CN1141376C - Apple wine yeast and its usage in brewing apple wine - Google Patents
Apple wine yeast and its usage in brewing apple wine Download PDFInfo
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- CN1141376C CN1141376C CNB011270810A CN01127081A CN1141376C CN 1141376 C CN1141376 C CN 1141376C CN B011270810 A CNB011270810 A CN B011270810A CN 01127081 A CN01127081 A CN 01127081A CN 1141376 C CN1141376 C CN 1141376C
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Abstract
The present invention relates to apple wine yeast and a method for brewing apple wine from the apple wine yeast, which belongs to the technical field of microbe and brewing engineering. The apple wine yeast is special-purpose yeast separated from apple peel by sieving and suitable for fermentation brewing of different varieties of apples; the method for brewing apple wine adopts a technique that pressed apple juice is used as raw material, and the apple wine yeast is fermented and brewed. The present invention solves the problems of oxidation browning and poor special-flavor stability of apple wine and has great economical and social benefit to develop and utilize apple resources, process apples precisely, increase processing rate, and produce high-quality apple wine which meets the market demand by bioengineering techniques.
Description
Technical field
The present invention relates to a kind of saccharomyces cidri (Saccharomyces sp.QP-2), be deposited in Wuhan China typical culture collection center, numbering CCTCC.NO.M201022, microorganism belonging to genus technical field.Also relate to method, belong to biotechnology, wine brewing scientific and engineering technical field with this yeast fermentation brew hard cider.
Background technology
China is maximum in the world apple production state, and 2000 annual production reach more than 2,300 ten thousand tons, account for 40% of Gross World Product.But present domestic apple is except eating raw, and working modulus is the highest has only 4.7%, the world average level far below 20%.China has apple more than 20% every year at least because of failing to sell or processing is rotted.Apple mainly is the processing that is used for inspissated juice and beverage, but this still can only consume a spot of apple, and added value is not high.And the hard cider that undergoes microbial fermentation and brewage, metabolism biological by microorganism transforms the many biologically active substances of generation, the multiple amino acids that in fruit juice, is rich in, VITAMIN, inorganic salts and the trace element, even better on nutrition comprehensive, have the effect of health care more.Along with China's entry into the WTO, close abolishing of trade barrier, China's apple essence deep processed product has competitive power in the international market.Although hard cider is to be only second to second largest fruit wine commodity vinous in the world, but domestic fundamental research and engineering research to hard cider starts to walk than later, the experience that can directly adopt is few, how develop in conjunction with the production basis of China and consumption habit and have the product that can accept on independent intellectual property rights and the market, this is a positive and significant job.
Summary of the invention
The objective of the invention is to propose a kind of saccharomyces cidri and with the method for this yeast fermentation brew hard cider.Saccharomyces cidri is the special yeast of the suitable different varieties apple fermentation brew hard cider production that separation screening obtains from Pericarpium Mali pumilae.Method employing with this yeast fermentation brew hard cider is a raw material with the apple press juice, with the saccharomyces cidri is the fermentation brewing process of fermented yeast, hard cider production engineering technology such as the multistage membrane filtration of utilization, microorganism management system, anti-oxidant brown stain measure, hard cider local flavor modifier in technology, and industrial scale reaches 5000 tons/year.
Technical solution of the present invention:
1, a kind of saccharomyces cidri (Saccharomyces sp.QP-2), CCTCC.NO.M201022 is to cultivate through being separated into pure growth from Pericarpium Mali pumilae, is the industrial special yeast that is used for apple fermentation brew hard cider.
The morphological specificity of saccharomyces cidri: cell mostly is oval, 3～6 microns of diameters, and long-width ratio is 1～2, budding; As shown in Figure 1.
The brewing character of saccharomyces cidri: have good leavening property and anti-SO
2Ability, saccharomyces cidri can be at total SO
2Concentration is to grow SO in the environment of 250mg/L
2Concentration is in the 170mg/L scope, and is little to the fermenting speed influence, SO
2Concentration then can suppress fermentation greater than 170mg/L; Saccharomyces cidri can be grown in the environment of total ethanol concn 14% (V/V), when total ethanol concn greater than 16% (V/V), then can suppress fermentation; According to inoculum size 1.45 * 10
8Individual/L inoculates, and to the total acid in the fermenting process, pH, residual total reducing sugar, yeast number and alcoholic strength comparative analysis, the brewing fermentation characteristic of saccharomyces cidri is more excellent than wine yeast, yeast saccharomyces cerevisiae.
Saccharomyces cidri is cultivated from Pericarpium Mali pumilae, through the method that is separated into pure growth is:
A, substratum
(1) Henneberg substratum: when being used for the separating natural yeast, make plate culture medium.Sucrose 150g, peptone 5g, potassium primary phosphate 5g, sal epsom 2g, lime carbonate 5g, water 1000ml adds 2% agar, transfers pH6.7,9.8 * 10
4Pa is sterilization 20min down,
(2) potato substratum: the slant activation that is used for unartificial yeast.Sucrose 20g, potato (peeling) 200g, water 1000ml, the pH nature adds 2% agar, 9.8 * 10
4Pa pressure is sterilization 20min down,
(3) malt extract medium: mashing water 10Bx, pH6.4 adds 2% agar, 9.8 * 10
4Pa pressure is sterilization 20min down,
B, zymic are cultivated and initial gross separation
Pericarpium Mali pumilae is whittled into fritter, evenly is sprinkled upon on the Henneberg substratum, 25 ℃ of temperature were cultivated 3 days.Microscopy is selected suitable bacterium colony and is connect one and encircle on the potato medium slant and activate, and cultivates 3 days for 25 ℃.
C, zymic are cultivated and are separated once more
Adopt pour plate method.(do 10 through dilution
-1-10
-6Six extent of dilution), application of sample (gets 10
-4-10
-6Three extent of dilution), pour plate (employing malt extract medium), 28 ℃ of constant temperature culture 3 days.Behind the microscopy, select suitable bacterium colony and receive on the potato medium slant, make bacterial classification and use.
2. method with saccharomyces cidri fermentation brew hard cider, adopting with the apple press juice is raw material, is the fermentation brewing process of fermented yeast with the saccharomyces cidri.Technical process is summarised as the raw material apple, cleans, squeezes the juice, freezing, add saccharomyces cidri fermentation, multistage membrane filtration, finished product hard cider.Its engineering has following characteristics:
A. the freezing secondary fermentation of Sucus Mali pumilae, freezing temp be-5-0 ℃, freezingly make difficult clarifying species precipitate in the Sucus Mali pumilae, and make juice clarification, the wine of producing is more limpid, and mouthfeel is better, has delayed the brown stain of hard cider.
B. leavening temperature can be controlled in 15-20 ℃ low temperature fermentation, and fermenting process adopts seed culture system, sterile state, purebred cultivation.
C. adopt the microorganism management system, comprise detection and the tracking of adopting microorganism, and the CIP of production unit (cleaning system on the throne) cleaning way.CIP automatic cleaning system, level of automation height.
D. anti-oxidant brown stain measure, the oxygen barrier of frozen juice processing, low temperature fermentation, production unit are handled and the interpolation natural antioxidants.As the novel fermentation jar of fermentor tank employing after improveing on the basis of traditional zymotic jar, outstanding hard cider anti-oxidant, adopt at the bottom of the jar charging and input and output material with mouthful design, air is from bottom to top discharged, isolated feed liquid contacts with air, prevents the oxidation of hard cider; SO is added in segmentation in the expressing process
2Can obviously reduce the fruit juice color and luster; In the fermenting process, saccharomyces cidri has strong reducing power, and cider fermentation liquid color and luster can descend near 50%.In storage wine process, can use Vc, but both acid adjustments can prevent oxidation again and produce muddiness, prevent the brown stain of wine body.
E. add hard cider local flavor modifier, to hard cider contained more than 30 plant organism flavour substances and amino acid such as alcohol, aldehyde, ester, acid, all can assay determination, can and require to contrast according to the analytical results of finished wine, add required local flavor modifier.
F. multistage membrane filtration, the former wine after the fermentation carry out outside the conventional diatomite filtration, pass through the filtering step by step method of microporous membrane again after advancing bright beer tank, and suspended substance is filtered out step by step, and the aperture is 0.1～5 μ m.For making finished wine reach color and luster quality preferably, before can, also to further filter hard cider, remove the protein flocculation in the hard cider, select for use the cross-flow microfiltration method to filter,, utilize tangential current method to filter by the mocromembrane filter, not only can remove deproteinize but also degerming, and flow is big.
Advantage of the present invention is that the saccharomyces cidri that is provided is that separation screening obtains from Pericarpium Mali pumilae, is to be fit to the special yeast that different varieties apple ferment wine brewing is used.
The hard cider brew method that is provided is to start with at the technological difficulties of easy oxidizing brown stain of hard cider and hard cider flavor stability, the squeezing of apple, processing, fermenting process and the brewing character of fruit juice, the oxidation and the antioxidation mechanism of hard cider have systematically been studied, contents such as flavor stability have formed more complete technology, again to realizing that this technology carried out engineering and technological research, comprise the whole of the design of equipment such as squeezing, juice clarification, freezing, fermentation, the cleaning of CIP original position, membrane filtration and type selecting and engineering system and with optimization.The localization rate of parts and components of mainly brewageing with treatment facility reaches 100%.Build up 5000 tons of/year hard cider workshops smoothly, and once go into operation successfully, develop the gentle a plurality of hard cider kinds such as steep in wine of the superfine of 0.5% (v/v)～15% (v/v), refining, the tranquil wine of coventional type, comprise dry type hard cider, half-dry type hard cider, sweet type hard cider, semi-sweet hard cider, mixing odor type hard cider etc.
Proposition of the present invention is for the formation of the development and use of synthetically intensive processing apple, apple resource, apple processing industry chain in postpartum, have positive promoter action to the reasonable adjustment of agricultural structure, and is all significant to the Sustainable development and the social progress of China's rural economy.
The biological material specimens preservation
Saccharomyces cidri (Saccharomyces sp.QP-2), preservation date: June 24 calendar year 2001, depositary institution's title and abbreviation: Chinese typical culture collection center C CTCC, deposit number: NO.M201022.
Embodiment
Embodiment 1: quiet wine technology: the apple acquisition apple fumet of squeezing the juice, it is freezing to add refrigerated cylinder-5 ℃～0 ℃, the clarification back adds fermentor tank, by 20 ℃ of low temperature fermentations, after controlling index reaches standard (general fermentation period is in one month), naturally store four months (generally being controlled in four months), carry out diatomite filtration, again to former wine carry out-4 ℃ freezing 4～5 days, again through diatomite filtration, advance bright beer tank after the canned finished product of membrane filtration is packed warehouse-in.
Embodiment 2: light sparkling wine technology: as embodiment 1 identical operations, to former wine is carried out-4 ℃ after freezing 4～5 days, as the former wine (alcoholic strength is 9～10 degree) that light sparkling wine is produced, former wine is squeezed into bright beer tank after going into blend tank, through the canned finished product of membrane filtration, and the packing warehouse-in.
Claims (3)
1, a kind of saccharomyces cidri (Saccharomyces sp.QP-2), its deposit number is CCTCC.NO.M201022.
2, yeast as claimed in claim 1 is characterized by saccharomyces cidri and cultivates from Pericarpium Mali pumilae, through the method that is separated into pure growth is:
A, substratum
(1) Henneberg substratum: when being used for the separating natural yeast, make plate culture medium, sucrose 150g, peptone 5g, potassium primary phosphate 5g, sal epsom 2g, lime carbonate 5g, water 1000ml adds 2% agar, transfers pH6.7,9.8 * 10
4Pa is sterilization 20min down;
(2) potato substratum: be used for the slant activation of unartificial yeast, sucrose 20g, potato (peeling) 200g, water 1000ml, the pH nature adds 2% agar, 9.8 * 10
4Pa pressure is sterilization 20min down;
(3) malt extract medium: mashing water 10Bx, pH6.4 adds 2% agar, 9.8 * 10
4Pa pressure is sterilization 20min down;
B, zymic are cultivated and initial gross separation
Pericarpium Mali pumilae is whittled into fritter, evenly is sprinkled upon on the Henneberg substratum, 25 ℃ of constant temperature culture 3 days, microscopy is selected suitable bacterium colony and is connect one and encircle on the potato medium slant and activate, and cultivates 3 days for 25 ℃;
C, zymic are cultivated and are separated once more
Adopt pour plate method, (do 10 through dilution
-1-10
-6Six extent of dilution), application of sample (gets 10
-4-10
-6Three extent of dilution), pour plate (employing malt extract medium), 28 ℃ of constant temperature culture 3 days behind the microscopy, are selected suitable bacterium colony and are received on the potato medium slant, make bacterial classification and use.
3, a kind of method of the brew hard cider that ferments, it is characterized by employing is raw material with the apple press juice, with the saccharomyces cidri is the fermentation brewing process of fermented yeast, technical process be summarised as the raw material apple clean, squeeze the juice, freezing, add saccharomyces cidri fermentation, multistage membrane filtration, finished product hard cider;
A, the freezing secondary fermentation of Sucus Mali pumilae, freezing temp are-5 ℃～0 ℃;
B, leavening temperature can be controlled in 15～20 ℃ low temperature fermentation, and fermenting process adopts seed culture system, sterile state, purebred cultivation;
C, employing microorganism management system comprise detection and the tracking of adopting microorganism, and the CIP of production unit (cleaning system on the throne) cleaning way;
D, anti-oxidant brown stain measure: the oxygen barrier of frozen juice processing, low temperature fermentation, production unit is handled and is added natural antioxidants: add Vc in storage wine process;
E, interpolation hard cider local flavor modifier;
F, multistage membrane filtration: the former wine after the fermentation carries out outside the diatomite filtration, passes through the filtering step by step method of microporous membrane again after advancing bright beer tank, and suspended substance is filtered out step by step, and the aperture is 0.1～5 μ m.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011270810A CN1141376C (en) | 2001-08-06 | 2001-08-06 | Apple wine yeast and its usage in brewing apple wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011270810A CN1141376C (en) | 2001-08-06 | 2001-08-06 | Apple wine yeast and its usage in brewing apple wine |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1297649C (en) * | 2004-10-09 | 2007-01-31 | 江南大学 | Malic acid lactic acid fermentation technology for low-alcoholic foamed apple wine |
| CN101418256A (en) * | 2008-12-09 | 2009-04-29 | 大连工业大学 | Brewing method of apple beer |
| CN101709254B (en) * | 2009-12-22 | 2012-10-03 | 天津农学院 | Cider with low alcohol content and brewing method thereof |
| CN101838615B (en) * | 2010-05-11 | 2012-08-22 | 中国农业大学 | Saccharomyces cerevisiae and application thereof in reducing acidity in process of producing wine |
| CN103160406B (en) * | 2013-03-25 | 2014-09-17 | 新疆农业科学院吐鲁番农业科学研究所 | Sour-sweet melon wine and preparation method thereof |
| CN104212727A (en) * | 2013-06-01 | 2014-12-17 | 贵州省植物园 | Separation method of special yeast for blueberry wine fermentation |
| CN103468481A (en) * | 2013-10-10 | 2013-12-25 | 黄平县润发药业农民专业合作社 | Rosa roxburghii tratt sparkling wine |
| CN103820341B (en) * | 2014-03-09 | 2016-08-17 | 贵州省生物研究所 | The manufacture method of Semen Hoveniae (Fructus Hoveniae) fruit wine special yeast |
| CN105802814A (en) * | 2016-04-25 | 2016-07-27 | 陕西海升果业发展股份有限公司 | Method for blending apple wine by fermenting concentrated apple juice |
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