KR100483228B1 - Process for preparation of plum wine using novel strain saccharomyces genus kcs7the same - Google Patents

Abstract

The present invention provides a method of preparing plum wine using the new strain of strain produced Saccharomyces sp. Plum wine production method of the present invention, the first step of screening and washing the plum, the second step of separating and juice the nucleus and flesh, the third step of adding sulfurous acid and added sugar, and cultured in a plum fermentation broth Fourth step of inoculating yeast Saccharomyces sp. KCS7 at a concentration of 5% by weight of the fermentation broth, followed by fermentation at a fermentation temperature of 10-22 ° C. for 10 days, and then completing fermentation when the residual sugar content is 5% by weight and alcohol concentration is 10% by weight or more. And the fermentation broth of the fourth step is filtered through the diatomaceous earth, sulfuric acid is added and filled in a storage container, and then aged through three months or more in a aging chamber at a temperature of 10 ± 1 ℃ through a filtration process to produce aged alcohol of 12% by weight or more alcohol bottle It includes a fifth step of making.

Description

Production method of prune juice using KC7, Saccharomyces sp. {PROCESS FOR PREPARATION OF PLUM WINE USING NOVEL STRAIN SACCHAROMYCES GENUS KCS7THE SAME}

The present invention relates to a method for producing plum wine from plum using the new strain Saccharomyces KCS7 which can produce plum wine with high productivity isolated from nature.

Plum is a nuclear family belonging to the genus Prunus, and there are more than 30 basic species worldwide. In Korea, the Japanese plum varieties, Kelsey and Soldam, as well as hybrids of European and Japanese plums, Formosa, Santa Rosa, and macrophages, macrophages, and early moonlight It is becoming.

Plum cultivation and production in Korea is 36,006 M / T in 3,126 ha, of which more than 70% by weight is produced in Gyeongbuk province (2,253 ha, 4,347 M / T). .

Plum contains organic acids, mainly malic acid, vitamins such as carotenoids, minerals such as Ca, P, Fe, and K, and about 10 amino acids. By these ingredients, plum has various physiological activities. Especially, it is rich in water-soluble dietary fiber to help intestinal action, and it is rich in minerals such as Fe and shows excellent effect on hypertension, anemia and blood circulation. Plums are also known as alkaline foods, which have the ability to improve acid constitution and develop disease resistance. Traditionally, it has been used as herbal medicine for pain relief, relief, heart infection, oil species, pain, each, stool, fatigue, species, toothache, crayfish, and sensation.

Currently, domestic plum consumption forms are mostly distributed as raw fruits, and the processed products are in no state. In addition, it is difficult to create added value due to short shipments and weak long-term storage characteristics.

Therefore, an object of the present invention is to prepare a fermented liquor using a pulverized liquor for the purpose of developing a specialty wine using a lot of plum produced in the Gimcheon region, and to provide a method for producing the same.

In order to achieve the above object, the method of preparing plum wine of the present invention comprises: a first step of selecting and washing plums, a second step of separating and extracting nuclei and pulp, a third step of adding sulfurous acid and adding sugar and When inoculated with yeast Saccharomyces spp. KCS7 grown in plum fermentation broth at a concentration of 5% by weight of fermentation broth, fermentation at 10-22 ° C. for 10 days, after which 5% by weight of sugar and 10% by weight of alcohol were added. The fermentation broth of the fourth step and the fourth step to complete the fermentation is filtered through diatomaceous earth, sulfuric acid is added and filled in a storage container, and then aged in a aging chamber at a temperature of 10 ± 1 ° C. for at least 3 months to produce aged alcohols having an alcohol concentration of 12% by weight or more. And a fifth step of feeding in through a filtration process.

In the third step, the sweetened sugar is adjusted to 25 Brix with sugar.

In the third and fifth processes, sulfurous acid may be added at a concentration of 100 ppm and 50 ppm, respectively.

In another aspect, the present invention provides a method for culturing Saccharomyces sp. KCS7, a new plum strain, and a new strain, Saccharomyces sp.

The strain was inoculated with a platinum alcohol in a YPD medium (1% by weight yeast extract, 2% by weight peptone, 2% by weight glucose) in wild alcohol fermented yeast isolated from a medium or more ripe plum crushed fermentation broth produced in Gimcheon, Gyeongbuk It can be obtained by shaking culture for 1 day at 25 ℃.

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the preferred embodiments.

The plums used in the present invention used more than ripened plums produced in Gimcheon, Gyeongbuk, the fermentation was used wild alcohol fermented yeast separated from the fermentation broth naturally fermented with plum shredded liquid as a primary species, the separated yeast As a result of analyzing taxonomic and physiological properties according to Burgess manual, it was found to belong to the genus Saccharomyces, which was named as KCS7 to the Korea Institute of Biotechnology Gene Source Center. On day 1 deposited with accession number KCTC 10260BP.

The culture conditions and taxonomic characteristics of the fermented strains used as the main hair are as follows.

1) Culture condition of strain

Strain cultures can be obtained by inoculating a strain of platinum in YPD medium (1% by weight yeast extract, 2% by weight peptone, 2% by weight glucose) and shaking for 1 day at 25 ° C.

Storage of the strain is inoculated in a solid medium made by adding a 1.5 wt% roll of agar to the YPD medium, incubated in the same conditions as above and stored at 4 ℃ low temperature.

2) Morphological and Physiological Characteristics of Strains

The taxonomic and physiological characteristics for the identification of the isolated strains are as follows. As a result, the isolated strains could be identified as yeast belonging to the genus Saccharomyces.

Table 1 Morphological and cultural characteristics of isolates

Item KCS7  Cell morphology  Oval and round form  Cell size  5 × 7.5-10.0 μ  Propagation form  Germination  Endogenous spores  Yes (2 ~ 3)  Mycelia  none  Fungus  none  Liquid culture pellicle ring in YM medium  None none  Colony Shape Edge Height Surface Color  Intact Raised Smooth White creamy  Growth at 37 ℃  +  Gelatin liquefaction  -  Acid generation  +  Urea Hydrolysis  -  Ester production  +

Table 2 Physiological Characteristics of Isolated Strains

Source KCS7 Saccharomyces cerevisiae  (Carbon source)    Fermentation ability      Glucose + +      Galactose - +      Sucrose + +      Maltose + +      Raffinose + +      Melezitose - -      Cellobiose - -      Trehalose + -      Melibiose - +      dextrin - -      Inulin - -    Assimilation      Glucose + +      Galactose - +      Sucrose + +      Maltose      Trehalose +      Raffinose      Lactose - -      Glycerol + +      ethanol + +      Methanol - -  (Nitrogen source)      Potassium nitrate - -      Sodium Nitrite - -      L-lysine - -      Ethanolamine HCl - -

Table 3 Cell Membrane Lipid Composition of Isolated Strains

Fatty acid KCS7 Saccharomyces cerevisia  12: 0 0.68 0.64  14: 1 w5c 0.34 0.44  14: 0 0.94 1.09  16: 1 w7c / 15 iso 2OH 59.79 61.13  16: 0 9.00 10.49  18: 1 w9c 26.16 22.51  18: 1 w7c 0.75 0.98  18: 0 0.82 1.54

Hereinafter, the manufacturing method of the present invention will be described in detail by the process-specific examples, and the described embodiments are for illustrating the present invention, and the scope of the present invention is not limited thereto.

The present invention is the washing step of plums, nucleation, the preparation step including the juice, the pretreatment step including the addition of sulfurous acid and sucrose, the alcohol fermentation step proceeds with the addition of fermentation agent, the post-treatment step of filtration with diatomaceous earth, aging for long-term storage in low temperature tank Step and bactericidal and bottling steps.

Example

First process;

Ripe fruits produced during the cultivation of plums are screened and the selected fruits are washed.

Second process;

Put the washed plum into a two-stage pulp remover (Finisher) to separate the nucleus and the flesh, and then pulverize the flesh with a press to prepare a plum juice.

Third process;

To prevent oxidation of plum juice and contamination of various germs, sulfurous acid is added immediately at a concentration of 100 ppm and adjusted to 25 Brix with sugar.

Fourth process;

After inoculating the fermentation broth with 5% by weight of KCS7 cultured at 25 ° C. for 2 days at 25 ° C., and incubating at 10-22 ° C. for 10 days, the residual sugar was 5% by weight and the alcohol concentration was 10% by weight or more. When the first fermentation is finished.

Fifth process;

After fermentation, the fermentation broth is first filtered through diatomaceous earth, added with sulfuric acid at a concentration of 50 ppm in order to prevent microbial contamination, and aged in a storage vessel at 10 ± 1 ° C for at least 3 months. The product is filtered through a precision filter and bottled.

The plum fermented liquor is a fermented liquor having an alcohol content of 12% by weight or more and having a peculiar flavor and acidity as a clear liquid having a scarlet (pizza) or orange (formosa) color.

According to the present invention, it is possible to produce plum wine from prunes with high productivity using the new strain Saccharomyces KCS7 which can produce plum wine isolated from nature.

In addition, wild alcohol fermented yeasts isolated from fermented broth crushed fermentation broth produced in Gimcheon, Gyeongbuk, can be inoculated in YPD medium and shake-cultured to obtain a new strain, the new strain Saccharomyces sp. KCS7.

1 is a block diagram showing a plum wine manufacturing process.

Claims (5)

A first step of sorting and washing plums; A second step of separating and juice the nucleus and the pulp; A third step of adding sulfurous acid and adding sugar; Yeast Saccharomyces sp. KCS7 cultured in plum fermentation broth was inoculated at a concentration of 5% by weight of the fermentation broth, and then fermented at a fermentation temperature of 10-22 ° C for 10 days, followed by fermentation when the residual sugar content was 5% by weight and alcohol concentration was 10% by weight or more. A fourth step of completing; And The fermentation broth of the fourth step is filtered through a diatomaceous earth and added sulfurous acid and filled into a storage container, and then aged through three months or more in a aging chamber at a temperature of 10 ± 1 ℃ through a filtration process to produce aged alcohol with an alcohol concentration of 12% by weight or more Plum wine manufacturing method containing a 5th process. The method of claim 1, wherein the sweetened sugar of the third step is adjusted to 25 Brix with sugar. The method of producing plum wine according to claim 1, wherein the sulfurous acid used in the third step and the fifth step is added at a concentration of 100 ppm and 50 ppm, respectively. The method of claim 1, wherein the Saccharomyces KCS7 strain (Accession Number: KCTC10260BP) is a wild alcohol fermented yeast isolated from mature plums or more produced in Gimcheon, Gyeongbuk, Korea, YPD medium (1% by weight yeast extract, 2% by weight) Peptone, 2% by weight of glucose) inoculated with a platinum of a colony of a plum wine production method characterized in that obtained by shaking culture. delete