FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (14): 86-93.doi: 10.7506/spkx1002-6630-20200409-121

• Bioengineering • Previous Articles     Next Articles

Fermentation Characteristics of Four Indigenous Non-Saccharomyces Wine Yeasts

LIU Peitong, XU Dandan, XU Yinhu, DUAN Changqing, YAN Guoliang   

  1. (1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China; 3. Hubei Provincial Key Lab of Yeast Function, Angel Yeast Co. Ltd., Yichang 443003, China)
  • Published:2021-07-27

Abstract: The fermentation and aroma production characteristics of four non-Saccharomyces yeast strains (Hanseniaspora uvarum CVE-HU36, H. vineae CVE-HV6, Metschnikowia pulcherrima CVE-MP20 and Issatchenkia terricola CVE-IT8) isolated from three different wine regions of China were evaluated by pure culture fermentation experiments. Saccharomyces cerevisiae BDX was used as a control. The results indicated that CVE-HV6 had the strongest growth capability and the highest fermentation rate, as well as the highest production of glycerol and alcohol. CVE-HU36 and CVE-IT8 produced the most acetic acid and malic acid, respectively, while CVE-MP20 had the lowest alcohol production. A significant difference in the fermentation performance and the ability to produce aromas was observed among non-Saccharomyces strains. CVE-HV6 produced higher contents of phenethyl acetate, phenethyl alcohol and decanoic acid than S. cerevisiae and the other non-Saccharomyce strains. CVE-HV6 produced 3.04 times more phenethyl acetate than S. cerevisiae. CVE-HU36 produced more β-citronellol than S. cerevisiae (2.05 times) and the other non-Saccharomyce yeasts. CVE-MP20 produced the most acetate ester and α-terpineol. The highest concentrations of octanoic acid and 4-ethyl guaiacol were observed in wine fermented by CVE-IT8. Our results showed that the four non-Saccharomyces strains had different fermentation and aroma production characteristics, and CVE-HV6 had better brewing performance with the potential to improve the aroma and quality of wine.

Key words: non-Saccharomyces yeast; fermentation characteristics; aroma production characteristics; wine; Hanseniaspora vineae

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