RU2450050C1 - Saccharomyces cerevisiae "DAGESTAN CHERRY" YEAST STRAIN FOR PRODUCING FRUIT WINE - Google Patents

Abstract

FIELD: chemistry.

SUBSTANCE: Saccharomyces cerevisiae Dagestan Cherry yeast strain has high rate of propagation, high activity of enzymes of the carbohydrate and nitrogen complex and is deposited in the Russian National Collection Of Industrial Microorganisms (VKPM) of the State Research Institute Of Genetics And Selection Of Industrial Microorganisms under registration number Y-3587.

EFFECT: invention enables to obtain natural cherry wine with a finer aroma of fresh cherry, a velvet taste and a beautiful ruby colour.

2 tbl, 2 ex

Description

The invention relates to the wine industry and for obtaining a new strain of Saccharomyces cerevisiae Y-3587 for the preparation of fruit and berry wine materials. The strain Saccharomyces cerevisiae "Cherry Dagestan" was deposited in the All-Russian collection of industrial microorganisms of the Federal State Unitary Enterprise GosNII Genetika under the number Y-3587.

One of the means of increasing activity and improving the quality of wine materials is the use of such strains that, in their biotechnological properties, corresponded to the composition of the medium and production conditions. Yeast strains should have high generative and enzymatic activity.

In the wine industry, various yeast Saccharomyces vini and Saccharomyces cerevisiae are used to ferment cherry juice, and the production strain Saccharomyces vini Cherry 33 is the most common among them (1). However, this race in local conditions during mass processing of cherries, when the air temperature reaches 25-27 ° C, has a low generative activity, which negatively affects the quality of wine material. In morphological terms, the culture is heterogeneous in size and shape with the presence in the population of elongated cells having a slow growth rate, a longer generation time compared to oval ones.

The objective of the invention is to obtain a strain of yeast with high reproduction intensity, high activity of enzymes of the carbohydrate and nitrogen complex, which allows to obtain high-quality natural cherry wine materials.

The proposed strain of yeast Saccharomyces cerevisiae Cherry Y-3587, used for fermentation of cherry juice, is stored in the All-Russian collection of industrial microorganisms of the Institute of Genetics (Moscow) and in the yeast collection of the Caspian Institute of Biological Resources, DSC RAS (Makhachkala).

The strain has the following characteristics.

Morphological and cultural characteristics. Cells in a daily culture on ovate-rounded cherry juice, 3-4 × 8-10 microns in size. The diameter of the twenty-day macrocolony is 2.2-2.4 cm. The colony is round in shape, beige, shiny, convex profile, the edge is even, the internal structure is homogeneous, the texture is smeared. Microcolonies on wort-agar beige, shiny, with a diameter of 3.0-4.5 mm.

The strain has the ability to spore formation and on the 4th day of cultivation forms Askeys with spores from 1-2 in each Asuka, propagates by vegetative and sexual means.

Physiological and biochemical characteristics. The strain assimilates and ferments the following carbohydrates: glucose, sucrose, galactose, maltose, 1/3 raffinose. From alcohols assimilates - ethyl, glycerin; from organic acids - acetic, lactic, tartaric, citric; from nitrogenous substances it assimilates - peptone, ammonium sulfate, asparagine, diphenylamine.

After fermentation, cherry juice forms a dense granular precipitate.

An example of obtaining a strain.

Cherry yeast strain Y-3587 was isolated from yeast sediments, spontaneously fermented wine materials prepared using the production technology of fruit and berry wines from cherries of the Shpanka variety - the earliest one growing in Dagestan on the chestnut soils of the Tersko-Sulak lowland. Cherry has high palatability, this variety is used for the preparation of high-quality varietal drinks.

Yeast suspension was plated on solid wort-agar nutrient medium in Petri dishes by serial dilution. By studying the grown colonies by the Lindner method, the Cherry strain Y-3587 was isolated. Selection allowed the selection of yeast that showed itself well when fermenting cherry juice. Their fermentation activity and reproduction energy at 20 ± 4 ° С were further studied. This temperature is most favorable for fermenting cherry juice. The proposed strain is stored on beveled wort agar in a refrigerator at a temperature of 0 ± 6 ° C.

An example of the use of the strain.

The cultivation of yeast using the proposed strain of Saccharomyces cerevisiae Cherry Y-3587 was carried out on cherry juice with a mass concentration of sugar of 18.0 g / 100 cm ³ , which was added 2.5% of the layout containing 1 ml of 8 million cells at a temperature of 20 ± 4 ° C. Fermentation was carried out in laboratory conditions, the control was strain Cherry 33, used in the wine industry for fermenting cherry juice.

It was noted that the experimental strain at the indicated temperature ends fermentation 36 hours earlier, clarification also occurs earlier than in the control. As a result, a dense coarse-grained precipitate is formed. The formation of such a precipitate contributed to a greater removal of clarified wine material and a decrease in opalescence, while in the control (Cherry 33) - a dusty precipitate, the quality of the wine material is significantly lower. The presence of colloids in the wine material affects the stability and absorption of aroma-forming substances. The taste is velvety. At the end of fermentation in the experimental and control samples of cherry wine materials, biochemical parameters and organoleptic properties were studied. The data obtained indicate that in both cases, fermentation proceeded normally for 14 days. However, the proposed strain assimilated all the sugar, but the control did not. In this regard, in the control sample is slightly less alcohol by 0.8% vol. (table 1).

Table 1 Yeast strain Indicators Cherry 33 - analog Cherry Y-3587
The proposed strain Alcohol,% vol. 9.8 9.6 Sugar, g / 100 cm ³ 1.3 0.2 Extract, g / dm ³ 38,4 common 37.1 35.7 given 30,0 9,4 Titratable acidity, g / dm ³ 0.36 0.29 Volatile acids, g / dm ³ 906.0 987.0 The amount of phenolic substances, mg / DM ³ 149.3 167.5 Reductons, mg / dm ³ 77.8 80.9 Esters, mg / dm ³ 1.82 1.95 Viscosity, MPa · s Generative activity 0.18 0.29 Wine tasting assessment, score Light ruby color, with a light brown tint, the taste is light, the aroma is less pronounced than the prototype. The ruby color, the taste is light, fresh, harmonious, the aroma is delicate, pronounced cherry. Rating 7.5 Rating 8.0

The prototype has more natural reducing substances (reductons). The prototype is also characterized by a higher content of free amino acids (Table 2), including irreplaceable, in the control there are no isoleucine, methionine.

table 2 Amino acids in mg / L Yeast strain Cherry 33 Cherry Y-3587 Lysine 5.1 13.6 Histidine 0.8 2.2 Arginine 16,2 18.7 Aspartic acid - 25,4 Threonine 15,2 73.6 Serine 26,4 11.3 Glutamic acid 24.4 22.4 Proline 202.2 210.2 Glycine 22.4 18.3 Alanine 50,5 32.3 Cystine 3.2 3.3 Valine 5.1 0.1 Methionine 0,0 5,6 Isoleucine 0,0 7.3 Leucine 8.2 3.6 Tyrosine 3,5 6.4 Phenylalanine 5,4 2.5 Amount 388.6 456.8

The experimental strain contributes to a greater accumulation of such amino acids as threonine, aspartic acid, tyrosine, arginine in the product. The positive properties of strain Y-3587 include its ability to accumulate less isoamyl alcohol and carbonyl compounds during metabolism. Studies have also shown that the experimental strain Y-3587 synthesizes significantly more than the control: I - terpineol, geraniol, geranyl acetate. The total content of these compounds in the test sample from strain Y-3587 was 57.41 mg / L, while in the control it was 34.72 mg / L. These components ennoble a bouquet of cherry wine stock. The noted advantages of the experimental strain contributed to improving the quality of the product, which was confirmed by the results of sensory evaluation. The wine material was distinguished by a more delicate aroma of fresh cherry, velvety in taste, had a beautiful ruby color and can be used in the production of fruit and berry drinks.

Literature.

Mehuzla N.A., Panasyuk A.L., Fruit and berry wines - M.: Light and food industry. 1984. S. 36, 48, 93, 95.

Claims (1)

The yeast strain Saccharomyces cerevisiae VKPM Y-3587 for the production of fruit wines.