The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties
Abstract
:1. Introduction
2. Results and Discussion
2.1. Fermentation Ability and Influences on the Main Chemical Composition of Wine
2.2. Aroma Compound Production of Each Strain in Small-Scale Fermentation
2.3. Olfactory Characteristics of Each Strain in Small-Scale Fermentation
2.4. The Performance of Selected Yeast Strains in Pilot Trials
2.5. RATA Profiling of Pilot Experiment Wine
3. Materials and Methods
3.1. Grape Sample
3.2. Yeast Strain
3.3. Yeast Growing and Fermentation
3.4. HS-SPME Condition and GC-MS Analysis
3.5. HPLC Analysis
3.6. Analysis of Basic Enology Parameters of Wines
3.7. Sensory Analysis
3.8. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Strain | CO2 Loss | Ethanol | OD600 | Glucose | Fructose | Tartaric Acid | Malic Acid | Citric Acid | Glycerol | Succinic Acid | Lactic Acid | Acetic Acid |
---|---|---|---|---|---|---|---|---|---|---|---|---|
60,669 | 19.52 ± 0.81 a | 92.25 ± 3.97 a | 10.38 ± 0.04 ab | 0 | 0.51 ± 0.72 a | 1.75 ± 0.17 a | 2.18 ± 0.1 b | 0.67 ± 0 b | 6.94 ± 0.18 ab | 1.54 ± 0.02 a | 0.12 ± 0.01 cd | 0.14 ± 0.01 scd |
60,673 | 18.76 ± 0.28 a | 93.49 ± 2.43 a | 8.54 ± 0.73 cd | 0 | 1.41 ± 0.73 a | 1.76 ± 0.13 a | 2.21 ± 0.05 b | 0.59 ± 0.01 c | 6.23 ± 0.11 cd | 1.28 ± 0.06 c | 0.22 ± 0.01 a | 0.22 ± 0.01 ab |
60,682 | 18.63 ± 1.39 a | 89.95 ± 6.09 a | 11.19 ± 0.03 a | 0 | 1.1 ± 0.05 a | 1.76 ± 0.32 a | 2.48 ± 0.17 a | 0.85 ± 0.06 a | 7.38 ± 0.51 a | 1.58 ± 0.12 a | 0.11 ± 0.01 d | 0.16 ± 0 c |
60,685 | 19.09 ± 0.02 a | 93.87 ± 1.72 a | 8.36 ± 0.33 d | 0 | 1.25 ± 0.57 a | 1.82 ± 0.09 a | 2.16 ± 0.07 b | 0.58 ± 0.01 c | 6.1 ± 0.13 d | 1.19 ± 0.13 c | 0.21 ± 0.01 a | 0.24 ± 0.01 a |
60,690 | 19.56 ± 0.08 a | 94.91 ± 0.06 a | 9.5 ± 0.49 abcd | 0 | 0.74 ± 0.16 a | 1.84 ± 0 a | 2.13 ± 0.01 b | 0.66 ± 0 b | 6.84 ± 0.04 abc | 1.58 ± 0.01 a | 0.14 ± 0.01 b | 0.15 ± 0 cd |
60,717 | 19.13 ± 0.95 a | 91.22 ± 4.87 a | 10.18 ± 0.42 abc | 0 | 0.89 ± 0.41 a | 1.69 ± 0.24 a | 2.15 ± 0.12 b | 0.67 ± 0.01 b | 6.73 ± 0.44 abcd | 1.35 ± 0.11 bc | 0.13 ± 0.02 bcd | 0.15 ± 0.01 cd |
60,722 | 19.16 ± 0.66 a | 92.45 ± 3.32 a | 8.95 ± 1.8b cd | 0 | 1.27 ± 0.17 a | 1.76 ± 0.12 a | 2.1 ± 0.05 b | 0.68 ± 0.02 b | 6.56 ± 0.3 bcd | 1.29 ± 0.04 c | 0.14 ± 0.01 bc | 0.21 ± 0.03 b |
60,728 | 19.09 ± 0.83 a | 91.89 ± 3.98 a | 9.32 ± 0.71b cd | 0 | 1.05 ± 0.25 a | 1.7 ± 0.21 a | 2.2 ± 0.1 b | 0.67 ± 0.01 b | 6.77 ± 0.28 abcd | 1.49 ± 0.05 ab | 0.12 ± 0.01 cd | 0.14 ± 0 cd |
EC1118 | 19.64 ± 0.02 a | 93.73 ± 0.55 a | 9.73 ± 0.09 abcd | 0 | 0.78 ± 0.01 a | 1.74 ± 0.04 a | 2.18 ± 0.02 b | 0.66 ± 0 b | 6.73 ± 0.1 abcd | 1.55 ± 0.02 a | 0.1 ± 0.01 d | 0.13 ± 0 d |
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Zhang, X.-K.; Liu, P.-T.; Zheng, X.-W.; Li, Z.-F.; Sun, J.-P.; Fan, J.-S.; Ye, D.-Q.; Li, D.-M.; Wang, H.-Q.; Yu, Q.-Q.; et al. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties. Molecules 2024, 29, 4279. https://doi.org/10.3390/molecules29174279
Zhang X-K, Liu P-T, Zheng X-W, Li Z-F, Sun J-P, Fan J-S, Ye D-Q, Li D-M, Wang H-Q, Yu Q-Q, et al. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties. Molecules. 2024; 29(17):4279. https://doi.org/10.3390/molecules29174279
Chicago/Turabian StyleZhang, Xin-Ke, Pei-Tong Liu, Xiao-Wei Zheng, Ze-Fu Li, Jian-Ping Sun, Jia-Shuo Fan, Dong-Qing Ye, De-Mei Li, Hai-Qi Wang, Qing-Quan Yu, and et al. 2024. "The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties" Molecules 29, no. 17: 4279. https://doi.org/10.3390/molecules29174279