FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 114-121.doi: 10.7506/spkx1002-6630-20200315-229

• Bioengineering • Previous Articles     Next Articles

Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties

ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang   

  1. (1. Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; 3. Xinjiang CITIC Guoan Wine Company Limited, Changji 832200, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: This study aimed to obtain low ethanol-producing non-Saccharomyces strains for use in wine production. We evaluated the ethanol-producing ability of 38 indigenous non-Saccharomyces strains isolated in Hunan, Liaoning and Xinjiang provinces by pure culture fermentation. Five strains with lower ethanol-producing ability in terms of ethanol volume, ethanol yield and potential ethanol content than S. cerevisiae EC1118 were selected, including Rhodotorula mucilaginosa CVE-RM3, Hanseniaspora uvarum CVE-HU42, Pichia kudriavzevii CVE-PK1, Metschnikowia pulcherrima CVE-MP33 and H. vineae CVE-HV6. Their oenological characteristics were further investigated in mixed culture fermentation when inoculated with S. cerevisiae EC1118. The results showed that mixed culture fermentation with CVE-HV6 and EC1118 was the most effective in reducing ethanol, with a reduction of 0.72% (V/V) as compared to pure culture fermentation with EC1118. Furthermore, the mixed culture fermentation increased the contents of the major aroma compounds ethyl acetate, ethyl acetate, 2-phenylethanol and linalool by 281.22%, 3 503.87%, 36.53% and 49.03%, respectively, and reduced the contents of hexanoic acid and octanoic acid by 86.60% and 92.01%, respectively, significantly improving the aroma profile and enhancing the fruity and flower intensity of wine. In conclusion, H. vineae CVE-HV6, with low ethanol yield and good oenological characteristics, has the potential to be used for producing low-alcohol wine.

Key words: wine; indigenous strain; Hanseniaspora vineae; low ethanol-producing strains; aroma compounds

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