CN101701195B - Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing - Google Patents
Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing Download PDFInfo
- Publication number
- CN101701195B CN101701195B CN200910228690A CN200910228690A CN101701195B CN 101701195 B CN101701195 B CN 101701195B CN 200910228690 A CN200910228690 A CN 200910228690A CN 200910228690 A CN200910228690 A CN 200910228690A CN 101701195 B CN101701195 B CN 101701195B
- Authority
- CN
- China
- Prior art keywords
- grape wine
- rose
- flavor
- brewing
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Images
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to yeast specially used for brewing rose-flavor grape wine and a method for brewing rose-flavor grape wine by fermenting with the same, belonging to the microbiological technology field. The yeast specially used for brewing the rose-flavor grape wine is separated and sieved from the rose-flavor grape skin, has the collection number of 3373 in the China General Microbiological Culture Collection Center (CGMCC) and has the characteristics of 2-phenethyl alcohol which is the main high-yield rose-flavor matter. The rose-flavor grape wine is brewed from the raw material of the grape juice by fermenting with the yeast specially used for brewing the rose-flavor grape wine. The content of the 2-phenethyl alcohol in the prepared rose-flavor grape wine is 52.7 mg/L, which is improved by about 60 percent than the content of the 2-phenethyl alcohol in the rose-flavor grape wine brewed by fermenting with the common yeast. The invention underlines the rose flavor of the grape wine brewed from the rose-flavor grapes and plays an active role in improving the quality of the grape wine and promoting the development of the rose-flavor grape wine in China.
Description
[technical field]: the invention discloses a kind of mikrobe novel bacterial yeast saccharomyces cerevisiae, and the application in the wine making process, belong to microbial technology field.
[background technology]: wine is to be raw material with fresh grape or Sucus Vitis viniferae, and the ethanol content that forms through zymamsis brew partially or completely is not less than 8.5% alcoholic drink.According to researching and analysing, dewater in the wine with alcohol outside, also contain many other materials, like glycerine, higher alcohols, aromatoising substance, pigment etc., what and ratio of these materials have determined kind vinous and local flavor.
At present, muscat grape all has cultivation in China's most of areas, is one of main grape variety that makes grape wine.Correlative study shows that one of Muscat Hamburg local flavor main source of muscat grape wine is a 2 phenylethyl alcohol, and it is except that deriving from grape fruit, and the overwhelming majority derives from the saccharomycetes to make fermentation process.Problems such as the wine product that utilizes muscat grape to brewage the Muscat Hamburg odor type on the current market exists 2 phenylethyl alcohol content low mostly, and rose scent is not strong, its major cause is the special yeast bacterial classification that is not suitable for the muscat grape wine fermentation.Therefore, a kind of yeast saccharomyces cerevisiae that can utilize muscat grape fermentation muscat grape wine, suitable high yield 2 phenylethyl alcohol is provided,, promotes the wine industry and have great importance for outstanding muscat grape wine quality.
[summary of the invention]: the objective of the invention is to overcome the above-mentioned deficiency that exists in the prior art, the special-purpose S. cervisiae of a strain muscat grape wine is provided and with this yeast fermentation brew method vinous.
The special-purpose Wine brewing yeast strain of muscat grape wine provided by the present invention is Saccharomycescerevisiae WY-8; This bacterial strain has been preserved in " China Committee for Culture Collection of Microorganisms's common micro-organisms " center "; preservation address: No. 3 Institute of Microorganism, Academia Sinica in A, DaTun Road, Chaoyang District, BeiJing City; deposit number is CGMCC No.3373, suggestion classification called after: Saccharomyces Cerevisiae in S accharomycescerevisiae on October 30th, 2009.
The special-purpose yeast saccharomyces cerevisiae of muscat grape wine according to the invention is from the muscat grape skin, to cultivate; Through being separated into pure growth; Have the characteristic of high yield 2 phenylethyl alcohol and good leavening property, its morphological specificity: cell ovalize or oblong, do not move.Haploid cell or double somatocyte can both carry out vegetative propagation with the polygon mode of sprouting, and form well-regulated pseudohypha, and be as shown in Figure 1.
The brewing character of the special-purpose yeast saccharomyces cerevisiae of muscat grape wine according to the invention: have good leavening property and anti-SO
2Ability, wine yeast can be grown in total concn is the environment of 300mg/L, and concentration is in the 200mg/L scope, and is little to the fermenting speed influence.
A kind of with the special-purpose yeast saccharomyces cerevisiae WY-8 fermentation brew of muscat grape wine method vinous; Employing is a raw material with the grape press juice; Special-purpose yeast saccharomyces cerevisiae WY-8 is a fermented yeast with muscat grape wine, and conventional method fermentation brewing process is brewageed has the outstanding wine product of Muscat Hamburg local flavor.
Advantage of the present invention and positively effect:
The special-purpose yeast saccharomyces cerevisiae WY-8 of muscat grape wine provided by the present invention is that separation screening obtains from Pericarpium Vitis viniferae; Has leavening property preferably; Particularly it can high yield Muscat Hamburg fragrance matter 2 phenylethyl alcohol; And higher alcohols content is lower, is to be suitable for the excellent species that muscat grape fermented glutinous rice is made usefulness.
The content of 2 phenylethyl alcohol reaches 52.7mg/L in the wine finished product of the inventive method brew, and the wine of brewageing than vin ordinaire barms improves about 60%.Proposition of the present invention utilizes muscat grape to brewage the local flavor of muscat grape wine for improvement, promotes the quality of muscat grape wine, promotes the development of China's wine industry to have positive effect.
[description of drawings]:
Fig. 1 is Saccharomyces Cerevisiae in S accharomyces cerevisiae WY-8.
[embodiment]:
The cultural method of embodiment 1, the special-purpose yeast saccharomyces cerevisiae WY-8 of muscat grape wine
The special-purpose yeast saccharomyces cerevisiae WY-8 of muscat grape wine cultivates from Pericarpium Vitis viniferae, process is separated into pure growth, and its detailed process is following:
A. substratum
(1) isolation medium (YEPD substratum): yeast extract paste 1%, peptone 2%, glucose 2%, agar 2%, other adds 100mg/L paraxin (suppressing other assorted bacterium).
(2) storage medium: yeast extract paste 1%, peptone 2%, glucose 2%, agar 2%.
(3) activation medium: liquid YEPD substratum.
(4) WL nutritional medium: yeast soaks powder 4.0g/L, Tryptones 5.0g/L, glucose 50.0g/L; Potassium primary phosphate 0.55g/L, Repone K 0.425g/L; Calcium chloride 0.125g/L, sal epsom 0.125g/L, iron(ic)chloride 0.0025g/L; Manganous sulfate 0.0025g/L, agar 20.0g/L tetrabromo-mcresolsulfonphthalein 22.0mg/L.
B. zymic is cultivated and initial gross separation
Get Sucus Vitis viniferae 1mL and add sterilized 9mL zero(ppm) water, bacteria suspension is processed in dilution, is coated with the YEPD flat board after the dilution gradient, cultivates 3 days for 28 ℃, and microscopy is selected suitable bacterium colony and lined the YEPD substratum, until growing single bacterium colony, preserves subsequent use.
C. saccharomycetic preliminary evaluation
With the actication of culture of preserving, streak inoculation is in the WL nutritional medium, observes photographic recording colony colour and form after placing 28 ℃ of constant incubators to cultivate 5d.
Embodiment 2, utilize the special-purpose yeast saccharomyces cerevisiae of muscat grape wine to make grape wine
(1) substratum:
YEPD substratum: glucose 2.0%, peptone 2.0%, yeast powder 1.0%, pH6.0.
The YEPD solid medium: YEPD liquid perfect medium adds 2.0% agar.
(2) wine brewing test:
Seed culture: inclined-plane (YEPD solid medium) bacterial classification is cultivated 36-48h for 28 ℃.The bacterial classification access is equipped with in the 250mL triangular flask of 50mL YEPD liquid nutrient medium, and 28 ℃ leave standstill cultivation 36h.
Wine fermentation: the muscat grape acquisition Sucus Vitis viniferae of squeezing the juice; The first sugared concentration of Sucus Vitis viniferae is transferred to 210g/L (replenishing with glucose when sugar degree is low); Seed culture fluid is equipped with in the 250mL triangular flask of 180mL Sucus Vitis viniferae by the access of 5% inoculum size; Fermentation is 12 days in 18 ℃ of biochemical incubators, measures CO2 weightlessness, fermented liquid alcoholic strength and residual sugar.
Respectively 6 primary yeasts (two kinds of wine yeasts, three kind of saccharomyces uvarum and WY-8, wherein QA23 is a domestic muscat grape wine bacterial classification commonly used) according to top said condition, have been carried out the wine fermentation contrast experiment, the result sees table 1.Can be found out that by table 1 WY-8 has and well brewages performance, in 6 primary yeasts, its fermentation gained 2 phenylethyl alcohol content is the highest, reaches 52.7mg/L, the QA23 that compares, and 2 phenylethyl alcohol content has improved 64.1%, has relatively more outstanding rose scent.From higher alcohols content and fermented wine precision, alcoholic strength that WY-8 produces is the highest, reached 11.15 (%, V/V), higher alcohols content is minimum, is 200.65mg/L, and the QA23 that compares has reduced by 36%.It is thus clear that WY-8 has certain active effect for improving grape wine quality.
A few primary yeast fermentating wine of table 1 result contrast
Annotate: QA23, VL1 are wine yeast, A, and B, H are saccharomyces uvarum.
Claims (2)
1. special-purpose yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) WY-8 of a muscat grape wine is preserved in that " China Committee for Culture Collection of Microorganisms's common micro-organisms " center ", its preserving number are CGMCC No.3373.
2. method of brewageing muscat grape wine; It is characterized in that adopting muscat grape is raw material; Special-purpose yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) WY-8 is a fermented yeast with the described muscat grape wine of claim 1, and conventional method is brewageed has the outstanding wine product of Muscat Hamburg local flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910228690A CN101701195B (en) | 2009-11-25 | 2009-11-25 | Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910228690A CN101701195B (en) | 2009-11-25 | 2009-11-25 | Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101701195A CN101701195A (en) | 2010-05-05 |
| CN101701195B true CN101701195B (en) | 2012-10-03 |
Family
ID=42156122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910228690A Expired - Fee Related CN101701195B (en) | 2009-11-25 | 2009-11-25 | Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101701195B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103484285A (en) * | 2013-09-30 | 2014-01-01 | 中法合营王朝葡萄酿酒有限公司 | Rose fragrance low alcohol sweet white grape wine and its brewing process |
| CN105238705B (en) * | 2015-09-30 | 2018-12-18 | 福建省农业科学院农业工程技术研究所 | A kind of saccharomyces cerevisiae bacteria strain |
| CN106244474B (en) * | 2016-08-11 | 2019-08-23 | 烟台张裕集团有限公司 | The saccharomyces cerevisiae and its application in claret brewing that one plant height produces benzyl carbinol |
| CN106987531B (en) * | 2017-05-05 | 2019-12-20 | 湖南农业大学 | Wine membrana tectoria yeast and application thereof in monoterpene production |
| WO2018214330A1 (en) * | 2017-05-25 | 2018-11-29 | 江南大学 | SACCHAROMYCES CEREVISIAE STRAIN WITH HIGH YIELD OF β-PHENYLETHANOL AND APPLICATION THEREOF |
| CN108315270B (en) * | 2018-01-04 | 2019-09-27 | 四川缪氏现代农业发展有限公司 | Table Grape Spirit saccharomyces cerevisiae and its application |
| CN111607621A (en) * | 2020-05-08 | 2020-09-01 | 晶叶(银川)生物科技有限公司 | Yeast capable of producing rose fragrance and application of yeast in Lingwu jujube enzyme |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
-
2009
- 2009-11-25 CN CN200910228690A patent/CN101701195B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
Non-Patent Citations (8)
| Title |
|---|
| SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响;刘树文 等;《西北农林科技大学学报(自然科学版)》;20080531;第36卷(第5期);197-200 * |
| 中国主要产地葡萄酒酵母菌种构成研究;王慧;《山东轻工业学院硕士学位论文》;20081118;全文 * |
| 刘树文 等.SO_2和酒精处理对葡萄酒自然发酵酵母菌群的影响.《西北农林科技大学学报(自然科学版)》.2008,第36卷(第5期),197-200. |
| 梅建凤 等.生物转化法合成2-苯乙醇菌株的紫外选育.《食品与发酵工业》.2007,第33卷(第5期),22-24. |
| 王慧.中国主要产地葡萄酒酵母菌种构成研究.《山东轻工业学院硕士学位论文》.2008,全文. |
| 生物转化法合成2-苯乙醇菌株的紫外选育;梅建凤 等;《食品与发酵工业》;20070531;第33卷(第5期);22-24 * |
| 葡萄酒优势酵母菌筛选的研究进展;陈兰兰 等;《农产品加工》;20080331(第3期);65-67 * |
| 陈兰兰 等.葡萄酒优势酵母菌筛选的研究进展.《农产品加工》.2008,(第3期),65-67. |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101701195A (en) | 2010-05-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101701195B (en) | Yeast specially used for brewing rose-flavor grape wine and application thereof to grape wine brewing | |
| CN106701519B (en) | Method for improving content of total acid esters and reducing sugar in table vinegar by using high-ester-yield indigenous aroma-producing yeast enhanced Daqu | |
| CN102352323B (en) | Ester producing yeast as well as method and application of yeast for producing Xiaoqu fen-flavor seasoning wine | |
| CN106753994B (en) | Method for improving alcohol content of alcohol fermentation liquor and reducing isoamyl alcohol content by using high-ester-yield indigenous aroma-producing yeast enhanced yeast | |
| CN108179120B (en) | Saccharomyces cerevisiae and application thereof | |
| CN103215195B (en) | Saccharomyces cerevisiae and application of the same in dry red wine brewing | |
| CN109182156B (en) | Saccharomyces cerevisiae suitable for brewing red-core pitaya wine and application thereof | |
| CN108913609A (en) | The screening of Saccharomyces Cerevisiae in S T28-61 a kind of and its application in beer brewing | |
| CN101851589B (en) | Ultrahigh-concentration beer brewing strain and culture medium for screening same | |
| CN108384728B (en) | Saccharomyces cerevisiae and application thereof | |
| CN110029070B (en) | Indigenous saccharomyces cerevisiae strain, screening method and application | |
| CN111621430B (en) | Saccharomyces cerevisiae suitable for brewing yellow peach fruit wine and application thereof | |
| CN104726352B (en) | One Accharomyces cerevisiae and its application in brewing yellow rice wine | |
| CN114621880B (en) | Ester-producing abnormal Wikihan yeast and application thereof in white spirit Daqu | |
| CN115197859A (en) | Yeast ZB438 and application thereof | |
| CN114854609A (en) | Hansenula polymorpha capable of increasing fermentation aroma of red date lactobacillus beverage and application of Hansenula polymorpha | |
| CN108559714B (en) | A kind of Yeast strain of beer with high anti-oxidation ability | |
| JP6175697B2 (en) | Method for obtaining yeast, method for producing food and drink using this yeast | |
| CN104762171B (en) | blueberry wine and preparation method thereof | |
| JP7152921B2 (en) | New yeast derived from camellia growing in a specific region | |
| JP4899138B1 (en) | Iwami Ginzan plum blossom yeast and fermented food or drink produced using the same | |
| JP4491563B2 (en) | Novel yeast and method for producing sake using the same | |
| CN105132298A (en) | Yeast for promoting solid fermented grains to produce ethyl acetate and uses thereof | |
| CN102827782B (en) | Saccharomyces cerevisiae and application in ethanol fermentation thereof | |
| JP2010161947A (en) | Yeast separated from flower of prunus verecunde 'antiqua', method for acquiring the same, and method for producing refined sake (japanese rice wine) and method for producing another food and drink each by using the yeast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20121003 Termination date: 20191125 |