RU145613U1 - Straw yeast SACCHAROMYCES CEREVISIAE IBM Y-5054 for the preparation of wine materials for the production of champagne and sparkling wines - Google Patents

Abstract

The yeast strain Saccharomyces cerevisiae IBM Y-5054 for the preparation of wine materials in the production of champagne and sparkling wines.

Description

The utility model relates to the wine industry and can be used for fermentation of wort from Sauvignon green grapes.

A number of yeast strains of Saccharomyces cerevisiae Theodosius 1-19, Leningradskaya, Kakhuri 3, Sudak YI-5, recommended in the preparation of wine materials for champagne and white sparkling wines [Buryan N.I. Microbiology of winemaking. / IViV "Magarach", 1997.- 560 s]. These strains do not have a pronounced ability to form an aroma-forming complex that most fully reveals the organoleptic characteristics of green Sauvignon grapes [TI 00032744-2758-2004].

As a prototype of the selected yeast strain Saccharomyces cerevisiae 47-K [Buryan N.I. Microbiology of winemaking. / IViV "Magarach", 1997.- 560 s], used for the production of table and champagne wine materials.

However, this strain exhibits low fermentation activity at high acidity of the wort (pH <3.0), and also brings a neutral taste and aroma to the finished wine.

The claimed utility model is based on the task of obtaining a yeast strain that actively ferments the must in the production of champagne and sparkling wines and has the following advantages in comparison with analogues and prototype:

- the ability to ferment highly acidic wort at pH <3.0;

- characterized by good flocculation and forms a dense compact sediment;

- allows you to express the varietal characteristics of grapes Sauvignon green.

Strain characteristics

The obtained strain of yeast Saccharomyces cerevisiae I-650 (Sauvignon ST) has the following cultural, morphological, physiological, biochemical and technological properties:

Cultural and morphological properties

The cell size on grape must-agar (average) is 6.6 x 7.2 microns. The shape of the cells is round and oval. Propagated by budding, on water agar containing acetic sodium, the cells form askeys with spores of spherical shape with smooth membranes, 1-4 in asuka. Organic media: grape must, grape must, agar, malt must. The colonies on the malt wort agar are smooth, spherical, convex with smooth edges. After fermentation of the grape must form a dense conglomerate sediment. The phenotype is sensitive (S).

Physiological and biochemical properties

Fermentation: glucose, sucrose, maltose, raffinose. Not fermented: lactose, galactose and simple dextrins. The optimum growth temperature in grape must with free access to air (under a cotton plug) is 16 ± 1 ° С; facultative anaerobic acid resistant at pH 2.8, optimal pH 3.0-3.2; assimilates organic and inorganic nitrogen of grape must.

Technological properties

It actively ferments grape must with a mass concentration of sugars of 240 g / dm ³ , a total sulfur dioxide content of 150 mg / dm ³ at a pH of 2.8-3.0 and a temperature of 15 ± 1 ° C. Provides quick clarification of the medium after sugar fermentation and forms a dense compact precipitate. Synthesizes a little isobutanol and isoamylol, acetic acid and acetic aldehyde, synthesizes a lot of fatty acids.

The inventive yeast strain is obtained as follows.

The yeast strain was isolated for the first time from the yeast sediment of fermented grape must at the collection pure culture Saccharomyces cerevisiae I-630 at the winery OJSC Zolotaya Balka Agrofirma, Balaklava.

In compliance with the rules of sterility, yeast sediments are taken from the container. The sample is scattered with an exhausting stroke on Petri dishes with malt wort agar, kept in a thermostat at a temperature of 15 ± 1 ° С. Colonies are selected: large, smooth, convex with even edges; cells: round and round with an average size of an average size of 6.0 × 7.0 μm. Secondary selection is carried out in microviniculture. The wort of grapes of Sauvignon green with a mass concentration of sugars of 190 g / dm ³ , pH 3.0, the content of total sulfur dioxide 75 mg / dm ³ , was fermented at a temperature of 15 ± 1 ° C to a mass concentration of residual sugars of 1-2 g / dm ³ . After clarification, the wine material is removed from the yeast sediment and analyzed by chemical and organoleptic indicators.

Storage conditions

The strain is stored at a temperature of 6 ± 2 ° C on the jambs of malt wort-agar and grape must with reseeding 2 times a year.

The strain is stored in the collection of the National Institute of Grape and Wine "Magarach" (number I-650 (Sauvignon - ZB) and deposited in the collection of microorganisms of the Zabolotny Institute of Microbiology and Virology of the National Academy of Sciences of Kyiv under the number IMB Y 5054.

Example

Fermentation of wort from Sauvignon green grapes was carried out under micro-winemaking conditions at Zolotaya Balka Agrofirm OJSC in the 2011 winemaking season. The wort had the following chemical composition: mass concentration of titratable acids — 11.1 g / dm ³ , mass concentration of sugars — 18, 0 g / dm ³ .

The resulting wort was cooled to a temperature of 10-12 ° C, then sulfonated at the rate of 50-75 mg / dm ³ total sulfur dioxide, and then clarified by settling for 14-16 hours. The selected wort sample was divided into two parts and introduced at 2 vol. % yeast wiring: in the first part, the wiring of the inventive strain of Saccharomices cerevisiae I-650 (Sauvignon ZB) was introduced, and in the other, wiring of the strain of Saccharomyces cerevisiae 47-K (prototype) was introduced. Fermentation was carried out at a temperature of 16 ± 1 ° C until the sugar was completely fermented. After clarification, the wine material was removed from the yeast sediment, in the first sample the sediment was dense, conglomerate, in the second sample it was light and dusty. The resulting wine material was analyzed by chemical and organoleptic indicators. The data are presented in the table.

The data presented in the table indicate that in conditions unfavorable for fermentation (fermentation temperature 16 ± 1 ° C, mass concentration of titratable acids - 11.1 g / dm ³ ), the claimed strain actively fermentes the wort, while the resulting wine material was different fullness of taste and bright varietal aroma of Sauvignon green grapes, as evidenced by a higher tasting score.

Thus, the claimed strain of yeast Saccharomyces cerevisiae I-650 (Sauvignon ST) differs from the prototype in the following features:

- increased resistance to high acidity;

- increased aroma-forming ability, reflecting the varietal characteristics of grapes Sauvignon green, which increases the tasting assessment of wine material.

Claims (1)

The yeast strain Saccharomyces cerevisiae IBM Y-5054 for the preparation of wine materials in the production of champagne and sparkling wines.