4.6 Article

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity

期刊

FRONTIERS IN MICROBIOLOGY
卷 12, 期 -, 页码 -

出版社

FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.626920

关键词

oenological characteristics; wine; flavor; beta-glucosidase; non-Saccharomyces yeast

资金

  1. National Natural Science Foundation Project of China [31871768]
  2. Major Science and Technology Program of Ningxia Hui Autonomous Region [2016BZ0601/02/03]

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Non-Saccharomyces yeast with beta-glucosidase activity can positively contribute to the flavor and quality of wines. Compared to traditional Saccharomyces cerevisiae yeast, these non-Saccharomyces yeast strains exhibit better fermentation performance and produce wines with richer aroma compounds.
Non-Saccharomyces yeast with beta-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P. kudriavzevii F2-16, and Metschnikowia pulcherrima HX-13 with beta-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of S. cerevisiae single fermentation, the four non-Saccharomyces yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C-6 compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, beta-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-Saccharomyces yeast-fermented wine was better than that of S. cerevisiae, and I. terricola SLY-4 fermentation received the highest one, followed by P. kudriavzevii F2-24, P. kudriavzevii F2-16, and M. pulcherrima HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-Saccharomyces yeast and its application in wine making.

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