Wickerhamomyces anomalus strain for whole-process green production of fruit wine, and application of wickerhamomyces anomalus strain

Abstract

The invention relates to a wickerhamomyces anomalus strain. The wickerhamomyces anomalus strain is preserved in the China general microbiological culture collection centre on April 24th, 2020; the preservation number of the wickerhamomyces anomalus strain is CGMCC No.19723; and the wickerhamomyces anomalus strain is named as Wickerhamomyces anomalus WTB20042303. The strain can effectively utilizecitric acid and tartaric acid, has degradation capacity on citric acid, lactic acid, formic acid, acetic acid and succinic acid in the fruit wine, and particularly has remarkable degradation capacityon citric acid; and the strain can effectively improve the content of active matters, such as total phenols, total flavonoids and anthocyanin, and improve the antioxidant level of the fruit wine. In addition, the strain also has a biocontrol effect superior to that of an existing known biocontrol strain, and has a remarkable inhibition effect on botrytis cinerea. Therefore, the strain can be applied to postharvest storage and preservation of fruits or deacidification and fermentation of fruit wine, and is a preferred strain, which can be applied to the whole process of a fruit wine preparationprocess.

Description

technical field [0001] The invention relates to a strain of functional yeast, in particular to a strain of abnormal Wickham yeast used in the whole process of green production of fruit wine and its application. Background technique [0002] Fruit wine is the wine that yeast uses the sugar of the fruit itself to ferment into alcohol. It contains the specific flavor and nutrients of the fruit. It is the wine that humans first learned to brew. There are all kinds of fruits that can be used to make fruit wine, among which kiwi, red bayberry, orange, grape, blueberry, red date, cherry, lychee, peach, persimmon, strawberry, etc. are more ideal. Among the fruit wines, wine is the most famous. In recent years, blueberries are very popular because of their rich anthocyanins, which can fight against free radicals and have the function of delaying aging. [0003] The brewing process of fruit wine is: picking fresh fruit → sorting → crushing, destemming → pulp → separation and extracti...

AI Technical Summary

Problems solved by technology

But lactic acid is also an organic acid, so this method can not effectively reduce the organic acid in fruit wine and improve the taste of fruit wine in fact

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