Emphasis of this study lies in oenological suitability and potential of three indigenous Saccharomyces cerevisiae as wine starters culture in Chardonnay wines at three harvest points.Results showed that the use of ind...Emphasis of this study lies in oenological suitability and potential of three indigenous Saccharomyces cerevisiae as wine starters culture in Chardonnay wines at three harvest points.Results showed that the use of indigenous starters,particularly NX4 and NX16,had a greater impact on adjusting wine phenolic profiles compared to commercial TXL.Volatile profiles found that M1 wines presented lower total volatile content and aroma in-tensities,especially in TXL wines.Indigenous S.cerevisiae NX4 and NX16 reduced higher alcohol content and increased aromatic ethyl esters and terpenes in M3 wines.Additionally,they diminished bake flavor and enhanced floral characteristics of the wines.Differential volatiles between variant starters were identified based on maturity and vintage,possessed higher fruity ester levels of wines especially by indigenous S.cerevisiae NX16.This study underscores the potential of using indigenous S.cerevisiae as wine starters in China,offering the possibility of creating uniquely regional wines.展开更多
Non-Saccharomyces wine yeasts are recognized for their ability to enhance the aroma complexity of wines.New trends in winemaking have highlighted the concept of microbiological terroir thus encouraging the use of indi...Non-Saccharomyces wine yeasts are recognized for their ability to enhance the aroma complexity of wines.New trends in winemaking have highlighted the concept of microbiological terroir thus encouraging the use of indigenous non-Saccharomyces starter cultures in mixed fermentations with Saccharomyces cerevisiae to overcome the lack of authenticity and provide the wines with unique regional character and distinct aromatic profiles.In this study,257 indigenous non-Saccharomyces isolates were obtained for the first time from 11 Marastina vineyards located within the winegrowing region of Dalmatia(Croatia).The isolates were identified at the molecular level and characterized for desirable oenological traits such as growth at different temperatures,high ethanol and SO_(2) tolerance,and for negative features such as high hydrogen sulphide(H_(2)S)and acetic acid production as well as hydroxycinnamic acid decarboxylase(HCDC)activity.Among 27 identified species,those from Aureobasidium genera prevailed,followed by Metschnikowia,Hanseniaspora and Lachancea.The representatives from different species showed high SO_(2)(up to 250 mg/L)and ethanol(up to 12%)tolerance,low acetic acid,and medium-low H_(2)S production.The HCDC activity was detected exclusively among Metschnikowia,Aureobasidium and Kabatiella species.Some regionally distinct characteristics within the isolates from the same species were observed.The encouraging insights into potential new starter cultures emerged after the evaluation of enzymatic activities of selected isolates.Most of them showed high leucine and valine arylamidase activity,whereas Hanseniaspora and Metschnikowia isolates were additionally characterized by high β-glucosidase and esterase activity,respectively.展开更多
基金supported by National Natural Science Key Foun-dation of China(U21A20269)Ningxia Hui Autonomous Region Key Achievement Transformative Project(2023CJE09001)+1 种基金Ningxia Hui Autonomous Region Key R&D Project(2022BBF01003,2023BCF01025,2023BCF01002)China Agriculture Research System of MOF and MARA(CARS-29-jg-03).
文摘Emphasis of this study lies in oenological suitability and potential of three indigenous Saccharomyces cerevisiae as wine starters culture in Chardonnay wines at three harvest points.Results showed that the use of indigenous starters,particularly NX4 and NX16,had a greater impact on adjusting wine phenolic profiles compared to commercial TXL.Volatile profiles found that M1 wines presented lower total volatile content and aroma in-tensities,especially in TXL wines.Indigenous S.cerevisiae NX4 and NX16 reduced higher alcohol content and increased aromatic ethyl esters and terpenes in M3 wines.Additionally,they diminished bake flavor and enhanced floral characteristics of the wines.Differential volatiles between variant starters were identified based on maturity and vintage,possessed higher fruity ester levels of wines especially by indigenous S.cerevisiae NX16.This study underscores the potential of using indigenous S.cerevisiae as wine starters in China,offering the possibility of creating uniquely regional wines.
基金supported by Croatian Science Foundation under the Research project:IP-2020-02-1872 Impact of native non-Saccharomyces wine yeast on wine aromas(WINE AROMAS).
文摘Non-Saccharomyces wine yeasts are recognized for their ability to enhance the aroma complexity of wines.New trends in winemaking have highlighted the concept of microbiological terroir thus encouraging the use of indigenous non-Saccharomyces starter cultures in mixed fermentations with Saccharomyces cerevisiae to overcome the lack of authenticity and provide the wines with unique regional character and distinct aromatic profiles.In this study,257 indigenous non-Saccharomyces isolates were obtained for the first time from 11 Marastina vineyards located within the winegrowing region of Dalmatia(Croatia).The isolates were identified at the molecular level and characterized for desirable oenological traits such as growth at different temperatures,high ethanol and SO_(2) tolerance,and for negative features such as high hydrogen sulphide(H_(2)S)and acetic acid production as well as hydroxycinnamic acid decarboxylase(HCDC)activity.Among 27 identified species,those from Aureobasidium genera prevailed,followed by Metschnikowia,Hanseniaspora and Lachancea.The representatives from different species showed high SO_(2)(up to 250 mg/L)and ethanol(up to 12%)tolerance,low acetic acid,and medium-low H_(2)S production.The HCDC activity was detected exclusively among Metschnikowia,Aureobasidium and Kabatiella species.Some regionally distinct characteristics within the isolates from the same species were observed.The encouraging insights into potential new starter cultures emerged after the evaluation of enzymatic activities of selected isolates.Most of them showed high leucine and valine arylamidase activity,whereas Hanseniaspora and Metschnikowia isolates were additionally characterized by high β-glucosidase and esterase activity,respectively.
