CN103773701B - Saccharomyces cerevisiae for producing waxberry fruit wine by fermentation - Google Patents
Saccharomyces cerevisiae for producing waxberry fruit wine by fermentation Download PDFInfo
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Abstract
The invention relates to a saccharomyces cerevisiae for producing a waxberry fruit wine by fermentation. The saccharomyces cerevisiae is characterized in that the saccharomyces cerevisiae strain is derive from soil of an ancient waxberry garden in laifeng county, Hubei province, is used for producing waxberry fruit wine by fermentation, has stronger pertinence on waxberry fruit wine fermentation, has favorable wine making and aroma forming capabilities, is high in fermentation speed, strong in fermentative capability and good in tolerance, has been preserved in the China Center for Type Culture Collection in Wuhan University in Luojia hill, Wuchang, Wuhan, Hubei on march 27, 2013, and the is named as GYM-17. The preservation number of the saccharomyces cerevisiae strain is CCTCC NO:M2013107.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of S. cervisiae for waxberry wine fermentative production.
Background technology
Waxberry wine take red bayberry as raw material, adopts the mild drinking wine that fermentation method is brewageed.Waxberry wine has catered to the demand of the consumption diversification, and have strong mellow local flavor and the distinctive fruital taste of red bayberry, it is nutritious, the medium health-care effect of useful controlled atmosphere, is a kind of well received health fruit, wide market.
Wine fermentation can adopt spontaneous fermentation, also can adopt pure-blood ferment.Because spontaneous fermentation is by after fruit smashing, separately do not add yeast, give free rein to fermentation, there is many drawbacks.In order to improve the quality of fruit wine, usually adopting pure-blood ferment, namely adding the fruit wine yeast that the leavening property of Pure-culture is strong.Sugar in fruit juice can be changed into ethanol, carbonic acid gas and other meta-bolites by fruit wine yeast.Excellent fruit wine yeast can obtain very high fermentation degree, large to the resistibility of ethanol and sulfurous gas, easy standing storage.The seed output and quality impact of the product confrontation fruit wine of yeast is very large, obtain excellent fruit wine yeast, must carry out separation screening to it.
In fruit wine production process, the quality of fermented yeast to fruit wine plays conclusive effect.Fruit is various, and the nutritive ingredient composition difference between different fruit is very large, causes the fermentation condition of often kind of fruit wine all different.Same fruit raw material, adopt different barmses to ferment, there is certain difference the aspects such as the quality of the wine produced and local flavor.At present, the fruit wine of China is produced and is mostly all adopted business-like active dry yeast powder (ADY), they are mainly developed for production application vinous, have and produce alcohol ability more by force, but fruit wine local flavor of its fermentation is more flat, the fragrance that lacks due raw fruit, specific aim is not strong, can not meet the demand of different fruit variety, and the special yeast saccharomyces cerevisiae that exploitation is applicable to different sorts fruit is the important channel of improving fruit wine wine body local flavor.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of S. cervisiae (Saccharomyces Cerevisiae) GYM-17 being exclusively used in waxberry wine fermentative production.
A kind of S. cervisiae for waxberry wine fermentative production of the present invention, it is characterized in that this bacterial strain is that a strain is located away from the ancient red bayberry orchard soil in Laifeng County, Hubei Province, for the yeast saccharomyces cerevisiae of fermentation waxberry fruit wine, stronger specific aim is had to waxberry wine fermentation, there is good product wine and produce fragrant ability, play ferment speed fast, fermentation capacity is strong, better tolerance; Be preserved in Wuhan, Hubei loujia hill belongs Wuhan University China typical culture collection center on March 27th, 2013, preserving number is: CCTCC NO:M2013107, called after GYM-17;
A kind of S. cervisiae for waxberry wine fermentative production of the present invention is preparing the application in waxberry wine.
A kind of S. cervisiae for waxberry wine fermentative production of the present invention is preparing the application in waxberry wine, it is characterized in that described S. cervisiae GYM-17 plays ferment in cranberry juice fast, minimum growth temperature is 10 DEG C, and maximum growth temperature is 38 DEG C, and optimum growth temperature is 28 DEG C; The most suitable growth pH scope is 3.0 ~ 4.2, and alcohol-tolerant ability reaches 15%.
A kind of S. cervisiae for waxberry wine fermentative production of the present invention is preparing the application in waxberry wine, it is characterized in that described yeast saccharomyces cerevisiae GYM-17 is exclusively used in waxberry wine fermentation, the raw material producing waxberry wine is red bayberry juice or slurry, inoculum size is the volume ratio of the 4%-10% of cranberry juice or volume of slurry, leavening temperature is 20-30 DEG C, and fermentation time is 4-7 days.Institute's fermented fruit wine red bayberry fruital is obvious, smell coordination, and aroma is mellow, and typicalness is given prominence to, and can reflect the feature of red bayberry fruit self, is applicable to production high-quality waxberry wine.
The cultural characteristic of Wine brewing yeast strain GYM-17 of the present invention is: YEPD nutrient agar 28 DEG C cultivates 3d, and bacterium colony is rounded, and protruding, oyster white, smooth surface, easily chooses, pros and cons solid colour.Bacterium colony size is (0.3-0.35) cm × (0.3-0.35) cm, fast growth; Under 400 power microscopes, observation of cell is oval, gemmation, and produce thecaspore, cell size is (2.0-2.5) μm.
Wine brewing yeast strain GYM-17 of the present invention cultivates 3d at wort agar substratum and YEPD nutrient agar 28 DEG C, and continuous passage number culture, its cultural characteristic and morphological specificity have no significant change, and the biological character of this bacterial strain is basicly stable.
Compared with prior art, the invention has the beneficial effects as follows: yeast saccharomyces cerevisiae GYM-17 provided by the invention is that a strain obtains from separation screening the closely-related red bayberry orchard soil of red bayberry growing environment, there is stronger specific aim to waxberry wine fermentation, thus improve wine body note gas local flavor; This bacterial strain can be that substrate fermentation becomes waxberry wine with red bayberry juice, and it is fast to have had ferment speed, and fermentation capacity is strong, better tolerance, and the fruit wine fruital made is obvious, smell coordination, and typicalness is given prominence to, and is applicable to production high-quality waxberry wine.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but working of an invention mode is not limited thereto.
The invention discloses a kind of S. cervisiae (Saccharomyces Cerevisiae) GYM-17 being exclusively used in waxberry wine fermentative production; This bacterial strain is that a strain is located away from the ancient red bayberry orchard soil in Laifeng County, Hubei Province, and be exclusively used in the yeast saccharomyces cerevisiae of fermentation waxberry fruit wine, have and well produce wine and produce fragrant ability, play ferment speed soon, fermentation capacity is strong, better tolerance; Be preserved in Wuhan, Hubei loujia hill belongs Wuhan University China typical culture collection center on March 27th, 2013, preserving number is: CCTCC NO:M2013107; Bacterial strain of the present invention has stronger specific aim to waxberry wine fermentation, thus improves wine body note gas local flavor; This microorganism can be that substrate fermentation becomes waxberry wine with red bayberry juice, and the fruit wine fruital made is obvious, and smell coordination, typicalness is given prominence to, and is suitable for the production of high-quality waxberry wine.
In the present invention, in bacterial strain screening and performance measurement, used medium is:
(1) activation medium: perfect medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).(2) proliferated culture medium: ripe red bayberry is squeezed the juice and loads in aseptic triangular flask, Streptomycin sulphate is added by 30 μ g/ml and 100 units/ml, penicillin, the edible ethanol adding 95% makes substratum ethanol content reach 4%(v/v), between citric acid adjust ph to 3.2 ~ 3.8.(3) separating plate substratum: perfect medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).(4) seed culture medium: cranberry juice (general solvable solidity thing content TSS is 7% ~ 9%), adjust TSS to be 15% with sucrose, adjust pH is 3.2 ~ 3.8, in 115 DEG C, 15min steam sterilizing is for subsequent use.(5) fermention medium: cranberry juice (general solvable solidity thing content TSS is 7% ~ 9%), TSS is adjusted to be 15% with sucrose, adjust pH is 3.2 ~ 3.8, be added with effective amount be 50% K2S2O5 make SO2 content be 100mg/L, in 115 DEG C, 15min steam sterilizing is for subsequent use.(6) yeast performance measurement substratum: completely liq substratum (sucrose 2%, yeast 1%, peptone 1%, natural pH).
In the present invention, the screening process of bacterial strain is:
(1) get separation source apart from earth's surface 15cm ~ 20cm wet soil earth 1g, join in proliferated culture medium, magnetic stirring apparatus mixes.Add Streptomycin sulphate, penicillin, adds 95% ethanol and makes the wine degree in cranberry juice reach 4%, adjust ph, and 28 DEG C allow its spontaneous fermentation until end.(2), after suitably being diluted by propagation fermented liquid, complete plate culture medium carries out gradient dilution separation.Be inverted in 28 DEG C of constant incubators and cultivate, treat that media surface grows single bacterium colony, again according to its color, transparency, diameter, thickness degree, growth speed, select colonies typical, access test-tube culture medium inclined-plane, after growing, carry out microscopy determines whether as yeast, observes colony characteristics, numbering name.(3) test tube fermentation primary dcreening operation: cranberry juice is adjusted sugar, is sub-packed in aseptic Boiling tube after acid adjustment, access is separated the pure species yeast bacterium obtained, and is placed in room temperature and ferments.Observe starting fermentation time, fermentation rate, observe every 12hr and produce foaming situation, coherency etc., cultivate after 5 days, judge local flavor.According to test-results, preliminary screening produces comparatively strong preferably yeast 3 strain fragrant with product of alcohol ability.(4) the multiple sieve of triangular flask fermentation: fermention medium is distributed in triangular flask, after steam sterilizing.The bacterial strain obtained by primary dcreening operation and control strain DV10 access in seed culture medium, in 28 DEG C, the shaking table of 115r/min are cultivated after 20 hours, in access triangular flask fermention medium, in room temperature bottom fermentation, survey fermented liquid liquid alcoholic strength every 48hr, solid content, stops the laggard row flavor evaluation of fermentation.The fermentation situation of comprehensive contrast yeast, select leavening property best, produce a fragrant good saccharomycete GYM-17, through being accredited as yeast saccharomyces cerevisiae.(5) morphological specificity is observed: adopt water seaoning, examine under a microscope the profile of selecting yeast, situation of sprouting, size.Colony morphological observation: adopt plating dilutions partition method, selecting yeast is made the plate culture medium of 10-4,10-5,10-6 tri-kinds of weaker concns, 28 DEG C of constant temperature culture 3 days, observe colony characteristics.The cultural characteristic of Wine brewing yeast strain GYM-17 is as follows: YEPD nutrient agar 28 DEG C cultivates 3d, and bacterium colony is rounded, and protruding, oyster white, smooth surface, easily chooses, pros and cons solid colour.Bacterium colony size is (0.3-0.35) cm × (0.3-0.35) cm, fast growth; Under 400 power microscopes, observation of cell is oval, gemmation, and produce thecaspore, cell size is (2.0-2.5) μm.(6) GYM-17 bacterial strain cultivate 3d at wort agar substratum and YEPD nutrient agar 28 DEG C, continuous passage number culture, 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 GYM-17 performance measurement method of the present invention is:
(1) optimum growth temperature measures: by GYM-17 bacterial strain access perfect medium, constant temperature culture 10 hours under the differing temps of 24 DEG C ~ 40 DEG C, in the OD value size that 660nm determines nutrient solution, determines its optimum growth temperature respectively.(2) temperature tolerance measures: by GYM-17 bacterial strain access perfect medium, respectively at low temperature and high-temperature cultivation 10 days, observe with or without thalli growth.(3) the most suitable growth pH value measures: accessed by GYM-17 bacterial strain in optimum growth temperature constant temperature culture 10 hours in the perfect medium of different pH value, under 660nm, measure OD value, foundation OD value size determines its optimal pH.(4) acid-and base-resisting ability measures: perfect medium is added citric acid or NaOH mixes well rear access GYM-17 bacterial strain respectively by setting pH, and under optimum temperuture, cultivation 7 days, has checked whether thalli growth.(5) alcohol-tolerant ability measures: perfect medium is added 95% ethanol respectively by the concentration of setting, shakes up rear access GYM-17 bacterial strain, and 28 DEG C of constant temperature culture one week, have checked whether thalli growth.(6) growth curve measures: by GYM-17 bacterial strain access perfect medium.With the optimal pH of GYM-17 bacterial strain, optimum growth temperature shaking culture on the shaking table of 150r/min, got nutrient solution every 4 hours and measure OD value under 660nm.
Wine brewing yeast strain GYM-17 performance measurement result of the present invention is:
(1) in cranberry juice fermentation, fermentation capacity is strong, product wine degree is high, residual sugar is low, it is fragrant good to produce, and can use as independent fermentation strain.(2) in cranberry juice, play ferment very fast, be conducive to avoiding microbiological contamination.(3) adaptable growth temperature is comparatively wide, and optimum growth temperature is 28 DEG C, and minimum growth temperature is 10 DEG C, and maximum growth temperature is 38 DEG C.(4) adaptable pH value range is comparatively wide, and the most suitable growth pH scope is 3.0 ~ 4.2, and minimum growth pH value is 2.5, and most Seedling height pH value is 9.0.(5) alcohol-tolerant ability is higher, reaches 15%.
In the present invention, the enlarged culturing technique of yeast GYM-17 seed liquor is:
(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, often bottled enter 200ml.Steam sterilizing 20min at 121 DEG C.After taking out cooling, aseptically, with the yeast GYM-17 inclined plane inoculating in the present invention of transfering loop picking 1 to 2 ring, at 28 DEG C, 140r/min shaking table shaking culture 24 hours, microscopy thalli growth is normal, can use without miscellaneous bacteria.
(2) secondary seed (10L seed tank culture): after being cleaned by new arbutus, making beating is squeezed the juice, and with 400 order filter cloth press filtrations, obtains clear waxberry juice for subsequent use.Be pumped into by cranberry juice for subsequent use in 10L seeding tank, constant volume 7L, jacket steam is warming up to 121 DEG C, maintain 15min sterilizing, then open cold water and be cooled to 28 DEG C, access yeast by inoculum size 8%, can start stir culture of ventilating after access yeast, ventilating ratio is 1:0.3.Tank pressure requires 0.03MPa, unsuitable too high.Culture temperature 28 DEG C, cultivates 20 ~ 24h, if desired can proper extension or the time of shortening.Microscopy thalli growth normally can use.
Compared with prior art, the invention has the beneficial effects as follows: yeast saccharomyces cerevisiae GYM-17 provided by the invention is that a strain obtains from separation screening the closely-related red bayberry orchard soil of red bayberry growing environment, there is stronger specific aim to waxberry wine fermentation, thus improve wine body note gas local flavor; This bacterial strain can be that substrate fermentation becomes waxberry wine with red bayberry juice, and it is fast to have had ferment speed, and fermentation capacity is strong, better tolerance, and the fruit wine fruital made is obvious, smell coordination, and typicalness is given prominence to, and is applicable to production high-quality waxberry wine.
Embodiment 1: the screening of yeast saccharomyces cerevisiae of the present invention and performance measurement
1, used medium in bacterial strain screening and performance measurement in the present invention
(1) activation medium: perfect medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).
(2) proliferated culture medium: ripe red bayberry is squeezed the juice and loads in aseptic triangular flask, Streptomycin sulphate is added by 30 μ g/ml and 100 units/ml, penicillin, the edible ethanol adding 95% makes substratum ethanol content reach 4%(v/v), between citric acid adjust ph to 3.2 ~ 3.8.
(3) separating plate substratum: perfect medium (agar 2% sucrose 2% yeast 1% peptone 1%, natural pH).
(4) seed culture medium: cranberry juice (general solvable solidity thing content TSS is 7% ~ 9%), adjust TSS to be 15% with sucrose, adjust pH is 3.2 ~ 3.8, in 115 DEG C, 15min steam sterilizing is for subsequent use.
(5) fermention medium: cranberry juice (general solvable solidity thing content TSS is 7% ~ 9%), TSS is adjusted to be 15% with sucrose, adjust pH is 3.2 ~ 3.8, be added with effective amount be 50% K2S2O5 make SO2 content be 100mg/L, in 115 DEG C, 15min steam sterilizing is for subsequent use.
(6) yeast performance measurement substratum: completely liq substratum (sucrose 2%, yeast 1%, peptone 1%, natural pH).
2, the screening process of bacterial strain in the present invention
(1) get separation source apart from earth's surface 15cm ~ 20cm wet soil earth 1g, join in proliferated culture medium, magnetic stirring apparatus mixes.Add Streptomycin sulphate, penicillin, add 95% ethanol and make the wine degree in cranberry juice reach 4%, adjust ph, 28 DEG C allow its spontaneous fermentation until end.
(2), after suitably being diluted by propagation fermented liquid, complete plate culture medium carries out gradient dilution separation.Be inverted in 28 DEG C of constant incubators and cultivate, treat that media surface grows single bacterium colony, again according to its color, transparency, diameter, thickness degree, growth speed, select colonies typical, access test-tube culture medium inclined-plane, after growing, carry out microscopy determines whether as yeast, observes colony characteristics, numbering name.
(3) test tube fermentation primary dcreening operation: be sub-packed in aseptic Boiling tube after cranberry juice is adjusted sugar, acid adjustment, access is separated the pure species yeast bacterium obtained, and is placed in room temperature and ferments.Observe starting fermentation time, fermentation rate, observe every 12hr and produce foaming situation, coherency etc., cultivate after 5 days, judge local flavor.According to test-results, preliminary screening produces comparatively strong preferably yeast 3 strain fragrant with product of alcohol ability.
(4) the multiple sieve of triangular flask fermentation: fermention medium is distributed in triangular flask, after steam sterilizing.The bacterial strain obtained by primary dcreening operation and control strain DV10 access in seed culture medium, in 28 DEG C, the shaking table of 115r/min are cultivated after 20 hours, in access triangular flask fermention medium, in room temperature bottom fermentation, survey fermented liquid liquid alcoholic strength every 48hr, solid content, stops the laggard row flavor evaluation of fermentation.The fermentation situation of comprehensive contrast yeast, select leavening property best, produce a fragrant good saccharomycete GYM-17, through being accredited as yeast saccharomyces cerevisiae.
(5) morphological specificity is observed: adopt water seaoning, examine under a microscope the profile of selecting yeast, situation of sprouting, size.Colony morphological observation: adopt plating dilutions partition method, selecting yeast is made the plate culture medium of 10-4,10-5,10-6 tri-kinds of weaker concns, 28 DEG C of constant temperature culture 3 days, observe colony characteristics.
3, Wine brewing yeast strain GYM-17 performance measurement method of the present invention
(1) optimum growth temperature measures: by GYM-17 bacterial strain access perfect medium, constant temperature culture 10 hours under the differing temps of 24 DEG C ~ 40 DEG C, in the OD value size that 660nm determines nutrient solution, determines its optimum growth temperature respectively.
(2) temperature tolerance measures: by GYM-17 bacterial strain access perfect medium, respectively at low temperature and high-temperature cultivation 10 days, observe with or without thalli growth.
(3) the most suitable growth pH value measures: accessed by GYM-17 bacterial strain in optimum growth temperature constant temperature culture 10 hours in the perfect medium of different pH value, under 660nm, measure OD value, foundation OD value size determines its optimal pH.
(4) acid-and base-resisting ability measures: perfect medium is added citric acid or NaOH mixes well rear access GYM-17 bacterial strain respectively by setting pH, and under optimum temperuture, cultivation 7 days, has checked whether thalli growth.
(5) alcohol-tolerant ability measures: perfect medium is added 95% ethanol respectively by the concentration of setting, shakes up rear access GYM-17 bacterial strain, and 28 DEG C of constant temperature culture one week, have checked whether thalli growth.
(6) growth curve measures: by GYM-17 bacterial strain access perfect medium.With the optimal pH of GYM-17 bacterial strain, optimum growth temperature shaking culture on the shaking table of 150r/min, got nutrient solution every 4 hours and measure OD value under 660nm.
4, Wine brewing yeast strain GYM-17 performance measurement result of the present invention
(1) in cranberry juice, play that ferment is fast, fermentation capacity is strong, produce that wine degree is high, residual sugar is low;
(2) adaptable growth temperature is comparatively wide, and optimum growth temperature is 28 DEG C, and minimum growth temperature is 10 DEG C, and maximum growth temperature is 38 DEG C;
(3) adaptable pH value range is comparatively wide, and the most suitable growth pH scope is 3.0 ~ 4.2, and minimum growth pH value is 2.5, and most Seedling height pH value is 9.0;
(4) alcohol-tolerant ability reaches 15%.
Embodiment 2: the enlarged culturing of S. cervisiae GYM-17 seed liquor in the present invention
(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, often bottled enter 200ml.Steam sterilizing 20min at 121 DEG C.After taking out cooling, aseptically, with the yeast GYM-17 inclined plane inoculating in the present invention of transfering loop picking 1 to 2 ring, at 28 DEG C, 140r/min shaking table shaking culture 24 hours, microscopy thalli growth is normal, can use without miscellaneous bacteria.
(2) secondary seed (10L seed tank culture): after being cleaned by new arbutus, making beating is squeezed the juice, and with 400 order filter cloth press filtrations, obtains clear waxberry juice for subsequent use.Be pumped into by cranberry juice for subsequent use in 10L seeding tank, constant volume 7L, jacket steam is warming up to 121 DEG C, maintain 15min sterilizing, then open cold water and be cooled to 28 DEG C, access yeast by inoculum size 8%, can start stir culture of ventilating after access yeast, ventilating ratio is 1:0.3.Tank pressure requires 0.03MPa, unsuitable too high.Culture temperature 28 DEG C, cultivates 20 ~ 24h, if desired can proper extension or the time of shortening.Microscopy thalli growth normally can use.
Embodiment 3: the application of S. cervisiae GYM-17 in waxberry wine is produced in the present invention
Choose the higher Waxberry fruit of ripening degree and carry out sorting and cleaning, remove the fruit going mouldy and rot; Stoning destemming; Broken juice; Add polygalacturonase and the 50mg/L SO2 of 60mg/L; Sucrose is utilized to adjust cranberry juice pol to 20BX; Access yeast GYM-17 seed liquor (Angel wine yeast compares CK), inoculum size is 5%(V/V); Leavening temperature is 20 DEG C, and fermentation time is 7 days; Carry out pouring process immediately after fermentation ends, isolate wine pin, gravity flow wine and part slight squeezing wine list solely store; The wine hydroful tank separated storage is entered ageing; Store after 6 months and carry out lower glue clarification, filtering-depositing; Carry out sterile filling after pasteurization and namely obtain finished product waxberry wine.
As can be seen from Table 1, the product alcohol speed of two primary yeasts is more or less the same, and YM-17 is a little more than Angel Yeast.The product acid amount of yeast is Angel Yeast > YM-17, reaches maximum value respectively the 4th day time.Angel Yeast may be excessively strong due to the growth vigor in early stage, causes the amount reproduction of yeast and by nutritive substance consumption in the increment of cell, thus decrease the transformation efficiency of alcohol.The metabolism and growth of YM-17 is comparatively balanced comparatively speaking, and anthocyanogen concentration is larger.
As can be seen from Table 2, the waxberry 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 red bayberry juice; And the outstanding advantages of bacterial strain GYM-17 is brewageed waxberry wine natural in color, wine body clear, mouthfeel alcohol and, aromatic flavour, fruit perfume is outstanding, and have harmonious fruital and aroma, typicalness is good.
Table 1 different yeast waxberry wine fermenting experiment result
The subjective appreciation of the different yeast fermentation waxberry wine of table 2
Claims (4)
1. the S. cervisiae for waxberry wine fermentative production, it is characterized in that this bacterium is preserved in Wuhan, Hubei loujia hill belongs Wuhan University China typical culture collection center on March 27th, 2013, preserving number is: CCTCC NO:M 2013107, called after GYM-17.
2. preparing the application in waxberry wine according to a kind of S. cervisiae for waxberry wine fermentative production according to claim 1.
3. preparing the application in waxberry wine according to a kind of S. cervisiae for waxberry wine fermentative production according to claim 2, it is characterized in that described S. cervisiae GYM-17 plays ferment in cranberry juice fast, minimum growth temperature is 10 DEG C, maximum growth temperature is 38 DEG C, and optimum growth temperature is 28 DEG C; The most suitable growth pH scope is 3.0 ~ 4.2, and alcohol-tolerant ability reaches 15%.
4. preparing the application in waxberry wine according to a kind of S. cervisiae for waxberry wine fermentative production according to claim 2, it is characterized in that described yeast saccharomyces cerevisiae GYM-17 is exclusively used in waxberry wine fermentation, the raw material producing waxberry wine is red bayberry juice or slurry, inoculum size is the volume ratio of the 4%-10% of cranberry juice or volume of slurry, leavening temperature is 20-30 DEG C, and fermentation time is 4-7 days.
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| CN106350462A (en) * | 2016-08-31 | 2017-01-25 | 温州科技职业学院 | Saccharomyces cerevisiae strain, method for screening saccharomyces cerevisiae and process for brewing myrica rubra wine by aid of saccharomyces cerevisiae strain |
| CN108559713B (en) * | 2017-12-28 | 2021-08-24 | 广东顺德酒厂有限公司 | Saccharomyces cerevisiae and application thereof |
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