Abstract
The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from various Korean food materials, including nuruk, Sémillon grapes, persimmons, and Muscat Bailey A grapes, and their physiological, biochemical, and enzymatic properties were investigated and compared to the conventional wine fermentation strain, Saccharomyces cerevisiae W-3. Through API ZYM analysis, Wickerhamomyces anomalus JK04, Hanseniaspora vineae S7, Hanseniaspora uvarum S8, Candida railenensis S18, and Metschnikowia pulcherrima S36 were revealed to have β-glucosidase activity. Their activities were quantified by culturing in growth medium composed of different carbon sources: 2% glucose, 1% glucose + 1% cellobiose, and 2% cellobiose. W. anomalus JK04 and M. pulcherrima S36 showed the highest β-glucosidase activities in all growth media; thus, they were selected and utilized for MBA wine fermentation. MBA wines co-fermented with non-Saccharomyces yeasts (W. anomalus JK04 or M. pulcherrima S36) and S. cerevisiae W-3 showed significantly increased levels of linalool, citronellol, and geraniol compared to MBA wine fermented with S. cerevisiae W-3 (control). In a sensory evaluation, the flavor, taste, and overall preference scores of the co-fermented wines were higher than those for the control wine, suggesting that W. anomalus JK04 and M. pulcherrima S36 are favorable wine starters for improving Korean MBA wine quality.
Highlights
The properties of yeast and its metabolites are affected by several environmental factors, which have long been utilized in various fields, such as enzymology, baking, alcoholic beverage production, and pharmacology [1]
Issatchenkia terricola, Pichia kudriavzevii, W. anomalus, H. uvarum, Metschnikowia pulcherrima and Dekkera bruxellensis enhance the aromatic properties of wine by releasing β-glucosidase, which hydrolyzes the glucosidic bonds from various aglycone structures to monoterpenes, precursors of aromatic compounds [7,8,9,10]
Various non-Saccharomyces yeasts isolated from several food materials were tested for their potential in improving the aroma of wine during fermentation
Summary
The properties of yeast and its metabolites are affected by several environmental factors, which have long been utilized in various fields, such as enzymology, baking, alcoholic beverage production, and pharmacology [1]. Saccharomyces cerevisiae, the most well-known and well-studied yeast, is typically used for winemaking because it can survive under high ethanol concentrations, ferments faster than other strains, and secretes toxic compounds to inhibit the growth of undesirable microorganisms during fermentation [1,2]. S. cerevisiae has many advantages for alcohol fermentation, the potential application of various non-Saccharomyces yeasts has been explored. These strains are widely found in nature and mainly grow during the initial step of wine fermentation, affecting the taste and aroma of wine by producing volatile aromatic compounds such as esters, monoterpenes, higher alcohols, and acids [3,4,5]. Some of the major starter companies have commercialized non-Saccharomyces yeasts for winemaking, thereby contributing to the improvement and diversification of commercial wine products [11]
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