Abstract
Non-Saccharomyces yeast with β-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P. kudriavzevii F2-16, and Metschnikowia pulcherrima HX-13 with β-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of S. cerevisiae single fermentation, the four non-Saccharomyces yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C6 compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, β-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-Saccharomyces yeast-fermented wine was better than that of S. cerevisiae, and I. terricola SLY-4 fermentation received the highest one, followed by P. kudriavzevii F2-24, P. kudriavzevii F2-16, and M. pulcherrima HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-Saccharomyces yeast and its application in wine making.
Highlights
It is an established enological practice to use commercial Saccharomyces cerevisiae to ferment wine
Wines using different crude β-glucosidase extractions presented distinct volatile compound profiles and varied typical flavor characteristics (Zhang et al, 2020). These results indicated that β-glucosidases from the four non-Saccharomyces yeast strains could enhance the content of aroma compounds with different profiles and improve the fruity and floral aroma of wine
The growth and sugar consumption kinetics of yeast strains indicated that four non-Saccharomyces yeast strains could grow normally during wine fermentation (Figure 1)
Summary
It is an established enological practice to use commercial Saccharomyces cerevisiae to ferment wine. Pure S. cerevisiae fermentation has an easy control fermentation process and a high consistency of product quality between batches, but it is easy to lead poor flavor complexity and varietal aroma characteristics of wine which are mainly contributed by varietal, fermentative, and aging aroma compounds (Pires et al, 2014). Non-Saccharomyces yeast is widely accepted because of its ability to produce aroma compounds and other excellent brewing characteristics, which has been used in pure or mixed fermentation with S. cerevisiae to overcome the defect of imperfect wine flavor (Parker et al, 2017; Canonico et al, 2019; Plessis et al, 2019; Binati et al, 2020). The varietal aroma characteristics of wine are mainly contributed by the volatile varietal aroma compounds; these compounds often exist as non-volatile glycoside precursors and are odorless. Single fermentation of S. cerevisiae is weak in liberating these aroma precursors (Boscaino et al, 2019)
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