SU1104149A1 - Succharomyces oviformis makhachkalinskaja 12x yeast strain used for producing champagne wine materials and table wines - Google Patents

Abstract

The strain of the yeast Saccharomyces oviformis of Makhachkalinsk 12 X (collection of the Central Museum of Industrial Microorganisms of the Institute of Scientific Research Institute of Genetics, number CMPMU-395), used for the production of champagne wine and table wines,

Description

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: O I11 The invention relates to the wine industry, in particular to the technology for the production of champagne wine and table wines, and relates to the production of a new strain of yeast used for the production of champagne wine and table wines. A known yeast strain used to produce Aampane wine and table wines lj. The closest technical solution to the proposed invention is the strain of the yeast Saccharomyces oviformis of Makhachkalinsk 12 2j. However, the known strain provides an insufficiently high quality of sparkling wine materials and table wines. The aim of the invention is to improve the quality of sparkling wine and table wines. The goal is achieved using a piece of yeast Saccharomyces ovifotrmi.s Makhachkalinsk 12 X, used for the production of champagne wine terraces and table wines. The proposed strain of Sacc yeast yeast ovifomiis from Makhachkalinsk 1 has the following morphological and physiological characteristics. Morphological signs. The cells in the grape must are oval-oval, size 15.410, 2x13.9-9, D micron; on grape must agar round shape, size 13.1-8.0x10.4-7.2 microns. Colonies on inogast wort-agar of pale flesh color, glitter, with smooth edges, rounded shape, with a diameter of 8-10 mm. Reproduces by budding, has the ability to spore formation and on the 2-4th day form 1-2 spores in a cell on the medium of Gorodkovaya, gypsum blocks, hungry 2% agar. Physiological signs. Giant colonies on wort agar are round, the diameter of a 20-day culture is 3.5 cm, light fawn color with a slight cone-shaped elevation in the center. The surface is shiny, the edge of the colony is smooth, the internal structure is homogeneous, coherently. After fermentation of the grape must, a dense, coarse-grained precipitate is formed. 9 Attitude to carbohydrates. Ferment and assimilate glucose, sucrose, maltose, 1/3 raffinose. Relation to alcohols, organic acids, nitrogenous substances. It absorbs ethyl alcohol and glycerin. Absorbs acetic milk, tartaric and citric acids. Absorbs peptone, ammonium sulphate, urea, asparagine, diphenylamine. Intensively ferments grape mash with a mass concentration of sugar 19.8 g / 100 ml. It improves the quality of table and champagne wine materials due to a greater synthesis of endogenous antioxidants, less aldehydes and volatile acids, an increase in viscosity and surface tension, and a decrease in opalescence of their substances, which is confirmed by the results of spectrophotometric measurements and sensory evaluation. The strain of the yeast Saccharomyces oviformis of Makhachkalinsk 12 X was obtained by applying the mutagenic effect of cold at extremely low temperatures on the yeast strain of Makhachkalinsk 12 (M-12). , Pl this suspension of vegetative cells of the yeast strain with a concentration of 1 ml, 4 million was treated with liquid nitrogen. Freezing of the yeast suspension was performed gradually until the temperature reached -196 ° C, after which the suspension was thawed and after 24 hours it was set for fermentation. From the precipitation after fermentation, the proposed strain was isolated by sowing wort agar into petri dishes on the surface of the nutrient medium. Example. A wort with a mass concentration of sugar of 19.8 g / 100 ml and titrated acidity of 8.1 g / l was used to conduct fermentation, to which 2.5% of the pure yeast culture was added with a content of 3.5 million cells per ml Sakhcharomyces oviformis strain of Makhachkalinsk 12 X. Fermentation was carried out in laboratory conditions at 11-12 ° C. The control was Saccharomyces oviformis M-12 strain, widely used in the wine industry of the North Caucasus for the production of table and champagne wine materials. Experienced strain at the specified temperature ends fermentation 3 days earlier, clarification of the wine material also occurs 2-3 days earlier than the control one. As a result

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a dense, coarse-grained sediment is formed, consisting of yeast cells, 1.5–1.7 times the size of the control cells.

The wine material obtained using the Saccharomyces oviformis strain of Makhachkalinsk 12 X contained 0.3% by volume of alcohol more than the control variant. In addition, the isolated strain had a greater reduct-forming ability compared with the control (42.2 and 35.2 mg / l, respectively). According to the aldehyde content, the advantage also remained for the experienced strain. The aldehyde content in the test sample was 57.1 + 0.7 mg / l, while in the control it was 93.8 + 0.8 mg / l. Wine material obtained with use 49L

By the experience of the experienced, it was in a better position for viscosity, surface tension, which is important for the sparkling and frothy properties of sparkling wines. During the fermentation of grape must, the proposed strain produced a smaller amount of volatile acids, which positively influenced the quality of the wine material (see table). Wine materials obtained using the proposed strain, received a score of 3.0 points, which is 0.2 points higher than the sample obtained using the control strain.

The strain was also tested in semi-production conditions at the Derbent sparkling wine factory.

Thus, the proposed yeast strain can improve the quality of champagne wine and table wines.

Makhachkalinsk M-12 X Experience Makhachkalin-eka M-12 Control

Continuation of the table 12.3 + 0.1 0.18 + 0.01 8.1 + 0.05 0.25 + 0.05 57.1 + 0.7 12.0 + 0.1 0.17 + 0, 02 7.8 + 0.05 0.7NO, 05 93.8 + 0.8