RU2529834C1 - Saccharomyces cerevisiae imb y-5030 yeast strain for white table wines production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to Saccharomyces cerevisiae IMB Y-5030 yeast strain and may be used for alcohol fermentation of must during white table wines production.

EFFECT: yeast strain actively ferments must at low and high temperatures, generates dense sediment and has resistance to increased doses of sulphur dioxide and enhanced aroma-forming capability.

Description

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

Known yeast strain Saccharomyces cerevisiae Theodosius 1-19, used for alcoholic fermentation of wort in the production of white table wine materials [Buryan N.I. Microbiology of winemaking / IViV "Magarach" UAAN: Yalta. - 1997 - 560 p.]. This strain is not resistant to high doses of sulfur dioxide, which is introduced to prevent the development of extraneous microflora.

As a prototype of the selected yeast strain Saccharomyces cerevisiae 47-K, used for fermentation of wort from white grapes in the production of table wines [Buryan N.I. Microbiology of winemaking / UIViV "Magarach" UAAN: Yalta. - 1997. - 560 p.]. The disadvantage of this strain is the low fermentation activity at elevated doses of sulfur dioxide and a weak varietal aroma in the finished wine.

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 at low and high temperatures;

- resistance to high doses of sulfur dioxide;

- increased aromatizing ability.

Characterization of the strain.

The resulting strain of yeast Saccharomyces cereviae Megan white has the following cultural, morphological, physiological, biochemical and technological properties.

Cultural and morphological. The average cell size on grape must is agar is 6.5 × 7.0 microns. The shape of the cells is round 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. Ferments glucose, sucrose, maltose, 1/3 raffinose. Does not ferment 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 grape must with a mass concentration of sugars of 16-24 g / 100 cm ³ , total sulfur dioxide 150 g / dm ³ at a pH of 3.0 to 3.2 and a temperature of 18 ± 2 ° C. It has increased aromatizing ability.

The inventive yeast strain is obtained as follows.

The yeast strain was isolated for the first time from a yeast sediment of spontaneously fermented wort of Sauvignon grapes at the winery of OJSC “Sunny Valley”, 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: round and round with an average size of 6.5 × 7.0 μm. Secondary selection is carried out in microviniculture. The wort of white grape varieties is sulfitated to a mass concentration of total sulfur dioxide of 150 mg / dm ³ . After clarification, wort colonies of strains selected during the initial selection are introduced. Fermentation of the wort was carried out at a temperature of 18 ± 2 ° C. 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 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 yeast strain is stored in the collection of the National Institute of grapes and wine "Magarach" (number 1-638) and deposited in the collection of microorganisms of the Institute of Microbiology and Virology. Zabolotnova NAS, Kiev (number 1MB Y-5030).

Laboratory studies of the inventive strain were conducted in the winemaking season of 2004 and 2005 in the conditions of micro-winemaking. The weather conditions of these years were very different from each other. 2004 was cool and rainy, and 2005 was sunny, warm, with little rainfall. Biotechnological indicators of the claimed strain are illustrated by the following examples.

Example 1. In 2004, the wort of white grape varieties was characterized by high acidity (9 g / dm ³ ) and low sugar content (18 g / 100 cm ³ ). The wort was sulfonated to a mass concentration of total sulfur dioxide of 150 mg / dm ³ . After clarification, the wort was divided into two parts and 2% vol. Of yeast wiring was introduced: yeast wiring of strain 47-K (prototype) was introduced in one part and strain of the Megan white strain (claimed strain) was added to the other. Fermentation was carried out in glass cylinders at a temperature of 18 ± 2 ° C. At the end of alcoholic fermentation, the resulting wine materials were evaluated according to the main chemical and organoleptic indicators.

Example 2. In 2005, white grapes had high sugar content (24 g / 100 cm ³ ) and low titratable acidity (6 g / dm ³ ). Study

carried out analogously to example 1, however, fermentation was carried out at a temperature of 24 ± 2 ° C.

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

Table

No.
ditch 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 9.8 7.8 0.33 0.23 Light straw color; fresh floral aroma; the taste is clean, full Prototype 9.7 8.1 0.46 0.42 Light straw color; the aroma is a light smother; the taste is clean, empty, excessive acidity 2 The claimed 13.8 5.1 0.26 0.20 Light straw color; transparent; fresh honey and flower aroma; the taste is full, fresh Prototype 13,2 5,4 0.46 1.20 Light straw color; weak floral shades in the aroma, yeast tone in the aroma and taste; residual sugar; not full enough

The data presented in the table indicate that in conditions of low and high temperatures of fermentation, with a high content of sulfur dioxide, the fermentation of wort of white grape varieties on the claimed strain was carried out more actively in comparison with the prototype. The resulting white table wine materials had high alcohol content (9.8 - 13.8 vol.%) And low titratable acidity (7.8 - 5.1 g / dm ³ ), they were distinguished by the completeness of sugar fermentation (0.23 - 0.20 g / 100 cm ³ ), full of taste and bright floral aroma.

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

the ability to actively ferment the wort under adverse conditions (at low and high temperatures and elevated doses of sulfur dioxide);

increased aromatizing ability.

Claims (1)

Saccharomyces cerevisiae IMB Y-5030 yeast strain for the production of white table wines.