Study On Breaking Technology Of Yeast Cell Wall And Its Application In Wine

The production process of wine and beer will produce wine mud which contain too much yeast, and the waste yeast is a kind of resource that rich in the yeast polysaccharide, RNA, proteins and other substances. The full application of wine mud will not only improve the economic benefit of liquor-making industry, but also make great social benefits such as reduce pollution to environment. In this paper, based on the premise, we compared the extraction efficiency of yeast polysaccharide by different breaking technology of cells wall, and we also research the effect of yeast polysaccharide to the quality of dry white wine when added it in the wine. The results are as follows:Based on the single factor experiment, orthogonal experiment and the response surface method, we obtained the optimum technological conditions of 5 kinds of breaking technology of cells wall to extract yeast polysaccharide. Alkaline breaking wall technology: NaOH concentration 3.5%, temperature 100℃, duration 3h, the polysaccharide yield is 12.38%; Ultrasonic breaking wall technology:yeast concentration 9%, ultrasonic temperature 65℃, ultrasonic time 130min, the yeast polysaccharide yield is 1.86%; Single enzymatic breaking wall technology:β-glucan enzymes concentration 2.5 g/L, pH value 5.5, temperature 55℃, time 12 h, the polysaccharide yield is 6.98%; Composite enzyme breaking wall technology:the ratio of P-glucan enzyme to papain enzyme is 3:1, composite enzyme concentration 2.5 g/L, pH value 6.0, temperature 60℃, duration 10h, the polysaccharide yield is 8.97%; Ultrasonic-enzymatic breaking wall technology:enzymes concentration 9%, pH value 6.0, ultrasonic temperature 65℃, ultrasonic time 130min. After ultrasonic treatment, the composite enzyme adding concentration is 2.5 g/L, the bath time in 60℃ water is 10h, the polysaccharide yield is 11.17%.The production process of dry white wine is the follows:the adding concentration of compound enzyme before the fermentation is 300 mg/L, and the ratio of β-glucan enzyme to papain enzyme is 3:1. Total phenolics content can up to 356.40 mg/L, tannin content is 0.339%, the content of polysaccharide is 0.422 g/L, the chromaticity is 0.121, protein content is 433.8 mg/L, diatomite dosage is 0.5/1000, the saturation temperature is 7℃. Compared with control wine, all parameters are significantly improved. Experiments show that, addition of enzyme can improve the stability of color, protein, stabilize and strengthen the aromatic substances, reveal the aroma and taste of the wine.We used pilot experiment of dry white wine to research the enzymatic breaking technology of cells wall. Results show that the composite enzyme processing of wine mud can increase the content of polysaccharide in mud, improve the stability of the wine, stabilize and strengthen the aromatic substances, improve the color stability of wine.