A Simple Preparation Method of Active Dry Yeast for Wine Making

Dongge LI; Hongyan LIU; Dongqing YE; Yi QIN; Yue SUN; Yinhu XU; Yanlin LIU

doi:10.13386/j.issn1002-0306.2020070140

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 133-137. > DOI: 10.13386/j.issn1002-0306.2020070140

LI Dongge, LIU Hongyan, YE Dongqing, et al. A Simple Preparation Method of Active Dry Yeast for Wine Making[J]. Science and Technology of Food Industry, 2021, 42(8): 133−137. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070140.

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A Simple Preparation Method of Active Dry Yeast for Wine Making

Dongge LI^1,,
Hongyan LIU¹,
Dongqing YE^{2, 3},
Yi QIN^{1, 3},
Yue SUN^{4, 5},
Yinhu XU⁵,
Yanlin LIU^{1, 3, ,}

1.
College of Enology,Northwest A&F University, Yangling 712100, China
2.
Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
3.
China Wine Industry Technology Institute, Yinchuan 750021, China
4.
School of Wine, Ningxia University/Ningxia Academy of Grape and Wine, Yinchuan 750021, China
5.
Hubei Provincial Key Lab of Yeast Function, Yichang 443003, China

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Received Date: July 12, 2020
Available Online: January 31, 2021

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Abstract

Abstract

Active dry yeast is the key auxiliary material for wine production, a system of simple preparation of Saccharomyces active dry yeastbased on “shaker-oven” was constructed using Saccharomyces cerevisiae wh-2-8, selected from Wuhai region, as test material: In the shaking stage, the growth of S. cerevisiae was maintained by adding carbon source and controlling the pH of fermentation process. In the drying stage, the most common blast drying oven was selected as the drying equipment. The conditions were: Yeast Extract Peptone Dextros was fermentation medium, shaker speed 250 r/min, culture temperature 30 ± 1 ℃, intermittent replenishment to maintain glucose at 20 g/L, pH 5～6, fermentation time 55 h. The drying conditions were: 8% of the amount of protective agent algae sugar added, the drying temperature of the blast 36 ℃, drying time 12 hours. Using the optimized technology platform, the maximum dry weight of yeast was 17.80 g/L, active dry yeast with 71% livingcell rate. The results showed that the alcohol content was more than 12%(V/V), the residual sugar of dry red wine was less than 4 g/L, and the volatile acid was far lower than the national standard(1.2 g/L).
- active dry yeast,
- shake flask- oven system,
- protective agent,
- blast drying

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References (30)

References

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