain clear plum juice for later use. Pump the spare plum juice into a 10L seed tank, set the volume to 7L, raise the temperature of ...

Embodiment 3

[0038] Sorting and cleaning the plum fruit; removing the core and removing the stem; crushing and squeezing the juice; immediately adding 60mg / L pectinase and 50mg / L SO 2 ; Utilize sucrose to adjust the sugar content of plum juice to 20BX; insert the saccharomyces XN03 primary seed liquid (Angie wine yeast is compared CK) in the embodiment 2, the inoculum size is 4% (V / V); Fermentation temperature is 20 ℃, the fermentation time is 7 days; after the fermentation is finished, the wine is poured immediately, the wine legs are separated, the artesian wine and some lightly pressed wine are stored separately, and the separated wine legs are re-pressed and then the pressed wine is stored separately; The separated liquor is stored in full tanks and then aged; after being stored for 6 months, it is glued and clarified, and the precipitate is filtered; after pasteurization, it is aseptically filled to obtain the finished plum fruit wine. Wine samples were taken for evaluation, and the r...

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Abstract

The invention discloses saccharomyces cerevisiae and application thereof in brewing of a plum wine. The bacterial strain is saccharomyces cerevisiae which is separated from organic plum orchard and exclusively used in fermentation of the plum wine. The saccharomyces cerevisiae has good wine and fragrance producing abilities, and is preserved at the China Center for Type Culture Collection in wuhan university of wuchang, wuhan in Hubei province at Jan.13, 2012; and the preservation number is CCTCC NO:2012009. Compared with widely applied commercialized wine yeast, the plum wine fermented by the bacterial strain disclosed by the invention is attractive in color and luster, thick in fruity fragrance, mellow in wine, concerted in fragrance, low in high-level alcohol content in the wine, and free of a head pain, does not lead a body at a higher level after being drunk, has typical characteristics of the plum wine, and can play an important role on stabilization and improvement of the quality of the plum wine.

Description

technical field [0001] The invention relates to a strain of Saccharomyces cerevisiae and its application in brewing plum wine, which belongs to the field of biochemical industry. Background technique [0002] Plum fruit wine is a low-alcohol beverage brewed from plums by fermentation. Plums are rich in nutrients such as protein, vitamins, and various amino acids. Chinese medicine believes that plums are sweet and sour in taste and cool in nature. Difficulty urinating and other symptoms. The plum fruit wine has the characteristics of low alcohol content, mild and refreshing wine quality, strong fruit flavor and high nutritional value, and is rich in various amino acids, vitamins and minerals needed by the human body, and has a broad market prospect. [0003] At present, many units in our country are studying the industrial production technology of fruit wine. However, due to the wide variety of fruits, the nutritional composition of different fruits varies greatly, resultin...

Claims

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Application Information

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IPC IPC(8): C12N1/18C12G3/02C12R1/865
Inventor 师智敏陈茂彬
Owner HUBEI ZHIMIN AGRI
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