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CN-122012262-A - Wilkameter anomala JG-WA1 and application thereof in flavoring fruit wine

CN122012262ACN 122012262 ACN122012262 ACN 122012262ACN-122012262-A

Abstract

The invention belongs to the technical field of fermentation engineering, and particularly relates to an abnormal Wikimann yeast JG-WA1 and application thereof in flavoring fruit wine. The invention screens and obtains a strain of flavoring type abnormal Wick ham yeast JG-WA1 from distiller's yeast, and the strain is inoculated into apple juice for primary fermentation, and then the strain is inoculated into Saccharomyces cerevisiae for secondary fermentation, so that the flavoring type fruit wine is prepared, the contents of substances with unpleasant smell such as pungent smell of alcohol or mould smell and the like in the fruit wine such as acetone, 4-methyl-1-amyl alcohol, 2-butanol, dimethyl disulfide and 3-hexanone are obviously reduced, and the contents of fruit fragrance components such as 2-amyl alcohol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-pentene-2-one, hexyl caproate, ethyl caproate, methyl acetate, heptanal, 2-octanone and 2, 3-dimethyl pyrazine are greatly improved, and the flavor of brewed wine has obvious fragrance, bright color and luster and obviously improved flavor quality.

Inventors

  • MA YANRUI
  • CHEN QIUYUN
  • SONG LINGLING
  • TIAN JIEWEI
  • LIU GUANGPENG
  • CHU LE
  • LI XUEZHEN
  • MENG YUAN
  • ZHAO YAN
  • LU XUEYAO
  • WANG YIXI

Assignees

  • 中华全国供销合作总社济南果品研究所
  • 新疆叶河源果业有限公司

Dates

Publication Date
20260512
Application Date
20260112

Claims (9)

  1. 1. The abnormal Wikiwim yeast JG-WA1 is characterized in that the abnormal Wikiwim yeast JG-WA1 is preserved in China general microbiological culture Collection center (CGMCC) No.35866 at 09/2025, and is classified and named as abnormal Wikiwim yeast (Wickerhamomyces anomalus).
  2. 2. The use of a strain of wechat yeast JG-WA1 as claimed in claim 1 in flavouring fruit wine, wherein the fruit wine includes but is not limited to any one of cider, pear, wine, blueberry, mulberry, mango, pineapple, litchi, passion fruit, lemon, peach, plum wine.
  3. 3. The use according to claim 2, wherein the fruit wine is any one of cider and perry.
  4. 4. Use according to claim 2, wherein the abnormal wilms yeast JG-WA1 is flavored by increasing the content of 2-pentanol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-penten-2-one, hexyl caproate, ethyl caproate, methyl acetate, heptanal, 2-octanone, 2, 3-dimethylpyrazine.
  5. 5. The fermentation method for flavoring the cider by using the Wilkham yeast JG-WA1 is characterized by adopting a step-by-step fermentation method for fermentation, and comprises the following specific operations: Crushing apples, squeezing to obtain juice, adding 0.5/ten thousand to 1.5/ten thousand of potassium metabisulfite by mass of the apple juice, inoculating 3 to 10 mL of abnormal Wick ham yeast JG-WA1 bacterial liquid into the apple juice after 20 to 30 minutes, standing and fermenting for 12 to 72 hours at 20 to 30 ℃, then adding active dry saccharomyces cerevisiae yeast with the mass of 0.2 to 0.3 per mill of the apple juice, and standing and fermenting at 20 to 30 ℃.
  6. 6. The fermentation method of claim 5, wherein the bacterial liquid of the Wikipedia anomala JG-WA1 is obtained by continuously culturing the bacterial liquid of the Wikipedia anomala JG-WA1 preserved on an inclined plane on a PCA culture medium for two generations under the conditions of 25-30 ℃ and 120-180 r/min, and re-suspending the bacterial liquid with 10-30 mL of normal saline.
  7. 7. The fermentation method according to claim 5, wherein 3-6 mL of the Wilkham yeast JG-WA1 strain solution is inoculated into the apple juice, and the apple juice is subjected to standing fermentation for 20-30 hours at 25-28 ℃.
  8. 8. The fermentation method according to claim 5, wherein the active dry yeast of Saccharomyces cerevisiae is added in an amount of 0.25% by mass of the apple juice, and the mixture is allowed to stand at 25 ℃.
  9. 9. A fermented cider wine, characterized in that it is fermented by the fermentation method according to any one of claims 5 to 8.

Description

Wilkameter anomala JG-WA1 and application thereof in flavoring fruit wine Technical Field The invention belongs to the technical field of fermentation engineering, and particularly relates to an abnormal Wikimann yeast JG-WA1 and application thereof in flavoring fruit wine. Background In recent years, fruit wine is becoming increasingly popular with consumers and markets as an important representative of low-alcohol wine because of its natural raw materials, mild taste, nutritional health and other attributes. The fruit wine has low alcohol content, has fruit flavor and mellow wine body, and meets the double requirements of modern people on dietary health and functionality. However, the current fruit wine industry still faces some common challenges that the fermentation process of many products is relatively traditional, fermentation strains are single, so that the unique aromatic substances of fruits cannot be fully released and converted, the flavor complexity, the fruit fragrance definition and the nutrition retention degree of finished products still have room for improvement, and in order to improve the flavor complexity of the fruit wine, the prior art mostly adopts compound saccharomycetes for fermentation, but the fermentation effect is affected due to antagonism among strains. The Wilkham yeast (Wickerhamomycesanomalus) is an ascomycete yeast in order Saccharomyces and family Saccharomyces, and widely exists in fruit, nectar, distiller's yeast, natural soil and other environments. The yeast has various functional characteristics, and early people have utilized its fermentation ability to participate in fermentation of products such as wine, beer and bread, which can contribute to unique flavor and improve the quality of the products. For example, the patent with the application number 202411504047.1 is to compound the abnormal Wick yeast and the Saccharomyces cerevisiae to prepare a compound yeast agent, and apply the compound yeast agent to the fermentation of the passion fruit wine, but the simultaneous fermentation of the compound yeast agent has the antagonism among strains, which is unfavorable for the activity maintenance of the strains, the patent with the application number 202510650407.7 discloses that the abnormal Wick yeast with high yield of esterifying enzyme is applied to solid fermentation yeast for improving the activity of the esterifying enzyme, the main application scene is the ester extraction and aroma enhancement of high-grade grain distilled wine, and the patent with the application number 202510958944.8 discloses the abnormal Wick yeast with high yield of flower fruit aroma and the culture method thereof, and describes the application of the abnormal Wick yeast in brewing of sauce aroma foods such as white wine, yellow wine, soy sauce and the like. Therefore, the method screens an abnormal Wikimann yeast strain with high aroma-enhancing activity, adjusts the fermentation process to enrich the aroma level of the fermented fruit wine and improve the quality of the fermented fruit wine, and has important practical significance. Disclosure of Invention Aiming at the problems of low taste, insufficient aroma and the like of fruit wine in the current market, the invention provides an abnormal Wick ham yeast JG-WA1 strain screened from distiller's yeast, and application method thereof in flavoring fruit wine. The abnormal Wilkham yeast JG-WA1 provided by the invention is used for fermenting apple juice step by step, so that the aroma of apple wine can be obviously improved, the flavor system of the apple wine is enriched, and the apple wine has a wide application prospect. The technical scheme of the invention is as follows: The first aspect of the invention provides an abnormal Wikiwim yeast JG-WA1, wherein the abnormal Wikiwim yeast JG-WA1 is separated from distiller's yeast and is characterized in that bacterial colonies are generally round, medium in size and smooth in surface, moist, sticky and neat in edge, and the diameters of the bacterial colonies can reach 1-3 mm after 2-3 days of culture, and the bacterial colonies are generally milky white to creamy. The strain is identified as Wick ham yeast (Wickerhamomycesanomalus) with the combination of apparent characteristics and gene sequence determination, and is preserved in China general microbiological culture Collection center (China general microbiological culture Collection center) with the preservation address of North Star Xiyu No. 1,3 in the Korean region of Beijing, and with the preservation number of CGMCC No.35866 in the China academy of sciences biology institute. In a second aspect of the invention, there is provided the use of said Wick-Han-m-anomala JG-WA1 in flavoring fruit wines including, but not limited to, any one of cider, pear, wine, blueberry, mulberry, mango, pineapple, litchi, passion fruit, lemon, peach, plum, preferably any one of cider, pear, more preferably cider. Preferably, the abnormal Wikiwimer