In this study,we investigated the effect of the sequential fermentation of four selected indigenous non-Saccharomyces yeasts(Candida stellimalicola HL-S-5,Rhodotorula mucilaginosa HL-S-8,Hanseniaspora uvarum HL-S-9,an...In this study,we investigated the effect of the sequential fermentation of four selected indigenous non-Saccharomyces yeasts(Candida stellimalicola HL-S-5,Rhodotorula mucilaginosa HL-S-8,Hanseniaspora uvarum HL-S-9,and Pichia kluyveri XL-48-6)and Saccharomyces cerevisiae VL2 on the oenological parameters,volatile compositions,organic acids,and sensory characteristics of Longyan dry white wine.Results showed that the ethanol concentration of pure fermentation(11.12±0.04%,v/v)was the highest among all fermentations.Furthermore,the aroma concentrations produced by the fermentation of R.mucilaginosa HL-S-8/VL2(9929.35±96.87μg/L)and P.kluyveri XL-48-6/VL2(9017.67±85.91μg/L)were significantly higher than that of VL2(7654.64±397.07μg/L).In particular,the treatment of R.mucilaginosa HL-S-8/VL2 increased the content of acetic esters(512.11±12.92μg/L)and fatty acid ethyl esters(6893.64±56.67μg/L),which enhanced fruity and floral characteristics.The sequential fermentation of R.mucilaginosa HL-S-8/VL2 led to significantly higher organic acid content(3843.32±73.93 mg/L)than the other samples.Moreover,the sequential fermentation of R.mucilaginosa HL-S-8/VL2 wine samples resulted in the highest scores in sensory evaluation.Therefore,the sequential fermentation of R.mucilaginosa HL-S-8/VL2 was an effective way to improve wine flavor and quality.This work will provide a useful reference for improving the flavor and quality of Longyan wine through non-Saccharomyces cerevisiae.展开更多
In Longyan grape,as a unique white wine variety in China,the connection between starters and wine flavor is poorly understood.Thus,this study compared the effects of commercial yeast VL2 and three selected native Sacc...In Longyan grape,as a unique white wine variety in China,the connection between starters and wine flavor is poorly understood.Thus,this study compared the effects of commercial yeast VL2 and three selected native Saccharomyces cerevisiae strains on the microbial community and volatile compounds during alcohol fermentation of Longyan wine.Results showed that the indigenous yeast strain FMS can initiate fermentation faster than other strains.A total of 60 aromatic compounds were identified in all fermentation samples,and the concentration of volatile compounds in wines inoculated with FMS(9619.61±500.18μg/L)was significantly higher than in VL2 wines(8358.91±131.48μg/L).Moreover,the microbial diversity differed among the four strains,with the FMS fermentation samples having the highest microbial genus of 470.The core microorganisms of VL2(13),JCT(15),FMS(18),and FML(12)wines were identified using OPLS analysis and Spearman's correlation analysis,respectively.Among them,Lactobacillus,Paenibacillus,and Pichia were the unique microorganisms in FMS wines,which performed a crucial part in the synthesis of aromatic compounds such as hexyl acetate,ethyl butanoate,ethyl octanoate,and ethyl 9-decenoate.Therefore,FMS wines has effectively improved the quality of the wines and diversified the organoleptic quality of Longyan wines from Huaizhuo Basin.This study provided useful references for understanding the role of brewing yeast in the formation of flavor compounds during the fermentation process of Longyan dry white wine,as well as the application of indigenous brewing yeast in the wine industry.展开更多
基金supported by Key Research and Huailai County Science and Technology Support Program[grant number 2021C-05].
文摘In this study,we investigated the effect of the sequential fermentation of four selected indigenous non-Saccharomyces yeasts(Candida stellimalicola HL-S-5,Rhodotorula mucilaginosa HL-S-8,Hanseniaspora uvarum HL-S-9,and Pichia kluyveri XL-48-6)and Saccharomyces cerevisiae VL2 on the oenological parameters,volatile compositions,organic acids,and sensory characteristics of Longyan dry white wine.Results showed that the ethanol concentration of pure fermentation(11.12±0.04%,v/v)was the highest among all fermentations.Furthermore,the aroma concentrations produced by the fermentation of R.mucilaginosa HL-S-8/VL2(9929.35±96.87μg/L)and P.kluyveri XL-48-6/VL2(9017.67±85.91μg/L)were significantly higher than that of VL2(7654.64±397.07μg/L).In particular,the treatment of R.mucilaginosa HL-S-8/VL2 increased the content of acetic esters(512.11±12.92μg/L)and fatty acid ethyl esters(6893.64±56.67μg/L),which enhanced fruity and floral characteristics.The sequential fermentation of R.mucilaginosa HL-S-8/VL2 led to significantly higher organic acid content(3843.32±73.93 mg/L)than the other samples.Moreover,the sequential fermentation of R.mucilaginosa HL-S-8/VL2 wine samples resulted in the highest scores in sensory evaluation.Therefore,the sequential fermentation of R.mucilaginosa HL-S-8/VL2 was an effective way to improve wine flavor and quality.This work will provide a useful reference for improving the flavor and quality of Longyan wine through non-Saccharomyces cerevisiae.
基金supported by Huailai County Science and Technology Support Program[grant number 2021C-05].
文摘In Longyan grape,as a unique white wine variety in China,the connection between starters and wine flavor is poorly understood.Thus,this study compared the effects of commercial yeast VL2 and three selected native Saccharomyces cerevisiae strains on the microbial community and volatile compounds during alcohol fermentation of Longyan wine.Results showed that the indigenous yeast strain FMS can initiate fermentation faster than other strains.A total of 60 aromatic compounds were identified in all fermentation samples,and the concentration of volatile compounds in wines inoculated with FMS(9619.61±500.18μg/L)was significantly higher than in VL2 wines(8358.91±131.48μg/L).Moreover,the microbial diversity differed among the four strains,with the FMS fermentation samples having the highest microbial genus of 470.The core microorganisms of VL2(13),JCT(15),FMS(18),and FML(12)wines were identified using OPLS analysis and Spearman's correlation analysis,respectively.Among them,Lactobacillus,Paenibacillus,and Pichia were the unique microorganisms in FMS wines,which performed a crucial part in the synthesis of aromatic compounds such as hexyl acetate,ethyl butanoate,ethyl octanoate,and ethyl 9-decenoate.Therefore,FMS wines has effectively improved the quality of the wines and diversified the organoleptic quality of Longyan wines from Huaizhuo Basin.This study provided useful references for understanding the role of brewing yeast in the formation of flavor compounds during the fermentation process of Longyan dry white wine,as well as the application of indigenous brewing yeast in the wine industry.
