Saccharomycetes for brewing hydromel as well as preparation method and application of saccharomycetes

[0050] A preparation of yeast for brewing honey wine, comprising the following steps:

[0051] Step 1: Catch wild yeasts from the surface of fresh fruits, culture wild yeasts repeatedly in liquid test tube medium for 5 times, then inoculate them into solid medium, culture them at 30°C for 48 hours to grow colonies, separate, number and select the colonies The colonies with positive color, neat edges and smooth surface were used for the fermentation test in the triangular flask. The experiment was divided into nine groups, with 4 cfu colonies in each group, and then the colonies with fast fermentation speed, high alcohol content, low carbon dioxide production, low acid production and osmotic pressure resistance were selected. as a primary yeast;

[0052] Step 2: inoculate the primary yeast into the fermenter, and cultivate it at 30°C for 36 hours, so that the number of viable bacteria in the fermentation broth reaches 1.8cfu / mL;

[0053] Step 3: Separating the bacteria sludge f

[0056] A kind of brewing of the distilled wine with linden tree honey as main raw material, comprises the following steps:

[0057] (1) Strain preparation: The JH419 yeast strain was subjected to three-stage expansion culture: the JH419 yeast strain was inoculated into the test tube medium, and cultured for 12 hours under aerobic conditions at 26°C to obtain a first-grade yeast liquid; the first-grade yeast The bacteria liquid is inoculated into the culture medium of the Erlenmeyer flask for expanded culture, and cultured under aerobic conditions at 28°C for 16 hours to obtain the secondary yeast liquid; for the third-stage fermenter culture, the secondary yeast liquid is inoculated into the fermenter for cultivation On the base, expand the culture, and cultivate it under aerobic conditions at 30°C for 20 hours to obtain the yeast to be used;

[0058] (2) Fermentation process:

[0059] a. The main fermentation process

[0060] Choose 3 tons of linden tree honey with 41 degrees

[0067] A kind of brewing of the distilled wine with linden tree honey as main raw material, comprises the following steps:

[0068] (1) Strain preparation: The JH419 yeast strain was subjected to three-stage expansion culture: the JH419 yeast strain was inoculated into the test tube medium, and cultivated for 8 hours under aerobic conditions at 30°C to obtain a first-grade yeast liquid; the first-grade yeast The bacteria liquid is inoculated into the culture medium of the Erlenmeyer flask for expanded culture, and cultured under aerobic conditions at 32°C for 16 hours to obtain the secondary yeast liquid; for the cultivation of the third-stage fermenter, inoculate the secondary yeast liquid into the fermenter for cultivation On the base, expand the culture, and cultivate it under aerobic conditions at 28°C for 16 hours to obtain the yeast to be used;

[0069] (2) Fermentation process:

[0070] a. The main fermentation process

[0071] Choose 3 tons of linden tree honey with 41