| Title: | Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation |
| Author(s): | Zhao Y; Sun Q; Tian B; Zhu S; Du F; Mao R; Li S; Liu L; Zhu Y; |
| Address: | "College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China. College of Food Science, Hebei Normal University of Science & Technology, Qinhuangdao 066600, China. Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China. University Engineering Research Center for Grape & Wine of Yunan Province, Yunnan Agricultural University, Kunming 650201, China. College of Horticulture and Landscape, Yunnan Agricultural University, Kunming 650201, China" |
| ISSN/ISBN: | 2309-608X (Electronic) 2309-608X (Linking) |
| Abstract: | "This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac.vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-beta-ocimene, E-beta-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine" |
| Keywords: | Meyerozyma guilliermondii Saccharomycopsis vini Saturnispora diversa Wickerhamomyces anomalus pure culture fermentation; |
| Notes: | "PubMed-not-MEDLINEZhao, Yue Sun, Qingyang Tian, Bin Zhu, Shusheng Du, Fei Mao, Ruzhi Li, Su Liu, Lijing Zhu, Yifan eng 2018HA009/the Free Exploration Project for Academicians of Yunnan Science and Technology Department/ 2020J0243/the Scientific Research Fund Project of Yunnan Education Department/ Switzerland 2022/02/26 J Fungi (Basel). 2022 Jan 30; 8(2):146. doi: 10.3390/jof8020146" |
