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Food Chem

Title:		Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by beta-glucosidase activity analyses
Author(s):		Han X; Qing X; Yang S; Li R; Zhan J; You Y; Huang W;
Address:		"Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural Univ, Tsinghua East Road 17, Haidian District Beijing 100083, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210420
Issue:
Page Number:		129886 -
DOI:		10.1016/j.foodchem.2021.129886
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This work investigated the diversity of non-Saccharomyces yeasts in main Chinese wine producing area, and discuss their potential in wine fermentation through analyzing their beta-glucosidase activity. Grapes from 44 vineyards of 9 regions were detected and a total of 395 non-Saccharomyces were identified and categorized into 16 genera, 28 species. In which, 85 non-Saccharomyces yeasts were primarily screened based on pNPG method and Bradford method, and then evaluated by beta-glucosidase environmental adaptability, substrate affinity and enzyme activity. Two selected strains were then inoculated individually or sequentially with commercial Saccharomyces cerevisiae into Gewurztraminer grape juice to detect the physiochemical indexes by HPLC and aroma compound by HS-SPME/GC-MS-FID. The results showed both non-Saccharomyces sequential inoculations increased the total aroma content, while the Candida glabrata strain D18 significantly increased the typicality and complexity of the floral and fruity aroma in Gewurztraminer wines, demonstrated its potential in wine fermentation"
Keywords:		China Fermentation Odorants/analysis Saccharomyces cerevisiae/*metabolism Vitis/chemistry/*metabolism Wine/*analysis Yeasts/chemistry/*metabolism beta-Glucosidase/*metabolism Aromatic compounds Non-Saccharomyces yeasts Wine fermentation beta-glucosidase;
Notes:		"MedlineHan, Xiaoyu Qing, Xin Yang, Siyu Li, Ruilong Zhan, Jicheng You, Yilin Huang, Weidong eng England 2021/05/18 Food Chem. 2021 Oct 30; 360:129886. doi: 10.1016/j.foodchem.2021.129886. Epub 2021 Apr 20"