| Title: | Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10 |
| Author(s): | Gao J; Wang M; Huang W; You Y; Zhan J; |
| Address: | "Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China. Beijing Chateau Lion Winery Co., Ltd., Beijing 102400, China. College of Food Science and Nutritional Engineering, China Agricultural University, Tsinghua East Road 17, Beijing 100083, China" |
| DOI: | 10.3390/molecules27206892 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety" |
| Keywords: | Saccharomyces cerevisiae *Vitis/chemistry Glycerol *Wine/analysis Fermentation Prince grape aroma fungi indigenous Saccharomyces cerevisiae; |
| Notes: | "MedlineGao, Jie Wang, Mingfei Huang, Weidong You, Yilin Zhan, Jicheng eng 201905410610663/Screening, Identification and Development of Wild Saccharomyces cerevisiae/ Switzerland 2022/10/28 Molecules. 2022 Oct 14; 27(20):6892. doi: 10.3390/molecules27206892" |
