Ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof

A yeast and ice wine technology, applied in wine preparation, alcoholic beverage preparation, microorganism-based methods, etc., can solve the problems of product homogeneity, indifference, lack of regional characteristics, etc., and achieve fast fermentation speed, short time, strong fermentation The effect of aroma production

CN105802865AActive Publication Date: 2016-07-27HUANREN SENPATINA ICE WINE DOMAINE CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2016-07-27
Patent Text Reader

Abstract

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.
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Description

technical field

[0001] The invention relates to a strain of yeast and its application, in particular to a strain of ice wine yeast with high fermentative activity and outstanding aroma-producing characteristics and its application in wine brewing. Background technique

[0002] Ice wine is a thick sweet wine brewed from naturally frozen grapes. Ice grape juice generally contains 35-42°Brix soluble solids (sugar, acid, nitrogenous compounds). Yeast plays a key role in the brewing of ice wine, responsible for converting sugar into alcohol in this high-sugar and hyperosmotic environment, and finally obtains a rich-sweet wine with rich aroma and unique taste.

[0003] The pros and cons that determine the quality characteristics of a wine largely depend on its aroma and taste. Among them, the production of wine aroma is the result of the interaction of various compounds. There are three main sources: the aroma of grape fruit itself, the fermentation aroma produced by microbial me...

Examples

Embodiment 1

[0019] Example 1, Saccharomyces cerevisiae (Saccharomycescerevisiae) No. YSL16010 isolation, purification and identification

[0020] The Vidal ice grape juice from the Huanren production area is placed in a small fermenter in the winery, and the unpasteurized Vidal ice grape juice is added to 80% of the volume, and the fermentation temperature in the fermenter is controlled by the cooling water circulation system. 16°C, internal circulation every 3 days, a total of 40 days of fermentation, sampling at different stages of fermentation, the fermentation is roughly divided into three periods: the first 10 days, the middle 20 days, and the last 10 days. Samples were taken every 2 days in each stage, and serially diluted (10 -4 ,10 -5 ,10 -6 ) after coating the WLN culture plate to obtain a large number of single colonies of wine yeast, from which 116 strains were selected that grew better in the plate, grew faster, had obvious morphological characteristics, and formed relativel...

Embodiment 2

[0040] Example 2. Comparative experiment on brewing effect of Saccharomyces cerevisiae YSL16010 and commercial yeast DV10

[0041] The comparison of the brewing characteristics of the screened Saccharomyces cerevisiae YSL16010 and commercial active dry yeast DV10 in Vidal ice grape juice, the specific methods are as follows:

[0042] The self-sieving wild-type Saccharomyces cerevisiae YSL16010 and the commercial Saccharomyces cerevisiae DV10 stored at -80°C were respectively passaged on YEPD solid and liquid medium, and 10 5 CFU / mL was inoculated in 3L Vidal ice grape juice, and cultured statically at 16°C for 40 days.

[0043] First, pick and culture the overnight self-sieving wild-type Saccharomyces cerevisiae and the commercial Saccharomyces cerevisiae DV10 control strain from the YEPD plate and insert them into the Erlenmeyer flasks containing 100 mL of sterilized liquid YEPD medium, shaker (180rpm, 28°C) Cultivate for 24 hours as the activated seed solution to be inocula...