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A kind of fruit wine acid-reducing bacterial strain and its application

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

Active Publication Date: 2022-08-09
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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  • A kind of fruit wine acid-reducing bacterial strain and its application
  • A kind of fruit wine acid-reducing bacterial strain and its application
  • A kind of fruit wine acid-reducing bacterial strain and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0085] Specific steps are as follows:

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

[0087] (1) Accurate multi-point sampling to take samples (5.00g each of water chestnut species bayberry and Dongkui species bayberry orchard soil, 2.00g each of bayberry branches and leaves, and 10.00g each of bayberry fruit), and place the obtained samples in 250mL conical flasks respectively , add 100 mL of physiological saline (0.9% NaCl solution) and a little glass beads, and place them in a shaker at 30° C., 200 r / min and shake for about 2 hours after labeling, and let stand. Accurately aspirate 5mL of supernatant and respectively insert it into pre-sterilized yeast enrichment medium (50mL culture medium in each 250mL conical flask), and place it in a shaker at 30°C and 200r / min for 1 day. A pretreated culture medium was obtained.

[0088] (2) respectively c...

Embodiment 2

[0097] Example 2: Brewing of bayberry fruit wine

[0098] The bayberry fruit wine was brewed with the water chestnut species of Zhejiang Xianju as the raw material, 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 suspensions

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

[0102] Preparation of Saccharomyces cerevisiae suspension: Saccharomyces cerevisiae D254 was inoculated into 5% sucrose water, activated at 37°C, and the bacterial concentration was 1×10 6 cfu / mL bacterial suspension;

[0103] (2) select fresh bayberry fruit, break and make bayberry pulp broken liquid;

[0104] (3) Primary fermentation: inoculate the Candida diversa...

Embodiment 3

[0119] Example 3: Brewing of blueberry fruit wine

[0120] The blueberry fruit wine was brewed with Suzhou rabbit eye blueberry as the raw material as the 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 the step (1) of Example 2 into the above-mentioned blueberry pulp broken liquid, and ferment at 20° C. for 24h;

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

[0125] (4) skin residue separation after fermentation: the crude fruit juice mixture obtained in step (3) is filtered;

[0126] (5) secondary fermentation: inoculate the Saccharomyces cerevisiae D254 bacterial suspe...

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Abstract

The invention discloses a fruit wine acid-reducing strain and application thereof, and belongs to the technical field of fruit wine brewing. The present invention provides a strain of Candida diversa, which is named Candida diversa Z3 taxonomically, which has been deposited in the Chinese Center for Type Culture Collection in Wuhan, and the deposit number is CCTCC No.M 2015400. The Candida diversa Z3 provided by the present invention is resistant to high alcohol content, low pH value and high SO 2 The fruit wine is well adapted to the fermentation environment, can quickly degrade the citric acid in the fruit wine, and at the same time can increase the aroma of the fruit wine, effectively improve 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 strain and application thereof, and belongs 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. However, many fruits have high acid content, so the fruit wine prepared with fruit as raw material has a relatively high acid content, and mainly contains citric acid (accounting for about 90% of the total acid content), such as bayberry, raspberry, Blueberries etc. In the process of fruit wine fermentation, a certain content of organic acids can make the fruit wine have a mellow flavor and a refreshing feeling, and can inhibit the growth of a certain number of bacteria, but the high content of organic acids will cause the acidity of the fruit fermented wine. On the high side, the tast...

Claims

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Application Information

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Patent Type & Authority Patents(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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