Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Author:

Ge Xiaoxin1,Wang Jie12,Wang Xiaodi1,Liu Yaqiong12,Dang Chao12,Suo Ran12,Sun Jianfeng12

Affiliation:

1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

2. Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China

Abstract

Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.

Funder

Huailai County Science and Technology Support Program

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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