Brewer's yeast with low higher-alcohol yield and application of yeast to Xiaoqu rice wine making

• Main Authors: QIU SHUYI, WANG CHUNXIAO, WU XINYING, TANG JIADAI
• Format: Patent
• Language: Chinese; English
• Published: 06.09.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention discloses brewer's yeast with low higher-alcohol yield and an application of the yeast to Xiaoqu rice wine making, and belongs to the field of wine making projects. The brewer's yeast with low higher-alcohol yield and excellent wine making capacity is separated and screened from Guizhou traditional blocky Xiaoqu, the strain is collected in China Center for Type Culture Collection onMay 29, 2019, and the collection number of the strain is CCTCC NO: M 2019406. The strain shows excellent fermentation performance in rice wine making, good wine making capacity and low higher-alcoholyield, and symptoms such as 'feeling of getting drunk' caused by high content of higher alcohols of Xiaoqu rice wine can be improved by the aid of the strain in the wine making process. 本发明公开了一株低产高级醇的酿酒酵母及其在小曲米酒酿造中的应用，属于酿酒工程领域。本发明从贵州传统块状小曲中分离筛选到一株能够低产高级醇且酒化能力优良的酿酒酵母，该菌株已于2019年5月29日保藏于中国典型培养物保藏中心，保藏编号为CCTCC NO:M 2019406。该菌株在米酒酿造中表现出优良的发酵性能、较好的酒化能力和较低的高级醇产量，在酿酒过程中使用该菌株可以改善小曲米酒因高级醇含量高引起的"上头"等症状。