CN111733041A - White yeast for brewing yellow wine and production method thereof - Google Patents
White yeast for brewing yellow wine and production method thereof Download PDFInfo
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Abstract
The invention relates to white yeast for brewing yellow wine and a production method thereof, wherein the production method of the white yeast comprises the following steps: (1) preparing pure koji of aspergillus kawachii in river; (2) preparing pure koji of rhizopus japonicus; (3) preparing rhizopus oryzae pure yeast; (4) preparing pure yeast of saccharomyces cerevisiae; (5) mixing yeast: steaming 80-100 parts of fermentation medium, cooling, and respectively mixing 0.6-0.8 part of aspergillus kawachii pure yeast, 1-1.2 parts of rhizopus japonicus pure yeast, 0.5-0.8 part of rhizopus oryzae pure yeast and 8-10 parts of saccharomyces cerevisiae pure yeast into the fermentation medium; (6) compacting, cutting into blocks and chamfering; (7) entering the plaque; (8) fermenting; (9) and (3) drying: and after the fermentation is finished, controlling the temperature to be 32-35 ℃, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast. The white yeast has high liquefaction and saccharification activity, and can improve utilization rate of raw materials for brewing yellow wine, shorten fermentation period and increase total ester content in wine body.
Description
Technical Field
The invention relates to white yeast for brewing yellow wine and a production method thereof.
Background
Yellow wine, the oldest wine in China, has a history of nearly four thousand years so far. By virtue of the characteristics of low alcohol degree, health, nutrition, strong fragrance, mellow taste and the like, the yellow wine becomes one of wines with Chinese characteristics and wines with development potential. In the brewing process of yellow wine, red yeast rice, white yeast and yeast are generally utilized to ferment the steamed glutinous rice. However, the traditional white yeast has many problems in the fermentation process, such as low utilization rate of raw materials, long fermentation period, difficult control of fermentation conditions and wine quality, and low content of ester flavor substances in the finished wine. Therefore, there is an urgent need for those skilled in the art to develop a high-liquefaction and high-saccharification activity distiller's yeast to improve the utilization rate of raw materials for brewing yellow wine, shorten the fermentation period, increase the stability of wine body, and increase the content of ester flavor substances in the wine body.
Disclosure of Invention
The invention aims to provide white yeast for brewing yellow wine and a production method thereof, wherein the white yeast has high liquefaction and saccharification activity, shortens the fermentation period and can improve the total ester content in the wine body.
The purpose of the invention is realized by the following technical scheme: a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii: inoculating the aspergillus kawachii into a culture medium, and culturing the aspergillus kawachii to obtain pure aspergillus kawachii;
(2) preparing pure rhizopus japonicus koji: inoculating rhizopus japonicus into a culture medium, and culturing the rhizopus japonicus to obtain pure rhizopus japonicus koji;
(3) preparing rhizopus oryzae pure yeast: inoculating rhizopus oryzae into a culture medium, and culturing the rhizopus oryzae to obtain pure rhizopus oryzae yeast;
(4) preparing pure yeast of saccharomyces cerevisiae: inoculating saccharomyces cerevisiae into a culture medium, and culturing the saccharomyces cerevisiae to obtain pure saccharomyces cerevisiae yeast;
(5) mixing yeast: according to the weight portion ratio, after 80-100 portions of fermentation medium are steamed, the fermentation medium is cooled to 30-35 ℃, and then 0.6-0.8 portion of aspergillus kawachii pure yeast, 1-1.2 portions of rhizopus japonicus pure yeast, 0.5-0.8 portion of rhizopus oryzae pure yeast and 8-10 portions of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
(6) compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing to a fermentation room, and naturally fermenting for 4-5 days at a shady and cool temperature of 30-32 ℃ in a dark place;
(9) and (3) drying: and (3) controlling the temperature to be 32-35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
The invention also provides the white koji prepared by the production method.
Compared with the prior art, the invention has the advantages that: according to the method, aspergillus kawachii, rhizopus japonicus, rhizopus oryzae and saccharomyces cerevisiae are respectively and independently cultured to obtain corresponding pure yeasts, and then the pure yeasts are mixed into a fermentation culture medium according to a proportion to be subjected to mixed fermentation culture to obtain the white yeast for brewing the yellow wine, and various bacteria in the white yeast can adapt to each other, so that the prepared yellow wine has stable quality. The white yeast has high liquefaction and saccharification activity, and can improve utilization rate of yellow wine brewing raw materials. In addition, the white yeast can shorten the fermentation period and increase the content of total esters in the wine body, so that the obtained yellow wine has stronger fragrance.
Detailed Description
The present invention will be described in detail with reference to the following examples:
a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii: inoculating the aspergillus kawachii into a culture medium, and culturing the aspergillus kawachii to obtain pure aspergillus kawachii; the specific method for preparing the pure koji of aspergillus kawachii in river in the step (1) comprises the following steps:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28-30 deg.C for 4-5 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 121-125 deg.C for 20-30min, shaking and cooling, inoculating the first-stage strain obtained in step (1) at an inoculum size of 0.02-0.05% by volume, shake-culturing at 28-30 deg.C for 4-5 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating second-level strain 0.1-0.3% of bran culture medium weight, stacking, keeping temperature, heating to 33-35 deg.C, spreading to thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28-30 deg.C, inoculating for 20 hr, making first curtain, making second curtain after 8 hr, transferring to later stage culture, inoculating for 60 hr, collecting spores, removing moisture, inoculating for 72 hr, oven drying to water content of 10-13%, and rubbing and scattering koji to obtain the final product.
(2) Preparing pure rhizopus japonicus koji: inoculating rhizopus japonicus into a culture medium, and culturing the rhizopus japonicus to obtain pure rhizopus japonicus koji; the method for preparing the pure koji of rhizopus japonicus in the step (2) comprises the following steps:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 3-4 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking and cooling, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask by aseptic technique, and culturing at 28 deg.C for 3-4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 32-35 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28-30 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 28-30 deg.C for 24-36 hr, oven drying at 35 deg.C for 24 hr, and scattering rhizopus japonicus pure koji.
(3) Preparing rhizopus oryzae pure yeast: inoculating rhizopus oryzae into a culture medium, and culturing the rhizopus oryzae to obtain pure rhizopus oryzae yeast; the method for preparing the rhizopus oryzae pure yeast in the step (3) comprises the following steps:
slant culture: inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 25-28 deg.C for 3-4 days;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking and cooling, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask by aseptic technique, and culturing at 25-28 deg.C for 3-4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 25-28 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 25-28 deg.C for 24-36 hr, oven drying at 38 deg.C for 24 hr, and scattering to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae: inoculating saccharomyces cerevisiae into a culture medium, and culturing the saccharomyces cerevisiae to obtain pure saccharomyces cerevisiae yeast; the method for preparing the saccharomyces cerevisiae pure yeast in the step (4) comprises the following steps:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular bottles, filling 100-150mL yeast liquid culture medium into each triangular bottle, sterilizing at 121-125 ℃ for 30-40min, cooling to 30-35 ℃, selecting a ring of thalli from saccharomyces cerevisiae slant strains by an aseptic operation method, inoculating the thalli into the triangular bottles, putting the thalli on a shaking table, and carrying out shaking culture on the thalli for 24-48h at the conditions of 150-200rpm and 28-30 ℃;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded culture strain per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling the temperature of yeast chamber at 28-30 deg.C and the temperature of yeast material at 28-35 deg.C, and ventilating and culturing for 20-24 hr; and after the culture is mature, introducing cold air, cooling and drying until the water content is 13-15%, taking out, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
(5) Mixing yeast: according to the weight portion ratio, after 80-100 portions of fermentation medium are steamed, the fermentation medium is cooled to 30-35 ℃, and then 0.6-0.8 portion of aspergillus kawachii pure yeast, 1-1.2 portions of rhizopus japonicus pure yeast, 0.5-0.8 portion of rhizopus oryzae pure yeast and 8-10 portions of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
the fermentation medium in the step (5) comprises the following components in parts by weight: 80-85 parts of fine bran, 10-15 parts of argil and 60-70 parts of water;
in the step (5), the method for steaming the fermentation medium comprises the following steps: mixing the fermentation medium under stirring, and steaming at 95-100 deg.C for 20-25min in a rice steaming machine.
(6) Compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into a solid block with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and finally performing four-side chamfering to obtain a yeast blank (the chamfering refers to leveling the edges and corners of the square grains);
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing to a fermentation room, and naturally fermenting for 4-5 days at a shady and cool temperature of 30-32 ℃ in a dark place;
(9) and (3) drying: and (3) controlling the temperature to be 32-35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
The aspergillus kawachii is from China center for culture Collection of Industrial microorganisms (CICC), and the collection number is CICC 2245; the rhizopus japonicus is from a preservation center of microbial resources (SCTCC) in Sichuan province, and the preservation number is SCTCC 400558; the rhizopus oryzae is from a China college and universities industrial microbial resource and information center (CICIM-CU), and the preservation number of the rhizopus oryzae is CICIM F0071 (T); the saccharomyces cerevisiae is from China Center for Type Culture Collection (CCTCC), and the preservation number of the saccharomyces cerevisiae is CCTCC NO: m209231.
The invention will be further illustrated with reference to the following specific examples:
the first embodiment is as follows:
a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28 deg.C for 5 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 121 deg.C for 30min, shaking and cooling, inoculating the first-stage strain obtained in step (1) according to 0.02 vol%, shake-flask culturing at 28 deg.C for 5 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, uniformly stirring to obtain a bran culture medium, sterilizing at 121 ℃ for 40min, cooling to 35 ℃, inoculating a secondary strain accounting for 0.1% of the weight of the bran culture medium, stacking, keeping the temperature, flattening an upper curtain when the temperature rises to 33 ℃, covering a plastic cloth with the thickness of 1-1.5cm, controlling the room temperature to be 28 ℃, inoculating for 20 hours, then making a first curtain, further making a second curtain after 8 hours, then transferring to later-stage culture, after inoculating for 60 hours, maturing spores, draining moisture, after inoculating for 72 hours, taking out of a room and drying until the water content is 10%, and then rubbing and scattering the koji to obtain the aspergillus kawachii pure koji.
(2) Preparing pure rhizopus japonicus koji:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 3 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121 deg.C for 30min, shaking and cooling, cooling to 30 deg.C, inoculating 1 needle on each bottle, and culturing at 28 deg.C for 4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 32 deg.C, inoculating 1 bottle of expanded cultured strain per 5kg of bran, stirring, stacking to 20cm thickness, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thickness, culturing at 28 deg.C for 36 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure Rhizopus japonicus koji.
(3) Preparing rhizopus oryzae pure yeast:
slant culture: inoculating rhizopus oryzae to a slant containing a PDA culture medium, and culturing for 4 days at 25 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121 deg.C for 30min, shaking and cooling, cooling to 30 deg.C, inoculating 1 needle on each bottle, and culturing at 25 deg.C for 4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded cultured strain per 5kg of bran, stirring, stacking to 20cm thickness, covering with plastic cloth, controlling room temperature to 25 deg.C for 4 hr, spreading on a curtain to 2-3cm thickness, culturing at 25 deg.C for 36 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular flasks, filling 100mL yeast liquid culture medium into each triangular flask, sterilizing at 121 ℃ for 40min, cooling to 30 ℃, selecting a ring of thalli from saccharomyces cerevisiae slant strains by using an aseptic method, inoculating the mycelia into the triangular flasks, putting the mycelia on a shaking table, and carrying out shaking culture on the strains for 48h at the temperature of 28 ℃ and at the speed of 150-200 rpm;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90%, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded strain per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling the temperature of yeast room at 28 deg.C and the temperature of yeast material at 28 deg.C, and ventilating and culturing for 24 hr; and after the culture is mature, introducing cold air, cooling and drying until the water content is 13 percent, taking out, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
(5) Mixing yeast: according to the parts by weight, after 80 parts of fermentation medium is steamed, after being cooled to 30 ℃, 0.6 part of aspergillus candidus pure yeast, 1.2 parts of rhizopus japonicus pure yeast, 0.5 part of rhizopus oryzae pure yeast and 8 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
the fermentation medium in the step (5) comprises the following components in parts by weight: 80 parts of fine bran, 15 parts of argil and 60 parts of water;
in the step (5), the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 95 deg.C for 25min in a rice steamer.
(6) Compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 5 days under the conditions of shade, cool temperature of 30 ℃ and light resistance;
(9) and (3) drying: and (3) controlling the temperature to be 32 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
Example two:
a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 30 deg.C for 4 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 125 deg.C for 20min, shaking and cooling, inoculating the first-stage strain obtained in step (1) according to the inoculation amount of 0.05% by volume, shake-flask culturing at 30 deg.C for 4 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, uniformly stirring to obtain a bran culture medium, sterilizing at 125 ℃ for 30min, cooling to 40 ℃, inoculating a secondary strain accounting for 0.3% of the weight of the bran culture medium, stacking, keeping the temperature, flattening an upper curtain when the temperature rises to 35 ℃, covering a plastic cloth with the thickness of 1-1.5cm, controlling the room temperature to be 30 ℃, inoculating for 20 hours, then making a first curtain, further making a second curtain after 8 hours, then transferring to later-stage culture, after inoculating for 60 hours, maturing spores, draining moisture, after inoculating for 72 hours, taking out of a room and drying until the water content is 13%, and then rubbing and scattering the koji to obtain the aspergillus kawachii pure koji.
(2) Preparing pure rhizopus japonicus koji:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 4 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium to 1/3 of the triangular flask, sterilizing at 125 deg.C for 20min, shaking and cooling, cooling to 32 deg.C, inoculating 1 needle on each bottle by aseptic technique, and culturing at 28 deg.C for 3 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 35 deg.C, inoculating 2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature to 30 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 30 deg.C for 24 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure Rhizopus japonicus koji.
(3) Preparing rhizopus oryzae pure yeast:
slant culture: inoculating rhizopus oryzae to a slant containing a PDA culture medium, and culturing for 3 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium to 1/3 of the triangular flask, sterilizing at 125 deg.C for 20min, shaking and cooling, cooling to 32 deg.C, inoculating 1 needle on each bottle by aseptic technique, and culturing at 28 deg.C for 3 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 40 deg.C, inoculating 2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature to 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 24 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular flasks, filling 150mL yeast liquid culture medium into each triangular flask, sterilizing at 125 ℃ for 30min, cooling to 35 ℃, selecting a ring of thalli from saccharomyces cerevisiae slant strains by using an aseptic operation method, inoculating the mycelia into the triangular flasks, putting the mycelia on a shaking table, and carrying out shaking culture for 24h at 150-200rpm and 30 ℃;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 100%, sterilizing at 125 deg.C for 30min, cooling to 40 deg.C, inoculating 2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling the temperature of yeast room at 30 deg.C and the temperature of yeast material at 35 deg.C, and ventilating and culturing for 20 hr; and after the culture is mature, introducing cold air, cooling and drying until the water content is 15 percent, taking out of the house, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
(5) Mixing yeast: according to the parts by weight, after 100 parts of fermentation medium is steamed, cooling to 35 ℃, respectively mixing 0.8 part of aspergillus candidus pure yeast, 1 part of rhizopus japonicus pure yeast, 0.8 part of rhizopus oryzae pure yeast and 10 parts of saccharomyces cerevisiae pure yeast into the fermentation medium;
the fermentation medium in the step (5) comprises the following components in parts by weight: 85 parts of fine bran, 10 parts of argil and 70 parts of water;
in the step (5), the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 100 deg.C for 20min in a rice steamer.
(6) Compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 32 ℃ and light resistance;
(9) and (3) drying: and (3) controlling the temperature to be 35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast.
Example three:
a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 29 deg.C for 4 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 124 deg.C for 25min, shaking and cooling, inoculating the first-stage strain obtained in step (1) according to the inoculum size of 0.04% by volume, shake-culturing at 29 deg.C for 4 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, uniformly stirring to obtain a bran culture medium, sterilizing at 124 ℃ for 35min, cooling to 38 ℃, inoculating a secondary strain accounting for 0.25% of the weight of the bran culture medium, stacking, keeping warm, flattening an upper curtain when the temperature rises to 34 ℃, covering a plastic cloth, controlling the room temperature to be 29 ℃, inoculating for 20 hours, then making a first curtain, further making a second curtain after 8 hours, then transferring to later stage culture, after inoculating for 60 hours, maturing spores, draining moisture, after inoculating for 72 hours, taking out from a room and drying until the water content is 11%, and then rubbing and scattering the koji to obtain the aspergillus kawachii pure koji.
(2) Preparing pure rhizopus japonicus koji:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 3 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 124 deg.C for 25min, shaking and cooling, cooling to 31 deg.C, inoculating 1 needle on each bottle, and culturing at 28 deg.C for 3 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 33 deg.C, inoculating 1 bottle of expanded cultured strain per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 29 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 29 deg.C for 30 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure Rhizopus japonicus koji.
(3) Preparing rhizopus oryzae pure yeast:
slant culture: inoculating rhizopus oryzae to a slant containing a PDA culture medium, and culturing for 4 days at the culture temperature of 26 ℃;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium to 1/3 of the triangular flask, sterilizing at 124 deg.C for 25min, shaking and cooling, cooling to 31 deg.C, inoculating 1 needle on each bottle, and culturing at 26 deg.C for 4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 38 deg.C, inoculating 1 bottle of expanded cultured strain per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 27 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 26 deg.C for 36 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular bottles, filling 100mL yeast liquid culture medium into each triangular bottle, sterilizing at 124 ℃ for 35min, cooling to 32 ℃, selecting a ring of thalli from saccharomyces cerevisiae slant strains by using an aseptic operation method, inoculating the mycelia into the triangular bottles, putting the triangular bottles on a shaking table, and carrying out shaking culture on the triangular bottles for 36h at 150-200rpm and 29 ℃;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 124 deg.C for 35min, cooling to 38 deg.C, inoculating 1 bottle of expanded strain per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling yeast room temperature at 29 deg.C and yeast material temperature at 30 deg.C, and ventilating for 22 h; and after the culture is mature, introducing cold air, cooling and drying until the water content is 14 percent, taking out, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
(5) Mixing yeast: according to the parts by weight, after 85 parts of fermentation medium is steamed, after being cooled to 32 ℃, 0.65 part of aspergillus candidus pure yeast, 1.1 part of rhizopus japonicus pure yeast, 0.6 part of rhizopus oryzae pure yeast and 9.5 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
the fermentation medium in the step (5) comprises the following components in parts by weight: 80 parts of fine bran, 15 parts of argil and 60 parts of water;
in the step (5), the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 95 deg.C for 25min in a rice steamer.
(6) Compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 31 ℃ and light resistance;
(9) and (3) drying: and (3) controlling the temperature to be 33 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast.
Example four:
a production method of white yeast for brewing yellow wine comprises the following steps:
(1) preparing pure koji of aspergillus kawachii:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28 deg.C for 4 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 125 deg.C for 30min, shaking and cooling, inoculating the first-stage strain obtained in step (1) according to 0.03% volume ratio, shake-flask culturing at 28 deg.C for 4 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, uniformly stirring to obtain a bran culture medium, sterilizing at 125 ℃ for 40min, cooling to 35 ℃, inoculating a secondary strain accounting for 0.2% of the weight of the bran culture medium, stacking, keeping the temperature, flattening an upper curtain when the temperature rises to 34 ℃, covering a plastic cloth, controlling the room temperature to be 28 ℃, inoculating for 20 hours, then making a first curtain, further making a second curtain after 8 hours, then transferring to later-stage culture, after inoculating for 60 hours, maturing spores, draining moisture, after inoculating for 72 hours, taking out from a room and drying until the water content is 11%, and then rubbing and scattering the koji to obtain the aspergillus kawachii pure koji.
(2) Preparing pure rhizopus japonicus koji:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 4 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 75%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 30min, shaking and cooling, cooling to 30 deg.C, inoculating 1 needle on each bottle, and culturing at 28 deg.C for 3 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 32 deg.C, inoculating 1 bottle of expanded cultured strain per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 30 hr, oven drying at 35 deg.C for 24 hr, and rubbing to obtain pure Rhizopus japonicus koji.
(3) Preparing rhizopus oryzae pure yeast:
slant culture: inoculating rhizopus oryzae to a slant containing a PDA culture medium, and culturing for 3 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 125 deg.C for 30min, shaking and cooling, cooling to 30 deg.C, inoculating 1 needle on inclined plane per bottle by aseptic technique, and culturing at 28 deg.C for 4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 35 deg.C, inoculating 2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28 deg.C for 4 hr, spreading on a curtain to 2-3cm thick, culturing at 28 deg.C for 30 hr, oven drying at 38 deg.C for 24 hr, and rubbing to obtain pure Rhizopus oryzae koji.
(4) Preparing pure yeast of saccharomyces cerevisiae:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular flasks, filling 125mL yeast liquid culture medium into each triangular flask, sterilizing at 125 ℃ for 40min, cooling to 30 ℃, selecting a ring of thalli from the saccharomyces cerevisiae slant strains by using an aseptic operation method, inoculating into the triangular flasks, putting on a shaking table, and carrying out shaking culture for 36h at 150-200rpm and 28 ℃;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 95%, sterilizing at 125 deg.C for 40min, cooling to 35 deg.C, inoculating 1 bottle of expanded strain per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling the temperature of yeast room at 28 deg.C and the temperature of yeast material at 28 deg.C, and ventilating and culturing for 24 hr; and after the culture is mature, introducing cold air, cooling and drying until the water content is 14 percent, taking out, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
(5) Mixing yeast: according to the parts by weight, after 90 parts of fermentation medium is steamed, the fermentation medium is cooled to 30 ℃, and then 0.7 part of aspergillus candidus pure yeast, 1.1 part of rhizopus japonicus pure yeast, 0.6 part of rhizopus oryzae pure yeast and 9 parts of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
the fermentation medium in the step (5) comprises the following components in parts by weight: 83 parts of fine bran, 12 parts of argil and 65 parts of water;
in the step (5), the method for steaming the fermentation medium comprises the following steps: stirring and mixing the fermentation medium, and steaming at 98 deg.C for 22min in a rice steamer.
(6) Compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing the bamboo plaque to a fermentation warehouse, and naturally fermenting for 4 days under the conditions of shade, cool temperature of 31 ℃ and light resistance;
(9) and (3) drying: and (3) controlling the temperature to be 33 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11% to obtain the white yeast.
Example five: the effect experiment of the white yeast of the invention:
the traditional white yeast sold in the market and the white yeast obtained in the first embodiment to the fourth embodiment of the invention are respectively used for brewing yellow wine, and the physical and chemical indexes of the yellow wine brewed by the traditional white yeast and the yellow wine brewed by the white yeast obtained in the first embodiment to the fourth embodiment of the invention are tested.
The method for brewing yellow wine by using the traditional white yeast comprises the following steps:
mixing materials: steaming and cooling glutinous rice, adding water, stirring to form rice water, introducing the rice water into a cleaned fermentation tank, and adding soaked red yeast rice and traditional white yeast rice into the fermentation tank; adding dry yeast and saccharifying enzyme; finally, adding water to ensure that the total volume of the materials in the fermentation tank reaches 2/3 of the total volume of the fermentation tank; stirring and mixing the materials in the fermentation tank uniformly; the proportion relationship of all materials in the fermentation tank is as follows: every 100kg of rice steamed from glutinous rice is added with 5kg of red yeast, 2.5kg of traditional white yeast, 40g of dry yeast and 40g of saccharifying enzyme.
II, main fermentation: firstly, controlling the temperature of a fermentation tank to be 33 ℃, and fermenting for 4 days; then naturally reducing the temperature in the fermentation tank to 25 ℃, controlling the temperature at 25 ℃, and fermenting for 12 days;
III, later-period fermentation: after the main fermentation, controlling the temperature of the fermentation tank at 15 ℃ and fermenting for 26 days;
wherein, during the main fermentation and the later fermentation, the mixture is stirred once every 7 days;
and then squeezing, neutralizing, clarifying, filtering and decocting the fermentation product to obtain the yellow wine.
The traditional white yeast is respectively replaced by the white yeast obtained in the first embodiment, the second embodiment, the third embodiment and the fourth embodiment of the invention, and the yellow wine is brewed according to the method. The white yeast prepared in the first embodiment is fermented for 23 days at 15 ℃ in the later fermentation process in the brewing process, the white yeast prepared in the second embodiment is fermented for 24 days at 15 ℃ in the later fermentation process in the brewing process, the white yeast prepared in the third embodiment is fermented for 24 days at 15 ℃ in the later fermentation process in the brewing process, the white yeast prepared in the fourth embodiment is fermented for 22 days at 15 ℃ in the later fermentation process in the brewing process, all indexes of the brewed yellow wine meet the standard requirements of the yellow wine, and the physical and chemical indexes and sensory evaluation results are shown in table 1. In table 1, the control wine was yellow wine brewed using the conventional white koji according to the above-described method, the experimental wine a was yellow wine brewed using the white koji obtained in example one according to the above-described method, the experimental wine B was yellow wine brewed using the white koji obtained in example two according to the above-described method, the experimental wine C was yellow wine brewed using the white koji obtained in example three according to the above-described method, and the experimental wine D was yellow wine brewed using the white koji obtained in example four according to the above-described method.
TABLE 1 wine brewing experiment physicochemical index and sensory evaluation results
As can be seen from the data in Table 1, the yellow wine brewed by using the white yeast prepared by the method meets the standard requirements, and compared with the traditional white yeast, the fermentation period of the yellow wine can be shortened by 2-4 days, wherein the white yeast obtained in the fourth embodiment can directly shorten the fermentation time by 4 days, the fermentation period is shortened, the utilization rate of equipment is improved, the production cost is reduced, and the production efficiency of the yellow wine is improved. In addition, the yellow wine brewed by the white yeast prepared by the invention has obviously improved total ester content, so that the yellow wine has stronger fragrance.
Claims (8)
1. A production method of white yeast for brewing yellow wine is characterized by comprising the following steps: it comprises the following steps:
(1) preparing pure koji of aspergillus kawachii: inoculating the aspergillus kawachii into a culture medium, and culturing the aspergillus kawachii to obtain pure aspergillus kawachii;
(2) preparing pure rhizopus japonicus koji: inoculating rhizopus japonicus into a culture medium, and culturing the rhizopus japonicus to obtain pure rhizopus japonicus koji;
(3) preparing rhizopus oryzae pure yeast: inoculating rhizopus oryzae into a culture medium, and culturing the rhizopus oryzae to obtain pure rhizopus oryzae yeast;
(4) preparing pure yeast of saccharomyces cerevisiae: inoculating saccharomyces cerevisiae into a culture medium, and culturing the saccharomyces cerevisiae to obtain pure saccharomyces cerevisiae yeast;
(5) mixing yeast: according to the weight portion ratio, after 80-100 portions of fermentation medium are steamed, the fermentation medium is cooled to 30-35 ℃, and then 0.6-0.8 portion of aspergillus kawachii pure yeast, 1-1.2 portions of rhizopus japonicus pure yeast, 0.5-0.8 portion of rhizopus oryzae pure yeast and 8-10 portions of saccharomyces cerevisiae pure yeast are respectively mixed into the fermentation medium;
(6) compacting, cutting and chamfering: pressing the fermentation medium mixed with the yeast into solid blocks with the thickness of 4-5cm, cutting into square grains with the side length of 4-5cm, and chamfering at four sides to obtain yeast blanks;
(7) entering the plaque: uniformly spreading the yeast blank on a bamboo plaque;
(8) fermentation: placing the bamboo plaque with the yeast blank on a spreading and drying rack, pushing to a fermentation room, and naturally fermenting for 4-5 days at a shady and cool temperature of 30-32 ℃ in a dark place;
(9) and (3) drying: and (3) controlling the temperature to be 32-35 ℃ after the fermentation is finished, and drying the yeast blank until the water content is lower than 11%, thus obtaining the white yeast.
2. The method for producing white koji for brewing yellow wine according to claim 1, wherein: the specific method for preparing the pure koji of aspergillus kawachii in river in the step (1) comprises the following steps:
firstly, first-stage strain culture: inoculating Aspergillus kawachii in 12 ° Bx malt wort culture medium, culturing at 28-30 deg.C for 4-5 days to obtain first-class strain;
secondly, culturing strains: adding water with the same mass as the bran into the bran, uniformly stirring to obtain a bran culture medium, and filling the bran culture medium into a 500mL triangular flask until the volume of the bran culture medium is 1/3 of that of the triangular flask; sterilizing at 121-125 deg.C for 20-30min, immediately shaking and cooling, inoculating the first-stage strain obtained in step 1) according to the inoculum size of 0.02-0.05% by volume, shake-flask culturing at 28-30 deg.C for 4-5 days, and oven drying to obtain second-stage strain;
third-level curtain yeast seeds: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating second-level strain 0.1-0.3% of bran culture medium weight, stacking, keeping temperature, heating to 33-35 deg.C, spreading to thickness of 1-1.5cm, covering with plastic cloth, controlling room temperature to 28-30 deg.C, inoculating for 20 hr, making first curtain, making second curtain after 8 hr, transferring to later stage culture, inoculating for 60 hr, collecting spores, removing moisture, inoculating for 72 hr, oven drying to water content of 10-13%, and rubbing and scattering koji to obtain the final product.
3. The method for producing white koji for brewing yellow wine according to claim 1, wherein: the method for preparing the pure koji of rhizopus japonicus in the step (2) comprises the following steps:
slant culture: inoculating Rhizopus japonicus on a slant containing PDA culture medium, and culturing for 3-4 days at 28 deg.C;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking and cooling, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask by aseptic technique, and culturing at 28 deg.C for 3-4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 32-35 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 28-30 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 28-30 deg.C for 24-36 hr, oven drying at 35 deg.C for 24 hr, and scattering rhizopus japonicus pure koji.
4. The method for producing white koji for brewing yellow wine according to claim 1, wherein: the method for preparing the rhizopus oryzae pure yeast in the step (3) comprises the following steps:
slant culture: inoculating Rhizopus oryzae on slant containing PDA culture medium, and culturing at 25-28 deg.C for 3-4 days;
expansion of strain culture: adding water into bran, stirring to obtain bran culture medium with water content of 70-80%, placing the bran culture medium into 500mL triangular flask, placing the bran culture medium into 1/3 of the triangular flask, sterilizing at 121-125 deg.C for 20-30min, shaking and cooling, cooling to 30-32 deg.C, inoculating 1 needle on inclined plane into each flask by aseptic technique, and culturing at 25-28 deg.C for 3-4 days;
③ solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded cultured strains per 5kg of bran, stirring, stacking to 20cm thick, covering with plastic cloth, controlling room temperature at 25-28 deg.C for 4 hr, spreading on curtain to 2-3cm thick, culturing at 25-28 deg.C for 24-36 hr, oven drying at 38 deg.C for 24 hr, and scattering to obtain pure Rhizopus oryzae koji.
5. The method for producing white koji for brewing yellow wine according to claim 1, wherein: the method for preparing the saccharomyces cerevisiae pure yeast in the step (4) comprises the following steps:
expanding strain culture: firstly preparing a yeast liquid culture medium, wherein the yeast liquid culture medium comprises the following components: sucrose 10%, yeast autolysate: 2%, potassium dihydrogen phosphate: 0.1%, magnesium sulfate: 0.1 percent and pH of 4.8; filling the prepared yeast liquid culture medium into 500mL triangular bottles, filling 100-150mL yeast liquid culture medium into each triangular bottle, sterilizing at 121-125 ℃ for 30-40min, cooling to 30-35 ℃, selecting a ring of thalli from saccharomyces cerevisiae slant strains by an aseptic operation method, inoculating the thalli into the triangular bottles, putting the thalli on a shaking table, and carrying out shaking culture on the thalli for 24-48h at the conditions of 150-200rpm and 28-30 ℃;
② solid culture: adding water into bran, stirring to obtain bran culture medium with water content of 90-100%, sterilizing at 121-125 deg.C for 30-40min, cooling to 35-40 deg.C, inoculating 1-2 bottles of expanded culture strain per 5kg of bran, stirring, stacking to 20-25cm thickness, controlling the temperature of yeast chamber at 28-30 deg.C and the temperature of yeast material at 28-35 deg.C, and ventilating and culturing for 20-24 hr; and after the culture is mature, introducing cold air, cooling and drying until the water content is 13-15%, taking out, and then rubbing and scattering the yeast to obtain the pure saccharomyces cerevisiae yeast.
6. The method for producing white koji for brewing yellow wine according to claim 1, wherein: the fermentation medium in the step (5) comprises the following components in parts by weight: 80-85 parts of fine bran, 10-15 parts of clay and 60-70 parts of water.
7. The method for producing white koji for brewing yellow wine according to claim 1, wherein: in the step (5), the method for steaming the fermentation medium comprises the following steps: mixing the fermentation medium under stirring, and steaming at 95-100 deg.C for 20-25min in a rice steaming machine.
8. A white koji produced by the production method according to claim 1.
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