Saccharomyces cerevisiae, starter cultures and their use in winemaking

A technology of Saccharomyces cerevisiae and leavening agent, which is applied in the field of fermentation to achieve the effects of low content of undesired flavor substances, good flavor and fast fermentation speed

Active Publication Date: 2022-02-08
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there are relatively few domestic studies on the selection of local yeasts for specific production areas that can make use of the characteristics of the production area, and the screening of local excellent yeasts in the Huaizhuo Basin area is also in its infancy

Method used

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  • Saccharomyces cerevisiae, starter cultures and their use in winemaking
  • Saccharomyces cerevisiae, starter cultures and their use in winemaking
  • Saccharomyces cerevisiae, starter cultures and their use in winemaking

Examples

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preparation example Construction

[0037] Its preparation method can be a conventional preparation method in the art.

[0038] The third aspect of the present invention provides a method for preparing a starter, the method comprising carrying out fermentation and cultivation of the above-mentioned Saccharomyces cerevisiae in a fermentation medium.

[0039] According to the present invention, the fermentation medium can be various conventional mediums for cultivating Saccharomyces cerevisiae in the art, for example, it can be YPD medium, WL medium or grape juice simulated medium as mentioned above. Medium suitable for culturing Saccharomyces cerevisiae.

[0040] According to the present invention, Saccharomyces cerevisiae CGMCC No. 22616 can be fermented and cultivated in the fermentation medium, and the number of live bacteria can reach 10 8 More than CFU / mL, the fermented liquid obtained can be used as a liquid starter.

[0041] Preferably, the conditions of the fermentation culture include: the temperature ...

Embodiment 1

[0063] This example illustrates that Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) separation, purification and identification.

[0064] The grape juice from the Huaizhuo Basin production area was used for laboratory small-scale fermentation. The unsterilized grape juice was added to the fermentation container and fermented at a constant temperature of 25°C. The reducing sugar content is detected during the fermentation process, and samples are taken at different stages of fermentation according to the consumption of reducing sugar. The samples were serially diluted and spread on the WL medium plate. After the wine yeast grew out, the strains with good growth and obvious characteristics were selected for colony morphology and molecular biological identification (5.8 S-rDNAITS method) , and then used the high-throughput platform to carry out tolerance screening experiments on the identified Saccharomyces cerevisiae. After evaluating the production of ethanol, glucose,...

Embodiment 2

[0067] This embodiment is used for brewing yeast described in the present invention ( Saccharomyces cerevisiae ) strains were evaluated for tolerance and hydrogen sulfide production performance.

[0068] A single colony of the strain was inoculated in a 96-well plate containing sterile YPD liquid medium, and cultured overnight at 30°C and 200 rpm to obtain an activated strain.

[0069] The activated strain was transferred to YPD culture containing 0%, 6%, 8%, 10%, 12%, 14%, 16%, 18% ethanol concentration (v / v) with 3% inoculum After culturing overnight at 30°C and 200 rpm in medium, measure the OD with a microplate reader 600 nm value. The results showed that with the increase of ethanol concentration, the strain showed a trend of deepening inhibition, and the strain could tolerate 14% ethanol concentration.

[0070] The activated strain was transferred to YPD medium containing 200g / L, 300g / L, 400g / L, 500g / L, and 600g / L glucose concentration with 3% inoculum, and after ove...

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Abstract

The invention relates to the field of fermentation, and discloses saccharomyces cerevisiae, a starter and their application in brewing wine. The deposit number of the Saccharomyces cerevisiae is CGMCC No.22616. The Saccharomyces cerevisiae of the present invention can produce high glycerol, has strong stress resistance, and can start fermentation at low temperature; when used for brewing wine, the fermentation speed is fast, the content of bad flavor substances is low, the content of acid substances is moderate, and the taste is complex and the flavor is good. , especially suitable for the brewing of dry white wine and dry red wine in the wine-producing regions of Huaizhuo Basin.

Description

technical field [0001] The invention relates to the field of fermentation, and discloses a strain of Saccharomyces cerevisiae, a starter, a preparation method of the starter, the application of the Saccharomyces cerevisiae or the starter in wine brewing, and a wine brewing method. Background technique [0002] The fermentation of grape juice into wine is a complex microbial reaction process, in which a variety of strains are involved, and yeast plays an important role in the fermentation process. Saccharomyces cerevisiae converts fructose in grapes into alcohol and carbon dioxide during wine brewing, and at the same time converts amino acids and other substances into flavor substances such as alcohols and esters through a series of reactions. There are a variety of taste substances in wine, such as ethanol, glycerin, tartaric acid, malic acid and cationic potassium, calcium, magnesium, etc., which make wine taste sweet, salty, sour, bitter, etc. Glycerin has almost the same ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/18C12G1/022C12R1/865
CPCC12N1/18C12G1/0203
Inventor 丁子元郑晓卫范佳硕于庆泉刘沛通李福东吴春杰孙建平孙玉婷陈欣怡陈晓园杨鑫
Owner COFCO NUTRITION & HEALTH RES INST
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