RU2529832C1 - Saccharomyces cerevisiae imb y-5029 yeast strain for dessert wine production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to Saccharomyces cerevisiae IMB Y-5029 yeast strain for fermentation of must and pulp of muscat variety grapes. The strain is produced by way of commercial selection of the yeast deposit of spontaneously fermented must of Muscat Yantarny variety grapes (LLC Solnechnaya Dolina).

EFFECT: said strain actively performs fermentation of high-sulphited must and pulp and promotes generation of rich stable muscat aroma improving organoleptic properties of wine raw materials produced.

Description

The invention relates to the wine industry and can be used for fermentation of wort and pulp from muscat grape varieties.

Known yeast strains Saccharomyces cerevisiae Magarach 17-35 and Tokai 22, recommended for the production of dessert wines [Buryan N.I. Microbiology of winemaking. / IViV "Magarach", 1997. - 560 p.]. These strains do not have high sulfite resistance, do not adequately meet new technologies aimed at increased sulfitation and prolonged contact of the wort with the pulp, followed by a significant amount of alcohol [TI 00032744-2758-2004].

As a prototype of the selected yeast strain Saccharomyces cerevisiae Muscat white [Buryan N.I. Microbiology of winemaking./ IViV "Magarach", 1997. - 560 p.] For the production of dessert wines, used in the fermentation of blended wine materials, mainly in the southern zone of Crimea, on which muscat grapes are grown.

However, this strain has insufficient resistance to sulfur dioxide and low fermentation activity at temperatures below 20 ° C.

The basis of the claimed invention is the task of obtaining a strain of yeast, which is more active in fermenting pulp and must in the production of dessert wines and has the following advantages in comparison with the analogue and prototype:

- increased fermentation activity at low temperatures;

- high resistance to sulfur dioxide;

- the ability during the fermentation process to synthesize an increased amount of glycerol;

- increased aromatizing ability.

Strain characteristics

The obtained strain of yeast Saccharomyces cerevisiae Muscat-P (4) has the following cultural, morphological, physiological, biochemical and technological properties.

Cultural and morphological properties. The cell size on grape must is agar is 6.0 × 7.0 μm. The shape of the cells is round and round. Propagated by budding. On water agar containing sodium acetic acid, cells form asks with spores of spherical shape with smooth membranes, 1-4 in the asuka. Organic media: grape must, grape must, agar, malt must. Colonies on malt wort agar are large, smooth, convex, with smooth edges. After fermentation of the grape must form a dense dusty sediment. The phenotype is neutral (N).

Physico-biochemical properties. Fermentation: glucose, sucrose, maltose, 1/3 raffinose. Not fermented: lactose and simple dextrins. The optimum growth temperature on grape must with free access of air (cork stopper) is 22 ± 1 ° С; optional anaerobic; acid resistant, optimal pH 3.0-3.2, assimilates inorganic and organic nitrogen of grape must.

Technological properties. It actively ferments the pulp and must of grapes that contain more than 22 g / 100 cm ^{3 of} sugar, 150 mg / dm ^{3 of} total sulfur dioxide at a pH of 3.0-3.2 and temperatures of 16-20 ° C. It has increased aromatizing ability.

The inventive yeast strain is obtained as follows.

The yeast strain was first isolated from a yeast sediment of spontaneously fermented grape must from Muscat Yantarny grapes at the winery of Solnechnaya Dolina LLC in Sudak by industrial selection.

In compliance with the rules of sterility, yeast sediments are taken from the container. The sample is sown with a draining stroke on Petri dishes with malt wort agar, kept in a thermostat at a temperature of 27 ± 1 ° C. Colonies are selected large, smooth, convex, with smooth edges, the cells are round and rounded with an average size of 6.0 × 7.0 μm. Secondary selection is carried out in microviniculture. The pulp of muscat grape varieties containing sugar 27 ± 1 g / 100 cm ³ , pH 3.2, the concentration of free sulfur dioxide 35 mg / dm ³ , fermented at a temperature of 17 ± 1 ° C to the necessary conditions, and then alcohol. After clarification, the wine material is removed from the yeast sediment and analyzed according to organoleptic indicators (transparency, color, aroma, taste).

Storage conditions. The strain is stored at a temperature of 6 ± 2 ° C on malt wort agar under a layer of mineral oil and in freeze-dried form, with reseeding 2 times a year.

The strain is stored in the collection of the National Institute of grapes and wine "Magarach" (number 1-637) and deposited in the collection of microorganisms of the Institute of Microbiology and Virology. Zabolotnova NAS of Kiev under the number 1MB Y 5029.

Example

Muscat grape pulp containing 27 g / 100 cm ³ sugar, 8.0 g / dm ³ titratable acidity, 150 g / dm ³ sulfur dioxide, insisted for 3 days, the wort was separated from the pulp, divided into 2 parts and contributed 2% vol. yeast wiring: in the first part the wiring of the prototype strain (White Muscat) was introduced, and in the second - wiring of the claimed strain. Wort was fermented at a temperature of 17 ± 1 ° C. Fermentation was stopped by alcoholation based on the content of 13.5 g / 100 cm ^{3 of} sugar and 16.0 vol.% Ethyl alcohol in the finished wine material. The advantages of the strain Muscat-R (4) in comparison with the prototype are presented in the table.

Table

Strain White wine stock Pink wine stock Divine Duration, hour SO ₂
total., mg / DM ³ Sugar, g / 100cm ³ Alcohol, vol.% Degust. score Divine Duration, hour SO ₂
total., mg / DM ³ Sugar, g / 100cm ³ Alcohol, vol.% Degust. score 2 3 four 5 6 7 8 9 10 eleven 12 Declare Muscat-R (4) 96 160 13.5 16.1 7.85 75 150 13.6 16,0 8.05 White Muscat Prototype 120 160 13.6 16,0 7.75 90 150 13.5 16,0 7.90

The data presented in the table indicate that under conditions unfavorable for fermentation (fermentation temperature 17 ± 1 ° C, the content of total sulfur dioxide is 150-160 mg / dm ³ ), the claimed strain fermented the wort 24 hours earlier than the prototype strain , while the resulting wine material was distinguished by the fullness of taste (due to the high glycerol content) and a bright muscat aroma, as evidenced by a higher tasting score.

Thus, the claimed strain of yeast Muscat-R (4) differs from the prototype in the following valuable features:

increased fermentation activity at low temperature;

increased resistance to sulfur dioxide;

increased aroma and glycerin-forming ability, which

increases the organoleptic evaluation of wine material.

Claims (1)

Saccharomyces cerevisiae IMB Y-5029 yeast strain for the production of dessert wines.