CN110408494A - A kind of application of mixed fermentation and addition phenylalanine in making grape wine - Google Patents
A kind of application of mixed fermentation and addition phenylalanine in making grape wine Download PDFInfo
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- CN110408494A CN110408494A CN201910847854.6A CN201910847854A CN110408494A CN 110408494 A CN110408494 A CN 110408494A CN 201910847854 A CN201910847854 A CN 201910847854A CN 110408494 A CN110408494 A CN 110408494A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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Abstract
The present invention relates to Production of Wine technical fields.Present invention relates particularly to a kind of application of mixed fermentation and addition phenylalanine in making grape wine.The application can significantly improve the fragrance of grape wine, and the mixed fermentation is saccharomyces cerevisiae and the mixed fermentation of grape juice Hansenula yeast；The addition concentration of the phenylalanine is high concentration, and concentration range is 150mg/L~152mg/L.The present invention promotes the content of phenethyl acetate and associated products in such a way that external source adds phenylalanine and uses the mixed fermentation of grape juice Hansenula yeast.
Description
Technical field
The present invention relates to Production of Wine technical fields.Present invention relates particularly to a kind of mixed fermentations and addition phenylalanine
Application in making grape wine.
Background technique
The fragrance of grape wine is one of the important component for determining wine quality, and the fragrance of grape wine can be subdivided into
Kind is fragrant, fermentation is fragrant and ageing is fragrant.Wherein, the fermentation of grape wine is fragrant is mainly generated by the fermentation of microorganism, especially saccharomycete.
The metabolic activity of different genera yeast is different, and the physiological property and metabolic activity of some yeast can increase certain specific productions
The content of object, such as phenethyl acetate, benzyl carbinol, ethyl caprilate, 2,3 butanediols etc., these products are final to grape wine
Fragrance profile has important contribution function, improves the organoleptic quality of grape wine to a certain extent.In recent years, for ferment of making wine
Female research is becoming better and approaching perfection day by day, and the range of research also constantly expands.Correlative study shows at grape wine natural fermentation process initial stage,
Not only there is the presence of saccharomyces cerevisiae, also with the presence of a large amount of Non-Saccharomyces.With the further development of research, researcher's hair
Existing Non-Saccharomyces, which have, promotes lactic acid content in grape wine, improves Wine Aroma and mouthfeel, it is all to improve grape wine color etc.
More advantages.The mixed fermentation of the Non-Saccharomyces and saccharomyces cerevisiae of different genera can more bring some saccharomyces cerevisiaes individually to ferment institute
Without the advantages of.Wherein, grape juice Hansenula yeast feature is especially prominent, it can high yield phenethyl acetate, give grape wine band
Carry out the fragrance of Rose Essentielle and tropical fruit (tree).Also, acetic acid benzene can further be promoted by the mixed fermentation with saccharomyces cerevisiae
The content of ethyl ester.In addition to this, compared with single inoculation saccharomyces cerevisiae, hair is mixed with saccharomyces cerevisiae using grape juice Hansenula yeast
Ferment ' Chardonnay ' grape wine shows higher intensity in sensory attributes such as " Bai Mei ", " pears ", " lemon fruit " and " honey ",
And " yeasty " is then declined.
Other than fermenting microbe fermentation character itself, the content of the amino acid in grape juice can also influence main in grape wine
The content of volatile compound is wanted, such as: higher alcohol, short, medium chain fatty acid and its ethyl ester or acetic ester derivative.Many research tables
Bright, selectivity, which adds amino acid, can be used as a kind of tool of adjustment fruit wine Volatile infochemicals, to make the flavor of fruit wine
With style it is more diversified or reinforce fruit wine flavor and style.In general, the shape of higher alcohol and its corresponding acetic acid esters
At directly proportional to the amount of amino acid being added in fruit juice.In the happy Fermentation of Grape Wine of U.S. mixing addition phenylalanine, alanine,
Aspartic acid and threonine can accelerate course of fermentation, improve benzyl carbinol, benzyl alcohol, phenethyl acetate, caproic acid phenethyl ester, caproic acid
Ethyl ester and ethyl caprilate content, but isoamyl alcohol content reduces.In sensory evaluation experiment, mixing addition amino acid assays group is compared
According to higher levels of " flowers and fruits are fragrant " scoring.In addition, metabolic pathway of numerous aroma substances in saccharomyces cerevisiae has defined,
The phenethyl acetate that the present invention is paid close attention to is obtained under alcohol acetyltransferase effect by acetic acid and benzyl carbinol, wherein benzene second
Alcohol is to be transformed by phenylalanine through Paul Ehrlich approach.That is, phenylalanine is the important bottom of phenethyl acetate synthesis
One of object.
The present invention adds phenylalanine using external source, and promotes grape by way of grape juice Hansenula yeast mixed fermentation
The content of phenethyl acetate and its associated products in wine.The content of phenethyl acetate is promoted for the thin grape wine of fragrance, in turn
Improve its fragrance profile, promotes the flavouring essence quality of grape wine.
Summary of the invention
The object of the present invention is to provide a kind of application of phenylalanine and grape juice Hansenula yeast in making grape wine, should
Using phenethyl acetate and its associated products in grape wine are able to ascend, so that the fragrance for improving grape wine is horizontal.
To achieve the goals above, the present invention provides the following technical scheme that
A kind of application of mixed fermentation and addition phenylalanine in making grape wine, the application can significantly improve grape
The fragrance of wine.
The mixed fermentation is saccharomyces cerevisiae and the mixed fermentation of grape juice Hansenula yeast.
The addition concentration of the phenylalanine is high concentration, and concentration range is 150mg/L~152mg/L.
The application is that the phenylalanine that addition concentration is 151.6mg/L in simulation grape juice culture medium MS300 is adopted
With Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 mixed fermentation, mixed fermentation is that sequence is inoculated with, and Saccharomyces Cerevisiae in S C is in grape juice
Hansenula yeast HV6 is accessed after fermenting 2 days.
The application can make the content of the phenethyl acetate in tunning reach 1994.98 μ g/L.
The application can bring the fragrance of apparent rose fragrance and tropical fruit (tree) for grape wine.
Compared with prior art, the beneficial effects of the present invention are:
The present invention promotes acetic acid in such a way that external source adds phenylalanine and uses the mixed fermentation of grape juice Hansenula yeast
The content of phenethyl ester and associated products.
Detailed description of the invention
Fig. 1 is the application of mixed fermentation and addition phenylalanine of the invention in making grape wine, and is respectively tried in embodiment
Test a group growth situation；Wherein, Figure 1A is three test groups that Saccharomyces Cerevisiae in S C individually ferments；Figure 1B is the inferior ferment of the grape juice Chinese
Three test groups that female HV6 individually ferments；Fig. 1 C is Saccharomyces Cerevisiae in S C and three examinations of grape juice Hansenula yeast HV6 mixed fermentation
Test group；
Fig. 2 is the application of mixed fermentation and addition phenylalanine of the invention in making grape wine, and is respectively tried in embodiment
Test the content of the aroma substance of group OAV > 1；
Fig. 3 is mixed fermentation of the invention and adds application of the phenylalanine in making grape wine, in different tests group
The content of phenethyl acetate.
Specific embodiment
Invention is further explained with reference to the accompanying drawings and examples.
A kind of application of mixed fermentation and addition phenylalanine in making grape wine, the application can significantly improve grape
The fragrance of wine.
The mixed fermentation is saccharomyces cerevisiae and the mixed fermentation of grape juice Hansenula yeast.
The addition concentration of the phenylalanine is high concentration, and concentration range is 150mg/L~152mg/L.
Preferably, the application is the phenylpropyl alcohol that addition concentration is 151.6mg/L in simulation grape juice culture medium MS300
Propylhomoserin, using Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 mixed fermentation, mixed fermentation is that sequence is inoculated with, Saccharomyces Cerevisiae in S C
It is accessed after grape juice Hansenula yeast HV6 ferments 2 days.
The application can make the content of the phenethyl acetate in tunning reach 1994.98 μ g/L.
The application can bring the fragrance of apparent rose fragrance and tropical fruit (tree) for grape wine.
Embodiment
The present invention is using simulation grape juice culture medium MS300 formula, including following substance:
Saccharic acid: 120g/L glucose, 120g/L fructose, 5g/L malic acid, 0.5g/L citric acid, 3g/L tartaric acid；
Mineral salt: potassium dihydrogen phosphate 750mg/L, potassium sulfate 500mg/L, epsom salt 250mg/L, calcium chloride dihydrate
155mg/L, sodium chloride 200mg/L, monohydrate acid magnesium 4mg/L, zinc sulfate 4mg/L, cupric sulfate pentahydrate 1mg/L, potassium iodide
1mg/L, cobalt chloride hexahydrate 0.4mg/L, boric acid 1mg/L, two molybdic acid hydrate sodium 1mg/L；
Vitamin: inositol 20mg/L, niacin 2mg/L, calcium pantothenate 1.5mg/L, thiamine hydrochloride 0.25mg/L, hydrochloric acid pyrrole are trembled
Alcohol 0.25mg/L, biotin 0.003mg/L；
The anaerobic growth factor: ergosterol 15mg/L, Tween80 0.5mL/L；
Nitrogen source: ammonium chloride 460mg/L, L-PROLINE 612.6mg/L, L-Glutamine 505.3mg/L, L-arginine
374.4mg/L, L-Trp 179.3mg/L, l-Alanine 145.3mg/L, Pidolidone 120.4mg/L, Serine
78.5mg/L, L-threonine 75.9mg/L, L-Aspartic acid 44.5mg/L, L-Leu 48.4mg/L, l-Isoleucine
32.7mg/L, Valine 44.5mg/L, L-phenylalanine 37.9mg/L, L-Histidine 32.7mg/L, L-Methionine 31.4mg/
L, l-tyrosine 18.3mg/L, L- glycine 18.3mg/L, L-lysine 17.0mg/L and L-cysteine 13.1mg/L.
The measuring method of the Volatile infochemicals content such as esters, higher alcohol, organic acid uses in fermentation liquid of the invention
Gas chromatograph-mass spectrometer (GC-MS) (GC-MS) detects various Volatile infochemicals type and content.
The qualitative and quantitative analysis of aroma substance of the invention: for having the substance of standard items, according to established phase
Qualitative analysis is carried out with the retention time of the compound, retention index and Information in Mass Spectra under chromatographic condition, makes it in Model wine
Standard curve in solution carries out that quantitative (Model wine solution is the water-soluble of 2g/L glucose, 7g/L tartaric acid and 12% alcoholic strength
Liquid, pH 3.3).There is no the substance of standard items, using the retention index of the compound under chromatographic condition similar in document report with
And the 11 standard spectrum library NIST (NIST Chemistry WebBook) comparison result carries out semiqualitative analysis.
The bacterial strain that the present invention uses are as follows: business Saccharomyces Cerevisiae in S C (BDX is purchased from French Lallemand Inc company) and from
The grape juice Hansenula yeast HV6 of sieve.
Specific verification test of the invention is as follows:
As shown in table 1, verification test include Saccharomyces Cerevisiae in S C individually ferment, grape juice Hansenula yeast HV6 individually ferment with
And Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 three classifications of mixed fermentation, and it is divided into following nine test groups:
SC-L group: Saccharomyces Cerevisiae in S C individually ferments under conditions of concentration of phenylalanine is 37.9mg/L；
SC-M group: Saccharomyces Cerevisiae in S C individually ferments under conditions of concentration of phenylalanine is 75.8mg/L；
SC-H group: Saccharomyces Cerevisiae in S C individually ferments under conditions of concentration of phenylalanine is 151.6mg/L；
HV-L group: grape juice Hansenula yeast HV6 individually ferments under conditions of concentration of phenylalanine is 37.9mg/L；
HV-M group: grape juice Hansenula yeast HV6 individually ferments under conditions of concentration of phenylalanine is 75.8mg/L；
HV-H group: grape juice Hansenula yeast HV6 individually ferments under conditions of concentration of phenylalanine is 151.6mg/L；
SC+HV-L group: Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 is in the condition that concentration of phenylalanine is 37.9mg/L
Lower mixed fermentation, mixed fermentation are that sequence is inoculated with, and Saccharomyces Cerevisiae in S C is accessed after grape juice Hansenula yeast HV6 ferments 2 days；
SC+HV-M group: Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 is in the condition that concentration of phenylalanine is 75.8mg/L
Lower mixed fermentation, mixed fermentation are that sequence is inoculated with, and Saccharomyces Cerevisiae in S C is accessed after grape juice Hansenula yeast HV6 ferments 2 days；
SC+HV-H group: Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 is in the item that concentration of phenylalanine is 151.6mg/L
Mixed fermentation under part, mixed fermentation are that sequence is inoculated with, and Saccharomyces Cerevisiae in S C is accessed after grape juice Hansenula yeast HV6 ferments 2 days.
Table 1
Wherein, simulation grape juice culture medium MS300 is 300mL.Silica gel plug is used after inoculation yeast and the bolt seal bottleneck that ferments, 25
DEG C constant temperature standing for fermentation.It is parallel that 3 biology are arranged in every group of test.Sampling counts clump count daily in fermentation process, until hair
Ferment terminates (reduced sugar total amount is less than 4g/L).Then (4 DEG C) of fermented sample low temperature are centrifuged, takes supernatant in -20 DEG C of cold storage, uses
In measurement volatile compound.
The growing state of microorganism in fermentation process
As shown in Figure 1A, Figure 1B and Fig. 1 C, Saccharomyces Cerevisiae in S C individually ferments and grape juice Hansenula yeast HV6 individually ferments
The growth trend of experimental group is identical: it is increased rapidly in fermentation initial stage yeast quantity, reach to peak value is arrived in the 3rd day in fermentation, it
Clump count starts to be gradually reduced afterwards.In this experiment it has also been found that fermenting first 3 days, grape juice Hansenula yeast HV6 has and wine brewing ferment
The similar fermentability of female SC, clump count substantially maintain an equal level with Saccharomyces Cerevisiae in S C；The fermentation of grape juice Hansenula yeast HV6 after 3 days
Ability is markedly less than Saccharomyces Cerevisiae in S C, and clump count starts the test group gradually individually fermented lower than Saccharomyces Cerevisiae in S C.
For fermentation test group independent for grape juice Hansenula yeast HV6, concentration and HV-H group high concentration in HV-M group
Phenylalanine declines the biomass of fermentation later period yeast sharply, and under the phenylalanine of HV-L group low concentration addition biomass
Drop is relatively gentle, and it is certain negative that this illustrates that the addition of high concentration phenylalanine causes the growth of grape juice Hansenula yeast HV6
Face is rung.But it is but not the case in each test group that Saccharomyces Cerevisiae in S C individually ferments, the phenylpropyl alcohol of three kinds of concentration
Propylhomoserin does not make a significant impact the growth of Saccharomyces Cerevisiae in S C.
In Saccharomyces Cerevisiae in S C and each test group of grape juice Hansenula yeast HV6 mixed fermentation, the phenylpropyl alcohol ammonia of various concentration
Acid does not generate the growth of two primary yeasts and significantly affects.Grape juice Hansenula yeast HV6 is after Saccharomyces Cerevisiae in S C access, life
Object amount is begun to decline.And Saccharomyces Cerevisiae in S C reached maximum biomass at the 5th day, also started slowly to decline later.
The fragrance of tunning measures
After fermentation, the Volatile infochemicals content of the tunning in above-mentioned each test group is determined.
27 kinds of aroma substances are detected altogether, and 11 kinds of aroma substances that the present invention chooses fragrance threshold value OAV > 1 are analyzed, such as Fig. 2 institute
Show.
It can obtain by analysis, with the increase of concentration of phenylalanine, the content of phenethyl acetate and benzyl carbinol is continuous
Increase, this phenomenon is SC individually ferments, HV individually ferments, has generation in SC+HV mixed fermentation experimental group.Phenylalanine is dense
The increase of degree can promote SC individually ferment in ethyl hexanoate, ethyl caprilate, ethyl caprate and sad content increase.
As shown in figure 3, the content of phenethyl acetate increases with the raising of concentration of phenylalanine in each experimental group.Its
In, the phenethyl acetate content in three experimental groups that grape juice Hansenula yeast HV6 individually ferments, in HV-M group and HV-H group
Respectively 1.39 times and 1.78 times of HV-L group；In the test group that Saccharomyces Cerevisiae in S C individually ferments, in SC-M group and SC-H group
The content of phenethyl acetate be respectively 1.62 times and 1.85 times of SC-L group；Acetic acid benzene second in HV+SC-M group and HV+SC-H group
Ester content is respectively 1.48 times and 1.96 times of HV+SC-L group.Also, in the experimental group of addition same concentrations phenylalanine,
The content of phenethyl acetate is greater than SC and the sum of individually ferment with the independent fermenting experiment group of HV6 in SC+HV6 mixed fermentation experimental group.
This illustrates that Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 mixed fermentation can promote the yield of phenethyl acetate.Pass through grape
Mixed fermentation and addition phenylalanine two ways collaboration that juice Hansenula yeast participates in promote the content of phenethyl acetate, finally,
While adding the phenylalanine that concentration is 151.6mg/L, using Saccharomyces Cerevisiae in S C and grape juice Hansenula yeast HV6 mixing hair
The mode (HV+SC-H) of ferment can make the content of phenethyl acetate reach 1994.98 μ g/L, and be higher than its fragrance threshold value OAV
1800 μ g/L bring the fragrance of apparent rose fragrance and tropical fruit (tree) for grape wine.
Claims (4)
1. a kind of application of mixed fermentation and addition phenylalanine in making grape wine, it is characterised in that: the application can be shown
Write the fragrance for improving grape wine；
The mixed fermentation is saccharomyces cerevisiae and the mixed fermentation of grape juice Hansenula yeast；
The addition concentration of the phenylalanine is high concentration, and concentration range is 150mg/L~152mg/L.
2. the application of mixed fermentation according to claim 1 and addition phenylalanine in making grape wine, feature exist
In:
The application is the phenylalanine that addition concentration is 151.6mg/L in simulation grape juice culture medium MS300, using wine
Brewer yeast SC and grape juice Hansenula yeast HV6 mixed fermentation, mixed fermentation are that sequence is inoculated with, and Saccharomyces Cerevisiae in S C is inferior in the grape juice Chinese
Yeast HV6 is accessed after fermenting 2 days.
3. the application of mixed fermentation according to claim 2 and addition phenylalanine in making grape wine, feature exist
In: the application can make the content of the phenethyl acetate in tunning reach 1994.98 μ g/L.
4. the application of mixed fermentation according to claim 1 and addition phenylalanine in making grape wine, feature exist
In: the application can bring the fragrance of apparent rose fragrance and tropical fruit (tree) for grape wine.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112746029A (en) * | 2021-01-22 | 2021-05-04 | 西北农林科技大学 | Hansenula polymorpha strain QTX22 for producing aroma substances at high yield and application thereof |
| CN112980705A (en) * | 2021-03-29 | 2021-06-18 | 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) | Combined fermentation process based on Klotch yeast, Hansenula polymorpha with grape juice and saccharomyces cerevisiae |
| CN113150902A (en) * | 2021-03-24 | 2021-07-23 | 西北农林科技大学 | Fermentation process of hansenula polymorpha with added amino acids in substrate and based on grape juice |
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| CN106916758A (en) * | 2017-05-08 | 2017-07-04 | 中国农业大学 | A kind of Hansenula yeast and its application in wine production |
| CN108441400A (en) * | 2018-06-29 | 2018-08-24 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of high quality apple vinegar |
| CN109929766A (en) * | 2019-03-27 | 2019-06-25 | 中国农业大学 | A kind of Crewe dimension saccharomyces lactis CVE-LT1 and its application in wine production |
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| CN106916758A (en) * | 2017-05-08 | 2017-07-04 | 中国农业大学 | A kind of Hansenula yeast and its application in wine production |
| CN108441400A (en) * | 2018-06-29 | 2018-08-24 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of preparation method of high quality apple vinegar |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112746029A (en) * | 2021-01-22 | 2021-05-04 | 西北农林科技大学 | Hansenula polymorpha strain QTX22 for producing aroma substances at high yield and application thereof |
| CN112746029B (en) * | 2021-01-22 | 2022-07-29 | 西北农林科技大学 | Hansenula polymorpha strain QTX22 for producing aroma substances in grape juice and application of strain |
| CN113150902A (en) * | 2021-03-24 | 2021-07-23 | 西北农林科技大学 | Fermentation process of hansenula polymorpha with added amino acids in substrate and based on grape juice |
| CN112980705A (en) * | 2021-03-29 | 2021-06-18 | 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) | Combined fermentation process based on Klotch yeast, Hansenula polymorpha with grape juice and saccharomyces cerevisiae |
| CN112980705B (en) * | 2021-03-29 | 2024-05-03 | 宁夏农产品质量标准与检测技术研究所(宁夏农产品质量监测中心) | Combined fermentation process based on klatomyces, hansenula polymorpha and saccharomyces cerevisiae |
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Application publication date: 20191105 |