CN102154135A - Novel strain JP2 for biological fermentation of fruit wine and application thereof - Google Patents
Novel strain JP2 for biological fermentation of fruit wine and application thereof Download PDFInfo
- Publication number
- CN102154135A CN102154135A CN 201010534964 CN201010534964A CN102154135A CN 102154135 A CN102154135 A CN 102154135A CN 201010534964 CN201010534964 CN 201010534964 CN 201010534964 A CN201010534964 A CN 201010534964A CN 102154135 A CN102154135 A CN 102154135A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- saccharomyces cerevisiae
- acid
- yeast saccharomyces
- biological fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 47
- 238000000855 fermentation Methods 0.000 title claims abstract description 45
- 230000004151 fermentation Effects 0.000 title claims abstract description 45
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 58
- 239000002253 acid Substances 0.000 claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000002503 metabolic effect Effects 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 5
- 230000001580 bacterial effect Effects 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 241000235070 Saccharomyces Species 0.000 claims description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000005864 Sulphur Substances 0.000 claims description 4
- 240000001606 Adenanthera pavonina Species 0.000 claims description 2
- 235000011470 Adenanthera pavonina Nutrition 0.000 claims description 2
- 235000019633 pungent taste Nutrition 0.000 claims description 2
- 230000000593 degrading effect Effects 0.000 claims 1
- 235000015203 fruit juice Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 18
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000001630 malic acid Substances 0.000 abstract 1
- 235000011090 malic acid Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 238000006243 chemical reaction Methods 0.000 description 11
- 241000219095 Vitis Species 0.000 description 10
- 241001092070 Eriobotrya Species 0.000 description 9
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 description 9
- 235000014787 Vitis vinifera Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 108020004463 18S ribosomal RNA Proteins 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 235000019082 Osmanthus Nutrition 0.000 description 6
- 241000333181 Osmanthus Species 0.000 description 6
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000002269 spontaneous effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- -1 clarity Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 229920000936 Agarose Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 238000000137 annealing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001502 gel electrophoresis Methods 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 238000003384 imaging method Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000012160 loading buffer Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000013081 phylogenetic analysis Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000005239 tubule Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention relates to a novel strain JP2 for biological fermentation of fruit wine and application thereof. The novel strain JP2 is named as saccharomyces cerevisiae JP2 and preserved in China Center for Type CultureCollection in Wuhan city on Sep. 1st, 2010, and has the preservation number of CCTCC NO:M2010214. The invention also relates to the application of the strain in deacidification of the fruit wine. The saccharomyces cerevisiae JP2 provided by the invention has favorable alcoholic fermentation capacity and very strong acid metabolic capability, can degrade organic acid components with stimulating sourness, such as citric acid, malic acid and the like in original juice and improve the mellowness of the fruit wine, and has great advancing effect on brewing of high-quality fruit wine and increasing of market share of the fruit wine.
Description
Technical field
The present invention relates to a kind of yeast saccharomyces cerevisiae (
Saccharomyces cerevisiae), be particularly related to new bacterial strain JP2 of a kind of fruit wine biological fermentation and application thereof, called after yeast saccharomyces cerevisiae JP2, this bacterial classification are deposited in the Chinese typical culture collection center that is positioned at Lopa Nationality an ancient woman's ornament mountain, wuchang, wuhan Wuhan University on September 1st, 2010, and preserving number is CCTCC NO:M 2010214.
Background technology
Fruit be the ideal of nutritive substances such as human body meals VITAMIN, inorganic salt, Mierocrystalline cellulose, organic acid for the source, protein and lipid content are low, the fruit wine of brew is nutritious, unique flavor is often drunk in right amount and is had certain function of health care, market outlook are wide.But fruit wine often because organic acid content is higher, causes that the wine body is sour and astringent, harsh feeling is stronger, and this has become the 'bottleneck' restrictions that the fruit wine industry is further widened market and large-scale development.The yeast kind is one of key factor of brewed fruit wine, and the quality of its leavening property directly has influence on the mouthfeel and the local flavor of institute's fermented fruit wine, the quality of decision fruit wine quality.Therefore, the yeast that employing has acid metabolic ability and high comprehensive performance carries out the total acid decline that zymamsis can make fruit wine, sour and astringent sense and harsh feeling reduce, and mouthfeel is soft, mellow and full, and the share of market that improves fruit wine quality, expansion fruit wine is had important pushing effect.
The fruit wine acid reduction method mainly adopts chemistry to fall acid and inserts milk-acid bacteria Secondary Fermentation MLF biological acid reduction at present.Acid produces effect though chemistry falls, fireballing characteristics, introduces too much Na when falling acid
+And Ca
2+, wine body local flavor and quality are obviously descended, and the unsettled calcium precipitation of generation causes wine body stability decreases in the seasoning process.Milk-acid bacteria can utilize oxysuccinic acid to carry out malolactic fermentation for substrate, under the catalysis of malolactic acid enzyme, is transformed into the soft lactic acid of sour, but that sour amplitude falls in milk-acid bacteria is limited, and harsh to nutritional requirement, and it is grown in the wine body and is vulnerable to alcohol, SO again
2Suppress Deng comprehensive, still be difficult to apply.Therefore, the yeast that employing has the acid metabolic ability carries out zymamsis, be used for the higher brewing fruit wine of tartaric acid content, the integrated application of technic acid is fallen in conjunction with lactic acid bacteria biological, can effectively improve the pungency sour of wine body, brewage soft, the mellow and full fruit wine of mouthfeel, the fruit wine quality is significantly improved, the share of market that enlarges fruit wine is had important pushing effect.
Summary of the invention
At problem that exists in the above-mentioned brewing fruit wine and defective, the objective of the invention is to select a kind of new bacterial strain JP2 of fruit wine biological fermentation and application thereof with acid metabolic ability and high comprehensive performance.
The new bacterial strain JP2 of fruit wine biological fermentation of the present invention, that separates, filters out from spontaneous fermentation No. six, clock " early " loquat wine has very strong acid metabolic ability and the comprehensive good saccharomycete strain of leavening property, a called after
Saccharomyces cerevisiaeJP2 is called for short JP2, delivers the Chinese typical culture collection center preservation that is positioned at Wuhan on September 1st, 2010, and preserving number is CCTCC NO:M 2010214.
Yeast saccharomyces cerevisiae JP2(of the present invention is the new bacterial strain JP2 of fruit wine biological fermentation) except that having the zymamsis ability, also has the acid metabolic ability, can effectively reduce oxysuccinic acid, citric acid content in the pulp, thereby make soft, the coordination of the fruit wine mouthfeel of brewageing, lay the foundation for improving the fruit wine quality.
The application method of yeast saccharomyces cerevisiae JP2 of the present invention in brewing fruit wine is characterized in that: after yeast saccharomyces cerevisiae JP2 is activated in the seed fermentation substratum, with 1.03 * 10
6~ 9.63 * 10
7The cfu/mL inoculum size inserted total sulphur concentration 40.22~123.85mg/L, pH value in 2.85~6.0 pulp, 20 ~ 25 ℃ of bottom fermentations 5 ~ 20 days.
Description of drawings:
The new bacterial strain JP2 of fruit wine biological fermentation of the present invention, called after
Saccharomyces cerevisiaeJP2 is called for short JP2, delivers the Chinese typical culture collection center preservation that is positioned at Wuhan on September 1st, 2010, and preserving number is CCTCC NO:M 2010214.
Fig. 1 18S rDNA sequential system is grown evolutionary tree.
Fig. 2 flat-plate bacterial colony form.
Fig. 3 liquid culture microscopic morphology
Fig. 4 cell shape figure (scanning electron microscope).
Fig. 5 cell profile structure iron (transmission electron microscope).
?
Embodiment:
Embodiment 1:
Below with reference to accompanying drawing, introduce the microbial characteristic of the new bacterial strain JP2 of fruit wine biological fermentation of the present invention yeast saccharomyces cerevisiae JP2, such as morphology, Physiology and biochemistry, 18S rDNA sequencing and homology analysis.
The isolation and selection of yeast saccharomyces cerevisiae JP2
1, the separation of yeast strain
With No. six, clock " early " loquat is raw material, and technologies such as selected, cleaning, fragmentation are made loquat juice, regulate the total SO of pulp
2Concentration is 80mg/L, is divided in the 5L fermentor tank, 20-25 ℃ of following spontaneous fermentation, as yeast seed selection bacterium source.
When treating that sample has a large amount of bubble in fermentor tank, get fermented liquid 10% and insert in the yeast enrichment medium, cultivate 1d for 28 ℃.Under aseptic condition, fermented liquid is carried out 10 times of gradient dilutions, choose 3 suitable extent of dilution 10
-1, 10
-2With 10
-3, make flat-plate bacterial colony to be separated from each other, each draws 0.1mL, coat on the known malt extract medium flat board, each extent of dilution do 2 parallel, place 28 ℃ of incubator constant temperature culture 2d.Picking has single bacterium colony of products of typical yeast colonial morphology, carries out 4~5 line and go down to posterity on the malt extract medium flat board, through sediments microscope inspection, is divided into from obtaining 56 saccharomycete strains from the sample of gathering.At first 56 strain bacterial strains are carried out the TTC test, pick out primary dcreening operation bacterial strain 23 strains with products of typical yeast bacterium colony characteristics.The primary dcreening operation bacterium is tested through Du Shi tubule aerogenesis, obtain the bacterial strain that 11 strains have aroma, have wherein that 5 strains produce a large amount of bubbles in 12h, aroma is strong, it is numbered JP1, JP2, JP3, JP4, JP5 and is transferred on the wort agar slant medium preservation, standby under 4 ℃ of conditions respectively.
2, the seed selection of yeast saccharomyces cerevisiae JP2
JP1, the JP2 that separation is obtained, JP3, JP4, JP5 yeast are respectively with 1 * 10
7~ 9 * 10
7The cfu/mL inoculum size is inoculated in and contains total SO
260mg/L, titratable acid 8.7g/L(oxysuccinic acid meter) the Vitis davidi pulp in, in 20 ~ 25 ℃ of spontaneous fermentations 10 days, carry out fuzzy comprehensive evoluation with fall sour ability, fermentation rate, product wine ability, produce that perfume is flat, sensory evaluation etc., filter out the yeast strain that is suitable for wine fermentation, has acid metabolic ability and high comprehensive performance.Result such as table 1, yeast saccharomyces cerevisiae JP2 liquor output rate is the highest, and it is the strongest to fall sour ability, the fruit wine total acid of the brewageing 1.4g/L that descended; Carry out comprehensive sensory evaluation from color and luster, clarity, fragrance, flavour and the typicalness of fruit wine, also the fruit wine score value with the JP2 brew is the highest, is 95 minutes, and the fruit wine local flavor is pure, coordination, mouthfeel is soft, mellow and full, illustrates that yeast saccharomyces cerevisiae JP2 is the quality yeast bacterial strain that 1 strain has the acid metabolic ability.Yeast saccharomyces cerevisiae JP2 has been deposited in the Chinese typical culture collection center that is positioned at Wuhan, preserving number CCTCC NO:M 2010214.The component of the seed fermentation substratum that CCTCC NO:M 2010214 JP2 are suitable is: wort agar is cultivated: 10 ° of ripple woods wort 1L, add 18~20g agar, and cultivate 3d for 25~30 ℃.
Table 1 different strain fermentation comparative test result
Annotate: total acid is a 8.7g/L(oxysuccinic acid meter before brewageing).
3, the evaluation of yeast saccharomyces cerevisiae JP2
(1) morphology of JP2 and physiologic character
(2) the sugar-fermenting ability of JP2
Annotate: "-" negative reaction; "+" positive reaction, the positive weak reaction of " W " expression
(3) the carbon assimilation ability of JP2
Annotate: "-" negative reaction; "+" positive reaction, the positive weak reaction of " W " expression
(4) the nitrogenous source assimilative capacity of JP2
Annotate: "-" negative reaction; "+" positive reaction, the positive weak reaction of " W " expression
(5) 18S rDNA sequencing and homology analysis
The yeast genome DNA extracting reagent kit of employing TIANGEN company extracts the genomic dna of the aimed strain of pure culture.With primer Au2-F and Au4-R its 18S rDNA gene conserved regions that increases.Increase with 50 μ L PCR reaction systems, reaction system is: 10*buffer 5.0 μ L, dNTP 4.0 μ L, Au2-F 2 μ L, Au4-R 2 μ L, DNA 4 μ L, rTaq 1.0 μ L, dd H
2O 32 μ L.94 ℃ of pre-sex change 5min, 94 ℃ of sex change 1min then, 54 ℃ of annealing 1min, 72 ℃ are extended 1min, totally 35 circulations, last 72 ℃ are fully extended 10min, 4 ℃ of preservations.The PCR product detects: get the PCR product of 5 μ L, and the sample-loading buffer of 2 μ L, gel electrophoresis separates in 1.0% agarose, and the 10min that dyes on the EB dyestuff analyzes with gel imaging system, and the product that will contain target fragment checks order.The 18S rDNA sequence input Genebank of JP2 is carried out sequence homology relatively with Blast software, utilize MEGA 4.0 software building phylogenetic evolution tree, carry out sibship and Phylogenetic Analysis, its 18S rDNA sequential system is grown evolutionary tree, as Fig. 1.The result shows, be mainly yeast saccharomyces cerevisiae with the higher sequence of JP2 strain gene sequence similarity and belong to, with its similarity the highest be in this genus yeast saccharomyces cerevisiae (
Saccharomyces sp) plant, reach more than 98% with the homology of the known yeast saccharomyces cerevisiae of many strains, illustrate that this bacterium belongs to the kind of yeast saccharomyces cerevisiae in belonging on the Molecular Phylogeny taxonomy.Through 18S rDNA sequence homology analysis,,, determine that finally the JP2 bacterial strain is a yeast saccharomyces cerevisiae, called after with reference to " saccharomycetic feature and identification handbook " according to principle of classification and the combining form, physiological and biochemical property of homology in phylogeny
Saccharomyces cerevisiaeJP2.
In order fully to disclose new bacterial strain JP2 of a kind of fruit wine biological fermentation of the present invention and application thereof, now provide the application of yeast saccharomyces cerevisiae JP2 in brewing fruit wine with the contriver in conjunction with the accompanying drawings, further specify beneficial effect of the present invention.
Embodiment 2: the application of yeast saccharomyces cerevisiae JP2 in " early No. six, clock " loquat fermented glutinous rice is made
After yeast saccharomyces cerevisiae JP2 activated in the seed fermentation substratum, press total sulphur concentration and pH value and inoculation that table 2 orthogonal test scheme is regulated loquat juice, 23 ± 1 ℃ of bottom fermentations 5 ~ 20 days, after the fermentation ends fermentation capacity of yeast saccharomyces cerevisiae JP2 is investigated, the results are shown in Table 3.The result shows, " early No. six, clock " the loquat fruit wine alcoholic strength average out to 11.3% that uses yeast saccharomyces cerevisiae JP2 to brewage, and total acid has reduced by 0.8 ~ 1.4g/L than loquat magma, and residual sugar content all is lower than 0.4%, and wine body local flavor is pure, mouthfeel is soft, aroma is mellow.As seen yeast saccharomyces cerevisiae JP2 is the yeast strain that 1 strain has acid metabolic ability and high comprehensive performance, is applicable to the production of " early No. six, clock " loquat wine.
Table 2 orthogonal test L
9(3
4) the level of factor table
The influence that table 3 different fermentations condition changes main physical and chemical index before and after " early No. six, clock " loquat wine fermentation
Embodiment 3: the application of yeast saccharomyces cerevisiae JP2 in " No. one, Portugal, osmanthus " grape wine
After yeast saccharomyces cerevisiae JP2 activated in the seed fermentation substratum, with 5.0 * 10
7Inoculum size insert 80mg/L, pH value 3.85, initial total acid is in " No. one, Portugal, osmanthus " grape pulp of 8.6g/L, 25 ± 1 ℃ of bottom fermentations 15 days, after the fermentation ends fermentation capacity of yeast saccharomyces cerevisiae JP2 investigated, and the results are shown in Table 4,5.Yeast saccharomyces cerevisiae JP2 can degrade sour than the oxysuccinic acid and the citric acid that stimulate, produces the softer lactic acid of sour; " No. one, Portugal, osmanthus " dregs of grape wine precision of using yeast saccharomyces cerevisiae JP2 to brewage is 11.6%, and total acid has reduced 1.1g/L than grape magma, and wine body local flavor is pure, mouthfeel is soft, aroma is mellow.As seen yeast saccharomyces cerevisiae JP2 is the yeast strain that 1 strain has acid metabolic ability and high comprehensive performance, is applicable to " No. one, Portugal, osmanthus " production vinous.
The variation of " No. one, Portugal, osmanthus " main physical and chemical index of grape wine before and after table 4 fermentation
The variation of " No. one, Portugal, osmanthus " main organic acid index of grape wine before and after table 5 fermentation
Test example 4: the application of yeast saccharomyces cerevisiae JP2 in " China " Yangtao wine is brewageed
After yeast saccharomyces cerevisiae JP2 activated in the seed fermentation substratum, with 1.25 * 10
7~ 9.53 * 10
7The cfu/mL inoculum size inserts 41.35 ~ 119.66mg/L, pH value in " China " mashed fruit of kiwi fruit of 2.85 ~ 5.77,20 ± 1 ℃ of bottom fermentations 12 days, after the fermentation ends fermentation capacity of yeast saccharomyces cerevisiae JP2 is investigated.As shown in Table 6, " China " the Yangtao wine alcoholic strength average out to 11.3% that uses yeast saccharomyces cerevisiae JP2 to brewage, total acid has reduced by 0.7 ~ 1.1g/L than grape magma, and wine body local flavor is pure, mouthfeel is soft, aroma is mellow.As seen yeast saccharomyces cerevisiae JP2 is the yeast strain that 1 strain has acid metabolic ability and high comprehensive performance, is applicable to the production of " China " Yangtao wine.
The variation of the main physical and chemical index of table 6 " China " Yangtao wine
It is as follows more than to test involved test method:
1, total acid: indicating meter method (GB/T15038-2006), in oxysuccinic acid.
2, total sulfur, free sulphur: direct iodimetry,iodometry (GB/T15038-2006).
3, alcoholic strength: Ebullioscope method (GB/T15038-2006).
4, the mensuration of total reducing sugar: film reagent method (GB/T15038-2006).
5, the mensuration of volatile acid: undertaken by GB/T15038-2006.
6, the mensuration of grape wine colourity: grape wine is through 0.4 μ m aperture membrane filtration, survey its pH value, after 10 times of Sodium phosphate dibasic one citrate buffer solution of identical pH dilutions, in 1 cm cuvette at wavelength 420,520, measure its light absorption value under 620 nm respectively, colourity vinous is the product of three's sum and extension rate.
7, sensory evaluation: with reference to GB/T15038-2006, and slightly modified: investigate from color and luster, clarity, fragrance, flavour and four angles of typicalness respectively, gave respectively 5 fens, 5 minutes, 30 minutes, 40 minutes, 20 minutes weight was calculated with every summation at last.
8, oxysuccinic acid, citric acid, determination of lactic acid: adopt high performance liquid chromatography, carry out with reference to GB GB/T 5009.157-2003.
Claims (5)
1. new bacterial strain JP2 of fruit wine biological fermentation, this bacterium is the yeast saccharomyces cerevisiae that yeast saccharomyces cerevisiae belongs to, called after yeast saccharomyces cerevisiae JP2(
Saccharomyces cerevisiaeJP2), this bacterial classification has been deposited in the Chinese typical culture collection center that is positioned at Lopa Nationality an ancient woman's ornament mountain, wuchang, wuhan Wuhan University, preserving number CCTCC NO:M 2010214.
2. the new bacterial strain JP2 of fruit wine biological fermentation according to claim 1 is characterized in that: acid metabolic ability, the strong organic acid compositions of pungency such as oxysuccinic acid and citric acid in the original fruit juice of degrading.
3. the application of the new bacterial strain JP2 of fruit wine biological fermentation according to claim 1, it is characterized in that: yeast saccharomyces cerevisiae JP2 is used for brewageing of fruit wine, has very strong zymamsis ability, and fruit wine residual sugar content is lower than 0.4%.
4. the application of the new bacterial strain JP2 of fruit wine biological fermentation according to claim 1 is characterized in that: yeast saccharomyces cerevisiae JP2 is used to contain the brewageing of fruit wine of oxysuccinic acid, citric acid, except that having very strong zymamsis ability, can also carry out biological acid reduction.
5. the application method of the new bacterial strain JP2 of a kind of fruit wine biological fermentation according to claim 1 in brewing fruit wine is characterized in that: after yeast saccharomyces cerevisiae JP2 is activated in the seed fermentation substratum, with 1.03 * 10
6~ 9.63 * 10
7The cfu/mL inoculum size inserted total sulphur concentration 40.22~123.85mg/L, pH value in 2.85~6.0 pulp, 20 ~ 25 ℃ of bottom fermentations 5 ~ 20 days.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 201010534964 CN102154135B (en) | 2010-11-08 | 2010-11-08 | Novel strain JP2 for biological fermentation of fruit wine and application thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN 201010534964 CN102154135B (en) | 2010-11-08 | 2010-11-08 | Novel strain JP2 for biological fermentation of fruit wine and application thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102154135A true CN102154135A (en) | 2011-08-17 |
CN102154135B CN102154135B (en) | 2012-06-06 |
Family
ID=44435811
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN 201010534964 Active CN102154135B (en) | 2010-11-08 | 2010-11-08 | Novel strain JP2 for biological fermentation of fruit wine and application thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102154135B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2540023C2 (en) * | 2013-03-19 | 2015-01-27 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) | Saccharomyces cerevisiae VKPM Y-3973 YEAST STRAIN FOR FRUIT-AND-BERRY WINE PRODUCTION |
CN110885731A (en) * | 2019-11-15 | 2020-03-17 | 山东省林业科学研究院 | Method for realizing deacidification of raspberry wine |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101875891A (en) * | 2010-06-08 | 2010-11-03 | 黑龙江大荒春酒业有限公司 | Preparation method of potable spirit rich in gamma-aminobutyric acid |
-
2010
- 2010-11-08 CN CN 201010534964 patent/CN102154135B/en active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101875891A (en) * | 2010-06-08 | 2010-11-03 | 黑龙江大荒春酒业有限公司 | Preparation method of potable spirit rich in gamma-aminobutyric acid |
Non-Patent Citations (2)
Title |
---|
《中外葡萄与葡萄酒》 20090731 刘福强,赵新节 葡萄酒酿造中苹果酸-乳酸发酵的应用 65-68 1-5 , 2 * |
《酿酒科技》 20000229 张春晖等 微生物降酸技术在葡萄酒酿造中的应用 66-68,70 1-5 , 2 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2540023C2 (en) * | 2013-03-19 | 2015-01-27 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Профессионального Образования "Дагестанский Государственный Технический Университет" (Дгту) | Saccharomyces cerevisiae VKPM Y-3973 YEAST STRAIN FOR FRUIT-AND-BERRY WINE PRODUCTION |
CN110885731A (en) * | 2019-11-15 | 2020-03-17 | 山东省林业科学研究院 | Method for realizing deacidification of raspberry wine |
Also Published As
Publication number | Publication date |
---|---|
CN102154135B (en) | 2012-06-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Sefa-Dedeh et al. | Yeasts in the traditional brewing of pito in Ghana | |
CN109182156B (en) | Saccharomyces cerevisiae suitable for brewing red-core pitaya wine and application thereof | |
CN104371878B (en) | The preparation method of loquat liquor | |
CN102703283A (en) | Preparation method for selenium-rich health yellow wine | |
CN102102084A (en) | Issatchenkia orientalis and composition and application thereof | |
CN102168027B (en) | New strain J4 for biofermentation of fruit wine and application thereof | |
CN110205253A (en) | A kind of low yield isoamyl alcohol, the yeast of high yield bata-phenethyl alcohol and its isolated culture method and application | |
CN104862181B (en) | A kind of preparation method of fermented type artificial aweto Hawthorn Fruit Wine | |
CN110343625B (en) | Saccharomyces cerevisiae strain and application thereof | |
CN108410745B (en) | Saccharomyces cerevisiae and application thereof in wine brewing | |
CN107354102B (en) | High-sugar-resistant Pichia guilliermondii strain and application thereof | |
CN110305804A (en) | A kind of Non-Saccharomyces bacterial strain and its application | |
CN103060243A (en) | Sub-lactobacillus casei and sub-cheese subspecies strain | |
CN103215195A (en) | Saccharomyces cerevisiae and application of the same in dry red wine brewing | |
CN108641883A (en) | A kind of persimmon vinegar and preparation method thereof | |
CN114752510A (en) | Abnormal hanm kawakamii yeast and application thereof in rice wine | |
CN111621430B (en) | Saccharomyces cerevisiae suitable for brewing yellow peach fruit wine and application thereof | |
CN103205369A (en) | Novel brewing yeast strain with L-apple acid degrading property and application of novel brewing yeast strain | |
CN102154135B (en) | Novel strain JP2 for biological fermentation of fruit wine and application thereof | |
CN101988044B (en) | Novel fruit wine biological-deacidification bacterial strain and application thereof | |
CN103865841A (en) | Acetobacter aceti and fruit vinegar prepared from Acetobacter aceti through solid-state fermentation of apricot bark slag | |
CN104017740B (en) | Glycerin high-yielding saccharomyces cerevisiae strain and application thereof to dry white wine | |
CN116376729A (en) | Wick yeast, microbial preparation and medlar western style wine and brewing method thereof | |
CN113773977B (en) | Yeast strain with low ethanol yield and high aroma yield and application thereof | |
CN111621429B (en) | High-yield ester Mao Zhenbi red yeast and application thereof in fermentation of jujube fruit wine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CP03 | Change of name, title or address | ||
CP03 | Change of name, title or address |
Address after: 350000 No. 54 North 247 Road, Fujian, Fuzhou Patentee after: Fujian Academy of Agricultural Sciences Agricultural Product Processing Research Institute Address before: 350003 No. 54, 247 North Road, Gulou District, Fujian, Fuzhou Patentee before: INSTITUTE OF AGRICULTURAL ENGINEERING TECHNOLOGY, FUJIAN ACADEMY OF AGRICULTURAL SCIENCES |