Identification of non-Saccharomyces cerevisiae in vinegar-derived grains and its effect on quality of wine
In order to improve the flavor and taste of wine produced by traditional commercial Saccharomyces cerevisiae,the strain JM isolated from vinegar-derived grains was studied,and its morphological observation,molecular biological identification and tolerance analysis were carried out.The single and mixed strains of JM,commercial S.cerevisiae(SC)and angel aroma producing active dry yeast(ADY)were used to brewing wine,and the quality of wine was analyzed.The results showed that strain JM was identified as Candida humilis,and the total ester yield in fermentation liquid was 2.64 g/L,which could withstand 3.0％citric acid,35 ℃,6％ethanol and 4％NaCl.In different groups of wine samples,the wine prepared by JM+SC had the optimal quality.The color of the wine was purple,L*value,a*value and b*value were 53.93,20.38 and 4.85,respectively.The sugar content was 7 °Bx,total acid content was 3.38 g/L,reducing sugar content was 22.00 g/L,pH was 3.58,the anthocyanin content was 205.52 mg/L,the alcohol content was 12.60％vol,the total ester content was 1.47 g/L.The free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)and 2,2'-diazo-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)were 42.21％and 32.86％,respectively.The wine was rich in ethyl propionate and amyl acetate,fruity,refreshing and delicious,and had the potential to be high quality wine.
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