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Front Nutr

Title:		Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine
Author(s):		Wang Y; Wang M; Li W; Wang X; Kong W; Huang W; Zhan J; Xia G; You Y;
Address:		"Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Yantai Research Institute, China Agricultural University, Yantai, Shandong, China. Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China. College of Pharmacy, Binzhou Medical University, Yantai, Shandong, China"
Journal Title:		Front Nutr
Year:		2022
Volume:		20221206
Issue:
Page Number:		1031594 -
DOI:		10.3389/fnut.2022.1031594
ISSN/ISBN:		2296-861X (Print) 2296-861X (Electronic) 2296-861X (Linking)
Abstract:		"INTRODUCTION: Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. METHODS: This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. RESULTS AND DISCUSSION: The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 mug/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine"
Keywords:		Petit Manseng wine indigenous yeasts phenolic acid compounds sensory characteristics volatile ester compounds;
Notes:		"PubMed-not-MEDLINEWang, Yanyu Wang, Miao Li, Wenjuan Wang, Xinyuan Kong, Weifu Huang, Weidong Zhan, Jicheng Xia, Guangli You, Yilin eng Switzerland 2022/12/24 Front Nutr. 2022 Dec 6; 9:1031594. doi: 10.3389/fnut.2022.1031594. eCollection 2022"