SU1495368A1 - Polyploidal strain of saccharomyces yeast for table wine production - Google Patents

Abstract

The invention relates to fermentation production and is a new polyploid yeast strain for the preparation of table wines. The aim of the invention is the creation of a strain with high endo-polygalacturonase activity. Polyploid strain of yeast SACCHAROMYCES VINI VKPM U-718 was obtained by the action of a solution of colchicine on the original diploid culture of SACCHAROMYCES VINI Kokur-3. For deep cultivation in clarified, sulfitized grape must for 6 days at 26-28 ° C, the strain releases endo-polygalacturonase with an average activity of 3200 units / ml h, which is 100 times higher than the activity of the producer strain and provides improved quality and greater stability of wine during storage. At the same time, the strain retains a high fermentation rate and sulfite resistance. 4 tab.

Description

The invention relates to fermentation production and is a new polyploid yeast strain used to prepare table wines.

The aim of the invention is a polyploidy strain of yeast, which is higher in comparison with the known strain and has the ability to release extracellular endo-polygalacturonase into the fermented medium, while maintaining its high fermenting activity and resistance and resistance.

The resulting polyploid strain of the yeast Saccharomyces vini VKPM. U-718 has the following morphological and physiological characteristics.

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The size of cells of one-day cultures on wort agar is from 6, 4 to 7.6 17.7 microns. The shape of the cells is oval or ellipsoidal. Reproduction of cells by budding. On tibsovyh blocks and on the environment Gorodkova dispute does not form.

Growth on a solid line with a wavy edge.

When sowing in wort agar, round, dull, cream-colored colonies are formed in the Petri dish after 5 days. The diameter of the colonies of 10 mm. The profile of the colonies is convex, the surface is folded, radially directed. The edge of the colonies is wavy, scalloped. The structure is homogeneous, consistency viscous. The cells form a uniform suspension: in water.

When co-cultivated with yeast phenotypes, the killer and sensitive (test cultures) of the Saccharomyces vini ytamm, VUSH U-718 exhibits a neutral phenotype, i.e. has competitive stability.

Attitude to carbohydrates. Absorbs glucose, galactose, sucrose, 1/3 of raffinose, maltose. Does not digest dextrin, maltose, xylose, arabinose.

Attitude to alcohols. Absorbs ethyl alcohol, glycerin. Does not absorb mannitol, dulcite, sorbitol.

Relation to organic acids. Absorbs acetic and lactic acid. Does not assimilate succinic, block, tartaric and citric acids.

The optimal growth temperature (27 t 1) ° С.

In the process of fermentation, the strain enters the grape mash and nutrient medium of the following composition, g / l: glucose 20; (NH4) iS04 3.0; MgS04 7H40 0.7; NaCl 0.5; KHiP04 1.0; K, NR04 of 0.1;

yeast extract 0.5; water is the rest, extracellular endo-polygalacturonase with activity of 2400-4000 units / ml-h

Polyploid strain of the Saccharomyces vini yeast VKPM U-718 was obtained by the action of a solution of colchicine on the original diploid culture of Saccharomyces vini Kokur-3 (VKPM U-694).

Characteristics of the level of polyploidy of cultures are given in Table 1. (The experiment was carried out 3 times, the average data are given).

As can be seen from table 1, the amount of DNA in a single cell of a polyploid strain is more than twice as high

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its amount in the cell of the original culture, which indicates polyploidy of Saccharomyces vini VKPM U-718. The strain is deposited in the All-Union Industrial Collection of Microorganisms of the Institute of the Scientific Research Institute of Genetics, number VKPM U-718, as well as in the collection of ARCH ViPP Magarach under the number Kokur-3 - 286.

Example 1. When grown in a nutrient medium for 4 days with (27i strain of Saccharomyces vini, VKPM U-718 releases 2400 u / mp h of endo-polygalacturonase into fermentable medium (known strain of 20 u / ml-h). Offered and Known strains under the same cultivation conditions carried out complete fermentation of glucose (initial concentration 2%). Experiments were carried out in 3-fold shevtornost.

The activity of endo | -polygalacturonase in cultures of Saccharomyces vini on a nutrient medium with glucose is shown in Table 2 (average results).

As can be seen from Table 2, the Saccharomyces vini VKPM U-718 polyploid strain has a higher ability to release active endo-polygalacturonase into the fermentation medium compared with the known strain (more than 100 times), while maintaining the fermentation rate.

Example 2. For deep cultivation in a clarified, sulfitized grape mash for 6 days with (271 1) With a strain of Saccharomyces vini VKPM U-718, an endo-polygalacturonase with an activity of 4000 u / ml-h was extracted into a fermentation medium (known strain activity 40 u / ml-h). At a concentration of 20.5 mg / g SO, the proposed and known strains, under the same cultivation conditions, carried out the complete fermentation of grape must with an initial sugar content of 18%. The experiments were carried out in 3-fold repetition. The average results of the obtained data are given in table 3.

The activity of endo-polygalacturonase in grape mash cultures of Saccharomyces vini are shown in Table 3 (average results).

As can be seen from table 3, polyploid. strain. Sac charomyces vini has a higher ability to release active endo-polygalacturonase into the fermentation medium as compared to the known diploid strain (100 times), while maintaining the speed of digestion and ultra-resistance of a known strain,

Example Z. In the production conditions, experiments were conducted on the use of the polyploid strain Saccharomyces vini VKPM U-718 in the production of table wine materials from Riesling, Aligote and Rkatsiteli grapes. Liquid two-day wiring of the proposed and known strains is introduced into the clarified grape mash in the amount of 2 vol.%. Fermentation is carried out at (27 ± for 6 days.

Characteristics of table white wines obtained during the fermentation of wort from Riesling grapes, Aligote, Rkatsiteli grapes proposed and known strain is given in table 4,

The resulting wine materials have a well-pronounced varietal aromatics and have a high organoleptic evaluation and stability (Table 4).

Thus, the proposed shamgamm, Saccharomyces vi.ni VKPM U-718 - compared with the known one: it has a higher ability to release ldo-polygalacturonase into the fermentation srdu (activity in the fermentation medium of a known strain of 20 or 40 u / ml of h, and the proposed polyploid 2400 or 4000 units / ml h), thereby increasing the stability of wines. It was found that the useful properties of a known strain are preserved: its high sulfite resistance and fermentation activity. The proposed strain allows the production of wild and table wine materials with a low content of biopolymers and long-term stability.

Claims (1)

Invention Formula Polyploid strain of Saccharomyces vini VKPM U-718 yeast used to prepare table wines. I. Table 1 StrainMassa- one Amount of KDP Plot level, in one cell-. ideality g. 10-ke, 10-g Diploid Kokur-32,29 3,32 Polyploid Kokur 3-286 5.84 8.04 Table2Tab FacesZ Strain.Aktivnost401 enzyme, strain activity u / mp Chorzyme, u / un h Diploid VKPMU-693 20 Polyploid VKPM45 Diploid40 U-7182400 Polyploid 4000 T a b l and c a 4 IndicatorStamp Offered. Famous Riesling Aligote Rkatsiteli Riesling Aligote Rkatsiteli Residual sa- har, g / 100 cm3 0.10 0.15 0.10 0.20 0.10 0.15 Alcohol% 10.2 9.9 11.3 9.9 10.0 11.1 Continuation of table 4