CN103305431A - Saccharomyces cerevisiae and application thereof in brewing of plum wine - Google Patents
Saccharomyces cerevisiae and application thereof in brewing of plum wine Download PDFInfo
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Abstract
The invention discloses saccharomyces cerevisiae and application thereof in brewing of a plum wine. The bacterial strain is saccharomyces cerevisiae which is separated from organic plum orchard and exclusively used in fermentation of the plum wine. The saccharomyces cerevisiae has good wine and fragrance producing abilities, and is preserved at the China Center for Type Culture Collection in wuhan university of wuchang, wuhan in Hubei province at Jan.13, 2012; and the preservation number is CCTCC NO:2012009. Compared with widely applied commercialized wine yeast, the plum wine fermented by the bacterial strain disclosed by the invention is attractive in color and luster, thick in fruity fragrance, mellow in wine, concerted in fragrance, low in high-level alcohol content in the wine, and free of a head pain, does not lead a body at a higher level after being drunk, has typical characteristics of the plum wine, and can play an important role on stabilization and improvement of the quality of the plum wine.
Description
Technical field
The present invention relates to an Accharomyces cerevisiae and the application in brewageing plum fruit wine thereof, belong to biological chemical field.
Background technology
Plum fruit wine is take plum as raw material, adopts fermentation method to brewage the mild drinking wine that forms.The nutritive ingredients such as plum rich in proteins, VITAMIN, multiple amino acids, the traditional Chinese medical science think the plum sweet acid, cool in nature of distinguishing the flavor of to have the effect that heat, born fluid, Li Shui etc. are washed in clearing liver, are particularly suitable for treating the symptoms such as deficiency of stomach-Yin, thirsty and dry pharynx, dysuria.Plum fruit wine has that the wine degree is low, and the vinosity gentleness is tasty and refreshing, the fruit thick flavor, and the characteristics that are of high nutritive value, and be rich in multiple amino acids, VITAMIN and the mineral substance of needed by human body, market outlook are wide.
There are many units in China at present in the industrialization production technology of research fruit wine, but because fruit is various, it is very large that the nutritive ingredient between the different fruit forms difference, causes the fermentation condition of every kind of fruit wine all different.All can use yeast in all fruit wine production processes, yeast plays conclusive effect to the quality of fruit wine.The same fruit raw material adopts different barmses to ferment, and there is certain difference the aspects such as the quality of the wine that produces and local flavor.But at present, business-like active dry yeast powder (ADY) is all adopted in the fruit wine production of China mostly, and they mainly are to develop for production application vinous, have and produce more by force the alcohol ability, but the fruit wine local flavor of its fermentation is more flat, the fragrance of the due raw fruit of shortage, specific aim is not strong, can not satisfy the demand of different fruit varieties, and the yeast saccharomyces cerevisiae of exploitation specific aim fruit is to improve wine body local flavor important method.Therefore, seed selection can finely utilize the quality yeast bacterium of plum fruit juice or fruit jam fermentation to be necessary very much also very meaningful.
And in the actual production of plum fruit wine, the problem that enterprise often faces is exactly, after drinking, the plum wine of producing has the sensation of headache, this is because too high of wine higher alcohols content causes, and the higher alcohols of too high amount can make the bitter taste of wine and pungent increase, produce excitement, destroy the Harmony of wine.Therefore, reduce plum fruit wine higher alcohols content, produce that to be fit to health, high quality plum fruit wine that masses drink also be the key technical problem of the required solution of enterprise.
Summary of the invention
The purpose of this invention is to provide an Accharomyces cerevisiae bacterium, this bacterial strain from the closely-related plum of plum growing environment orchard separation screening obtain, be yeast saccharomyces cerevisiae (Saccharomyces cerevisive) through microorganism identification; This yeast can utilize pure plum fruit juice (pulp) fermentation to produce wine, and the smell of fruits is very sweet, and aroma is mellow, and the wine higher alcohols content is low.
S. cervisiae provided by the present invention is Wine brewing yeast strain (Saccharomyces cerevisive) XN03 CCTCCNO:2012009.
Wine brewing yeast strain of the present invention (Saccharomyces cerevisive) XN03 cultivates 3d through 28 ℃ of YEPD nutrient agars, and bacterium colony is rounded, projection, and oyster white, smooth surface is easily chosen, the pros and cons solid colour.The bacterium colony size is the cm of (0.3-0.35) cm * (0.3-0.35), fast growth; Observation of cell is oval under 400 power microscopes, and gemmation produces thecaspore, and cell size is (2.0-2.5) μ m.At wort agar substratum and 28 ℃ of cultivations of YEPD nutrient agar 3d, culture is counted in continuous passage, and its cultural characteristic and morphological specificity have no significant change, and the biological character of this bacterial strain is basicly stable.
Wine brewing yeast strain of the present invention (Saccharomyces cerevisive) XN03, be preserved in Wuhan, Hubei loujia hill belongs Wuhan University Chinese Typical Representative culture collection center on 01 13rd, 2012, preserving number is: CCTCC NO:2012009.
Another object of the present invention is that this S. cervisiae is exclusively used in the colory plum fruit wine of making wine take plum fruit juice or pulp as raw material.
Wine brewing yeast strain of the present invention (Saccharomyces cerevisive) XN03 is used for brewageing the technique of plum fruit wine, and it includes following steps successively:
(1) sorting and cleaning: choose the higher plum fruit of ripening degree, remove living Chinese olive, the fruit that goes mouldy and rot.Clean fruit surface, remove impurity and foreign matter, and the wild yeast on surface.
(2) stoning destemming: with the plum fruit after sorting and the cleaning, the stoning destemming is to reduce the leaching amount of tannin.
(3) broken juice: the plum fruit crushing and beating of stoning is squeezed the juice.
(4) SO
2Interpolation with polygalacturonase: add potassium metabisulfite (in weight 50%) adjust SO
2Concentration, SO
2Addition is 30mg/L-100mg/L, and the polygalacturonase addition is 20mg/L-80mg/L.
(5) composition adjustment: adjust the pol of fruit juice by adding sucrose, acidity is not adjusted, and can produce 1 degree alcohol with the sugar of 17g/L and calculate.
(6) saccharomycetic inoculation: under the aseptic technique, three grades of seed liquor of access yeast XN03 of the present invention in the plum karusen, inoculum size is 2% (V/V)-10% (V/V).
(7) Primary Fermentation: the controlled fermentation temperature is at 20-28 ℃, and fermentation time is 4-7 days, and every day, timing sampling was measured the residual sugar content in the karusen.
(8) pouring separates: after the Primary Fermentation end, carry out immediately pouring, will flow automatically wine and the slight squeezing of part wine list solely store, and isolated wine pin squeezes rear pressure press for extracting juice wine list again and solely stores.
(9) ageing: the wine of pouring out after Primary Fermentation the finished sealed storage in the wine storing jar of packing into, note in time adding the storage of wine hydroful tank, reduce contacting of wine liquid and air as far as possible, prevent that the wine body is oxidized.
(10) clarification of removing photoresist: the wine after the ageing is got upper strata nature clear liquid, remove unstable composition too much in the wine by adding finings.After collecting, the turbid liquid of lower floor carries out independent clarifying treatment.
(11) filter: the wine liquid after the clarification of will removing photoresist is by pre-filtering, remove larger particle suspensions after, the plate and frame filter by 0.2 micron pore size carries out essence and filters again, removes less suspended particle.
(12) sterilization: the wine liquid that will filter places the storage tank of temperature controllable, is heated to 65 ℃ of insulation 30min, carries out pasteurization.The biologically stable of the microorganism maintenance wine in the wine can be removed like this, the reason local flavor of wine can be kept again.
(13) sterile filling: the wine after will sterilizing carries out the sterile negative pressure can, has reduced the oxidation of air to the wine body.With the sealing of soft oak plug, the sale of can casing after the labelled and coding.Finally can make plum fruit wine finished product.
Yeast XN03 of the present invention is exclusively used in the plum wine fermentation take plum fruit juice or pulp as raw material.Producible fruit wine type is according to demand: dry type plum fruit wine, half-dry type plum fruit wine, semi-sweet plum fruit wine, sweet type plum fruit wine; Leavening temperature is 20-30 ℃, and fermentation time is 4-7 days; S. cervisiae XN03 inoculum size is 2% (V/V)-10% (V/V) of prune juice (slurry) volume.
Compared with prior art, the invention has the beneficial effects as follows:
(1) yeast saccharomyces cerevisiae XN03 provided by the invention be a strain from the closely-related plum of plum growing environment orchard in the spontaneous fermentation plum fruit wine separation screening obtain, the plum wine fermentation is had stronger specific aim, thereby has improved wine body note gas local flavor; This microorganism can become take plum fruit juice as substrate fermentation plum fruit wine, and it is fast to have had ferment speed, fermentation capacity is strong, preferably tolerance is arranged, and the fruit wine aroma of making is mellow, and fruit is obviously fragrant, smell coordination, typicalness is outstanding, can reflect the characteristics of plum fruit self, is well suited for producing high-quality plum fruit wine.
(2) the plum fruit wine that ferments of yeast saccharomyces cerevisiae XN03 provided by the invention is compared with Angel wine yeast commonly used, the wine higher alcohols content is low, minimizing is to paralysis and the detrimental effect of cranial nerve cell, prevent the symptoms such as anoxic, dizziness, headache, can be used for producing the potable high-quality plum fruit wine with typicalness, after drinking not the higher authorities, pain without a head, directly enlarge the amount of drinking and the sales volume of wine, increase the economic benefit of enterprise.
Description of drawings
Fig. 1 is the colonial morphology of Wine brewing yeast strain (Saccharomyces cerevisive) XN03 on the YEPD nutrient agar.
Fig. 2 is the cellular form of Wine brewing yeast strain (Saccharomyces cerevisive) XN03 in 400 power microscopes.
Embodiment
Below be specific embodiments of the invention, technical scheme of the present invention is described further, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
Embodiment 1: the screening process of yeast XN03:
1. from organic orchard, take a sample in the plum fruit wine of the fruit pericarp of Japanese plum surface, fruit leaf and orchard soil, spontaneous fermentation; 2. get the YEPD that the 10g sample joins with the 90ml of granulated glass sphere and support in the base, under 28 ℃, 140r/min shaking culture 48 hours adds and contains penicillin 200U/ml with anti-bacteria and actinomycetic growth, reaches the saccharomycetic effect of enrichment; 3. get enrichment culture liquid 1mL, the physiological saline decimal dilution method with 0.85% is diluted to proper concn; 4. get 0.1mL and be applied to uniformly on the YEPD flat board after the sterilization with aseptic triangle push rod, and carry out mark, each gradient is made three flat boards; 5. after growing bacterium colony on the flat board, single bacterium colony that picking has typicalness yeast colony characteristics separation and purification of ruling; 6. repeat 2 times, with the 4 ℃ of preservations on slant medium of the colony inoculation behind the purifying; 7. the yeast that separation is obtained is through primary dcreening operation (TTC colour developing), multiple sieve (alcoholic strength, SO2 tolerance screening), behind the three level screen (Sensory Evaluation), final strain product wine and the fragrant well behaved yeast strain XN03 of product of obtaining from the plum fruit wine of spontaneous fermentation is through being accredited as yeast saccharomyces cerevisiae.
Embodiment 2: the enlarged culturing technique of yeast XN03 seed liquor:
1. first order seed (triangular flask cultivation): YEPD substratum: yeast extract, 1.0%; Peptone, 2.0%; Glucose, 2.0%, PH nature.The capacity of being sub-packed in is in the triangular flask of 500ml, every bottled 200ml that enters, 121 ℃ of lower steam sterilizing 20min.After taking out cooling, under aseptic condition, with transfering loop picking 1 to 2 ring yeast saccharomyces cerevisiae XN03 inclined plane inoculating provided by the present invention, under 28 ℃, 140r/min shaking table shaking culture 24 hours, the microscopy thalli growth was normal, can use without miscellaneous bacteria.
2. secondary seed (10L seed tank culture): after fresh plum cleaned, making beating was squeezed the juice, and with 400 order filter cloth press filtrations, obtains the clear juice of plum for subsequent use.Prune juice for subsequent use is pumped in the 10L seeding tank, and constant volume 7L, jacket steam are warming up to 121 ℃, keep the 15min sterilization, then open cold water and be cooled to 28 ℃, by inoculum size 8% access yeast, can begin the stir culture of ventilating behind the access yeast, ventilating ratio is 1: 0.3.Tank pressure requires 0.03MPa, and is unsuitable too high.28 ℃ of culture temperature are cultivated 20～24h, but in case of necessity proper extension or shortening time.The microscopy thalli growth normally can use.
3. three grades of seeds (100L seed tank culture): the substratum preparation is identical with secondary seed.Use the 100L seeding tank, constant volume 70L.Access secondary seed 8%.Culture condition is cultivated identical with secondary seed.The microscopy thalli growth is normal, namely can be used for large production.
Embodiment 3:
With plum fruit sorting and cleaning; The stoning destemming; Broken juice; The polygalacturonase and the 50mg/L SO that add immediately 60mg/L
2Utilize sucrose that the prune juice pol is adjusted to 20BX; Yeast XN03 primary seed solution (the Angel wine yeast compares CK) among the access embodiment 2, inoculum size is 4% (V/V); Leavening temperature is 20 ℃, and fermentation time is 7 days; Carry out immediately pouring after the fermentation ends and process, isolate the wine pin, flow automatically wine and the slight squeezing of part wine list solely store, and isolated wine pin squeezes rear pressure press for extracting juice wine list again and solely stores; The wine hydroful tank storage of separating is entered ageing; Store and carry out lower glue clarification, filtering-depositing after 6 months; Carry out sterile filling behind the pasteurization and namely obtain finished product plum fruit wine.Get the wine sample and judge, the results are shown in Table 1.
Can find out from table 1, the plum fruit wine taste that control group Angel grape wine dry yeast is brewageed is not good enough, can not give prominence to the peculiar fragrance of plum fruit juice; And that its outstanding advantages of strain X N03 is the plum fruit wine wine and women-sensual pursuits brewageed is tempting, the color and luster nature, and wine body clear, mouthfeel is pure and mild, aromatic flavour, fruit is fragrant outstanding, has harmonious fruital and aroma, and typicalness is good, is a kind of extraordinary health fruit wine.
The subjective appreciation of the different yeast fermentation plum of table 1 fruit wine
Embodiment 4:
Get fresh prune juice 1000L, add immediately polygalacturonase and the 40mg/L SO of 40mg/L
2Utilize sucrose that the prune juice pol is adjusted to 20BX; Three grades of seed liquor of yeast XN03 (the Angel wine yeast compares CK) among the access embodiment 2, inoculum size is 5% (V/V); Leavening temperature is 25 ℃, and fermentation time is 5 days; Carry out immediately pouring after the fermentation ends and process, isolate the wine pin, flow automatically wine and the slight squeezing of part wine list solely store, and isolated wine pin squeezes rear pressure press for extracting juice wine list again and solely stores; The wine hydroful tank storage of separating is entered ageing; Store and carry out lower glue clarification, filtering-depositing after 4 months; Carry out sterile filling behind the pasteurization and namely obtain finished product plum fruit wine.Get wine liquid after fermentation is finished and carry out pre-treatment, measure higher alcohols content.Angel wine yeast on year-on-year basis, the n-propyl alcohol in the wine that XN03 brewages reduces 13.7%, and isopropylcarbinol reduces 19.75%, and primary isoamyl alcohol reduces 20.9%, and the higher alcohols total amount reduces approximately 20%; After drinking not the higher authorities, pain without a head.
Embodiment 5:
Get the fresh prune juice 1000L of juice, adjust the fruit juice pol to 20BX with sucrose, 20 ℃ of lower low temperature fermentations, pH nature, 8O
2Addition is 40mg/L, and polygalacturonase is 40mg/L, adopts the mode of in batches sugaring, adds first the sucrose of half amount, runs out of soon second half amount of rear adding, (NH until it
4)
2HPO
4Add-on is 0.5g/L, MgSO
4Add-on is 40ppm, the three grades of seed liquor of yeast XN03 among the access embodiment 2, and inoculum size is 4%, carries out immediately pouring after the fermentation ends and processes.Be 45.32mg/100mL with gas chromatography determination wine liquid higher alcohols content, alcoholic strength is 10.3% (V/V).
Embodiment 6:
Choose the higher plum fruit of ripening degree, carry out sorting and cleaning, remove living Chinese olive, the fruit that goes mouldy and rot; The stoning destemming; Broken juice; The SO that adds immediately 30mg/L-100mg/L
2Polygalacturonase with 20mg/L-80mg/L; Utilize sucrose to adjust plum fruit juice pol, acidity is not adjusted, and according to required product wine degree and type, determines sucrose addition (sugar with 17g/L can produce 1 degree alcohol calculating).Three grades of seed liquor of access yeast XN03, inoculum size is 2% (V/V)-10% (V/V); Leavening temperature is 20 ℃-30 ℃, and fermentation time is 4-7 days; Carry out immediately pouring after the fermentation ends and process, isolate the wine pin, flow automatically wine and the slight squeezing of part wine list solely store, and isolated wine pin squeezes rear pressure press for extracting juice wine list again and solely stores; The wine hydroful tank storage of separating is entered ageing; Lower glue clarification, filtering-depositing are carried out in storage after 3-10 month; Carry out sterile filling behind the pasteurization and namely obtain finished product plum fruit wine.According to sugar degree in the final wine what, can be divided into dry type plum fruit wine; Half-dry type plum fruit wine; Semi-sweet plum fruit wine; Sweet type plum fruit wine.
Claims (3)
1. yeast saccharomyces cerevisiae, it is characterized in that: this bacterial strain is the S. cervisiae XN03 that a strain is located away from organic plum orchard spontaneous fermentation plum fruit wine, be preserved in Wuhan, Hubei loujia hill belongs Wuhan University Chinese Typical Representative culture collection center on 01 13rd, 2012, preserving number is: CCTCC NO:2012009.
2. the application of S. cervisiae XN03 according to claim 1 in brewageing plum fruit wine.
3. application according to claim 2 is characterized in that: the plum fruit wine raw material of brewageing is plum fruit juice or plum pulp.
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| CN103627646A (en) * | 2013-12-02 | 2014-03-12 | 山东农业大学 | Wine yeast with low yield of higher alcohol |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
| CN106834148A (en) * | 2017-01-20 | 2017-06-13 | 于洪梅 | One plant of brewer's yeast and its application that can reduce senior alcohol content |
| CN107164250A (en) * | 2017-05-25 | 2017-09-15 | 江南大学 | It is a kind of to strengthen the brewing method of fruit wine fragrance |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107267341A (en) * | 2017-08-21 | 2017-10-20 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of flavored type pearl Lee's wine |
| CN107881122A (en) * | 2017-12-15 | 2018-04-06 | 北京工商大学 | One plant of Wine-making yeast and its preparation and application method for being used for postharvest disease of fruits and vegetables preventing and treating |
| 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 |
| CN109136020A (en) * | 2018-09-29 | 2019-01-04 | 江安金兰农业科技有限公司 | A kind of plum wine and its brewing method |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN111793582A (en) * | 2020-07-27 | 2020-10-20 | 广东省农业科学院蚕业与农产品加工研究所 | Sanhua plum wine deacidification microbial inoculum and application thereof and Sanhua plum wine production method |
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| CN103627646A (en) * | 2013-12-02 | 2014-03-12 | 山东农业大学 | Wine yeast with low yield of higher alcohol |
| CN105132249A (en) * | 2015-10-15 | 2015-12-09 | 泸州纳贡庄园酒业有限公司 | Fermented plum wine making method |
| CN106834148A (en) * | 2017-01-20 | 2017-06-13 | 于洪梅 | One plant of brewer's yeast and its application that can reduce senior alcohol content |
| CN107164250B (en) * | 2017-05-25 | 2020-07-03 | 江南大学 | Brewing method for enhancing aroma of fruit wine |
| CN107164250A (en) * | 2017-05-25 | 2017-09-15 | 江南大学 | It is a kind of to strengthen the brewing method of fruit wine fragrance |
| CN107227232A (en) * | 2017-07-28 | 2017-10-03 | 贵州穗蓝酒业科技有限公司 | A kind of preparation method of plum fruit wine |
| CN107267341A (en) * | 2017-08-21 | 2017-10-20 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of flavored type pearl Lee's wine |
| CN107881122A (en) * | 2017-12-15 | 2018-04-06 | 北京工商大学 | One plant of Wine-making yeast and its preparation and application method for being used for postharvest disease of fruits and vegetables preventing and treating |
| CN107881122B (en) * | 2017-12-15 | 2021-05-28 | 北京工商大学 | Wine saccharomyces cerevisiae for preventing and treating postharvest diseases of fruits and application thereof |
| 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 |
| CN109136020A (en) * | 2018-09-29 | 2019-01-04 | 江安金兰农业科技有限公司 | A kind of plum wine and its brewing method |
| CN109207315A (en) * | 2018-11-26 | 2019-01-15 | 宣汉县庙安水果专业合作社 | A kind of brewing method of fermentative plum wine |
| CN111793582A (en) * | 2020-07-27 | 2020-10-20 | 广东省农业科学院蚕业与农产品加工研究所 | Sanhua plum wine deacidification microbial inoculum and application thereof and Sanhua plum wine production method |
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Application publication date: 20130918 |