CN107058143A - A kind of heat-resisting, acidproof, saccharomyces cerevisiae of resistance to ethanol and brewing fermentation agent - Google Patents
A kind of heat-resisting, acidproof, saccharomyces cerevisiae of resistance to ethanol and brewing fermentation agent Download PDFInfo
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- CN107058143A CN107058143A CN201710303094.3A CN201710303094A CN107058143A CN 107058143 A CN107058143 A CN 107058143A CN 201710303094 A CN201710303094 A CN 201710303094A CN 107058143 A CN107058143 A CN 107058143A
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- saccharomyces cerevisiae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
- C12N1/185—Saccharomyces isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a kind of heat-resisting, acidproof, saccharomyces cerevisiae of resistance to ethanol and brewing fermentation agent, it is using wheat bran, corn flour and rice husk as raw material, after the material moistening that adds water, uploading in rice steamer steaming, the seed liquor for adding the saccharomyces cerevisiae of heat-resisting, acidproof, resistance to ethanol carries out culture acquisition.The excellent brewing fermentation agent of the present invention is used for during Production of Luzhou-flavor Liquor, the consumption, raising starch utilization ratio, distillation yield of wine brewing Daqu, which can be reduced, can improve 2.3 4.5%, esters, aldehydes, acids, alcohols material increase in the white wine brewed, mouthfeel is coordinated, strong-flavor style typical case is prominent, product quality and steady quality.
Description
Technical field
It is more particularly to a kind of for the heat-resisting, acidproof, resistance to of brewing spirit the present invention relates to wine brewing and microbial technology field
The saccharomyces cerevisiae of ethanol and the brewing fermentation agent based on it.
Background technology
In liquor fermentation, saccharomyces cerevisiae generally plays main fermentation, and research shows that saccharomyces cerevisiae is brewed spirit process
In advantage yeast.In aromatic Chinese spirit brewing process, especially high temperature season, temperature is high, is easily caused liquor fermentation early stage
Heating is violent, and yeast aging is fast, and fermenting power declines, fermented grain acidity is big, fermentative activity reduction, and then influences autumn smoothly to turn row's life
Production, quality and distillation yield to white wine produce certain influence.
The content of the invention
To improve the quality and distillation yield of aromatic Chinese spirit base liquor, the invention provides a kind of heat-resisting, acidproof, resistance to ethanol
Saccharomyces cerevisiae and brewing fermentation agent.
The present invention adopts the following technical scheme that to realize goal of the invention：
The present invention discloses a kind of heat-resisting, acidproof, resistance to ethanol saccharomyces cerevisiae, the entitled saccharomyces cerevisiae of its preservation first
GJYD02 (Saccharomyces cerevisiae GJYD02), has been preserved in China typical culture collection center, and preservation is compiled
Number be CCTCC NO：M 2017132, preservation date is 2017.3.20, and preservation address is Wuhan Wuhan Universitys of China.
The saccharomyces cerevisiae of the present invention is derived from the Luzhou-flavor high temperature Daqu of Gujinggong Spirits Co., Ltd., Anhui Prov..
The bacterium is the microorganism in brewing fermentation system, is bio-safety strain, and bad tunning will not be brought to Liquor Products.
The morphology and physiology of the saccharomyces cerevisiae of the present invention are characterized as：Bacterium colony surface is smooth, moistening, sticky, easily chooses
Rise, bacterium colony is homogeneous, milky, and positive and negative and edge, the color of central part are all very homogeneous.
The tolerable 45 DEG C high temperature of the saccharomyces cerevisiae of the present invention, resistance to acid range are pH2.0-9.0, resistance to ethanol scope 0-
18%.
Present invention also offers the excellent brewing fermentation agent of heat-resisting, acidproof, the resistance to ethanol based on above-mentioned saccharomyces cerevisiae, it is special
It is that, using wheat bran, corn flour and rice husk as raw material, after the material moistening that adds water, uploading in rice steamer steaming, the seed liquor for adding saccharomyces cerevisiae is trained
Support and obtain.Specific preparation method is as follows：
It is prepared by A, seed liquor：Using glutinous rice saccharified liquid as culture medium, saccharomyces cerevisiae is cultivated, wine brewing ferment is obtained successively
Female primary seed solution, secondary seed solution, three-level seed liquor.Concretely comprise the following steps：
From pol in 4-6 ° of Bx glutinous rice saccharified liquid, 121 DEG C of sterilizing 20min are used as culture medium；According to 5%~15%
Inoculum concentration, above-mentioned saccharomyces cerevisiae is seeded in the culture medium, 32 DEG C culture 18-24h, obtain saccharomyces cerevisiae first order seed
Liquid；According to 5%~15% inoculum concentration, the saccharomyces cerevisiae primary seed solution is seeded in the culture medium, 32 DEG C of cultures
18-24h, obtains saccharomyces cerevisiae secondary seed solution；According to 5%~15% inoculum concentration, the saccharomyces cerevisiae secondary seed solution is connect
Plant into the culture medium, 32 DEG C of culture 18-24h obtain saccharomyces cerevisiae three-level seed liquor.
B, material moistening：80-100 parts of wheat bran, 10-15 parts of corn flour and 5-10 parts of rice husk (being all parts by weight, similarly hereinafter) are taken, is mixed
After add water material moistening, obtain compound；The moisture content of the compound is in 42-48%；
C, steaming：By compound uploading in rice steamer steaming, clinker is obtained；The condition of the steaming is：Steam pressure 0.05-0.1Mpa,
100-105 DEG C of temperature, 50-70 minutes steaming time.
D, culture：Clinker obtained by step C is gone out into rice steamer cooling, the saccharomyces cerevisiae three-level seed liquor 5- that step A is obtained is added
10 parts, while adding 3-5 parts of brewer's wort, copy and mix uniform, obtain zymogenic；The zymogenic is cultivated on air blast culture rack, obtained
Ripe zymogenic；The cooling is to be cooled to 40-45 DEG C；The pol of the brewer's wort is 4-6 ° of Bx；The time of the culture is 24-
36 hours, cultivation temperature was controlled between 30-45 DEG C.
E, drying：Ripe zymogenic obtained by step D is gone out into pond to dry to water content below 12%, that is, be made it is heat-resisting, acidproof,
The brewing fermentation agent of resistance to ethanol.The temperature of drying is 30-45 DEG C.
Compared with prior art, beneficial effects of the present invention are embodied in：
1st, barms of the invention is the one plant of excellent saccharomyces cerevisiae isolated from Luzhou-flavor high temperature Daqu
(Saccharomyces cerevisiae), amphimicrobian, can tolerate 45 DEG C of high temperature, resistance to acid range is pH2.0-9.0, resistance to second
Alcohol scope 0-18%, suitable Luzhou-flavor fermented grain acid condition and hot fermentation environment, while a variety of fragrance components can be produced, especially
It is esters, alcohols, aldehyde material, such as cognac oil, ethyl phenylacetate, 3- methyl butanols, benzyl carbinol, acetaldehyde, acetal,
These fragrance components performer key player in distilled spirit fragrance is formed.
2nd, the brewing fermentation agent temperature highest of heat-resisting, acidproof, the resistance to ethanol of the present invention can reach 45 DEG C, with common yeast bran
Song culture (the bent cultivation temperature of general saccharomycete is at 30-35 DEG C) is compared, and temperature is improved, it is adaptable to aromatic Chinese spirit brewing process,
Especially high temperature season, pit temperature is high, acidity is big, is conducive to improving the quality and distillation yield of white wine,
3rd, it when the present invention prepares the brewing fermentation agent, can be dried at 45 DEG C, the time is reduced, improve production efficiency.
4th, brewing fermentation agent of the invention, adds the yeast seeds of heat-resisting, acidproof, resistance to ethanol, while adding a certain amount of
Brewer's wort, promote the growth of the bacterial strain, increase the local flavor of brewing fermentation agent.The wine brewing hair gone out using the technique productions of the present invention
Ferment agent, not only saccharomycete bacterium number amount reaches 5,000,000,000/more than g, and face light yellow complexion, fragrance are protruded.This brewing fermentation agent is used for
During Production of Luzhou-flavor Liquor, the consumption of wine brewing Daqu can be reduced, starch utilization ratio is improved, distillation yield can improve 2.3-
4.5%, esters, aldehydes, acids, alcohols material increase in the aromatic Chinese spirit brewed, such as ethyl hexanoate, ethyl butyrate, second
Aldehyde, acetal, butyric acid, caproic acid, normal propyl alcohol, isoamyl alcohol, 2-methyl-1-butene alcohol etc., mouthfeel are coordinated, and cellar aroma flavoring is pure, taste is neter, return
Taste is prolonged, and strong-flavor style typical case is prominent, and product quality and steady quality bring benefits substantially.
Embodiment
The pol of glutinous rice saccharified liquid used in following embodiments is 4-6 ° of Bx, and preparation method is：A certain amount of glutinous rice cleans leaching
2-3h is steeped, enters and 50-70min is steamed in steamer, according to 1:4 mass ratio adds boiling water, treats that temperature is down to less than 90 DEG C additions and accounts for glutinous
Meter Zhi Liang 0.5% amylase, after stirring, treats that temperature is reduced to less than 60 DEG C, adds the carbohydrase for accounting for glutinous rice quality 0.5%,
Be saccharified 2h, and filtering takes filtrate, is diluted with water to pol in 4-6 ° of Bx, produces glutinous rice saccharified liquid used.
The pol of brewer's wort used in following embodiments is 4-6 ° of Bx, and preparation method is：Take a malt flour plus four parts of water, water
Temperature control system makes its 3-4h that is voluntarily saccharified at 60-65 DEG C, until saccharification is complete, filtering takes filtrate, is diluted with water to pol in 4-
6 ° of Bx, produce brewer's wort saccharified liquid used.
Before the progress of following embodiments, the bent room of training, place, instrument are sterilized first.
Embodiment 1
The present embodiment following steps for manufacturing brewing fermentation agent：
It is prepared by A, seed liquor：By 121 DEG C of sterilizing 20min of glutinous rice saccharified liquid, culture medium is used as；
According to 10% inoculum concentration, saccharomyces cerevisiae is seeded in culture medium, 32 DEG C of culture 20h obtain saccharomyces cerevisiae one-level
Seed liquor；
According to 10% inoculum concentration, saccharomyces cerevisiae primary seed solution is seeded in culture medium, 32 DEG C of culture 20h must make
Brewer yeast secondary seed solution；
According to 10% inoculum concentration, saccharomyces cerevisiae secondary seed solution is seeded in culture medium, 32 DEG C of culture 20h must make
Brewer yeast three-level seed liquor.
B, material moistening：5 parts of 80 parts of wheat bran, 10 parts of corn flour and rice husk are taken, add water material moistening after mixing, reaches its water content
42%, obtain compound；
C, steaming：Under the conditions of steam pressure 0.05Mpa, 100 DEG C of temperature, compound is mixed uniformly, then uploading in rice steamer is steamed
Material 50 minutes, obtains clinker；
D, culture：Clinker obtained by step C is gone out into rice steamer, 40 DEG C are cooled to, the saccharomyces cerevisiae three-level kind that step A is obtained is added
Sub- 5 parts of liquid, while adding 3 portions of brewer's worts, copies and mixes uniform, obtain zymogenic；Zymogenic is cultivated on air blast culture rack, enters pond temperature
35 DEG C, cultivate 36 hours, song is turned in incubation, temperature control notes protecting tide between 30-45 DEG C, during which.
E, drying：Ripe zymogenic obtained by step D is gone out after pond is broken up baking room drying, control drying temperature is on 35 DEG C of left sides
The right side, treats that moisture is down to less than 12%, stops drying, go out room, produce excellent brewing fermentation agent.
Brewing fermentation agent obtained by the present embodiment is entered into the bent room storage of storage to use, useful life 30 days notes preventing moisture regain from contaminating
Bacterium.
The present embodiment rice husk consumption is small, moisture is relatively low, inoculum concentration is low, yeast growth is slower, and incubation time is slightly long, efficiency compared with
It is low, 5,200,000,000/g of ripe brewing fermentation agent bacterium number.2kg brewing fermentation agent is added in pond fermented grain is entered, with the brewing fermentation is not used
Agent is compared, and can make aromatic Chinese spirit strong-flavor style typical case prominent after use, product quality and steady quality, distillation yield raising
2.3%.Table 1 is that fractions improve situation.
Table 1
Embodiment 2
The present embodiment following steps for manufacturing brewing fermentation agent：
It is prepared by A, seed liquor：By 121 DEG C of sterilizing 20min of glutinous rice saccharified liquid, culture medium is used as；
According to 10% inoculum concentration, saccharomyces cerevisiae is seeded in culture medium, 32 DEG C of culture 20h obtain saccharomyces cerevisiae one-level
Seed liquor；
According to 10% inoculum concentration, saccharomyces cerevisiae primary seed solution is seeded in culture medium, 32 DEG C of culture 20h must make
Brewer yeast secondary seed solution；According to 10% inoculum concentration, saccharomyces cerevisiae secondary seed solution is seeded in culture medium, 32 DEG C of cultures
20h, obtains saccharomyces cerevisiae three-level seed liquor.
B, material moistening：10 parts of 100 parts of wheat bran, 15 parts of corn flour and rice husk are taken, add water material moistening after mixing, reaches its water content
48%, obtain compound；
C, steaming：Under the conditions of steam pressure 0.1Mpa, 105 DEG C of temperature, compound is mixed uniformly, then uploading in rice steamer steaming
70 minutes, obtain clinker；
D, culture：Clinker obtained by step C is gone out into rice steamer, 45 DEG C are cooled to, the saccharomyces cerevisiae three-level kind that step A is obtained is added
Sub- 10 parts of liquid, while adding 4 portions of brewer's worts, copies and mixes uniform, obtain zymogenic；Zymogenic is cultivated on air blast culture rack, enters Chi Wen
45 DEG C of degree, cultivates 24 hours, song is turned in incubation, and temperature control notes protecting tide between 30-45 DEG C, during which.
E, drying：Ripe zymogenic obtained by step D is gone out after pond is broken up baking room drying, control drying temperature is on 45 DEG C of left sides
The right side, treats that moisture is down to less than 12%, stops drying, go out room, produce excellent brewing fermentation agent.
Brewing fermentation agent obtained by the present embodiment is entered into the bent room storage of storage to use, useful life 30 days notes preventing moisture regain from contaminating
Bacterium.
The present embodiment rice husk consumption is big, more loose moisture is high, inoculum concentration is high, yeast growth is very fast, and incubation time is short, drying
Temperature is high, and efficiency is higher.But it is higher due to entering pond and drying temperature, cause bacterium number to reduce, ripe brewing fermentation agent bacterium number 6,000,000,000/
g.2kg brewing fermentation agent is added in pond fermented grain is entered, compared with the brewing fermentation agent is not used, aromatic Chinese spirit can be made after use
Strong-flavor style typical case is prominent, and product quality and steady quality, distillation yield improve 3.2%.Table 2 lists fractions and improves feelings
Condition.
Table 2
Embodiment 3
The present embodiment following steps for manufacturing brewing fermentation agent：
It is prepared by A, seed liquor：By 121 DEG C of sterilizing 20min of glutinous rice saccharified liquid, culture medium is used as；
According to 10% inoculum concentration, saccharomyces cerevisiae is seeded in culture medium, 32 DEG C of culture 20h obtain saccharomyces cerevisiae one-level
Seed liquor；
According to 10% inoculum concentration, saccharomyces cerevisiae primary seed solution is seeded in culture medium, 32 DEG C of culture 20h must make
Brewer yeast secondary seed solution；
According to 10% inoculum concentration, saccharomyces cerevisiae secondary seed solution is seeded in culture medium, 32 DEG C of culture 20h must make
Brewer yeast three-level seed liquor.
B, material moistening：8 parts of 90 parts of wheat bran, 12 parts of corn flour and rice husk are taken, add water material moistening after mixing, reaches its water content
45%, obtain compound；
C, steaming：Under the conditions of steam pressure 0.1Mpa, 105 DEG C of temperature, compound is mixed uniformly, then uploading in rice steamer steaming
60 minutes, obtain clinker；
D, culture：Clinker obtained by step C is gone out into rice steamer, is scattered in operation field and is cooled to 40 DEG C, adds what step A was obtained
8 parts of saccharomyces cerevisiae three-level seed liquor, while adding 5 portions of brewer's worts, copies and mixes uniform, obtain zymogenic；By zymogenic in air blast culture rack
Upper culture, enters 40 DEG C of pond temperature, cultivates 36 hours, song is turned in incubation, during which temperature control notes between 30-45 DEG C
Protect tide.
E, drying：Ripe zymogenic obtained by step D is gone out after pond is broken up baking room drying, control drying temperature is on 40 DEG C of left sides
The right side, treats that moisture is down to less than 12%, stops drying, go out room, produce excellent brewing fermentation agent.
Brewing fermentation agent obtained by the present embodiment is entered into the bent room storage of storage to use, useful life 30 days notes preventing moisture regain from contaminating
Bacterium.
The present embodiment takes into account cost and efficiency, and culture and drying temperature are moderate, and bacterium number is higher, ripe brewing fermentation agent bacterium number
7500000000/g.2kg brewing fermentation agent is added in pond fermented grain is entered, compared with the brewing fermentation agent is not used, giving off a strong fragrance can be made after use
Type white wine strong-flavor style typical case is prominent, and product quality and steady quality, distillation yield improve 4.5%.The present embodiment is the present invention
Most preferred embodiment.Table 3 lists fractions and improves situation.
Table 3
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (9)
1. a kind of heat-resisting, acidproof, resistance to ethanol saccharomyces cerevisiae, it is characterised in that：The entitled wine brewing of the preservation of the saccharomyces cerevisiae
Yeast GJYD02 (Saccharomyces cerevisiae GJYD02), has been preserved in China typical culture collection center, protects
It is CCTCC NO to hide numbering：M 2017132, preservation date is 2017.3.20, and preservation address is Wuhan Wuhan Universitys of China.
2. saccharomyces cerevisiae according to claim 1, it is characterised in that：It is the high temperature that tolerable 45 DEG C of the saccharomyces cerevisiae, resistance to
Acid range is pH2.0-9.0, resistance to ethanol scope 0-18%.
3. a kind of heat-resisting, acidproof, resistance to ethanol brewing fermentation agent, it is characterised in that：The brewing fermentation agent is with wheat bran, corn
Powder and rice husk are raw material, after the material moistening that adds water, uploading in rice steamer steaming, and the seed liquor for adding saccharomyces cerevisiae carries out culture acquisition.
4. brewing fermentation agent according to claim 3, it is characterised in that：The saccharomyces cerevisiae is described in claim 1 or 2
Saccharomyces cerevisiae.
5. a kind of preparation method of the brewing fermentation agent of heat-resisting, acidproof, the resistance to ethanol described in claim 3 or 4, its feature exists
In comprising the following steps：
It is prepared by A, seed liquor：Using glutinous rice saccharified liquid as culture medium, saccharomyces cerevisiae is cultivated, saccharomyces cerevisiae one is obtained successively
Level seed liquor, secondary seed solution, three-level seed liquor.
B, material moistening：5-10 parts of 80-100 parts of wheat bran, 10-15 parts of corn flour and rice husk are taken, add water material moistening after mixing, obtains compound；
C, steaming：By compound uploading in rice steamer steaming, clinker is obtained；
D, culture：Clinker obtained by step C is gone out into rice steamer cooling, 5-10 parts of the saccharomyces cerevisiae three-level seed liquor that step A is obtained is added,
The brewer's wort of 3-5 parts of addition, copies and mixes uniform, obtain zymogenic simultaneously；The zymogenic is cultivated on air blast culture rack, ripe song is obtained
Material；
E, drying：Ripe zymogenic obtained by step D is gone out into pond to dry to water content below 12%, that is, heat-resisting, acidproof, resistance to second is made
The brewing fermentation agent of alcohol.
6. heat-resisting, acidproof, resistance to ethanol brewing fermentation agent preparation method according to claim 5, it is characterised in that：Step
Suddenly A specific method is：
From pol in 4-6 ° of Bx glutinous rice saccharified liquid, 121 DEG C of sterilizing 20min are used as culture medium；
According to 5%~15% inoculum concentration, saccharomyces cerevisiae is seeded in the culture medium, 32 DEG C of culture 18-24h must make wine
Yeast primary seed solution；
According to 5%~15% inoculum concentration, the saccharomyces cerevisiae primary seed solution is seeded in the culture medium, 32 DEG C of cultures
18-24h, obtains saccharomyces cerevisiae secondary seed solution；
According to 5%~15% inoculum concentration, the saccharomyces cerevisiae secondary seed solution is seeded in the culture medium, 32 DEG C of cultures
18-24h, obtains saccharomyces cerevisiae three-level seed liquor.
7. heat-resisting, acidproof, resistance to ethanol brewing fermentation agent preparation method according to claim 5, it is characterised in that：
The moisture content of compound is in 42-48% described in step B；The condition of steaming is described in step C：Steam pressure 0.05-
0.1Mpa, 100-105 DEG C of temperature, 50-70 minutes steaming time.
8. heat-resisting, acidproof, resistance to ethanol brewing fermentation agent preparation method according to claim 5, it is characterised in that step
In rapid D, the cooling is to be cooled to 40-45 DEG C, and the pol of the brewer's wort is 4-6 ° of Bx, and the time of the culture is 24-36
Hour, cultivation temperature is controlled between 30-45 DEG C.
9. heat-resisting, acidproof, resistance to ethanol brewing fermentation agent preparation method according to claim 5, it is characterised in that：Step
The temperature dried described in rapid E is 30-45 DEG C.
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Cited By (6)
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| KR20150025898A (en) * | 2013-08-30 | 2015-03-11 | 삼성전자주식회사 | A polypeptide confering acid tolerant property to a yeast cell, polynucleotide encoding the same, a yeast cell having increased amount of the polypeptide, a method of producing a product using the yeast cell and a method of producing acid tolerant yeast cell |
| CN109439557A (en) * | 2018-12-14 | 2019-03-08 | 武汉轻工大学 | High acid, low yield fusel oil S. cervisiae and combinations thereof and application |
| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN111100881A (en) * | 2020-02-10 | 2020-05-05 | 吉林中粮生化有限公司 | Method for producing ethanol by fermenting starch raw material |
| CN114747722A (en) * | 2022-05-18 | 2022-07-15 | 安徽瑞思威尔科技有限公司 | Preparation method of composite fermented yeast-flavored steamed bun |
| CN114410405B (en) * | 2022-02-11 | 2024-03-19 | 泰山酒业集团股份有限公司 | Method for manufacturing aroma type medium-high temperature Daqu for wine making and transferring |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150025898A (en) * | 2013-08-30 | 2015-03-11 | 삼성전자주식회사 | A polypeptide confering acid tolerant property to a yeast cell, polynucleotide encoding the same, a yeast cell having increased amount of the polypeptide, a method of producing a product using the yeast cell and a method of producing acid tolerant yeast cell |
| KR102144998B1 (en) | 2013-08-30 | 2020-08-14 | 삼성전자주식회사 | A polypeptide confering acid tolerant property to a yeast cell, polynucleotide encoding the same, a yeast cell having increased amount of the polypeptide, a method of producing a product using the yeast cell and a method of producing acid tolerant yeast cell |
| CN109439557A (en) * | 2018-12-14 | 2019-03-08 | 武汉轻工大学 | High acid, low yield fusel oil S. cervisiae and combinations thereof and application |
| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN110628656B (en) * | 2019-09-03 | 2023-08-22 | 云南师范大学 | Yeast agent and application thereof in brewing wine |
| CN111100881A (en) * | 2020-02-10 | 2020-05-05 | 吉林中粮生化有限公司 | Method for producing ethanol by fermenting starch raw material |
| CN114410405B (en) * | 2022-02-11 | 2024-03-19 | 泰山酒业集团股份有限公司 | Method for manufacturing aroma type medium-high temperature Daqu for wine making and transferring |
| CN114747722A (en) * | 2022-05-18 | 2022-07-15 | 安徽瑞思威尔科技有限公司 | Preparation method of composite fermented yeast-flavored steamed bun |
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