Lemon distilled wine Saccharomyces cerevisiae and its application and preparation method of lemon distilled wine

Abstract

The invention discloses a lemon distilled wine Saccharomyces cerevisiae lemon 2.1709, which is preserved in the General Microorganism Center of the China Microbiological Culture Collection Management Committee, and the preservation registration number is CGMCC No.15455. Also disclosed is a Saccharomyces cerevisiae preparation whose active ingredient is Lime 2.1709. Also disclosed is the application of Lime 2.1709 in brewing. Also disclosed is a method for preparing lemon distilled wine: 1) crush peeled lemons, and sterilize the obtained lemon crushed liquid; 2) inoculate the Saccharomyces cerevisiae Lime 2.1709 in claim 1 into the lemon crushed liquid in step 1), Stir evenly; 3) Ferment the lemon crushed liquid in step 2): keep it at 26-30°C for 13-17 days to ferment to obtain a fermented liquid; 4) filter the fermented liquid obtained in step 3); 4) The obtained fermentation filtrate is distilled to obtain lemon distilled wine.

Description

Saccharomyces cerevisiae of lemon distilled wine and its application and preparation method of lemon distilled wine technical field The present invention relates to a kind of lemon distilled wine Saccharomyces cerevisiae and its application and lemon distilled wine preparation method, belong to micro field of bioengineering. Background technique [0002] Lemon is a Rutaceae plant, and as a more popular fruit, it has attracted considerable agricultural growers to plant. With the increase of growers, it is easy to lead to overproduction, and fresh lemons can be stored in less than a month at room temperature. Defects such as black spots affect the appearance, and lemons with defects themselves are even more difficult to sell. Climate change also prone to causing lemons A high yield is not a good harvest, and the inferior fruit hovers between 30% and 70% of the output. Unsellable lemons will make lemon growers suffer Large losses, most farmers can only let it rot in t...

AI Technical Summary

Problems solved by technology

However, yeasts of different types and origins have great differences in their ability to ferment wine-making raw materials, and the content of ethanol produced also has great differences.

The current production strains for brewing fruit wine generally use the yeast for brewing wine. The yeast strains used for production lack specificity, resulting in unclear characteristics and low yields for fruit wine. It is necessary to breed lemons with lemon A highly specific strain with good quality fruit wine

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