Isolation and Identification of Yeast Strains from Vineyard Soils and Aroma Compounds of Wines Fermented by Them

doi:10.7506/spkx1002-6630-201814032

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (14): 213-220.doi: 10.7506/spkx1002-6630-201814032

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of Yeast Strains from Vineyard Soils and Aroma Compounds of Wines Fermented by Them

FENG Tao1, WANG Xuzeng1, WANG Yifei1, SUN Min1, YAO Lingyun1, XU Zhimin2

(1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; 2. Department of Food Science, Louisiana State University, Baton Rouge 70802, USA)

Received:2018-07-17 Revised:2018-07-17 Online:2018-07-25 Published:2018-07-16

Abstract

Abstract: Four strains of yeast, designated as S1, S2, S3 and S4, were isolated and purified from vineyard soils from Shanghai’s Fengxian, Chongming and Songjiang districts; Wuhan, Hubei province; Shaoxing, Zhejiang province; Heze, Shandong province; Tieling, Liaoning province. Phylogenetic tree analysis was carried out based on the 26S rDNA D1/D2 domain sequence. The results showed that S1, S2 and S3 were identified as Saccharomyces cerevisiae and S4 as Wickerhamomyces anomalus. The volatile aroma compounds of wines (W1, W2, W3 and W4) fermented by the four strains were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and commercial yeast served as control. It was found that the volatile aroma compounds of wines fermented by theses isolates were different. Seven aroma compounds including ethyl myristate, 2-methyl-1-butanol, nonyl aldehyde, capraldehyde, acetophenone and 1-octadecene were exclusively detected in wine S1 rather than in control wine, and 10 aroma compounds in wine S2, such as ethyl myristate, ethyl palmitate, glycerol, n-hexanol, 2-methyl-2-hexanol and d-limonene. Phenylethanol and phenylethanol were significantly more abundant in W4 than in the control. Overall, W1 and W2 had stronger floral and fruity aroma. W3 contained higher content of ethanol. The acetic acid content of W4 was the highest.

Key words: Saccharomyces cerevisiae, isolation and purification, fermentation, aroma analysis

CLC Number:

FENG Tao WANG Xuzeng WANG Yifei SUN Min YAO Lingyun XU Zhimin. Isolation and Identification of Yeast Strains from Vineyard Soils and Aroma Compounds of Wines Fermented by Them[J]. FOOD SCIENCE, 2018, 39(14): 213-220.

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Isolation and Identification of Yeast Strains from Vineyard Soils and Aroma Compounds of Wines Fermented by Them

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