Food and Fermentation Industries >

2025 , Vol. 51 >Issue 8: 103 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039221

Effects of yeast polysaccharides on quality of ‘Italian Riesling’ grape and wine

  • FANG Yan ,
  • LIU Yanli ,
  • YU Baihan ,
  • LI Jiaxin ,
  • YANG Xueshan ,
  • ZHU Xia
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2024-03-14

  Revised date: 2024-04-07

  Online published: 2025-05-28

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Abstract

To investigate the effects of different yeast polysaccharides treatments on the quality of grape and wine, the ‘Italian Riesling’ grapes were used as experimental materials, the mannan, water-soluble β-glucan, and yeast cell wall solutions (400 mg/L) were sprayed over the whole crown at the lag phase (E-L34) and the onset of veraison (E-L35), respectively.The oenological parameters of grape berries at harvest and the physicochemical indexes of the corresponding wines were determined, and the volatile aroma compounds in the wine samples were measured by using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry.In addition, the sensory quality of ‘Italian Riesling’ wine was evaluated.Results showed that different yeast polysaccharide treatments significantly increased the contents of soluble solids, reducing sugar, total phenols, total free amino acids, and yeast assimilable nitrogen in mature berries compared with the control group treated with water, especially in water-soluble β-glucan treated grape samples.The wine obtained from different yeast polysaccharide-treated grapes exhibited an increase in the contents of alcohol, total phenol, variety aroma, and fermentative aroma substances.Particularly, the water-soluble β-glucan treatment significantly increased the content of linalool, geraniol, β-damascenone, ethyl caprylate and ethyl decanoate, and consequently improved the sensory quality of the wine.The correlation analysis showed that there was a significant correlation between the vinification parameters of grapes and most indicators of wine quality.Thus it was helpful to improve the quality of ‘Italian Riesling’ wine that the water-soluble β-glucan was used to treat grape berries.

Key words： Italian Riesling; yeast polysaccharide; wine

Cite this article

FANG Yan , LIU Yanli , YU Baihan , LI Jiaxin , YANG Xueshan , ZHU Xia . Effects of yeast polysaccharides on quality of ‘Italian Riesling’ grape and wine[J]. Food and Fermentation Industries, 2025 , 51(8) : 103 -111 . DOI: 10.13995/j.cnki.11-1802/ts.039221

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