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CN-121991817-A - Hansenula polymorpha Hanseniaspora sp.MF1 strain grape juice and application thereof in fermentation of mulberry wine

CN121991817ACN 121991817 ACN121991817 ACN 121991817ACN-121991817-A

Abstract

The invention discloses Hansenula polymorpha Hanseniaspora sp.MF1 strain of grape juice and application thereof in fermenting mulberry wine, and belongs to the technical field of food biology. The invention screens out a strain of Hansenula polymorpha Hanseniaspora sp.MF1 grape juice from mulberry fermentation broth, and the strain is preserved in China Center for Type Culture Collection (CCTCC) with the preservation number of M20232181. The invention also provides a compound fermentation method for improving the flavor of the mulberry wine by adopting the strain, which comprises the steps of sequentially inoculating the MF1 strain for secondary fermentation after the main fermentation of the saccharomyces cerevisiae is finished, so that the aroma components of the mulberry wine can be obviously optimized, the alcohol and ester proportion is generally improved, the high-value characteristic aroma substances such as Ma Shitong, 4-terpene alcohol and 2-undecylenic aldehyde are more specifically increased, the content of bad flavor acids such as n-valeric acid and isovaleric acid is reduced, and the mulberry wine presents unique and coordinated compound flower and fruit fragrance.

Inventors

  • HUANG JINZHI
  • Gui Fen
  • YU YANFANG
  • WANG YAWEI
  • CAI XIANG
  • ZHONG LIJUN
  • YANG XUEZHEN
  • WANG JUNWEN
  • ZENG BING
  • CHENG SHULAN

Assignees

  • 江西省经济作物研究所

Dates

Publication Date
20260508
Application Date
20260324

Claims (8)

  1. 1. The Hansenula polymorpha Hanseniaspora sp.MF1 strain is characterized in that Hansenula polymorpha Hanseniaspora sp.MF1 strain is preserved in China center for type culture collection, the preservation date is 2023.11.10, and the preservation number is CCTCC NO: M20232181.
  2. 2. The use of hansenula polymorpha Hanseniaspora sp.mf1 as defined in claim 1 for the fermentative preparation of mulberry wine.
  3. 3. A composite fermentation method for improving the flavor and aroma components of a mulberry wine, comprising the steps of: S1, preparing mulberry juice, namely cleaning fresh mulberry, squeezing juice, filtering, adding sodium bisulphite according to 80-100 mg/L, and standing for 30-40 min; s2, adjusting the juice components, namely adding white sugar into the mulberry juice to enable the content of soluble solids to reach 22-23%, adjusting the pH value to 3.5-4.0, and sterilizing for later use; S3, inoculating the saccharomyces cerevisiae, namely inoculating the activated saccharomyces cerevisiae into the adjusted mulberry juice according to the ratio of 0.1-0.15 g/L, and fermenting for 72-96 hours at the temperature of 25-30 ℃; S4, inoculating Hansenula polymorpha Hanseniaspora sp.MF 1 with the preservation number of CCTCC NO: M20232181, activating Hansenula polymorpha Hanseniaspora sp.MF 1 with the preservation number of M20232181, and inoculating the Hansenula polymorpha with the volume fraction of 10-20% into the fermentation liquid in the step S3, so that the concentration of Hanseniaspora sp.Mf1 in the fermentation liquid reaches 1X 10 6 ～2×10 6 CFU/mL, and continuing to ferment for 20-24 days at 25-28 ℃; and S5, filtering and filling the fermentation liquor to obtain the mulberry wine.
  4. 4. The composite fermentation process of claim 1, wherein the filtration in step S1 is a 200 mesh screen.
  5. 5. The composite fermentation method according to claim 1, wherein the pH in the step S2 is adjusted by lemon juice, and the sterilization condition is 105 ℃ for 15-20 min.
  6. 6. The composite fermentation method according to claim 1, wherein the activating method of Saccharomyces cerevisiae in the step S3 is to add yeast into warm sugar water with sugar content of 5%, and activate the yeast in a water bath at 35-39 ℃ for 30 min.
  7. 7. The composite fermentation method according to claim 1, wherein the activating method of Hansenula polymorpha Hanseniaspora sp.MF 1 in the step S4 is to inoculate in a slant culture medium and culture for 24-36 h at 25-30 ℃.
  8. 8. The use of the method according to any one of claims 3 to 7 for increasing the alcohol, ester content and characteristic aroma substances in mulberry wine.

Description

Hansenula polymorpha Hanseniaspora sp.MF1 strain grape juice and application thereof in fermentation of mulberry wine Technical Field The invention relates to the technical field of food biology, in particular to Hansenula polymorpha Hanseniaspora sp.MF1 strain of grape juice and application thereof in fermentation of mulberry wine. Background Mulberries, also known as mulberries, are mature fig of the Morus alba L. The product is rich in functional active ingredients such as saccharide, organic acid, vitamins, minerals, anthocyanin, resveratrol, etc., and has high nutritive and health promoting values. The mulberry wine brewed by fermenting freshly squeezed mulberry juice is an important direction for expanding the processing path of mulberry and improving the added value of products. Currently, the industrial production of mulberry wine mainly relies on pure Saccharomyces cerevisiae (Saccharomyces cerevisiae) for single fermentation. Although the process can produce alcohol efficiently, the brewed product has the problems of single aroma level and low flavor profile, and the special complex aroma of the mulberry is difficult to embody. To improve this situation, researchers have begun to explore the use of non-Saccharomyces cerevisiae for mixed fermentation. The prior art shows that, for example, the grape juice has Hansenula polymorpha (Hanseniaspora uvarum), kluyveri (Pichia kluyveri) and Saccharomyces cerevisiae mixed fermentation and other non-Saccharomyces cerevisiae and Saccharomyces cerevisiae co-fermentation, the content of basic aroma substances such as esters (such as ethyl octanoate and ethyl decanoate) and alcohols (such as phenethyl alcohol) in fermentation liquor can be increased, so that the aroma of the wine body becomes stronger and full to a certain extent, and the wine has flower and fruit aroma. However, the flavoring effect of the mixed fermentation technology based on the common non-saccharomyces cerevisiae still has obvious limitation, which constitutes a defect of the prior art that needs to be improved: The 'homogenization' and 'basicity' of the flavoring gas substances have the defects that the fragrance is improved by the prior art, and the common fatty acid ethyl ester and simple alcohols are concentrated. These substances are "basic aroma" components produced by the general metabolism of many aroma-producing yeasts, and although they can increase the "amount" of aroma, it is difficult to shape the "quality" of aroma with high discrimination. The brewed fruit wine is easy to fall into the situation of identical flavor, and lacks a unique style which can be deeply memorized. The more critical defect of the lack of the capability of 'specific generation' of high-value characteristic aroma components is that the existing common strains and processes cannot specifically produce or significantly improve the high-value characteristic aroma components which have decisive effect on the flavor of the high-quality fruit wine. For example, terpene ketones (e.g., large Ma Shitong) contributing to the complex aroma of typical roses, fruits, and tobacco, monoterpene alcohols (e.g., 4-terpene alcohols) imparting odor to woody and spices, aldehydes (e.g., 2-undecylenic aldehyde) providing fresh and diffuse aroma, and the like. The deficiency or the too low content of the substances leads to the defects of complex feeling, elegance and layering of the fragrance of the wine body, and the flavor standard of the high-quality fruit wine is difficult to reach. The prior art focuses on the improvement of the total amount of fragrance, but lacks the ability to "shape" and "fine tune" the fragrance spectrum. The ideal fermentation technology should be capable of synergistically promoting the generation of beneficial characteristic aromas, as well as inhibiting the generation of undesirable flavors, like the formulation of flavors, thereby creating a consistent, balanced and unique overall flavor profile. This is a goal that the existing conventional mixed fermentation technology has not been effectively achieved. Therefore, the method can not only generally enhance the flavor, but also generate high-value characteristic aroma components through specific metabolism, so that the yeast strain with unique, complex and elegant flower and fruit flavor is directionally and synergistically molded, and is combined with an adaptive fermentation process, thereby becoming a key technical innovation break for improving the sensory quality and market competitiveness of the mulberry wine and even other special fruit wines. Disclosure of Invention In view of this, the present invention provides Hansenula polymorpha Hanseniaspora sp.MF1 strain of grape juice and its use in fermenting mulberry wine. In order to solve the technical problems, the application adopts the following technical scheme: The first aim of the application is to provide a strain of Hansenula polymorpha Hanseniaspora sp.MF1, wherein the Hansenula pol