Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine.

Xuzeng Wang,Tao Feng,Zhaogai Wang

doi:10.3390/molecules27020512

Abstract

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.

Highlights

With the improvement of people’s living standards, wine has gradually been widely accepted in China
Due to the high price of wine grapes, table grapes are mostly used as raw materials for home winemaking
The similarity between S1 and the Saccharomyces cerevisiae strain S2–39, was 99%, and the same was true for S2 and Saccharomyces cerevisiae strain NL5; S3 and Saccharomyces cerevisiae strain CTBRL87 had a high homology similarity (100%)

Summary

Introduction

With the improvement of people’s living standards, wine has gradually been widely accepted in China. Out of the concept of green brewing and healthy drinking, more and more people begin to make wine at home. Due to the high price of wine grapes, table grapes are mostly used as raw materials for home winemaking. There are few kinds of Saccharomyces cerevisiae for table grape fermentation. Researchers have done a lot of work for the screening of Saccharomyces cerevisiae. Yeast Y03 was screened from the dough, grape skin and wine yeast, which can remove the beany-flavor effectively, by Q Tang et al [1]. L Tao [2] had found that the relatively suitable strain for grape wine from vineyard soil was by its chemical-physical properties, and the result of the sensory evaluation was better than that of commercial yeast. Brooks [3] isolated different yeast strains from ripe banana peels to produce ethanol; five strains showed enhanced performance and were subsequently identified and assessed for important ethanol fermentation attributes, such as ethanol-producing ability, ethanol tolerance, flocculence, thermo- and osmo-tolerance

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Results

Conclusion