Abstract:

Non-Saccharomyces wine yeasts, widely present on grapes and winemaking equipment, have important effects
on wine composition, aroma and flavor. To develop non-Saccharomyces yeasts for industrial winemaking, the growth
and fermentation characteristics of three indigenous non-Saccharomyces strains, Issatchenkia orientalis YF-12, Pichia
fermentans YF-19 and Hanseniaspora guilliermondii YF-28, were evaluated. The results showed that I. orientalis YF-12
and P. fermentans YF-19 grew better. All of the three strains revealed a certain tolerance to high concentrations of glucose
and SO2. H. guilliermondii YF-28 had poorer tolerance to ethanol. The volatile compound analysis was performed after
single species fermentation. The results showed that I. orientalis YF-12 and H. guilliermondii YF-28 produced more volatile
compounds than P. fermentans YF-19. Our present study shows the potential of I. orientalis YF-12 as a promising candidate
for winemaking.

Key words: non-Saccharomyces, growth characteristics, pure culture fermentation, volatile compounds