Screening and fermentation characteristics of non-Saccharomyces yeasts from eastern foot of Helan Mountain
This study selected the indigenous non-Saccharomyces yeasts with strong tolerance from 112 indigenous non-Saccharomyces yeasts in Ningxia through high glucose,ethanol,pH,SO2 tolerance test and growth curve measurement.Selected yeast strains were used for Cabernet Sauvignon wine fermentation experiment and the physicochemical indexes,sensory evaluation and volatile compounds were performed to explore the fermentation characteristics.The results showed that the four selected indigenous non-Saccharomyces yeasts YC-A13,YC-B10,YC-C13 and YQY-B12 could tolerate 450 g/L glucose,13％ethanol,pH 1.0 and 250 mg/L SO2,which were better than those of commercial Saccharomyces cerevisiae F33,CECA and XR.Compared with commercial S.cerevisiae fermented wine,four indige-nous non-Saccharomyces yeasts fermented wine produced unique volatile compounds ethyl caprate and ethyl 2-furoate,concentrations were in the range of 17.63-19.85 μg/L and 4.04-20.42 μg/L,respectively.The OAV of ethyl caprate greather than one,which could be the main aroma component of wine.Indigenous non-Saccharomyces yeasts YC-B10,YC-C13,and YQY-B12 fermented wine produce citronellol with aroma of herbaceous and rose in the range of 5.82-8.43 μg/L.There were also significant differences in aroma com-pounds produced by non-Saccharomyces yeasts.Butyl hexanoate,a unique aromatic substance,was produced in the fermented wine sam-ples of Hanseniaspora uvarum YC-B10 and YQY-B12,with concentrations of 69.31 and 69.06 μg/L,respectively.In addition,hexanoic acid with cheese aroma(536.25 μg/L)and isoamyl propionate with almond and pineapple aroma(1.71 μg/L)were produced respec-tively.Metschnikowia pulcherrima YC-A13 and Starmerella bacillaris YC-C13 produced 2,3-butanedione with fat and buttery aroma at con-centrations of 69.31 and 69.06 μg/L,respectively.1-pentanol with almond and lipid aroma was detected in M.pulcherrima YC-A13,the content was 280.15 μg/L and the OAV more than 0.1,could be used as a potential aroma component.In summary,the four selected in-digenous non-Saccharomyces yeasts had different fermentation characteristics,and had unique contributions and advantages in improving the aroma quality and richness of wine,which provides a theoretical basis for brewing regional characteristics of wine.
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