CN103215195A - Saccharomyces cerevisiae and application of the same in dry red wine brewing - Google Patents
Saccharomyces cerevisiae and application of the same in dry red wine brewing Download PDFInfo
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Abstract
The present invention provides a strain of saccharomyces cerevisiae, wherein a preservation number is CCTCC NO:M 2012500. The saccharomyces cerevisiae has characteristics of strong stress resistance, high sugar resistance, high temperature resistance, high alcohol resistance, good permeability, and high alcoholicity of the produced wine, can be widely used for brewing excellent quality red wines of various characteristic red grape varieties in China production regions, and can further be used for brewing blue berry wines, jujube wines, and other high-end fruit wines with various characteristics and ordinary fruit wines. According to the present invention, compared to a new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a merlot grape raw material through the saccharomyces cerevisiae has characteristics of good clarity, rich aroma, soft and pleasure taste, good attachment to wall, and good mellow taste; compared to the new wine fermented by commercial yeast RC212, a new wine brewed by fermenting a Cabernet Sauvignon grape raw material has characteristics of good clarity, rich aroma, mellow taste, and good attachment to wall; and the saccharomyces cerevisiae of the present invention is suitable for fermenting Syrah, Cabernet Gernischt and other red grape varieties, and can further be used for fermenting blue berry wines, jujube wines, and other high-end fruit wines with various characteristics, and brewing ordinary fruit wines.
Description
Technical field
The invention belongs to the industrial microbial technology field, be specifically related to an Accharomyces cerevisiae bacterial strain and the application in fermentation characteristic high-quality dry red winew thereof.
Background technology
Red wine is to be the alcoholic drink that raw material forms through the yeast fermentation brew with new fresh grape.Wine making is the microbiological process of a complexity, is one of most important stage of Production of Wine by the leading zymamsis of yeast wherein.Saccharomycetic species diversity and microbial population composition not only have material impact to organoleptic qualities such as local flavor vinous, mouthfeels, and directly influence output vinous, quality, economy and leavening property management, characteristic vinous and style are formed with fundamental influence.The Wine brewing yeast strain that one strain is good not only can improve grape wine quality, can also shorten fermentation period and reduce production costs, and then improve the competitive edge and the earning capacity of enterprise.
Domestic research and production to wine yeast is started late, China's fruit wine is researched and developed with commercial zymic, is representative to start from Angel Yeast in 1986, but because product category is few, degree of specialization can not satisfy the production demand far away, thereby in the grape wine sector application seldom.Present domestic grape wine industry uses the import wine active dry yeast to produce mostly, how from states such as America and Europes, costs an arm and a leg.
Life-time service import wine active dry yeast carries out Production of Wine, not only allow a large amount of foreign exchanges of enterprise and national loss, what is more important can influence the saccharomycetic species diversity of China domestic compartmentation characteristic vinify, the spontaneous fermentation bacterial classification is produced suitable restraining effect, make the local flavor and the aroma substance that produce by spontaneous fermentation disappear, finally cause product homogeneity, scantily characteristic of field.Therefore, strengthen the development and utilization of China's native country wine yeast resource, carry out the research of relevant yeast of Chinese country of origin grape wine and Wild Grape brewer yeast, seed selection is fit to the characteristic wine yeast of each regional grape material fermentation of China, the high-quality wine that has China domestic regional characteristic for production, create the local famous brand grape wine (forming " Maotai, five-Grain Liquor, Xifeng " in the grape wine) of distinct Chinese characteristics, promote the formation of Chinese wine product tangential featuresization and the culture of Chinese grape wine speciality; Break external grape wine auxiliary material merchant and monopolize Chinese market, reduce the Production of Wine cost, promote the sound development of China's grape wine industry to have crucial meaning.
Summary of the invention
The purpose of this invention is to provide a strain and be applicable to the characteristic Wine brewing yeast strain of distinguishing the red grape fermenting raw materials all over China.This bacterial strain also can be used for brewageing of high-end fruit wines of various characteristics such as blueberry wine, jujube wine and various common fruit wine.
One aspect of the present invention provides a kind of yeast saccharomyces cerevisiae WR1104(Saccharomyces cerevisiaeWR1104), be deposited in the Chinese typical culture collection center preservation that is positioned at Lopa Nationality an ancient woman's ornament mountain, Wuhan City Wuhan University on December 5th, 2012, deposit number is CCTCC NO:M 2012500.
One aspect of the present invention provides the application of above-mentioned yeast saccharomyces cerevisiae in brew characteristic high-quality dry red winew.
The present invention also provides the application of above-mentioned yeast saccharomyces cerevisiae in various fruit wines such as brew blueberry wine, jujube wine.
Yeast saccharomyces cerevisiae strong stress resistance of the present invention, anti-high sugar, high temperature resistant, anti-high alcohol, anti-oozing property is good, produces the alcoholic strength height, can be widely used in the brew of the high-quality dry red winew of each characteristic red grape kind of Chinese producing region.The new wine that fermentation by saccharomyces cerevisiae Merlot grape material of the present invention brew forms is better than the new wine clarity of commercial yeast RC212 fermentation, and fragrance is stronger, soft, happy, and new wine wall built-up sense, mouthfeel alcohol thickness are more excellent; The new wine that the brew of fermentation cabernet sauvignon grape raw material forms is better than the new wine clarity of commercial yeast RC212 fermentation, the stronger coordination of fragrance, and mouthfeel is more mellow, the wall built-up sense is better.Yeast saccharomyces cerevisiae of the present invention also is suitable for the fermentation of red grape kinds such as hila, Cabernet Gernischt, also can be used for the fermentation of the high-end fruit wines of characteristic such as blueberry wine, jujube wine and the brew of common fruit wine.
Embodiment
The present invention is described in more detail below in conjunction with embodiment.
The prescription of each substratum is as follows among the following embodiment:
YPD substratum: yeast powder 10g/1000ml, peptone 20g/1000ml, glucose 20g/1000ml, natural pH value, 115 ℃, 20min autoclaving.Solid medium adds the 20g/1000ml agar powder.
WL nutrient agar: yeast powder 0.5%, Tryptones 0.5%, glucose 5%, agar 2%, potassium primary phosphate 0.055%, Repone K 0.0425%, calcium chloride 0.0125%, iron(ic) chloride 0.00025%, sal epsom 0.0125%, manganous sulfate 0.00025%, tetrabromo-mcresolsulfonphthalein 0.0022%, the pH value is 6.5,121 ℃, 20min autoclaving.
Methionin substratum (1-1): D-glucose 10g, L-Histidine 1mg, DL-methionine 2mg, DL-tryptophane 2mg, Para-Aminobenzoic 200 μ g, vitamin H 20 μ g, folic acid 2 μ g, inositol 10mg, nicotinic acid 400 μ g, pantothenic acid 2mg, pyridoxine hydrochloride 400 μ g, Riboflavin Tetrabutyrate 00 μ g, vitamin 400 μ g, boric acid 500 μ g, crystallization cupric chloride 40 μ g, potassiumiodide 100 μ g, crystallization iron(ic) chloride 200 μ g, crystalline sulfuric acid manganese 400 μ g, crystallization Sodium orthomolybdate 200 μ g, crystalline sulfuric acid zinc 400 μ g, potassium primary phosphate 850mg, dipotassium hydrogen phosphate 150mg, crystalline sulfuric acid magnesium 500mg sodium-chlor 100mg, crystallization calcium chloride 100mg, lysine hydrochloride 2.5g, agar 20g, pH value nature, 121 ℃, the 20min autoclaving.
Sugar-fermenting substratum, assimilation nitrogenous source basic medium, assimilation carbon source basic medium, product ester substratum, generation kind of starch compound substratum, high osmotic pressure substratum all adopt conventional formulation.
Separation and purification and the screening of embodiment 1 Saccharomyces Cerevisiae in S accharomyces cerevisiae WR1104
1, the seed selection of starting strain
(1) fruit is shown the ripe grape of the aseptic weighing 10g of yeast separation, puts into and fills 90ml sterilized water triangular flask, and 30min is cultivated in concussion, makes bacteria suspension, accurately draws 50ul and puts into the YPD solid medium, with aseptic spatula drawout, cultivates 24-28h for 25 ℃;
(2) the good grape of the spontaneous fermentation yeast separation fresh ripening degree of the about 100g of aseptic weighing is put into aseptic 500ml triangular flask, hammers fragmentation into shape with aseptic grinding, and places 27 ℃ of cultivations, gets fermented liquid 1ml every 24h, adds in the 9ml sterilized water and carry out gradient dilution to 10
-7, get 50ul dilution back bacterium liquid and put into the YPD solid medium, with aseptic spatula drawout, cultivate 24-28h for 25 ℃;
(3) YPD in (1) (2) is cultivated the yeast strain of 48h, the macroscopic fungal colony that grows in the picking substratum moves into respectively on the YPD solid plate substratum, and constant temperature culture, purifying are after obtaining single bacterium colony, be forwarded to slant tube as starting strain, obtain 301 strain bacterium.
2, yeast strain primary dcreening operation
(1) the microscopy primary dcreening operation is cultivated 48h to the slant tube bacterial strain in the YPD liquid nutrient medium, with 16 * 40 power microscope microscopies, filters out the bacterial strain that sprouts and breed with multiterminal, obtains 123 strain bacterium;
(2) the WL nutrient agar screens the bacterial strain that microscopy is filtered out, be inoculated into the WL nutrient agar behind the inoculation YPD liquid nutrient medium activation 24h, observe behind 27 ℃ of cultivation 5d, filter out colony colour and be cream-colored (light yellow)-green, the smooth surface of spherical protuberances, opaque, butyraceous bacterial strain obtain 62 strain bacterium;
(3) strain fermentation power and produce the bacterial strain that the screening of fragrant characteristic filters out the WL substratum, be inoculated in the YPD liquid tube substratum of back-off Du Shi pipe, 27 ℃ of cultivations, detect the aerogenesis situation (in aerogenesis to Du Shi pipe volume fermenting power) of 4h, 6h, 8h, 10h and the fragrant characteristic of product (be divided into peculiar smell is arranged, fragrance is light, fragrance is good slightly, four ranks give off a strong fragrance), filter out aerogenesis full packages in the 10h, produce well fragrant or produce aromatic strongly fragrant bacterial strain, obtain 36 strain bacterium.
3, the simulation zymamsis is sieved again
The above-mentioned 36 strain inoculation that obtain in the 100mlYPD liquid shaking bottle substratum that contains sugar 20%, are cultivated 96h for 27 ℃, the CO after the detection simulation zymamsis
2Weight loss (g), alcoholic strength (%vol) and produce fragrant situation filter out fermentation back CO
2Weight loss is more than 10g, and alcoholic strength produces fragrant better or strong bacterial strain more than 9%, obtains 24 strain bacterium.
4, multiple sieve obtains resistance evaluations such as anti-height of yeast strain is sugared, high temperature resistant, ethanol-tolerant, anti-oozing property and reaches high yield alcoholic strength and test
(1) the sugared evaluation of the anti-height of yeast strain will be simulated 24 strain bacterium that zymamsis obtains and be received simultaneously and contain on 600g/L glucose YPD liquid tube substratum and the solid plate substratum, 27 ℃ of cultivations, observe liquid tube and cultivate the aerogenesis situation of 48h and bacterial strain survival condition and the colony growth situation that solid plate is cultivated 96h, filter out survival and aerogenesis under the above-mentioned condition, colony growth is good and the bigger bacterial strain of bacterium colony;
(2) the high temperature resistant evaluation of yeast strain will be simulated 50 ℃ and 55 ℃ two temperature spots processing of 24 strain bacterium employing that zymamsis obtains, after 12h is cultivated in water-bath, observe strains tested aerogenesis situation (being aerogenesis), dibbling 28 ℃ to the YPD flat board are cultivated 48-72h down then, observe the colony growth situation, filter out the good and bigger bacterial strain of bacterium colony of colony growth;
(3) evaluation of yeast strain ethanol-tolerant will be simulated 24 strain bacterium that zymamsis obtains and be received YPD respectively and contain 12%, 16%, 20% alcoholic acid liquid tube substratum and contain on 12%, 16%, the 20% alcoholic acid solid plate substratum, 27 ℃ of cultivations, observe liquid tube and cultivate the colony growth situation that the aerogenesis of 48h and survival condition and solid plate are cultivated 96h, filter out survival and aerogenesis under the above-mentioned condition, colony growth is good and the bigger bacterial strain of bacterium colony;
(4) anti-the oozing property evaluation of yeast strain will be simulated 24 strain bacterium that zymamsis obtains and be received YPD respectively and contain the liquid tube substratum of 100g/L, 120g/LNaCl and contain on the solid plate substratum of 100g/L, 120g/LNaCl, 27 ℃ of cultivations, observe liquid tube and cultivate the colony growth situation that the aerogenesis of 48h and survival condition and solid plate are cultivated 96h, filter out survival and aerogenesis under the above-mentioned condition, colony growth is good and the bigger bacterial strain of bacterium colony
(5) the high yield alcoholic strength test of bacterial strain will simulate 24 strain bacterium that zymamsis obtains and be received 120ml and contain containing in the 30% sucrose fermentation of watermelon juice liquid of 20g/L pol, and 27 ℃ of cultivations detect the CO behind the 96h that ferments
2Weight loss (g), alcoholic strength (%vol) and produce fragrant situation filter out the fermentation back and produce alcoholic strength higher (more than 13%), produce fragrant better or strong bacterial strain;
Comprehensively the excellent sieve in (1) (2) (3) (4) (5) obtains 12 strain bacterium.
5, excellent sieve bacterial strain simulation Sucus Vitis viniferae substratum fermentation screening
The excellent sieve bacterial strain of 12 strains respectively with 1 * 10
6The CFU/mL inoculum size is inoculated in the 400ml simulation red grape raw material substratum (the broken liquid of 400mL muscat grape adds 10% sucrose), and 25 ℃ of simulation fermentations are left standstill and cultivated about 25d, detect the CO of fermented wine sample
2Weight loss (g), alcoholic strength (%vol), total acid are (in tartrate, g/L), volatile acid is (with acetometer, g/L), total reducing sugar (g/L), reducing sugar basic physical and chemical indexs such as (g/L), and work produces fragrance analysis and simple sensory evaluation, filter out the good bacterial strain of general performance, obtain 6 strain bacterium.
6, bacterial strain is with Merlot, cabernet sauvignon grape raw material 4L fermentation lab scale and 400L fermentation pilot scale screening
6 strain bacterium are with 1 * 10
6The CFU/mL inoculum size be inoculated in respectively pick up from Minqin County, Gansu, Wuwei and vineyaries, ground such as Qingdao Pingdu City, Peng Lai, Yantai to transfer pol with sucrose be in 20% the broken liquid of Merlot, cabernet sauvignon grape, carry out excellent sieve bacterial classification 4L fermentation lab scale experiment and 400L fermentation pilot experiment, all with the RC212 of commercial yeast France Lallemand USA Inc. bacterial strain in contrast, 25 ℃ of simulation fermentations, (middle test agent regularly detects about 25d, after-ripening is carried out expert's sensory evaluation after half a year), the CO of detection fermented wine sample
2Weight loss (g), alcoholic strength (%vol), total acid are (in tartrate, g/L), volatile acid is (with acetometer, g/L), total reducing sugar (g/L), reducing sugar basic physical and chemical indexs such as (g/L), and work produces fragrance analysis and expert's sensory evaluation, filter out the outstanding bacterial strain of general performance, obtain yeast strain WR1104, concrete steps are as implementing as described in the example 3.
The evaluation of embodiment 2 Saccharomyces Cerevisiae in S accharomyces cerevisiae WR1104 bacterial strains
1, the Methionin substratum is identified (yeast saccharomyces cerevisiae can not adopt Methionin can not grow as nitrogenous source thereby on this substratum)
Behind yeast strain WR1104 inoculation YPD liquid nutrient medium activation 24h, be inoculated into according to 1% inoculum size and carry out hunger in the 5mL sterilized water and handle, be inoculated into the Methionin substratum behind the 7d, observe behind 27 ℃ of cultivation 5d and do not have yeast growth, continue to cultivate and observe, the still aseptic length of being born behind 15d illustrates that this bacterial strain is a yeast saccharomyces cerevisiae.
2, Physiology and biochemistry is identified
Yeast strain WR1104 is inoculated into Physiology and biochemistries such as carrying out sugar-fermenting (glucose, sucrose, maltose, lactose, semi-lactosi, ribose, synanthrin), carbon assimilation (rhamnosyl, L-arabinose, inositol, fiber two pools, Zulkovsky starch, synanthrin, methyl alcohol, D-wood sugar, sorbose, citric acid), nitrogenous source assimilation (ammonium sulfate, asparagine, saltpetre, Sodium Nitrite, L-Methionin), generation kind of starch and product ester, anti-osmotic pressure on each substratum respectively to be identified, with commercial yeast RC212 in contrast, the result is as follows:
Table 1 yeast strain sugar-fermenting qualification result
Table 2 yeast strain carbon assimilation qualification result
Table 3 yeast strain nitrogenous source assimilation qualification result
Table 4 yeast strain osmophilic strain, product ester and anti-cycloheximide qualification result
Annotate: in the above table, "+" expression thalli growth, the qualification result positive; "-" expression thalline is not grown the qualification result feminine gender.
Qualification result shows, yeast strain WR1104 can glucose fermentation, maltose, sucrose, semi-lactosi, nonfermented lactose, ribose, synanthrin; Lactose, rhamnosyl, inositol, synanthrin, fiber two pools, methyl alcohol, L-arabinose, D-wood sugar, sorbose, Zulkovsky starch, citric acid or not in all assimilations of the sugar of carbon assimilation-fermentation; Nitrogenous source assimilation ammonium sulfate, asparagine do not assimilate vitriolate of tartar, Sodium Nitrite, Methionin; Anti-hypertonic pressure is produced ester, not anti-cycloheximide.Contrast " yeast feature and identification handbook " determines it is S. cervisiae.
3, Molecular Identification
Adopt 26SrDNA yeast Molecular Identification ordinary method identification of yeast WR1104, the results are shown in following table
Table 5 yeast strain WR110426SrDNAD1/D2 region sequence homology compare of analysis result
Qualification result shows that yeast strain WR1104 is a yeast saccharomyces cerevisiae.
Comprehensive above-mentioned three kinds of authentication methods, yeast strain WR1104 all is accredited as yeast saccharomyces cerevisiae.With this bacterial strain called after yeast saccharomyces cerevisiae WR1104(Saccharomyces cerevisiae WR1104), deliver on December 5th, 2012 that " preservation of Chinese typical culture collection " center ", deposit number are CCTCC NO:M 2012500.
The application of embodiment 3 yeast saccharomyces cerevisiae WR1104 in brew characteristic high-quality dry red winew
(4L lab scale with commercial active dry yeast RC212 in contrast)
1, dry red winew brewing process
SO
2Sugar, polygalacturonase, activatory yeast starter
↓ ↓
Fresh wine brewing red grape → destemming fragmentation → belt leather grape slurry fermented liquid → impregnating autoclave → Primary Fermentation (20-28 ℃) → 5-7d Primary Fermentation is finished → Fructus Vitis viniferae wine base → secondary fermentation (20-25 ℃) → 30d left and right sides secondary fermentation end
↓ ↑ ↑
Skin slag milk-acid bacteria SO
2
→ storage ageing → ageing is finished → following glue, separation wine pin → bottling
2, yeast saccharomyces cerevisiae WR1104 seed liquor preparation
The WR1104 bacterial strain that is stored in the YPD test tube slant is transferred in liquid Sucus Vitis viniferae substratum, and pol nature (about 16%), pH nature are cultivated 12-18h for 27 ℃, obtain yeast starter liquid (commercial active dry yeast RC212 presses the working instructions activation).
3, preparation of fermenting raw materials liquid and inoculation fermentation
Fresh Merlot, the Cabernet Sauvignon that the ripening degree of picking up from Jiaodong Peninsula is good and these two kinds of grapes of picking up from the Gansu Wuwei are broken destemmings respectively, press the 50-60ppm adding SO of grape weight simultaneously with crusher
2, add sucrose by whole pol 200g/L, get pack into the triangular flask dipping fermentation of 500mL of 400mL respectively, add polygalacturonase by fermented liquid ratio 50ml/L, press 1 * 10
6The CFU/mL inoculum size inserts yeast starter liquid, and beginning Primary Fermentation (20-28 ℃ of control main fermentation temperature) is finished whole process by 1 described technology.
4, the physical and chemical index of former wine detects
Table 6 Jiaodong Peninsula Merlot grape material fermented wine physical and chemical index table
Table 7 Gansu Wuwei Merlot grape material fermented wine physical and chemical index table
The former wine physical and chemical index of table 8 Jiaodong Peninsula cabernet sauvignon grape fermenting raw materials table
The former wine physical and chemical index of table 9 Gansu Wuwei cabernet sauvignon grape fermenting raw materials table
The physical and chemical index analysis of comprehensive two different places of production Merlot grape materials and the former wine of cabernet sauvignon grape fermenting raw materials, the former wine of yeast saccharomyces cerevisiae WR1104 strain fermentation of the present invention and commercial yeast RC212 difference are little, but the wine Du Genggao of similarity condition bottom fermentation; Total acid and volatile acid are lower; Total reducing sugar and reducing sugar are lower, and former vinosity amount is better.
5, finish the new wine sensory evaluation of secondary fermentation
Comment wine expert group to be made up of 2 national level teacher of the sampling wine (professor) and 1 provinces's grape wine judging panel (rich experiences) from enterprise from colleges and universities, the mode of judging is blind commenting.Sum up 3 experts' the result that judges, they are consistent to think:
The new wine style difference that two different places of production Merlot grape material brews of yeast saccharomyces cerevisiae WR1104 strain fermentation of the present invention form is little, the typical style that all meets the high-quality dry red winew, but better than the new wine clarity of commercial yeast RC212 fermentation, fragrance is stronger, soft, happy, and new wine wall built-up sense, mouthfeel alcohol thickness are excellent slightly; Also difference is little for the new wine style that two different places of production cabernet sauvignon grape raw material brews of yeast saccharomyces cerevisiae WR1104 strain fermentation form, the typical style that all meets the high-quality dry red winew, also better than the new wine clarity of commercial yeast RC212 fermentation, the stronger coordination of fragrance, mouthfeel is more mellow, the wall built-up sense is better.
The application of embodiment 4 yeast saccharomyces cerevisiae WR1104 in brew characteristic high-quality dry red winew
(400L pilot scale with commercial active dry yeast RC212 in contrast)
1, dry red winew brewing process
SO
2Sugar, polygalacturonase, activatory yeast starter
↓ ↓
Fresh wine brewing red grape → destemming fragmentation → belt leather grape slurry fermented liquid → impregnating autoclave → Primary Fermentation (20-28 ℃) → 5-7d Primary Fermentation is finished → Fructus Vitis viniferae wine base → secondary fermentation (20-25 ℃) → 30d left and right sides secondary fermentation end
↓ ↑ ↑
Skin slag milk-acid bacteria SO
2
→ storage ageing → ageing is finished → following glue, separation wine pin → bottling
2, yeast saccharomyces cerevisiae WR1104 seed liquor preparation
The yeast saccharomyces cerevisiae WR1104 bacterial strain that is stored in the YPD test tube slant is transferred in liquid Sucus Vitis viniferae substratum, pol nature (about 16%), pH nature, cultivate 12-18h for 27 ℃, obtain yeast starter liquid (commercial active dry yeast RC212 presses the working instructions activation).
3, preparation of fermenting raw materials liquid and inoculation fermentation
With the good broken destemming of fresh Merlot of ripening degree that picks up from Jiaodong Peninsula, the 50-60ppm that presses grape weight with crusher simultaneously adds SO
2, add sucrose by whole pol 200g/L, pump into the dipping fermentor tank of 500L, once jar is pressed fermented liquid 50ml/L and is added polygalacturonase, by 1 * 10 during tank switching
6The CFU/mL inoculum size inserts yeast starter liquid, and beginning Primary Fermentation (20-28 ℃ of control main fermentation temperature) is finished whole process by 1 described technology.
4, the physical and chemical index of different strains fermentating wine detects
Table 10 S. cerevisiae WR1104 bacterial strain and contrast RC212 fermentating wine physical and chemical index contrast table
As shown in Table 10, yeast saccharomyces cerevisiae WR1104 strain fermentation characteristic of the present invention is better than commercial yeast RC212, fermented wine Du Genggao, and total reducing sugar, reducing sugar and volatile acid are lower.
5, the fragrance analysis of different strains fermentating wine
Table 11 S. cerevisiae WR1104 bacterial strain and contrast RC212 fermented grape wine aroma are analyzed and the content contrast table
Table 11 is to utilize the yeast saccharomyces cerevisiae WR1104 bacterial strain of GC-MS technology for detection and the aroma component of contrast RC212 fermentation back ageing new wine half a year, as can be seen, mainly is ester, alcohol, sour three class materials, and ketone, ether, aldehyde and other class substances content are less; It is 46 kinds and 40 kinds that yeast saccharomyces cerevisiae WR1104 bacterial strain detects total aroma component respectively with contrast RC212 fermented wine sample, wherein Ester is respectively 20 kinds and 17 kinds, alcohols material is respectively 10 kinds and 9 kinds, acid is respectively 6 kinds and 4 kinds, aldehyde material is respectively 4 kinds and 3 kinds, letones is respectively 3 kinds and 5 kinds, and ether material is 2 kinds, and yeast saccharomyces cerevisiae WR1104 strain fermentation wine sample kind detects the piperidines composition; Aspect the complicacy of fermentation fragrance, contrast RC212, no matter yeast saccharomyces cerevisiae WR1104 bacterial strain is the total kind of aroma substance, still ester class, alcohols, acid kind are all more than RC212, complicated aroma component will be given the mouthfeel and the sense of taste of grape wine complexity, thereby gives more individual character of grape wine and speciality.
6, the different strains new wine expert sensory evaluation that ferments
Comment wine expert group by three professors (national grape wine judging panel) that are engaged in grape wine research for many years from colleges and universities, four (two national grape wine judging panels of the wine brewing slip-stick artist from enterprise, two provincial fruit wine judging panels) and the postgraduate of three grape wine specialties form, take into account enterprise and researchist, have higher authority and reasonableness.
Table 12 pilot scale grape wine expert sensory evaluation (blind commenting)
Judge the result as can be known by the expert, most experts estimate than higher yeast saccharomyces cerevisiae WR1104 strain fermentation wine sample of the present invention in the expert group, think that comparison is according to RC212 fermented wine sample more excellent (7) or suitable (1).
Comprehensive analysis of aroma components result, yeast saccharomyces cerevisiae WR1104 bacterial strain comparison of the present invention can better be excavated the characteristic of Merlot grape according to RC212, bring into play it and brewage potentiality, make its brewing characteristic obtain better representing, characteristic high-quality dry red winew is significant for brewageing.
Yeast saccharomyces cerevisiae WR1104 bacterial strain of the present invention also is suitable for the fermentation of red grape kinds such as hila, Cabernet Gernischt, also can be used for the fermentation of the high-end fruit wines of characteristic such as blueberry wine, jujube wine and the brew of common fruit wine.
Claims (5)
1. an Accharomyces cerevisiae, its deposit number is CCTCC NO:M 2012500.
2. the application of the described yeast saccharomyces cerevisiae of claim 1 in the grape wine brew.
3. application as claimed in claim 2 is characterized in that described grape wine is red wine.
4. the application of the described yeast saccharomyces cerevisiae of claim 1 in fruit wine is brewageed.
5. application as claimed in claim 4 is characterized in that described fruit wine is blueberry wine or jujube wine.
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| CN108315270A (en) * | 2018-01-04 | 2018-07-24 | 四川缪氏现代农业发展有限公司 | Table Grape Spirit saccharomyces cerevisiae and its application |
| CN108410745A (en) * | 2018-05-25 | 2018-08-17 | 河北省科学院生物研究所 | One Accharomyces cerevisiae and its application in wine production |
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| CN108410745A (en) * | 2018-05-25 | 2018-08-17 | 河北省科学院生物研究所 | One Accharomyces cerevisiae and its application in wine production |
| CN108410745B (en) * | 2018-05-25 | 2020-05-12 | 河北省科学院生物研究所 | Saccharomyces cerevisiae and application thereof in wine brewing |
| CN112226377A (en) * | 2020-12-17 | 2021-01-15 | 烟台张裕葡萄酿酒股份有限公司 | Saccharomyces cerevisiae and application thereof in making fruit-flavor dry red wine |
| CN113373011A (en) * | 2021-07-06 | 2021-09-10 | 蔡立新 | Preparation method of summer black dry red wine |
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