Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity
Non- Saccharomyces yeast with β -glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non- Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P. kudriavzevii F2-16, and Metschnikowia pulcherrima HX-13 with β -...
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Published in | Frontiers in microbiology Vol. 12; p. 626920 |
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Main Authors | , , , , |
Format | Journal Article |
Language | English |
Published |
Frontiers Media S.A
03.09.2021
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Subjects | |
Online Access | Get full text |
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Summary: | Non-
Saccharomyces
yeast with
β
-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-
Saccharomyces
yeast strains
Issatchenkia terricola
SLY-4,
Pichia kudriavzevii
F2-24,
P. kudriavzevii
F2-16, and
Metschnikowia pulcherrima
HX-13 with
β
-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of
S. cerevisiae
single fermentation, the four non-
Saccharomyces
yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C
6
compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene,
β
-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-
Saccharomyces
yeast-fermented wine was better than that of
S. cerevisiae
, and
I. terricola
SLY-4 fermentation received the highest one, followed by
P. kudriavzevii
F2-24,
P. kudriavzevii
F2-16, and
M. pulcherrima
HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-
Saccharomyces
yeast and its application in wine making. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Reviewed by: Estéfani García Ríos, Instituto de Salud Carlos III (ISCIII), Spain; Hee-Soo Park, Kyungpook National University, South Korea Edited by: Kap-Hoon Han, Woosuk University, South Korea This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2021.626920 |