RU2529838C1 - Saccharomyces cerevisiae imb y-5031 yeast strain for production of sherry wine materials - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to Saccharomyces cerevisiae IMB Y-5031 yeast strain and may be used during sherry wine materials production. For the first time, the said strain was produced of the yeast deposit of spontaneously fermented must of Aligote variety grapes (OJSC Solnechnaya Dolina).

EFFECT: said strain has a high fermentative activity and generates dense conglomerate sediment, stimulates growth and development of sherry film on wine materials and improves organoleptic properties of the produced sherry wine materials.

Description

The invention relates to the wine industry and can be used in the production of sherry wine materials.

Known yeast strain Saccharomyces cerevisiae Theodosius 1-19, used for fermentation in the production of table wine materials [Buryan N.I. Microbiology of winemaking / IViV "Magarach" UAAN: Yalta. - 1997. - 432 p.]. The disadvantage of this strain is that it does not stimulate the development of sherry film in the production of sherry.

A known yeast strain (prototype) Saccharomyces cerevisiae 47-K, used for fermentation in the production of white table wine materials [Buryan N.I. Microbiology of winemaking / IViV "Magarach": Yalta. - 1997. - 432 p.]. The disadvantage of this strain is the deep utilization of the nitrogenous substances of the wort, as a result of which sherry film is not actively developing on the wine material.

The basis of the claimed invention is the task to obtain a strain of yeast, which, compared with the analogue and prototype, stimulates the growth and development of sherry film in the production of sherry from fermented wine material on this strain.

Strain characteristics

The obtained strain of yeast Saccharomyces cerevisiae Meganom white-2 has the following cultural, morphological, physiological, biochemical and technological properties.

Cultural and morphological properties.

The average cell size on grape must is agar is 6.0 × 6.5 microns. 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 grape must are large, smooth, convex with even edges. After fermentation of the grape must form a dense conglomerate sediment. The phenotype is sensitive (S).

Physiological and biochemical properties.

Ferments glucose, sucrose, maltose, 1/3 raffinose. Does not ferment lactose and simple dextrins. The optimum fermentation temperature is 18 ± 2 ° C; the optimal pH value is 3.0-3.2.

Technological properties. It actively ferments wort from grapes, the varieties of which are intended for the preparation of sherry wine materials, form a dense conglomerate precipitate, synthesize a sufficient amount of glycerin, and stimulate the growth and development of sherry film.

The inventive yeast strain is obtained as follows.

The yeast strain was isolated for the first time from a yeast sediment of spontaneously fermented grape must, obtained from Aligote grapes grown on the lands of OJSC “Sunny Valley”.

In compliance with the rules of sterility, yeast sediments are taken from the container. The sample is screened 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, strain colonies taken during the initial selection are introduced into the wort. Fermentation of the wort is carried out at a temperature of 18 ± 2 ° C. At the end of alcoholic fermentation, the resulting wine material is 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 1-639) and deposited in the collection of microorganisms of the Institute of Microbiology and Virology. Zabolotnova NAS, Kiev (number 1MB Y-5031).

The technological properties of the claimed strain are illustrated by the following example.

Laboratory studies of the claimed strain was carried out on a must of Aligote grapes under microviniculture. The clarified wort was sulfonated to a mass concentration of sulfur dioxide of 50 mg / dm ³ , divided into 2 parts and placed in 10-liter containers of 8 liters each. The wort in the cylinder "control" was fermented on strain 47-K (prototype), and the wort in the cylinder "experience" on the claimed strain Megan white-2. At the end of alcoholic fermentation, the wine materials were removed from the yeast precipitate, alcoholized to 16.5 vol.% Ethyl alcohol, and a film of sherry yeast strain Sherry-20 C / 96 was introduced. The sherry process was also carried out in 10-liter glass containers closed with a cotton stopper for 3 months at a temperature of 17 ± 1 ° C.

The advantages of the strain Meganom white - 2 in comparison with the prototype are presented in the table.

Table

Component Wine material fermented on strain 47-K (prototype) Meganom white-2 (claimed) Full overgrowth of sherry film 15 days 6 days Aldehydes, mg / dm ³ 350 420 Acetals, mg / dm ³ 75,2 142.0 Tasting score 7.9 8.0

As can be seen from the table, the development of the film in the cylinder "experience" was much faster than in the cylinder "control. Full overgrowth of sherry film in the cylinder “experience” was noted on the 6th day, and in the cylinder “control” - only after 15 days. The sherry wine material obtained in the “experience” cylinder is characterized by accelerated maturation and increased accumulation of aldehydes and acetals, which is confirmed by an increased tasting score.

Thus, the claimed strain of yeast Saccharomyces cerevisiae Meganom white-2 differs from the prototype in the following valuable features:

- accelerated formation and development of sherry film;

- provides sherry wine materials with improved organoleptic characteristics.

Claims (1)

Saccharomyces cerevisiae IMB Y-5031 yeast strain for the production of red sherry wine materials.