SU971879A1 - Strain of yeast saccharomyces vini race chidistavi-31 for use in preparing red wines - Google Patents

Description

us yeast Sacc iaromvce6Vini race Hvdistavi-31. The purpose of the invention is a yeast strain that meets all the requirements of the stationary production of grape wines, surrounded by high fermentation energy, high reproduction intensity and a significant content of active pectological enzymes in the cells. The resulting strain of yeast Hidistavi-31, containing active pectolytic enzymes has the following morphological and physiological characteristics. The size of the cells of a two-day culture in fermented grape juice is 8.1: 12.0 microns. The predominant cell shape is ellipsoidal. Cell proliferation by budding. On the gypsum blocks and on the Gorodkova medium, spores from one to four are formed., The shape of the spores is round with a smooth shell, their size in diameter is 1.2-1.1 microns. The strain is characterized by a granular precipitate. After the fermentation has ended, the wine is well clarified. When seeding on wort agar in Petri box after 20 days of growth, there are giant round colonies, the color is sulfur with a matte surface, the colony diameter is 2, Oil, 9 cm (natural value is 20 day colonies). Attitude to carbohydrates. Ferments glucose, galactose, sucrose, maltose, raffinose 1/3; does not ferment lactose. Assimilates glucose, sucrose, galactose, maltose, refinose, inulin, oi.-arabinose, ethanol, ethyl alcohol, glycerin, lactic acid, acetic acid; does not assimilate: lactose, oi, -c bose, celobiose, trehalose, soluble starch, xylose,% -arabinose, dulcite, beckoning, sorbitol, succinic acid, citric acid, malic acid, tartaric acid, inositol, methylglucose | salicyl When checking the Hidistavi-31 fermentation energy, the fermentation process ends 3 days earlier, the maximum of COg release occurs on day 4, and the total amount of 1.2 g is larger than the control Cabernet-53 strain which ends the entire fermentation process on day 15, and The maximum amount of CO2 entered em on the 5th day. In order to isolate a yeast strain containing active pectolytic enzymes, we investigated the main wine-growing regions of Eastern Georgia. After the end of the season, winemakers collected samples of sediments of red and white quality wines. Sediment of high-quality wine is sifted into the wort (in test tubes) and during the vigorous fermentation they are sown on Petri dishes with a previously prepared nutrient medium - grape juice with 2% agar, the cups are placed in a thermostat at 26-27 C. Developed and most isolated from each other colonies are screened in 100 tubes with sterilized grape juice. 340 yeast cultures were selected that were tested for active pectolytic enzymes. Of the isolated cultures, only four were found to contain active pectolytic enzymes. To determine the type of the studied cultures, they are subcultured into tubes with grape juice and 2% agar after 48 hours of growth, they are sterilely transferred to gypsum blocks and to Gorodkova medium and placed in a thermostat at 26-27 ° C. Sporulation is observed every 8 hours. Intensity breeding is studied using a Tom Zeiss camera. To do this, 1 ml of grape juice is added to 250 ml flasks, which are closed with cotton plugs and sterilized. After sterilization and cooling, the studied yeast cultures are added to the wort. An approximately equal number of yeast cells are added to each flask. The flasks are shaken and the yeast cells are counted in the wort, then the flasks are placed in a thermostat for the specified treatment. Counting was done every day for the first ten days, and then every five days until the end of fermentation. From the second day of the test, the sample taken for counting was diluted 1: 1. Giganian colonies are studied on grape mash with 2% agar-agar. Colony description is given 20 days after the beginning of its growth. 100 ml of grape juice is placed in 250 ml flasks and sterilized. After antiling and cooling, 48-hour yeast cultures in the amount of 2% are introduced into the flasks, the flasks are closed with fermentation valves and weighed, and then they are placed in a thermostat at 25-26 C. The weighing is performed every day to account for the CO, fermentation ability is set yeast cultures studied. To establish the species, their ability to ferment carbohydrates, alcohols, acids, etc. was tested (according to the method of Kudr vtseva, 1954, J. Lodder, 1970).

The shape, size, and nature of budding, studied in the fermenting mash of the cultures, are determined at their 48-hour age under a microscope with a magnification of 900 times.

In vic @, obtained under production conditions, the main products of fermentation are determined: alcohol - by the bulk method, residual sugar - by Bertrand, volatile acids - by the active method, titrated acidity - by the iodometric method, tannin - by Nalbauer and Leventhal (see A. D. Lashkhi, 197O), coloring matter (Collection of technological instructions, rules and regulatory materials in the wine industry. M., 1973, p. 613).

The proposed plate is introduced into the grape mash from the Tavkveri grape variety and fermented at 12-15 ° C.

The table gives a comparative description of the products of alcoholic fermentation J obtained using crops, yeast Khvdistavi-31 (experimental) and Cabernet-53 (control).

As can be seen from the table, race. Hidistavi-31 differs from the production strain Cabernet-53 by increased fermentation energy. Strain Xvdnstavi-31 is in a state of normal fermentation, the whole amount of sugar is fermented, the redity of substances increases by 28.3%, the alcohol content is increased by 0.3 g, and the quality of wine is increased by 0.4 points.

Hidistavi-31 (Experienced) 10,50,716, O6 0.691, O5 O, 53O8.4

Claims (1)

Formula of the invention ₄₀ The strain of yeast SaccharomVc.es vini race Khidistavi-31 (collection of the Museum of culture of microorganisms of the Institute VNIIgenetika, CMPM and U-269) used for the preparation of ₄₅ red wines.