CN108060091A - The application of aroma-producing yeast and its aroma-producing yeast in Chinese wolfberry fruit wine - Google Patents
The application of aroma-producing yeast and its aroma-producing yeast in Chinese wolfberry fruit wine Download PDFInfo
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- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 84
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 69
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract 31
- 238000000855 fermentation Methods 0.000 claims abstract description 65
- 230000004151 fermentation Effects 0.000 claims abstract description 65
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 39
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 39
- 235000014101 wine Nutrition 0.000 claims abstract description 29
- 230000001580 bacterial effect Effects 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000926 separation method Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 28
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 230000001476 alcoholic effect Effects 0.000 claims description 15
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- 238000005352 clarification Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 229910000278 bentonite Inorganic materials 0.000 claims description 5
- 239000000440 bentonite Substances 0.000 claims description 5
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000235648 Pichia Species 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 239000012982 microporous membrane Substances 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 1
- 230000003213 activating effect Effects 0.000 claims 1
- 239000012752 auxiliary agent Substances 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 238000012216 screening Methods 0.000 abstract description 2
- 241001149671 Hanseniaspora uvarum Species 0.000 description 67
- 238000004519 manufacturing process Methods 0.000 description 17
- 239000000126 substance Substances 0.000 description 5
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 3
- 235000002710 Ilex cornuta Nutrition 0.000 description 3
- 241001310146 Ilex cornuta Species 0.000 description 3
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 3
- 241000235342 Saccharomycetes Species 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 mouthfeel Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
A kind of aroma-producing yeast GF 60 is a kind of purebred aroma-producing yeast GF 60 obtained by matrimony vine plantation or Chinese wolfberry fruit wine Workplace materials by culture, separation, screening and purifying.Aroma-producing yeast provided by the invention was deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCCNo.14774 on 09 29th, 2017.60 bacterial strains of aroma-producing yeast GF are also applied in the brewing of Chinese wolfberry fruit wine by the present invention.The aroma-producing yeast provided in the present invention is suitable for the matrimony vine brewing Chinese wolfberry fruit wine of most kinds, cause that Chinese wolfberry fruit wine wine body is thin, the unconspicuous problem of odor characteristic mainly for raw material in Chinese wolfberry fruit wine fermentation process and technique, aroma-producing yeast is replenished in time at fermentation initial stage, the fragrance of Chinese wolfberry fruit wine is improved, improves product quality.The bacterial strain compensates for the defects of commercial aroma-producing yeast fermentation Chinese wolfberry fruit wine wine body is thin, fragrance is insufficient, improves the quality of wine body.
Description
Technical field：
The present invention relates to aroma-producing yeast and brewing technical field, more particularly to a kind of aroma-producing yeast and aroma-producing yeast are in matrimony vine
Application in fruit wine.
Background technology：
The brewing of fermentation Lycium chinense wine is a complicated microbiological process, and the metabolite of microorganism directly affects wine
Color and luster, mouthfeel, fragrance, the reservation of active ingredient in matrimony vine.In many factors for influencing fruit wine quality, matrimony vine kind, hair
The interaction of this four aspects factor of ferment technique, Zymolysis Equipment and fermentative microorganism finally determines the quality of Lycium chinense wine.Work
In industry production, when matrimony vine kind and zymotechnique, Zymolysis Equipment once it is determined that, obtain the fermentation Lycium chinense wine of fine quality, it is selected
Yeast just becomes most important.
The Chinese wolfberry fruit wine of high-quality is largely dependent on fragrance and mouthfeel, and the main source of fragrance be matrimony vine in itself and
The fragrance generated in fermentation process, but compared to more other fruit wine raw materials, the fruity of the raw material itself used in Chinese wolfberry fruit wine is simultaneously
It needs to clean fructus lycii surface before the not prominent brewing of Chinese wolfberry fruit wine in addition, has lost the aroma-producing yeast on fructus lycii surface, and
This missing is not made up in late stage process processing, cause production Chinese wolfberry fruit wine wine body is thin, odor characteristic unobvious,
The problems such as style is not prominent influences the quality of Chinese wolfberry fruit wine.
The content of the invention：
In view of this, it is necessary to which a kind of aroma-producing yeast for fermentation Chinese wolfberry fruit is provided.
It there is a need to and a kind of method using aroma-producing yeast brewing Chinese wolfberry fruit wine is provided.
A kind of aroma-producing yeast, suitable for the brewing of Chinese wolfberry fruit wine, aroma-producing yeast provided by the invention was in 09 month 2017 29
Day is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCCNo.14774.
Aroma-producing yeast CGMCCNo.14774 has spore Hansenula yeast (Hanseniaspora uvarum) for grape juice, and production is fragrant
Yeast CGMCCNo.14774 is a kind of aroma-producing yeast bacterial strain GF-60, and colony colour of the bacterial strain on WL culture mediums is dark green
Color, colonial morphology is flat, and surface is smooth, opaque, butter shape, is lemon shape bacterium colony under microscope.
A kind of method using aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines comprises the following steps：
Step 1 collects fructus lycii, and fructus lycii is prepared into juice from Chinese wolfberry；
Juice from Chinese wolfberry is entered wolfberry juice fermentation tank and adds pectase and sulfur dioxide by step 2；
Step 3, inoculation, carries out producing fragrant fermentation, and aroma-producing yeast CGMCCNo.14774 is accessed in wolfberry juice fermentation tank
In fermentation liquid；
Step 4, alcoholic fermentation ferment the aroma-producing yeast CGMCCNo.14774 fermentation Chinese wolfberry fruits mash of access 0~4 day
Afterwards, then alcoholic fermentation is carried out；
Step 5, clarification filtration pour into bentonite and gelatin-compounded lower glue in wolfberry juice fermentation tank successively, and side bevelling stirs
It mixes to uniform, then 15d~16d is placed in clarification in the environment of temperature is 18 DEG C~22 DEG C, is then filtered, and is sterilized, bottling, Chinese holly
Fructus lycii wine finished product is completed.
In step 1, fructus lycii used is dry fruit, by the dried fruit of lycium barbarum grain-by-grain seed selection of collection, rejects Sheng Celadon fruit and mildew and rot fruit,
And be sprayed, drained with pure water, it adds in 10 times of pure water rehydration extractions of the juice and juice from Chinese wolfberry is made；Or fructus lycii is fresh for matrimony vine
Fruit by medlar fresh fruit grain-by-grain seed selection, rejects Sheng Celadon fruit and mildew and rot fruit, is then sprayed, drains, adds in 8 times of pure water matrimony vine is fresh
Fruit is squeezed into juice from Chinese wolfberry.
In step 2, the additive amount of the pectase added into wolfberry juice fermentation tank is to be added in the juice from Chinese wolfberry of every t
The pectase of 30g~50g adds 6% sulfur dioxide of 40ppm~60ppm into wolfberry juice fermentation tank.
The adjustment of ingredient is carried out before inoculation, white granulated sugar and citric acid adjustment fermentation Chinese wolfberry fruit are added in into wolfberry juice fermentation tank
Mash ingredient makes sugar content reach 150g/L, and pH value is 3.5~4.0.
In step 3, reach according to aroma-producing yeast CGMCCNo.14774 growth curve bacterial strains needed for logarithmic phase peak
Time advance has activated required aroma-producing yeast GF-60, then accesses in fermentation Chinese wolfberry fruit mash.
In step 4, alcoholic fermentation accesses aroma-producing yeast CGMCCNo.14774 fermentations 0~4 into wolfberry juice fermentation tank
After it, the AC commercializations aroma-producing yeast activated in advance according still further to 200g/t additions starts alcoholic fermentation.
Carried out after alcoholic fermentation it is secondary mend sugar, alcoholic fermentation start 48 it is small when after add in the white granulated sugar of 70g/L again and add
Add fermentation assistant 100g/t, monitoring proportion variation treats that proportion is down to 0.996, sugared content≤4g/L fermentation ends separation wine foot.
In rapid five, clarification filtration using bentonite and gelatin-compounded lower glue, pours into successively, and side bevelling stirs evenly, and is 18 in temperature
DEG C~22 DEG C in the environment of clarification place 15d~16d, with 0.45 μm of filtering with microporous membrane.
The aroma-producing yeast provided in the present invention is suitable for the matrimony vine brewing Chinese wolfberry fruit wine of most kinds, mainly for fructus lycii
Raw material and technique cause that Chinese wolfberry fruit wine wine body is thin, the unconspicuous problem of odor characteristic during wine fermentation, at fermentation initial stage and
When supplement aroma-producing yeast, improve the fragrance of Chinese wolfberry fruit wine, improve product quality.The bacterial strain compensates for commercial aroma-producing yeast hair
The defects of ferment Chinese wolfberry fruit wine wine body is thin, fragrance is insufficient improves the quality of wine body.
The present invention excavates the special aroma-producing yeast resource of Lycium chinense wine, carries out going deep into system by the fermentation character to matrimony vine yeast
Research, matrimony vine raw material peculiar taste and mouthfeel, the fragrant yeast of good performance of production can be embodied by filtering out, and can be the Chinese holly of high-quality
The production of fructus lycii wine, which provides, adapts to strong excellent species.By strain provided by the invention, the Chinese wolfberry fruit wine brewed is to fructus lycii
The aesthetic quality of wine is made that major contribution, and the aroma-producing yeast bacterial strain of the present invention has the ability for producing a variety of extracellular hydrolases,
These enzymes can accelerate wine clarification and filtering, beneficial to the extraction of pigment of fruit juice and the stabilization of the release of aromatic substance and wine body
Property.The present invention adds suitable aroma-producing yeast GF-60 during brewing fruit wine, to make up the raw material itself used in Chinese wolfberry fruit wine
The not prominent brewing of Chinese wolfberry fruit wine in addition of fruity before need to clean fructus lycii surface, the production for having lost fructus lycii surface is fragrant
Yeast causes the defects of Chinese wolfberry fruit wine wine body is thin, odor characteristic unobvious, style be not prominent etc. of production, improves matrimony vine
The quality of fruit wine.
Description of the drawings：
Fig. 1 is the forms of aroma-producing yeast GF-60 under the microscope.
Fig. 2 is the colonial morphology of aroma-producing yeast GF-60 culture mediums.
Specific embodiment：
Aroma-producing yeast provided by the invention is suitable for the brewing of Chinese wolfberry fruit wine, and China was deposited on 09 29th, 2017
Microbiological Culture Collection administration committee common micro-organisms center, preservation address：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City is protected
It is CGMCCNo.14774 to hide number.
Aroma-producing yeast CGMCCNo.14774 has spore Hansenula yeast (Hanseniaspora uvarum) for grape juice, and production is fragrant
Yeast CGMCCNo.14774 is a kind of aroma-producing yeast bacterial strain GF-60, and colony colour of the bacterial strain on WL culture mediums is dark green
Color, colonial morphology is flat, and surface is smooth, opaque, butter shape, is lemon shape bacterium colony under microscope.The cellular morphology of the bacterial spawn
As shown in Figure 1, the colonial morphology of aroma-producing yeast GF-60 culture mediums is as shown in Figure 2.
The aroma-producing yeast bacterial strain GF-60 of the present invention is by matrimony vine plantation, the related place materials warp of Chinese wolfberry fruit wine production
Culture and separation screening obtain purebred aroma-producing yeast bacterial strain GF-60, carry out bio-chemical characteristics, and identification yeast genes sequence is true
Its fixed kind, while the fermenting property of yeast is tested, it selects the good purebred aroma-producing yeast of fermenting property and is applied to
The brewing of Chinese wolfberry fruit wine.
The major experimental material of aroma-producing yeast GF-60 experiments of the present invention is with equipment：
First, experiment material
2nd, experimental facilities
The present invention provides a kind of preferable embodiments using aroma-producing yeast GF-60 brewing Chinese wolfberry fruit wines.
It isolates and purifies：Respectively from matrimony vine orchard soil, medlar fresh fruit surface, spontaneous fermentation medlar liquid, the separation of matrimony vine vinasse
Saccharomycete after purified, carries out preservation.Three level screen is carried out to separation saccharomycete simultaneously；
Physiology and biochemistry is identified：The different colonial morphologies that are grown according to saccharomycete on WL culture mediums and color identify yeast
Bacterium belongs to；
Fermenting property is studied：Alcohol, glucose, sulfurous acid are separately added into using the YDP fluid nutrient mediums with Du Shi pipes
Etc. being allowed to form certain concentration, quantitative aroma-producing yeast is inoculated with, record fermentation time in fact is its ethanol-tolerant of testing and assessing, resistance to sugar, resistance to
The performance of sulfur dioxide；Be inoculated with GF-60 to BiGGY culture mediums on, cultivate and observe culture medium color to production hydrogen sulfide do it is qualitative
Detection；It selects the preferable bacterial strain of fermenting property and measures growth curve；
Extraction：Using the good peaceful Xia Zhongning dried fruit of lycium barbarum of maturity, grain-by-grain seed selection rejects raw Celadon fruit and mildew and rot fruit and with pure
Water spray is rinsed, drained, and adds in 10 times of pure water rehydration extractions of the juice；
Pretreatment：Wolfberry juice enters tank and adds 6% sulfur dioxide of 30-50g/t pectases, 40-60ppm；
Composition adjustment：Adding in white granulated sugar and citric acid adjustment fermentation Chinese wolfberry fruit mash ingredient makes sugar content reach 150g/L, PH
Value is in 3.5-4.0；
The fragrant fermentation of production：The time advance reached according to GF-60 growth curve bacterial strains needed for logarithmic phase peak has activated institute
In the aroma-producing yeast GF-60 access fermentation Chinese wolfberry fruit mash needed；
Alcoholic fermentation：Access the fragrant ferment of the commercial productions of AC that aroma-producing yeast has activated in advance after 2-6 days according still further to 200g/t additions
Mother starts alcoholic fermentation；
It is secondary to mend sugar：The white granulated sugar of 70g/L is added in again after when alcoholic fermentation startup 48 is small and adds fermentation assistant 100g/
T, monitoring proportion variation treat that proportion is down to 0.996, sugared content≤4g/L fermentation ends separation wine foot；
Clarification filtration：It using bentonite and gelatin-compounded lower glue, pours into successively, side bevelling stirs evenly, and is placed in 18-22 DEG C of clarification
15d, with 0.45 μm of filtering with microporous membrane；
Chinese wolfberry fruit wine comparison with the mono- strain fermentations of commercial yeast AC is judged and physical and chemical index；
Strain source in peaceful Xia Zhongning matrimony vine plantation, peaceful No. seven matrimony vine natural fermentation broths of Qi, by cultivating, separating,
Three level screen, purifying obtain.
The bacterial strain carries out production hydrogen sulfide experiment, and cultivating 60h on BIGGY culture mediums, (the more shallow hydrogen sulfide of color is more in colourless
It is few)；It is drawn through tolerance test：In sulfur dioxide concentration in below 250mg/l, sugared concentration in below 300g/l, temperature 35 is taken the photograph
When fermentation 48 is small in various environment below family name's degree, yeast growth is vigorous.
Measure the growth curve of aroma-producing yeast GF-60, ferment 14 it is small when after yeast amount reproduction and reached when 22 is small
To maximum.
Through aroma-producing yeast GF-60 Jun ITS areas Molecular Identification, belonging to grape juice has spore Hansenula yeast, identifies sequence results
For：
TTGTTGCTCGAGTTCTTGTTTAGATCTTTTACAATAATGTGTATCTTTACTGAAGATGT
GCGCTTAATTGCGCTGCTTCTTTAGAGTGTCGCAGTGAAAGTAGTCTTGCTTGAATCTC
AGTCAACGCTACACACATTGGAGTTTTTTTACTTTAATTTAATTCTTTCTGCTTTGAAT
CGAAAGGTTCAAGGCAAAAAACAAACACAAACAATTTTATTTTATTATAATTTTTTAAA
CTAAACCAAAATTCCTAACGGAAATTTTAAAATAATTTAAAACTTTCAACAACGGATCT
CTTGGTTCTCGCATCGATGAAGAACGTAGCGAATTGCGATAAGTAATGTGAATTGCAGA
TACTCGTGAATCATTGAATTTTTGAACGCACATTGCGCCCTTGAGCATTCTCAGGGGCA
TGCCTGTTTGAGCGTCATTTCCTTCTCAAAAGATAATTTATTATTTTTTGGTTGTGGGC
GATACTCAGGGTTAGCTTGAAATTGGAGACTGTTTCAGTCTTTTTTAATTCAACACTTA
GCTTCTTTGGAGACGCTGTTCTCGCTGTGATGTATTTATGGATTTATTCGTTTTACTTT
ACAAGGGAAATGGTAACGTACCTTAGGCAAAGGGTTGCTTTTAATATTCATCAAGTTTG
ACCTCAAATCAGGTAGGATTACCCGCTGAACTTAAGCATATCAATAAGCGGAGGAA.
Aroma-producing yeast GF-60 is accessed simultaneously with commercialization aroma-producing yeast AC, and access amount is 3 times of AC yeast-inoculated amounts.With not
The Chinese wolfberry fruit wine of addition aroma-producing yeast GF-60 is compared, and the species of Chinese wolfberry fruit wine contained substance increases by 7 kinds, and wherein lipid material increases
Add 2 kinds, enrich the fragrance of product.
The present invention excavates the special aroma-producing yeast resource of Lycium chinense wine, carries out going deep into system by the fermentation character to matrimony vine yeast
Research, matrimony vine raw material peculiar taste and mouthfeel, the fragrant yeast of good performance of production can be embodied by filtering out, and can be the Chinese holly of high-quality
The production of fructus lycii wine, which provides, adapts to strong excellent species.By strain provided by the invention, the Chinese wolfberry fruit wine brewed is to fructus lycii
The aesthetic quality of wine is made that major contribution, and the aroma-producing yeast bacterial strain of the present invention has the ability for producing a variety of extracellular hydrolases,
These enzymes can accelerate wine clarification and filtering, beneficial to the extraction of pigment of fruit juice and the stabilization of the release of aromatic substance and wine body
Property.The present invention adds suitable aroma-producing yeast GF-60 during brewing fruit wine, to make up the raw material itself used in Chinese wolfberry fruit wine
The not prominent brewing of Chinese wolfberry fruit wine in addition of fruity before need to clean fructus lycii surface, the production for having lost fructus lycii surface is fragrant
Yeast causes the defects of Chinese wolfberry fruit wine wine body is thin, odor characteristic unobvious, style be not prominent etc. of production, improves matrimony vine
The quality of fruit wine.
Claims (10)
1. a kind of aroma-producing yeast, it is characterised in that：Aroma-producing yeast bacterial strain deposit number was CGMCCNo.14774, in 2017 09
The moon is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center on 29th.
2. aroma-producing yeast CGMCCNo.14774 as described in claim 1, it is characterised in that：Aroma-producing yeast CGMCCNo.14774
There is spore Hansenula yeast for grape juice, aroma-producing yeast CGMCCNo.14774 is a kind of aroma-producing yeast bacterial strain GF-60, and the bacterial strain is in WL
Colony colour on culture medium is bottle green, and colonial morphology is flat, and surface is smooth, opaque, butter shape, is lemon under microscope
Shape bacterium colony.
A kind of 3. method using aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, it is characterised in that：Using aroma-producing yeast
CGMCCNo.14774 make Chinese wolfberry fruit wine the step of be：
Step 1 collects fructus lycii, and fructus lycii is prepared into juice from Chinese wolfberry；
Juice from Chinese wolfberry is entered wolfberry juice fermentation tank and adds pectase and sulfur dioxide by step 2；
Step 3, inoculation, carries out producing fragrant fermentation, and aroma-producing yeast CGMCCNo.14774 is accessed the fermentation in wolfberry juice fermentation tank
In mash；
Step 4, alcoholic fermentation, after the aroma-producing yeast CGMCCNo.14774 fermentation Chinese wolfberry fruits mash of access is fermented 0~4 day, then
Carry out alcoholic fermentation；
Step 5, clarification filtration pour into bentonite and gelatin-compounded lower glue in wolfberry juice fermentation tank successively, side bevelling stir to
Uniformly, then 15d~16d is placed in clarification in the environment of temperature is 18 DEG C~22 DEG C, is then filtered, and is sterilized, bottling, fructus lycii
Wine finished product is completed.
4. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：Fructus lycii used is dry fruit in step 1, by the dried fruit of lycium barbarum grain-by-grain seed selection of collection, rejects Sheng Celadon fruit and mildew and rot fruit, and with pure
Water purification is sprayed, drains, and adds in 10 times of pure water rehydration extractions of the juice and juice from Chinese wolfberry is made；Or fructus lycii is medlar fresh fruit, it will
Medlar fresh fruit grain-by-grain seed selection rejects Sheng Celadon fruit and mildew and rot fruit, is then sprayed, drains, and adds in 8 times of pure water and squeezes medlar fresh fruit
Into juice from Chinese wolfberry.
5. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：In step 2, added in the juice from Chinese wolfberry that the additive amount of the pectase added into wolfberry juice fermentation tank is every t 30g~
The pectase of 50g adds 6% sulfur dioxide of 40ppm~60ppm into wolfberry juice fermentation tank.
6. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：The adjustment of ingredient is carried out before inoculation, white granulated sugar and citric acid adjustment fermentation Chinese wolfberry fruit mash are added in into wolfberry juice fermentation tank
Ingredient makes sugar content reach 150g/L, and pH value is 3.5~4.0.
7. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：In step 3, the time reached according to aroma-producing yeast CGMCCNo.14774 growth curve bacterial strains needed for logarithmic phase peak carries
Then the good required aroma-producing yeast GF-60 of front activating is accessed in fermentation Chinese wolfberry fruit mash.
8. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：In step 4, alcoholic fermentation, after aroma-producing yeast CGMCCNo.14774 fermentations being accessed into wolfberry juice fermentation tank 0~4 day, then
The AC commercializations aroma-producing yeast activated in advance according to 200g/t additions starts alcoholic fermentation.
9. as described in claim 3 using the method for aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines, feature exists
In：Carried out after alcoholic fermentation it is secondary mend sugar, alcoholic fermentation start 48 it is small when after add in the white granulated sugar of 70g/L again and add hair
Ferment auxiliary agent 100g/t, monitoring proportion variation treat that proportion is down to 0.996, sugared content≤4g/L fermentation ends separation wine foot.
10. the side using aroma-producing yeast CGMCCNo.14774 brewing Chinese wolfberry fruit wines as any one of claim 3 to 9
Method, it is characterised in that：In step 5, clarification filtration using bentonite and gelatin-compounded lower glue, pours into successively, and side bevelling stirs evenly,
15d~16d is placed in clarification in the environment of temperature is 18 DEG C~22 DEG C, with 0.45 μm of filtering with microporous membrane.
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