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High-throughput screening method for grape wine brewing microorganisms

A screening method and microbial technology, applied in the field of wine brewing, can solve the problems of time-consuming and labor-consuming, and achieve the effect of reducing workload and saving manpower

Active Publication Date: 2015-09-16
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Screening the best strains for wine from thousands of microorganisms is a huge project, time-consuming and labor-intensive

Method used

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  • High-throughput screening method for grape wine brewing microorganisms
  • High-throughput screening method for grape wine brewing microorganisms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The wine grape sample is a Cabernet Sauvignon grape sample collected from the Hebei production area in 2013. The reducing sugar content in the grape juice is 227.12g / L, the total acid (calculated as tartaric acid) is 8.23g / L, and the total available nitrogen is 306.72 mg / L, pH 3.42. During the sample collection process, all instruments were aseptically treated, and the collected grape samples were placed in a portable fresh-keeping box at 4°C and quickly brought back to the laboratory for processing. The treatment method is: crush 1500g of grape samples, put them into a 2.5L small-scale stainless steel wine fermentation equipment after crushing, add 60mg / L of SO 2 , at 25°C for natural fermentation with the skin on. The total mass of the entire fermentation system was measured before fermentation. During the entire fermentation process, the residual sugar content in the fermentation broth was measured every 6 hours. After 10 days of fermentation, the residual sugar con...

Embodiment 2

[0093] The fermented liquid obtained after the natural alcoholic fermentation of the Cabernet Sauvignon grape sample collected from the Hebei production area in 2013 in Example 1 was used as a sample to continue the natural malolactic fermentation. The main physical and chemical indicators in the fermented liquid obtained after natural alcoholic fermentation are as follows: alcohol content is 12.1% (v / v), residual sugar (calculated as glucose) content is 3.98g / L, total acid (calculated as tartaric acid) content is 8.47 g / L, the content of malic acid is 4.56g / L, and the pH is 3.45. Under the condition of 22 ℃, carry out natural fermentation with skin. During the whole fermentation process, the content of malic acid in the fermentation broth was measured every 24 hours with the malic acid enzyme detection kit. After 10 days of malolactic fermentation, the residual sugar content dropped to 2.08g / L and the malic acid content dropped to 1.09g / L, shake the fermented liquid evenly,...

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Abstract

The present invention discloses a high-throughput screening method for grape wine brewing microorganisms. According to the method, high-throughput screening equipment is utilized, strains having specific colony morphology or brewing properties are subjected to primary screening on a selective solid culture medium, the obtained strains after the primary screening are subjected to micro fermentation rescreening by using a micro-pore plate, the re-screened strains are subjected to micro-fermentation, the obtained fermentation broth is subjected to metabolite analysis and multivariate statistical analysis, the re-screened strains are subjected to metabolic framework collecting grouping, the strains in different groups are subjected to small test fermentation, and physical and chemical tests and sensory evaluation are used to determine the microorganism strain suitable for the grape wine brewing. With the method of the present invention, the grape wine brewing microorganisms suitable for the specific production plate, the specific grape varieties or the brewing requirements can be quickly, accurately and easily screened so as to substantially reduce the experimental workload, save by more than or equal to 70% of the manpower, and reduce the development cycle to 4-6 months from 1-3 years.

Description

technical field [0001] The invention relates to the field of wine brewing, in particular to a high-throughput screening method for microorganisms used in wine brewing. Background technique [0002] Wine refers to the beverage wine that uses fresh grapes or grape juice as raw materials, artificially or naturally inoculated with yeast, and ferments all or part of the sugar into ethanol. Winemaking is a complex microbiological process in which yeast is the dominant microorganism. Alcoholic fermentation of wine is mainly the process of converting the nutrients in grape juice into alcohol and other flavor substances under the action of Saccharomyces cerevisiae through natural fermentation, pure fermentation or mixed fermentation. In addition to Saccharomyces cerevisiae, there are many different species of non-Saccharomyces cerevisiae yeasts in the early and middle stages of grape juice natural fermentation. Some of these microorganisms have been proved to exist in large numbers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G1/022C12R1/865
CPCC12N1/02C12N1/16C12N1/20
Inventor 梁恒宇陈博臧传刚陈平林海龙
Owner COFCO NUTRITION & HEALTH RES INST
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