Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making

• DOI: 10.1016/j.lwt.2021.112653
• Publication Date: 2021-10-25T11:43:02Z
• Authors: Yen-Tso Lai; Chang-Wei Hsieh; Yi-Chen Lo; Bo-Kang Liou; Hui-Wen Lin; Chih-Yao Hou; Kuan-Chen Cheng
• Keywords: Winemaking; Aroma of wine; Ethanol Fermentation

Microorganisms produce hundreds of aroma-active compounds during fermentation process which affect the flavor final wine product. The current study explored enological characteristics non-Saccharomyces yeast strains and their influence on aroma compound complexity process. Forty-two were isolated from fruits by DNA sequencing identification. Hanseniaspora uvarum Pi235, Pichia kluyveri Pe114, Saccharomyces cerevisiae Gr112 guilliermondii Ki135 selected for following experiments due to safety considerations diversity. Biochemical results showed that H. P. Pe114 S. exhibited different consumption preference in maltose, xylose glycerol assimilation compared with standard strains. Enological best thermal tolerance, ethanol tolerance β-glucosidase activity. Results volatile analysis good at producing esters, such as ethyl acetate 2-phenethyl 11.8–25.4 4.1–15.2 folds higher than Gr112. Non-Saccharomyces would provide more divers flavors wines. will increase applicability yeasts winemaking industry.