Ester-producing yeast, extract method and application thereof in jujube distilled liquor
The invention discloses an ester-producing yeast and its application in red jujube distilled liquor. The ester-producing yeast is classified and named Pichia pastoris (Pichiakudriavzevii) YZ-1, preserved in China Center For Type Culture Collection with the deposit No. CCTCCNO: M 2017207. The content...
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| creator | ZENG JIANGQIAO LU MENGMEI HUANG LIUBIN HU PINGXIONG ZENG JIANXIN |
| description | The invention discloses an ester-producing yeast and its application in red jujube distilled liquor. The ester-producing yeast is classified and named Pichia pastoris (Pichiakudriavzevii) YZ-1, preserved in China Center For Type Culture Collection with the deposit No. CCTCCNO: M 2017207. The content of ethyl acetate in jujube distilled liquor fermented by the ester-producing yeast can reach more than 400mg/100ml, and the ester-producing yeast is used to adjust the deficiency of flavor in the jujube distilled liquor, so that the jujube distilled liquor has the compound flavor with ethyl acetateas the main body, and the liquor body is fuller, softer and thicker.
本发明公开了种产酯酵母及其在红枣蒸馏酒中的应用，其分类命名为库德里阿兹威毕赤酵母（Pichiakudriavzevii）YZ-1，保藏于中国典型培养物保藏中心，保藏编号为CCTCCNO：M 2017207，使用该产酯酵母所发酵的红枣蒸馏酒，乙酸乙酯含量能达到400mg/100ml以上，使用该产酯酵母调节红枣蒸馏酒中香味的不足，使其具有以乙酸乙酯为主体突出的复合香气，让酒体更丰满、柔和、醇厚。 |
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本发明公开了种产酯酵母及其在红枣蒸馏酒中的应用，其分类命名为库德里阿兹威毕赤酵母（Pichiakudriavzevii）YZ-1，保藏于中国典型培养物保藏中心，保藏编号为CCTCCNO：M 2017207，使用该产酯酵母所发酵的红枣蒸馏酒，乙酸乙酯含量能达到400mg/100ml以上，使用该产酯酵母调节红枣蒸馏酒中香味的不足，使其具有以乙酸乙酯为主体突出的复合香气，让酒体更丰满、柔和、醇厚。</description><language>chi ; eng</language><subject>AGEING ; BEER ; BIOCHEMISTRY ; CHEMISTRY ; CLARIFICATION ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PASTEURISATION ; PREPARATION THEREOF ; PRESERVATION ; PROCESSES USING MICROORGANISMS ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PURIFICATION ; SPIRITS ; STERILISATION ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190111&DB=EPODOC&CC=CN&NR=109182155A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190111&DB=EPODOC&CC=CN&NR=109182155A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZENG JIANGQIAO</creatorcontrib><creatorcontrib>LU MENGMEI</creatorcontrib><creatorcontrib>HUANG LIUBIN</creatorcontrib><creatorcontrib>HU PINGXIONG</creatorcontrib><creatorcontrib>ZENG JIANXIN</creatorcontrib><title>Ester-producing yeast, extract method and application thereof in jujube distilled liquor</title><description>The invention discloses an ester-producing yeast and its application in red jujube distilled liquor. The ester-producing yeast is classified and named Pichia pastoris (Pichiakudriavzevii) YZ-1, preserved in China Center For Type Culture Collection with the deposit No. CCTCCNO: M 2017207. The content of ethyl acetate in jujube distilled liquor fermented by the ester-producing yeast can reach more than 400mg/100ml, and the ester-producing yeast is used to adjust the deficiency of flavor in the jujube distilled liquor, so that the jujube distilled liquor has the compound flavor with ethyl acetateas the main body, and the liquor body is fuller, softer and thicker.
本发明公开了种产酯酵母及其在红枣蒸馏酒中的应用，其分类命名为库德里阿兹威毕赤酵母（Pichiakudriavzevii）YZ-1，保藏于中国典型培养物保藏中心，保藏编号为CCTCCNO：M 2017207，使用该产酯酵母所发酵的红枣蒸馏酒，乙酸乙酯含量能达到400mg/100ml以上，使用该产酯酵母调节红枣蒸馏酒中香味的不足，使其具有以乙酸乙酯为主体突出的复合香气，让酒体更丰满、柔和、醇厚。</description><subject>AGEING</subject><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>CLARIFICATION</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PASTEURISATION</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION</subject><subject>PROCESSES USING MICROORGANISMS</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PURIFICATION</subject><subject>SPIRITS</subject><subject>STERILISATION</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEKwjAURuEuDqK-w3W3YJWCjlIqTk4ObiUmf-0tMYnJDejb6-ADOBy-5UyLa5sEsQzRm6zZ3ekNlWRFeElUWugBGbwh5b6FYFkrYe9IBkT4ntjRmMd8AxlOwtbCkOVn9nFeTHplExY_Z8Xy2F6aU4ngO6SgNByka87Vel_tNlVdH7b_PB_RDDqy</recordid><startdate>20190111</startdate><enddate>20190111</enddate><creator>ZENG JIANGQIAO</creator><creator>LU MENGMEI</creator><creator>HUANG LIUBIN</creator><creator>HU PINGXIONG</creator><creator>ZENG JIANXIN</creator><scope>EVB</scope></search><sort><creationdate>20190111</creationdate><title>Ester-producing yeast, extract method and application thereof in jujube distilled liquor</title><author>ZENG JIANGQIAO ; LU MENGMEI ; HUANG LIUBIN ; HU PINGXIONG ; ZENG JIANXIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN109182155A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2019</creationdate><topic>AGEING</topic><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>CLARIFICATION</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PASTEURISATION</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PURIFICATION</topic><topic>SPIRITS</topic><topic>STERILISATION</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>ZENG JIANGQIAO</creatorcontrib><creatorcontrib>LU MENGMEI</creatorcontrib><creatorcontrib>HUANG LIUBIN</creatorcontrib><creatorcontrib>HU PINGXIONG</creatorcontrib><creatorcontrib>ZENG JIANXIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZENG JIANGQIAO</au><au>LU MENGMEI</au><au>HUANG LIUBIN</au><au>HU PINGXIONG</au><au>ZENG JIANXIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Ester-producing yeast, extract method and application thereof in jujube distilled liquor</title><date>2019-01-11</date><risdate>2019</risdate><abstract>The invention discloses an ester-producing yeast and its application in red jujube distilled liquor. The ester-producing yeast is classified and named Pichia pastoris (Pichiakudriavzevii) YZ-1, preserved in China Center For Type Culture Collection with the deposit No. CCTCCNO: M 2017207. The content of ethyl acetate in jujube distilled liquor fermented by the ester-producing yeast can reach more than 400mg/100ml, and the ester-producing yeast is used to adjust the deficiency of flavor in the jujube distilled liquor, so that the jujube distilled liquor has the compound flavor with ethyl acetateas the main body, and the liquor body is fuller, softer and thicker.
本发明公开了种产酯酵母及其在红枣蒸馏酒中的应用，其分类命名为库德里阿兹威毕赤酵母（Pichiakudriavzevii）YZ-1，保藏于中国典型培养物保藏中心，保藏编号为CCTCCNO：M 2017207，使用该产酯酵母所发酵的红枣蒸馏酒，乙酸乙酯含量能达到400mg/100ml以上，使用该产酯酵母调节红枣蒸馏酒中香味的不足，使其具有以乙酸乙酯为主体突出的复合香气，让酒体更丰满、柔和、醇厚。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | AGEING BEER BIOCHEMISTRY CHEMISTRY CLARIFICATION COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PASTEURISATION PREPARATION THEREOF PRESERVATION PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PURIFICATION SPIRITS STERILISATION VINEGAR WINE |
| title | Ester-producing yeast, extract method and application thereof in jujube distilled liquor |
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