CN103275837A - Method for producing low-acetaldehyde beer through high-temperature fermentation - Google Patents
Method for producing low-acetaldehyde beer through high-temperature fermentation Download PDFInfo
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- CN103275837A CN103275837A CN2013101007338A CN201310100733A CN103275837A CN 103275837 A CN103275837 A CN 103275837A CN 2013101007338 A CN2013101007338 A CN 2013101007338A CN 201310100733 A CN201310100733 A CN 201310100733A CN 103275837 A CN103275837 A CN 103275837A
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Abstract
The invention discloses a low-acetaldehyde-production Saccharomyces cerevisiae and its application in beer fermentation. Acetaldehyde is volatile aldehyde having a highest content in beer, and is a main source of the underripe taste and the rotten apple taste of beer, so the strict control of the output of acetaldehyde in the whole fermentation process is very important. The strain of Saccharomyces cerevisiae D-A-14 provided by the invention is preserved in China General Microbiological Culture Collection Center and has a preservation number of CGMCC No.6822. The Saccharomyces cerevisiae D-A-14 is an excellent Saccharomyces cerevisiae, and has a potential used in the mass production of a brewery.
Description
Technical field
The present invention relates to the production method of the low acetaldehyde beer of production method, the particularly production of a kind of high temperature bottom fermentation of the low acetaldehyde beer of a kind of fermentative production.
Technical background
Acetaldehyde is the highest aldehydes of content in the beer, and the height of its content directly has influence on the quality of beer flavor, is one of key index of evaluating beer, and the acetaldehyde of ripe beer generally is no more than 8mg/l.How to reduce the content of acetaldehyde in the beer and be the big hot issue in the beer research.
Yeast saccharomyces cerevisiae is the soul of brewage, and its direct relation the quality of beer.The present method that reduces acetaldehyde in the beer has multiple, but from bacterial classification, selects the yeast of low yield acetaldehyde, could fundamentally address this problem.
Summary of the invention
The technical problem to be solved in the present invention is the production method of the low acetaldehyde beer of a kind of high temperature bottom fermentation production, with yeast saccharomyces cerevisiae D-A-14(Saccharomyces cerevisiae D-A-14) serve as to produce bacterial strain, leavening temperature is 10-15 ℃; Described yeast saccharomyces cerevisiae D-A-14 is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on November 13rd, 2012, deposit number is CGMCC No.6822, the preservation address is the Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica.
Utilize yeast saccharomyces cerevisiae provided by the present invention to be applied to beer production, the feature of its fermentating wine is: acetaldehyde is lower, and size is between 2-3mg/l, and other leavening properties are then all in the big scope of producing of normal industry.Its fermentation is suitable for 15 ℃, can cut down the consumption of energy, and is beneficial to brewing industry production.
Specific embodiments
The acquisition of embodiment 1 low yield acetaldehyde yeast saccharomyces cerevisiae
Be 0.5,1.0,1.5,2.0,2.5,3.0 to contain Tosse) concentration respectively, the culture medium culturing of 3.5mg/L is set out bacterium, having only Tosse) is that the substratum of 3.5mg/L does not have yeast to grow, and is the resistance concentration of screening low yield acetaldehyde yeast so choose 3.5mg/L.
Be starting strain with yeast saccharomyces cerevisiae (deposit number is CGMCC NO.2448), by ultraviolet mutagenesis (mutagenesis parameter), the Tosse) flat board is coated in dilution, the bacterium colony that picking grows, and number consecutively is 1,2,3,4,5,6,7,8,9.
Choose the fermentation situation of bacterium colony on the table 1 Tosse) resistant panel
Annotate: partial data only in the table, because of length finite part data unlisted.
Bacterial strain in the table 1 is to set out yeast through being longer than the bacterial strain on the Tosse) substratum behind the ultraviolet mutagenesis, experimental results show that the yeast through the Tosse) plate screening all is bacterial strains that acetaldehyde reduces, just to have height to have low for the reduction amplitude of acetaldehyde, need further tame.
The domestication of embodiment 2 bacterial strains
Placing the bacterial strain that obtains among the embodiment 1 certain density is the liquid nutrient medium of sole carbon source with acetaldehyde, and every 48-72h switching once to guarantee the concentration of acetaldehyde, was cultivated 14 days for 11 ℃.After raising and train, carry out the triangular flask fermentation, investigate its acetaldehyde.
The yeast fermentation situation of table 2 after the acetaldehyde substratum is raised and train
Annotate: partial data only in the table, because of length finite part data unlisted.
By table 2,3 as can be seen, the yeast acetaldehyde rate of descent (89.5%) of raising and train through the acetaldehyde substratum and yeast acetaldehyde descend and account for 68.4% more than 50%.Thereby proof acetaldehyde substratum is raised and train yeast and can effectively be reduced the acetaldehyde amount.
After raising and train, obtain the extremely excellent yeast saccharomyces cerevisiae D-A-14 of a strain, its acetaldehyde output is 2.86mg/L, and the preservation preservation is to China Committee for Culture Collection of Microorganisms, and preserving number is: CGMCC No.6822.
Embodiment 3 yeast saccharomyces cerevisiae triangular flask zymotechniques
(25 ℃ in low yield acetaldehyde yeast one ring → 10mL test tube, 36h) → (25 ℃ in 9mL test tube, 36h) → (23 ℃ in 70mL wheat juice, 48h) → 4 in ℃ refrigerator about sedimentation yeast slurry 12h → 250ml wheat juice (in the 500mL Erlenmeyer flask), shake up back top fermentation bolt, water or 7 days → analysis of → 11 ℃ of fermentations of vitriol oil sealing acetaldehyde, acetaldehyde is: 2.86mg/L.
Embodiment 4 large-scale fermentations
With the yeast that domestication among the embodiment 2 obtains, carry out the fermentor tank experiment of 200L, every local flavor index is as shown in table 3.
The bulk fermentation situation of table 3 preferred strain
With respect to 11 ℃ of traditional fermentations, CGMCC No.6822 is more suitable for thermophilic fermentation, has reduced the required energy consumption of beer fermentation.It is under 15 ℃ condition, its acetaldehyde is at 2-3mg/l, than the bacterium that sets out, acetaldehyde has reduced more than the 60-70%, fermentation degree improves about 40%, the bacterium fermentation degree of setting out is then than cataclysm, and other indexs of CGMCC No.6822 also all in normal range, are applicable to the big production of brewing industry simultaneously.
Claims (3)
1. the production method of the low acetaldehyde beer of high temperature bottom fermentation production is characterized in that the D-A-14 with yeast saccharomyces cerevisiae D-A-14(Saccharomyces cerevisiae) serve as to produce bacterial strain, leavening temperature is 10-15 ℃; Described yeast saccharomyces cerevisiae D-A-14 is preserved in China Committee for Culture Collection of Microorganisms common micro-organisms center on November 13rd, 2012, deposit number is CGMCC No.6822, the preservation address is the Datun Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica.
2. the described method of claim 1 is characterized in that the suitableeest production temperature of described yeast saccharomyces cerevisiae D-A-14 is 15 ℃, and optimal pH is 6.0.
3. the described method of claim 1 is characterized in that described yeast saccharomyces cerevisiae D-A-14 shape approximation in circle, and diameter is between the 2.0-3.5 micron; After 48 hours, can grow the bacterium colony of about 2.3 millimeter of size in the surface growth of YPD solid medium, the bacterium colony oyster white, glossy, smooth, neat in edge, quality is even, and is translucent, and easily picking has wine flavour.
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| CN102634426A (en) * | 2012-04-25 | 2012-08-15 | 广东燕京啤酒有限公司 | Low-acetaldehyde beer and preparation method thereof |
| CN102876528A (en) * | 2012-10-19 | 2013-01-16 | 燕京啤酒(桂林漓泉)股份有限公司 | Reddened head-resistant beer and preparation method thereof |
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- 2013-03-26 CN CN201310100733.8A patent/CN103275837B/en not_active Expired - Fee Related
Patent Citations (6)
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| CN101497866A (en) * | 2008-02-03 | 2009-08-05 | 黑龙江大学 | Saccharomyces cerevisiae for producing low alcohol beer |
| CN101665772A (en) * | 2009-08-14 | 2010-03-10 | 中国食品发酵工业研究院 | Yeast strain of beer and application thereof |
| CN101691544A (en) * | 2009-08-19 | 2010-04-07 | 中国食品发酵工业研究院 | Yeast strain and application thereof |
| CN101736002A (en) * | 2010-01-11 | 2010-06-16 | 中国食品发酵工业研究院 | Flat screening method of glycerol saccharomyces cerevisiae with low yield |
| CN102634426A (en) * | 2012-04-25 | 2012-08-15 | 广东燕京啤酒有限公司 | Low-acetaldehyde beer and preparation method thereof |
| CN102876528A (en) * | 2012-10-19 | 2013-01-16 | 燕京啤酒(桂林漓泉)股份有限公司 | Reddened head-resistant beer and preparation method thereof |
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