Food and Fermentation Industries >

2022 , Vol. 48 >Issue 4: 62 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027597

Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds

  • YAN Xingmin ,
  • JIANG Jiao ,
  • GAO Hui ,
  • BAI Wenhong ,
  • WANG Pinglai ,
  • LIU Yanlin
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Ningxia Eastern Foot of Helan Mountain Wine Station of Northwest A&F University, Yongning 750104, China)
    3(Ning Xia Imperial Horse Winery, Qingtongxia 751600, China)
    4(Ning Xia Xinhuibin Winery, Yongning 750100, China)

Received date: 2021-04-12

  Revised date: 2021-05-12

  Online published: 2022-03-16

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Abstract

Volatile compounds produced by Saccharomyces cerevisiae were responsible for wine aroma quality, thus selection of indigenous S. cerevisiae is beneficial to the distinctive aroma of wines. This study compared the ethanol tolerance, killer phenotype, H2S production and cell growth of 13 indigenous S. cerevisiae strains isolated from different wine regions in previous fermentation studies to a commercial strain. Following this, oenological characterization of the 14 S. cerevisiae strains was carried out in synthetic grape juice medium, and the volatile compounds were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). XM10 had a significant higher ethanol tolerance among these 14 strains when the ethanol volume fraction was 13%, while no significant differences were found between these strains at 16% of ethanol in YPD media. Killer phenotype and H2S production varied among these 14 strains, and during fermentation, XM11 showed the highest cell biomass among all 14 strains. Principal component analysis was performed to analyze the relationship between yeast isolates with the volatile compounds (OAV>1). XM1 was located near the ethyl esters and fatty acids in the fourth quadrant, and the ethyl esters contributed to fruity aroma in wine; XM3 was located in the second quadrant and was related to 2-methyl-1-propanol.

Key words： indigenous Saccharomyces cerevisiae; stress tolerance; fermentation characteristics; aroma; selection

Cite this article

YAN Xingmin , JIANG Jiao , GAO Hui , BAI Wenhong , WANG Pinglai , LIU Yanlin . Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds[J]. Food and Fermentation Industries, 2022 , 48(4) : 62 -68 . DOI: 10.13995/j.cnki.11-1802/ts.027597

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