RU2529833C1 - Saccharomyces cerevisiae imb y-5032 yeast strain for production of red table wine materials - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to Saccharomyces cerevisiae IMB Y-5032 yeast strain and may be used for alcohol fermentation of must during red table wines production.

EFFECT: yeast strain has a high fermentative activity, resistance to sulphur dioxide and enhanced aroma-forming capability and generates dense sediment.

Description

The invention relates to the wine industry and can be used for alcoholic fermentation of wort and pulp in the production of red table wine materials.

Known yeast strain Saccharomyces cerevisiae Bordeaux-20, used for alcoholic fermentation in the production of red table wine materials [N. Buryan. Microbiology of winemaking / IViV "Magarach", 1997. - p. 130-160]. This strain does not have high fermentation activity and resistance to high doses of sulfur dioxide.

As a prototype of the selected strain of yeast Saccharomyces cerevisiae Cabernet-5, used for fermentation of wort and pulp from red grape varieties [Buryan N.I. Microbiology of winemaking / IViV "Magarach", 1997. - S. 130-160]. The disadvantages of this strain include the fact that the resulting wine material does not have a bright varietal aroma.

The basis of the claimed invention is tasked to obtain a strain of yeast, which has the following advantages in comparison with the analogue and prototype:

- increased activity of fermentation of wort and pulp;

- high resistance to sulfur dioxide;

- increased aromatizing ability.

Characterization of the strain.

The resulting strain of yeast Saccharomyces cerevisiae Meganom red has the following cultural, morphological, physiological, biochemical and technological properties.

Cultural and morphological properties. The average cell size on grape must is agar is 6.5 × 8.0 microns. The shape of the cells is oval and round. Propagated by budding. On water agar containing sodium acetic acid, cells form askeys 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).

Physiological and 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 (under a cotton stopper) is 22 ± 1 ° С; acid resistant, minimum pH 2.7; optimal pH 3.0 - 3.2; assimilates organic and inorganic nitrogen of grape must.

Technological properties. It actively ferments the wort and pulp of grapes with a mass concentration of 20 - 26 g / 100 cm ^{3 of} sugars, 150 g / dm ^{3 of} total sulfur dioxide at a pH of 3.0 - 3.2 and a temperature of 18 ± 2 ° С. It has increased aromatizing ability.

The inventive yeast strain was isolated for the first time from a yeast sediment of spontaneously fermented grape must and pulp of the Cabernet variety at the winery of OJSC Solnechnaya Dolina, Sudak.

In compliance with the rules of sterility, yeast sediments are taken from the container. The sample is scattered 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; cells: oval and round with an average size of 6.5 × 8.0 μm. Secondary selection is carried out in microviniculture. The pulp of red grape varieties is sulfonated to a mass concentration of total sulfur dioxide of 150 mg / dm ³ ; after 2 hours, colonies of the strains selected during the initial selection are introduced into the pulp. At the end of alcoholic fermentation, the resulting wine material was evaluated by the main chemical and organoleptic indicators (transparency, color, taste, aroma).

Storage conditions. The yeast 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 above yeast strain is stored in the collection of microorganisms for winemaking of the National Institute of grapes and wine "Magarach" (number 1-640) and deposited in the collection of industrial microorganisms of the Institute of Microbiology and Virology named after Zabolotnova NAS, Kiev (number 1MB Y-5032).

Laboratory studies of the claimed strain were carried out in 2004 and 2005. in the conditions of micro-winemaking. The weather conditions of these years were very different from each other. 2004 was cool, rainy, and 2005 was sunny, warm, with little rainfall.

The technological parameters of the claimed strain are illustrated by the following examples.

Example 1. In 2004, red grapes were distinguished by high acidity (9.0 g / dm ³ ) and low sugar content (19.6 g / 100 cm ³ ). The pulp was sulfonated to a mass concentration of total sulfur dioxide of 100 mg / dm ³ . After 2 hours, the pulp was divided into two parts and 2% vol. Of yeast wiring was introduced: yeast wiring of the Cabernet-5 strain (prototype) was made in one part and the Megan red strain (of the claimed strain) was wired in the other. Fermentation was carried out at a temperature of 18 ± 2 ° C. After 3 days, the wort was separated from the pulp and alcohol fermentation was continued, after which the obtained wine materials were evaluated by the main chemical and organoleptic indicators.

Example 2. In 2005, red grapes had high sugar content (22.4 g / 100 cm ³ ) and low titratable acidity (7.8 g / dm ³ ). Study

carried out analogously to example 1, however, the pulp was sulfonated to a mass concentration of total sulfur dioxide of 150 mg / DM ³ , fermentation was carried out at a temperature of 24 ± 2 ° C.

The advantages of Meganom red strain in comparison with the prototype are presented in the table.

Table

No.
-rov Yeast strain Chemical indicators of wine materials at the end of alcoholic fermentation Tasting rating Alcohol, vol.% Titrated to you, g / dm ³ Volatile to you, g / dm ³ Sugar, g / 100 cm ³ one 2 3 four 5 6 7 one The claimed 10,2 8.0 0.20 0.23 Color dark garnet; the aroma is bright, the aroma is light chocolate and fruit tones; the taste is full, fresh Prototype 10.0 8.3 0.46 0.37 Dark garnet color; the aroma is muffled; the taste is quite full; excessive acidity 2 The claimed 12.8 6.6 0.26 0.19 Color saturated garnet; bright aroma, blackcurrant in the aroma, chocolate and coffee notes; the taste is full, velvety Prototype 12.5 6.9 0.42 0.70 Color pomegranate; blackcurrant in the aroma, light yeast tone; full flavor, light yeast tone, residual sugar in taste

The data presented in the table indicate that under conditions of low or high temperatures of fermentation and with a high content of sulfur dioxide, the fermentation of wort and pulp on the claimed strain was carried out more actively. The resulting red table wine materials had high alcoholicity and low titratable acidity, were distinguished by rich color, fullness of taste and bright aroma, while malic acid was practically absent. Fermentation at elevated temperature on the strain of the prototype gave a nuisance (residual sugar 0.70 g / 100 cm ³ ).

Thus, the strain of yeast Saccharomyces cerevisiae Meganom red differs from the prototype in the following valuable features:

- the ability to actively ferment the wort and pulp under various weather conditions;

- increased resistance to sulfur dioxide;

- increased aromatizing ability.

Claims (1)

Saccharomyces cerevisiae IMB Y-5032 yeast strain for the production of red table wine materials.