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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...

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Detalles Bibliográficos
Autores principales: Wang, Xuzeng, Wang, Zhaogai, Feng, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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