Isolation and identification of non‐Saccharomyces yeasts and their flavour characteristics while brewing Yinhong plum wine

• Published in: Flavour and fragrance journal Vol. 39; no. 4; pp. 244 - 260
• Main Authors: Lei, Yu, Li, Tian, Chen, Li, Deng, Meng‐Sheng, Jin, Lei, Li, Yu‐Hao, Li, Dong
• Format: Journal Article
• Language: English
• Published: Chichester Wiley Subscription Services, Inc 01.07.2024
• Subjects: acetates; Acetic acid; Aroma; Aroma compounds; Brewing; characteristic analysis; fermentation; flavor; Flavors; Fruit juices; fruits; glycerol; Hanseniaspora uvarum; Hydrogen sulfide; isolation and identification; non‐Saccharomyces yeast; Odor; odors; Physiological effects; Pichia kluyveri; plums; Saccharomyces; Saccharomyces cerevisiae; Sensory evaluation; Sugar; Sulfur dioxide; Volatile compounds; Wickerhamomyces anomalus; Wine; Wines; Yeast; yeasts; Yinhong plum wine

The objective of this study was to screen non‐Saccharomyces yeast suitable for enhancing the aroma of Yinhong plum wine. Five non‐Saccharomyces yeasts with strong ester‐producing ability, namely, Wa3 (Wickerhamomyces anomalus), Hu12 (Hanseniaspora uvarum), Pk2A2, PkW2 and PkY2 (Pichia kluyveri), wer...