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Fruit wine deacidification strain and application thereof

A fruit wine and acidity technology, applied in the preparation of fungi, alcoholic beverages, microorganisms, etc., can solve the problems of uncoordinated wine body, no suitable strains, poor taste, etc., to improve aroma and flavor, reduce citric acid content, improve quality effect

Active Publication Date: 2021-03-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention mainly aims at the problems that existing fruit wines with high organic acid content, especially high citric acid content, have uncoordinated wine body and poor taste, but the current physical and chemical acid reduction effects are poor, and there is no suitable bacterial strain for biological acid reduction, etc. Breed a strain that can rapidly degrade citric acid in fruit wine and apply it in the brewing of fruit wine

Method used

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  • Fruit wine deacidification strain and application thereof
  • Fruit wine deacidification strain and application thereof
  • Fruit wine deacidification strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0084] Example 1: Screening and identification of red bayberry fruit wine acid-reducing strains

[0085] Specific steps are as follows:

[0086] 1. Isolation, screening and purification of acid-reducing strains

[0087] (1) Accurate multi-point sampling Weigh samples (5.00g of water chestnut and Dongkui bayberry orchard soil, 2.00g of bayberry branches and leaves, and 10.00g of bayberry fruit), and place the obtained samples in 250mL conical flasks Add 100mL of physiological saline (0.9% NaCl solution) and a little glass beads, place them in a shaker at 30°C and 200r / min for about 2h, and let stand. Accurately draw 5mL of the supernatant and insert them into the pre-sterilized yeast enrichment medium (each 250mL Erlenmeyer flask contains 50mL of culture medium), and place it in a shaker at 30°C and 200r / min for 1 day. Obtain the pretreatment medium.

[0088] (2) The pretreated culture solution obtained in step (1) was left to stand and then serially diluted (10 -1 ~10 -6 ...

Embodiment 2

[0097] Embodiment 2: the brewing of bayberry fruit wine

[0098] The red bayberry fruit wine was brewed from the water chestnut variety bayberry in Xianju, Zhejiang, as the starting sample for biological acid reduction.

[0099] The brewing process of bayberry wine is as follows:

[0100] (1) Preparation of Candida diversa Z3 and Saccharomyces cerevisiae suspension

[0101] Preparation of Candida diversa (Candida diversa) Z3 bacterium suspension: the Candida diversa (Candida diversa) Z3 obtained in Example 1 was inoculated into YPD liquid medium, and cultivated at 30° C. to obtain a bacterial concentration of 1×10 6 cfu / mL bacterial suspension.

[0102] Preparation of Saccharomyces cerevisiae suspension: Inoculate Saccharomyces cerevisiae D254 into sucrose water with a mass fraction of 5%, and activate it at 37°C to obtain a bacterial concentration of 1×10 6 cfu / mL bacterial suspension;

[0103] (2) select fresh red bayberry fruit, crush and make red bayberry pulp broken l...

Embodiment 3

[0119] Embodiment 3: the brewing of blueberry fruit wine

[0120] Blueberry fruit wine was brewed from rabbit eye blueberries in Suzhou, Jiangsu Province, as a starting sample for biological acid reduction.

[0121] The brewing process of blueberry wine is as follows:

[0122] (1) select fresh blueberry fruit, crush to make blueberry pulp broken liquid;

[0123] (2) Primary fermentation: Inoculate the Candida diversa Z3 bacterial suspension obtained in step (1) of Example 2 into the above-mentioned broken blueberry pulp, and ferment at 20° C. for 24 hours;

[0124] (3) Enzyme treatment: add pectinase and SO2 (60mg / L) at a concentration of 30mg / L, and add sucrose until the total sugar content is 200g / L; after standing for 12 hours, crude fruit juice is obtained;

[0125] (4) Separation of skin dregs after fermentation: filtering the crude fruit juice mixture obtained in step (3);

[0126] (5) Secondary fermentation: Inoculate the Saccharomyces cerevisiae D254 bacterium suspe...

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Abstract

The invention discloses a fruit wine deacidification strain and application thereof, and belongs to the technical field of fruit wine brewing. The invention provides a strain of Candida diversa, whichis named as Candida diversa Z3 in taxonomy, is preserved in the China Center for Type Culture Collection in Wuhan, and has a preservation number of CCTCC No.M 2015400. The Candida diversa Z3 providedby the invention is well adapted to a fruit wine fermentation environment with high alcoholic strength, low pH value and high SO2 content, can quickly degrade citric acid in fruit wine, can enhance the aroma of the fruit wine, effectively improves the sensory quality of the fruit wine, and has a good application prospect.

Description

technical field [0001] The invention relates to a fruit wine acid-reducing bacterial strain and application thereof, belonging to the technical field of fruit wine brewing. Background technique [0002] my country has abundant fruit resources, and the production of fruit fermented wine is one of the important ways to develop and utilize fruit resources and increase the added value of fruit products. But many fruits contain high acid content, so the fruit wine produced with fruit as raw material contains relatively high acid content, and mainly contains citric acid (accounting for about 90% of the total acid content), such as red bayberry, raspberry, Blueberries and more. During the fermentation of fruit wine, a certain amount of organic acid can make the fruit wine mellow and refreshing, and at the same time inhibit the growth of a certain number of bacteria. However, if the content of organic acid is too high, the acidity of the fruit wine On the high side, the taste is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/16C12G3/024C12G3/08C12R1/72C12R1/865
CPCC12G3/024C12G3/08
Inventor 唐柯徐岩
Owner JIANGNAN UNIV
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