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J Fungi (Basel)

Title:		Effects of Mixed Adding Crude Extracts of beta-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines
Author(s):		Liao J; Zhang S; Zhang X;
Address:		"College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China"
Journal Title:		J Fungi (Basel)
Year:		2022
Volume:		20220704
Issue:		7
Page Number:		-
DOI:		10.3390/jof8070710
ISSN/ISBN:		2309-608X (Electronic) 2309-608X (Linking)
Abstract:		"The aim of this study was to investigate the effects of crude extracts of beta-glucosidase from Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24 and Metschnikowia pulcherrima HX-13 (termed as SLY-4E, F2-24E and HX-13E) on the flavor complexity and typicality of Cabernet Sauvignon wines. The grape must was fermented using Saccharomyces cerevisiae with single or mixed SLY-4E, F2-24E and HX-13E. The physicochemical characteristics, volatile aroma compounds, total anthocyanins and sensory attributes of the wines were determined. Adding SLY-4E, F2-24E and HX-13E in wines resulted in a decrease in the anthocyanin content, total acids and volatile acids in wines but an increase in the content of terpenes, benzene derivatives, higher alcohols and esters, which may enhance wine sensory qualities and result in loss of wine color. Different adding strategies of beta-glucosidase led to a variety of effects on wine aroma. S/H/F-Ew significantly increased the content of benzene derivatives, higher alcohols and long-chain fatty acid esters, which enhanced the fruity and floral flavor of wines. F2-24E significantly increased the content of short- and medium-chain fatty acid esters, acetate esters and carbonyl compounds. The results indicated that the mixed addition of non-Saccharomyces crude extracts and co-fermentation with S. cerevisiae could further improve wine flavor quality"
Keywords:		mix adding non-Saccharomyces yeasts wine aroma beta-glucosidases;
Notes:		"PubMed-not-MEDLINELiao, Jing Zhang, Shuangmei Zhang, Xiuyan eng 2016BZ0601/02/03/Major Science and Technology Program of Ningxia Hui Autonomous Region/ 31871768/National Natural Science Foundation Project of China/ Switzerland 2022/07/28 J Fungi (Basel). 2022 Jul 4; 8(7):710. doi: 10.3390/jof8070710"