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Method for inhibiting growth of red wine B. bruxellensis

A technology for red wine and yeast, which is applied in the field of inhibiting the growth of B. bruxellensis in red wine, can solve problems that have not been reported, and achieve the effect of improving flavor, taste and quality

Inactive Publication Date: 2013-11-20
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In my country, it has been mainly used in the preservative treatment of carbonated beverages, fruit juice (flavored) beverages and tea beverages, but it has not been used in the inhibition of the growth of Brettanomyces B. bruxellensis in red wine. to report

Method used

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  • Method for inhibiting growth of red wine B. bruxellensis
  • Method for inhibiting growth of red wine B. bruxellensis

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A kind of inhibiting Brett yeast in red wine B. bruxellensis The method for growing, concrete steps are as follows:

[0020] 1.1 strains:

[0021] B. bruxellensis ATCC-64276

[0022] 1.2 Test material:

[0023] Grape juice: Take the red grape juice from the Great Wall Wine Company with a total concentration of 93g / L and a total sugar concentration [glucose + fructose] of 77g / L, adjust the pH to 3.5 with phosphoric acid, and filter through a 0.45μm filter membrane;

[0024] Medium: that is, YPG liquid medium: each liter contains 10g of yeast extract, 10g of peptone, 20g of glucose, and the balance is deionized water, pH 4.8;

[0025] 1.3 Test method:

[0026] Seed culture:

[0027] Take 100mL of YPG liquid medium and place it in a 250mL Erlenmeyer flask, inoculate a loop of B. bruxellensis After straining, culture at 25°C until the optical density of the bacterial suspension is OD 600 about 1.0, to obtain B. bruxellensis Bacteria seed liquid;

[0028] F...

Embodiment 2

[0038] A kind of inhibiting Brett yeast in red wine B. bruxellensis The method for growing, concrete steps are as follows:

[0039] 1.1 strains:

[0040] B. bruxellensis ATCC-64276

[0041] 1.2 Test material:

[0042] Grape juice: take the fermented original red grape juice from Changyu Winery, with an ethanol concentration of 12.4% and a pH of 3.5;

[0043] Medium:

[0044] YPG liquid medium: each liter contains 10g of yeast extract, 10g of peptone, 20g of glucose, and the balance is deionized water, pH4.8;

[0045] TY liquid medium: each liter contains 10g of yeast extract, 10g of peptone, 20g of glucose, 0.15g of biphenyl, 0.1g of chloramphenicol, and the balance is deionized water, pH4.8

[0046] TY solid medium: each liter contains 10g of yeast extract, 10g of peptone, 20g of glucose, 20g of agar, 0.15g of biphenyl, 0.1g of chloramphenicol, and the balance is deionized water, pH 4.8;

[0047] 1.3 Test method:

[0048] Seed culture:

[0049] Take 100mL of YPG l...

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Abstract

The invention discloses a method for inhibiting growth of red wine B. bruxellensis, which comprises the following step: adding dimethyl dicarbonate into red wine, wherein the ratio of the dimethyl dicarbonate to the red wine is 120-200mg:1L; and the dimethyl dicarbonate is added before the red wine is bottled. The method for inhibiting growth of red wine B. bruxellensis is simple and high in antimicrobial rate (up to 90-99%), can reduce the consumption of sulfur dioxide in the red wine production process, is safe for a human body, can ensure that the red wine has favorable aroma, and improves the esthetic quality.

Description

technical field [0001] A kind of inhibition of red wine Brett yeast B. bruxellensis method of growth. Background technique [0002] B. bruxellensi s yeast is an inherent yeast during wine fermentation, and it produces 4-Ethylphenol (4-Ethylphenol, 4-EP) and 4-Ethylguaiacol in the wine body. (4-Ethylguaiacol, 4-EG) can have a dramatic impact on the flavor of red wine. [0003] Red wine is susceptible to B. bruxellensis infection mainly due to its low acidity and high content of polyphenolic compounds, as well as aging in oak barrels. The slow-growing nature of B. bruxellensis makes it susceptible to long-aged red wines, especially high-quality red wines. because B. bruxellensi s is a key microorganism that causes flavor deterioration, so research on its inhibition is mainly invested in the brewing industry. [0004] In the red wine production process, the method usually used to inhibit the growth of the yeast is to add a sufficient amount of sulfur dioxide to the fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/14
Inventor 冯涛游雪燕苏强林文华庄海宁
Owner SHANGHAI INST OF TECH
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