Journal
NATURAL PRODUCT RESEARCH
Volume 29, Issue 19, Pages 1870-1873Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2015.1008475
Keywords
non-Saccharomyces cerevisiae; wine aroma; alternaria genus; hansenula genus; gas chromatography-mass spectrometry
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Funding
- Corps Youth Science and Technology Innovation group
- Huazhong Agricultural University
- Shihezi University
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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.
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