SU1104149A1 - Succharomyces oviformis makhachkalinskaja 12x yeast strain used for producing champagne wine materials and table wines - Google Patents

Abstract

The yeast strain Saccharomyces oviformis Makhachkala 12 X (collection of the Central Museum of Industrial Microorganisms of the VNIIGenetika Institute, number TsMPMU-395), used for the production of champagne wine materials and table wines,

Description

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:O I11 The invention relates to the wine industry, in particular to the technology of producing champagne wine materials and table wines, and concerns the production of a new yeast strain used for the production of champagne wine materials and table wines. A yeast strain used for producing Aampagne wine materials and table wines is known lj. The closest in technical solution to the proposed one is the yeast strain Saccharomyces oviformis Makhachkala 12 2j. However, the known strain does not provide an insufficiently high quality of champagne wine materials and table wines. The aim of the invention is to improve the quality of champagne materials and table wines. The objective is achieved by using the yeast strain Saccharomyces ovifotrmi.s Makhachkala 12 X, used for the production of champagne wine materials and table wines. The proposed yeast strain Sacc rontyses ovifomiis Makhachkala 1 has the following morphological and physiological characteristics. Morphological features. Cells in grape must are round-oval, measuring 15.410.2 x 13.9-9.5 D μm; on grape must agar they are round in shape, measuring 13.1-8.0 x 10.4-7.2 μm. Colonies on grape must agar are light fawn in color, shiny, with smooth edges, round in shape, 8-10 mm in diameter. Reproduces by budding, has the ability to form spores and on the 2nd-4th day forms 1-2 spores in a cell on Gorodkova medium, gypsum blocks, 2% starvation agar. Physiological characteristics. Giant colonies on must-agar are round in shape, the diameter of a 20-day culture is 3.5 cm, light fawn in color with a slight conical elevation in the center. The surface is shiny, the edge of the colony is smooth, the internal structure is homogeneous, the system is smearing. After fermentation of grape must, a dense coarse-grained sediment is formed. 9 Attitude to carbohydrates. Ferments and assimilates glucose, sucrose, maltose, 1/3 raffinose. Attitude to alcohols, organic acids, nitrogenous substances. Assimilates ethyl alcohol and glycerol. Assimilates acetic lactic, tartaric and citric acids. Assimilates peptone, ammonium sulfate, urea, asparagine, diphenylamine. Intensively ferments grape must with a mass concentration of sugar of 19.8 g / 100 ml. Improves the quality of table and champagne wine materials due to greater synthesis of endogenous antioxidants, less aldehydes and volatile acids, increased viscosity and surface tension, decreased opalescent substances, which is confirmed by the results of spectrophotometric measurements and sensory evaluation. The yeast strain Saccharomyces oviformis Makhachkalinsk 12 X was obtained as a result of the use of the mutagenic effect of ultra-low temperature cold on the yeast strain Makhachkalinsk 12 (M-12). ,Pl of this suspension of vegetative cells of yeast strain with a concentration of 1 ml, 4 million was treated with liquid nitrogen. Freezing of yeast suspension was carried out gradually until reaching a temperature of -196 °C, after which the suspension was defrosted and after 24 hours set for fermentation. The proposed strain was isolated from the sediment after fermentation by seeding on the surface of the wort-agar nutrient medium in Petri dishes. Example. For fermentation, wort with a mass concentration of sugar of 19.8 g / 100 ml and titratable acidity of 8.1 g / l was used, to which 2.5% of the dilution of pure yeast culture with a content of 3.5 million cells in 1 ml - strain Saccharomyces oviformis Makhachkala 12 X was added. Fermentation was carried out in laboratory conditions at 11-12 ° C. The control strain was Saccharomyces oviformis M-12, widely used in the wine industry of the North Caucasus for the production of table and champagne wine materials. The experimental strain at the specified temperature completes fermentation 3 days earlier, and the clarification of the wine material also occurs 2-3 days earlier than the control strain. As a result,

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A dense coarse-grained sediment is formed, consisting of yeast cells 1.5-1.7 times larger in size than the control cells. The formation of a dense coarse-grained sediment contributed to a higher percentage of clarified wine material being removed.

The wine material obtained using the Saccharomyces oviformis strain Makhachkala 12 X contained 0.3 vol.% more alcohol than the control variant. In addition, the isolated strain had a higher reductone-forming capacity compared to the control (42.2 and 35.2 mg / l, respectively). In terms of aldehyde content, the experimental strain also had an advantage. The aldehyde content in the experimental sample was 57.1 + 0.7 mg / l, while in the control it was 93.8 + 0.8 mg / l. The wine material obtained using 49L

experimental, was in a better position in viscosity, surface tension, which is important for the sparkling and foamy properties of champagne wines. During the fermentation of grape must, the proposed strain formed a smaller amount of volatile acids, which had a positive effect on the quality of the wine material (see table). The wine material obtained using the proposed strain received a score of 3.0 points, which is 0.2 points higher than the sample obtained using the control strain.

The strain was also tested under semi-production conditions at the Derbent sparkling wine factory.

Thus, the proposed yeast strain allows improving the quality of champagne wine materials and table wines.

Makhachkalinsk M-12 X Experience Makhachkalinsk M-12 Control

Continuation of the table 12.3+0.1 0.18+0.01 8.1+0.05 0.25+0.05 57.1+0.7 12.0+0.1 0.17+0.02 7.8+0.05 0.7HO.05 93.8+0.8