| Title: | Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape |
| Author(s): | Shi X; Chen F; Xu Y; Zheng X; Xiao J; |
| Address: | "a College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070 , Hubei Province , P.R. China" |
| DOI: | 10.1080/14786419.2015.1008475 |
| ISSN/ISBN: | 1478-6427 (Electronic) 1478-6419 (Linking) |
| Abstract: | "Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography-mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances" |
| Keywords: | "*Fermentation Gas Chromatography-Mass Spectrometry Odorants/*analysis Phylogeny RNA, Ribosomal/genetics Vitis/*chemistry Volatile Organic Compounds/analysis Wine/*analysis Yeasts/classification/*metabolism alternaria genus hansenula genus non-Saccharomyce;" |
| Notes: | "MedlineShi, Xuewei Chen, Fusheng Xu, Ya'nan Zheng, Xiaoji Xiao, Jing eng Research Support, Non-U.S. Gov't England 2015/02/14 Nat Prod Res. 2015; 29(19):1870-3. doi: 10.1080/14786419.2015.1008475. Epub 2015 Feb 13" |
