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Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine
In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this e...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780879/ https://www.ncbi.nlm.nih.gov/pubmed/35056826 http://dx.doi.org/10.3390/molecules27020512 |
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author | Wang, Xuzeng Wang, Zhaogai Feng, Tao |
author_facet | Wang, Xuzeng Wang, Zhaogai Feng, Tao |
author_sort | Wang, Xuzeng |
collection | PubMed |
description | In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains. |
format | Online Article Text |
id | pubmed-8780879 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87808792022-01-22 Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine Wang, Xuzeng Wang, Zhaogai Feng, Tao Molecules Article In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with commercial Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance analysis were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of ethyl octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and analysis, it was found that compared with commercial Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains. MDPI 2022-01-14 /pmc/articles/PMC8780879/ /pubmed/35056826 http://dx.doi.org/10.3390/molecules27020512 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Xuzeng Wang, Zhaogai Feng, Tao Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title | Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title_full | Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title_fullStr | Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title_full_unstemmed | Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title_short | Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine |
title_sort | screening of yeast in various vineyard soil and study on its flavor compounds from brewing grape wine |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8780879/ https://www.ncbi.nlm.nih.gov/pubmed/35056826 http://dx.doi.org/10.3390/molecules27020512 |
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