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Cladosporium p-2 and its application in accelerating the aging of young wine

A technology of P-2 and Cladosporium, applied to the preparation of alcoholic beverages, fungi, methods based on microorganisms, etc., can solve the problems of accelerating new wine aging, lack, acceleration, etc., to achieve accelerated new wine aging, accelerated aging cooked, increase the effect of relative content

Active Publication Date: 2022-05-17
LUZHOU LAOJIAO CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is: there are no microorganisms that can be used in the aging process of base wine in the existing market, and there is also a lack of microbial methods to accelerate the aging of new wine

Method used

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  • Cladosporium p-2 and its application in accelerating the aging of young wine
  • Cladosporium p-2 and its application in accelerating the aging of young wine
  • Cladosporium p-2 and its application in accelerating the aging of young wine

Examples

Experimental program
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Effect test

Embodiment 1

[0053] The separation of embodiment 1 Cladosporium P-2 of the present invention

[0054] Scrape 10g of wall samples from the cave wall of Chunyang Cave in Luzhou Laojiao, add them into a Erlenmeyer flask filled with 90mL of sterile normal saline, and oscillate fully on a vortex oscillator for 10min to fully disperse the samples. The supernatant was subjected to a 10-fold serial dilution, and the dilution was 10 -3 、10 -4 、10 -5 、10 -6 、10 -7 , use a pipette gun to draw 0.2mL sample solution, and use the plate coating method to evenly spread the sample solution on the PDA medium, and place the coated plate upside down in a constant temperature incubator at 20°C for 72 hours. Select the strains that grow well on the culture medium to isolate a single colony through multiple streaking and isolation cultures, and then inoculate it on the PDA slant medium, culture at 20°C for 48-96h until the strain grows, and store it in the refrigerator at 4°C for later use.

Embodiment 2

[0055] The identification of embodiment 2 Cladosporium P-2 of the present invention

[0056] Step 1: Morphological identification of Cladosporium P-2

[0057] For the isolated bacterial strains, according to the method of "Handbook of Fungal Identification" (Edited by Wei Jingchao, Shanghai Science and Technology Press, 1979), the structures such as colonies, hyphae, and spores were observed using a PDA plate and a microscope. The results showed that the strain was cultured on PDA medium at 20°C for 48-96 hours, and it was a round dark brown mold with a moist surface. The mycelium was septate hyphae without podocytes, and part of the mycelium had irregular crystals. Branched or unbranched conidia are produced at the top of the mycelium. Referring to the "Fungi Identification Manual", the screened strain was preliminarily considered to be Cladosporium sp.

[0058] Step 2: Molecular Biological Identification of Cladosporium P-2

[0059] Genomic DNA of Cladosporium herbarum P-...

Embodiment 3

[0068] Example 3 Degradation characteristics of Cladosporium P-2 of the present invention to aldehydes such as 1-pentanal, 2-methylpropanal and furfural in new wine

[0069] (1) Inoculate the isolated Cladosporium P-2 into the PDB liquid medium (the inoculum size is 5%), and add 0.005g / L acetaldehyde, 0.025g / L 1-pentanaldehyde respectively in the medium , 0.030g / L 2-methylpropanal, 0.55g / L furfural and other aldehydes were cultured at 20°C for 36 hours to obtain a fermentation stock solution; the control was a control sample of fermentation stock solution obtained from samples that were operated in the same manner without adding bacteria;

[0070] (2) Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the aldehydes in each fermentation stock solution and fermentation stock solution control solution. Set the conditions of SPME-GC: Add 2.00g NaCl, 5mL sample, 5μL internal standard and rotor in sequence to a 20mL sampl...

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Abstract

The invention belongs to the field of food biotechnology, and in particular relates to Cladosporium P-2 and its application in accelerating the aging of new wine. Aiming at the problem that there are no microorganisms that can be used in the aging process of new wine in the existing market, the present invention provides a Cladosporium P-2, and the preservation number of the Cladosporium P-2 is CGMCC No.18125, ITS The sequence is shown in SEQ ID NO:1. The Cladosporium P-2 of the present invention can be applied to accelerate the aging process of young wine, reduce the relative content of aldehydes in the new wine, increase the relative content of esters in the wine, and improve the flavor quality of the product, and has important application value.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a cladosporium P-2 and its application in accelerating the aging of new wine. Background technique [0002] Under normal circumstances, new wine is relatively pungent and spicy, with rough taste and mixed aroma. Due to these characteristics, new wine is difficult to be accepted by people. Therefore, new wine needs an aging process. During this period, the rough taste of new wine will become mellow, soft and harmonious. This change is called aging. For traditional high-quality wine, the method of natural aging is adopted, because various chemical reactions such as oxidation and esterification have occurred during the aging process, and aroma compounds are generated during the reaction; in addition One reason is that new wine contains some high-level alcohol substances, which have a pungent smell, so after aging for a long time, these low-boiling substances will evapo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12H1/00C12R1/645
CPCC12N1/14C12H1/00C12R2001/645C12N1/145
Inventor 陆震鸣王松涛王俊红许正宏沈才洪张晓娟柴丽娟史劲松
Owner LUZHOU LAOJIAO CO LTD
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