Kluyveromyces thermotolerans CVE-LT1 and application thereof in winemaking

A Kluyveromyces and wine technology, applied in the field of microorganisms, can solve problems such as insufficient reserves of excellent yeast, and achieve the effects of improving aroma quality, improving aroma, and enhancing floral and fruity aromas

Active Publication Date: 2019-06-25
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the domestic wine industry has little research on Kluyveromyces thermotolerans, and the reserves of related excellent yeasts are very insufficient. It is urgent to obtain Kluyveromyces thermotolerans that can be used in actual production

Method used

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  • Kluyveromyces thermotolerans CVE-LT1 and application thereof in winemaking
  • Kluyveromyces thermotolerans CVE-LT1 and application thereof in winemaking
  • Kluyveromyces thermotolerans CVE-LT1 and application thereof in winemaking

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Embodiment Construction

[0033] The present invention will be further described below in conjunction with the embodiments and accompanying drawings.

[0034] Unless otherwise specified, the methods used in the following examples are conventional methods.

[0035] The culture medium composition involved in the embodiment is as follows:

[0036]BIGGY agar medium: ammonium bismuth citrate, 5g / L; sodium sulfite, 3g / L; glucose, 10g / L; glycine, 10g / L; yeast extract powder, 10g / L; agar, 1g / L.

[0037] Yeast nutrient medium (YPD): yeast extract powder, 10g / L; peptone, 20g / L; glucose, 20g / L; agar, 20g / L.

[0038] Protease screening medium: yeast extract powder, 10g / L; peptone, 20g / L; glucose, 20g / L; agar, 20g / L; skimmed milk powder, 20g / L.

[0039] YNB auxotrophic medium: YNB, 6.7g / L; cellobiose, 5g / L; agar, 20g / L.

[0040] Carbon-free YNB medium: sulfuric acid 5.0g / L; biotin 2.0μg / L; calcium pantothenate 400.0μg / L; folic acid 2.0μg / L; inositol 2,000.0μg / L; nicotinic acid 400.0μg / L; Benzoic acid 200.0μg / L;...

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Abstract

The invention relates to the technical field of microorganisms and particularly relates to heat-resistant kluyveromyces thermotolerans and application thereof in winemaking. The kluyveromyces thermotolerans CVE-LT1 is preserved in China General Microbiological Culture Collection Center in January 8, 2018 with the deposit number of CGMCC No. 15161. The kluyveromyces thermotolerans CVE-LT1 can increase the lactic acid content of the wine, increase the acidity of the wine, improve the final aroma of the wine to a certain extent, and enhance the floral and fruity aroma of the wine. The kluyveromyces thermotolerans is suitable for the grape region with low acidity, can enhance the aroma quality of the wine and is especially suitable for Xinjiang region.

Description

technical field [0001] The invention relates to the technical field of microorganisms. The invention specifically relates to a thermotolerant Kluyveromyces thermotolerans CVE-LT1 and its application in wine brewing. Background technique [0002] Saccharomyces cerevisiae is planted in a large area in Xinjiang, and has developed into an important production base of high-quality wine grapes and wine in my country, second only to the Bohai Bay production area. Located deep inland, far away from the ocean, the special geography, high heat, little rain, and long hours of sunshine make Xinjiang a natural environment for cultivating and brewing high-quality grapes and wines, and the main grape-producing areas of Xinjiang are almost in the same position as the high-quality grape-producing areas of France. the same latitude. However, due to the climate characteristics such as large daily temperature difference and low rainfall in this area, the raw materials of wine grapes have the ...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12G1/022C12R1/645C12R1/865
Inventor 燕国梁段长青张博钦
Owner ANGELYEAST CO LTD
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