Abstract: Indigenous Saccharomyces cerevisiae KDLYS9-16, a high-yield β-D-glucosidase producing strain, can promote the release of monoterpenes to enhance the aroma of wine during the winemaking process. In this research, we fermented Cabernet sauvignon and Merlot grapes cultivated in Changli and Shacheng regions of Hebei province by the strain KDLYS9-16 to determine sugar consumption, alcohol production and wine aroma as a function of fermentation time in comparison with those achieved by using the commercial strains F15 and SC. The results showed KDLYS9-16 had the advantages of earlier initiation of fermentation, faster sugar consumption, shorter fermentation period, and higher sugar conversion rate compared with those of F15 and SC. In the wine from Cabernet Savignon grapes grown in Changli fermented by KDLYS9-16, 32 aroma substances were detected, accounting for 98.94% of the total volatile substances, demonstrating a significant increase in both the types and amounts of aroma compounds as compared with its counterparts fermented by the control strains. Consequently, the strain KDLYS9-16 showed a good wine-making performance and had the potential for increasing wine aroma, thereby possessing promising applications.

Key words: indigenous Saccharomyces cerevisiae, β-D-glucosidase, wine fermentation properties, aroma