Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation

doi:10.7506/spkx1002-6630-201307037

Abstract

Abstract: This study examined dynamic changes in acetaldehyde production during the fermentation of dry white wine and dry red wine by one of 4 indigenous (G3-3, NX8423, D3-4 and NX349) and 2 commercial (X16 and F15) S. cerevisiae strains. Besides, each strain was analyzed for characteristics of acetaldehyde production. The indigenous strains showed similar dynamic changes in acetaldehyde production to the commercial strains despite significant differences in characteristic parameters of acetaldehyde production (P ＜ 0.05). The indigenous strain D3-4 exhibited the lowest acetaldehyde peak of 58.60 mg/L and the lowest final acetaldehyde concentration of 39.96 mg/L during the fermentation of dry white wine, which were decreased by 25.62% and 25.92% compared with those of the commercial strain X16, respectively. X16 presented the fastest acetaldehyde production rate, while NX8423 showed the fastest acetaldehyde degradation rate of 5.90 mg/ (L?d), 2.09-fold higher than that of X16. The commercial strain F15 presented the lowest peak value of 89.33 mg/L, while the indigenous strain G3-3 showed the fastest acetaldehyde production rate of 65.04 mg/L, 45.63% higher than that of F15. In addition, NX349 exhibited the fastest acetaldehyde degradation rate of 25.62 mg/(L?d) and the lowest final concentration of 29.65 mg/L. In conclusion, the indigenous strains have better characteristics of acetaldehyde metabolism than the commercial strains, thus allowing optimization of acetaldehyde production during wine fermentation.

Key words: Saccharomyces cerevisiae, wine, acetaldehyde, metabolism

CLC Number:

TS261.1

HAO Rui-ying1，ZHAO Jie1，LIU Yan-lin1,2,*. Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation[J]. FOOD SCIENCE, 2013, 34(7): 175-179.

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