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Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine
Abstract:
The enology characteristics were studied by three yeast strains of pure and mixed cultures of Saccharomyces cerevisiae QM, ZYFJQ and Hanseniaspora uvarum YQY with Cabernet sauvignon grape,respectively, while the commercial Saccharomyces cerevisiae RC212 was made as a control, in order to screen excellent yeast strains or the combination of those for the original wine. Chemical indices of the wines by three stiains were analyzed including ethanol, total acidity, volatile acidity and residual reducing sugar. Flavor compounds in wines and in must were extracted by dichloromethane and identified by GC–MS.The results showed that the chemical indices of the wine from selected strains could satisfy with the demand of Chinese national standard, and the volatiles were mainly the 2-phenylethanol, which shaped the main characteristics of wine aroma components. yeast strain QM and YQY got the best balance between acetate and alcohols. The best volatiles of wine was obtained from the mixed fermentations than from the pure or from the control ones. ndigenous yeast strains from grape played an important role on the types and amounts of flavor compounds in mixed culture fermentation. The yeasts could have potential applications to the original winemaking.
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233-239
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Online since:
October 2011
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© 2012 Trans Tech Publications Ltd. All Rights Reserved
Citation:
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[18] Wang F, Qin L N, Wang W, Wang S S, Li J M, 2007, Analysis of the aroma compounds in Cabernet Sauvignon and Merlot red wine. Sino-overseas grapevine and wine, 3: 5-7. Table 1 The results of tolerance evaluate for three tested yeast strains Strain Name Tolerance evaluate Fermentative capacity CO2 exhausted in 72h (g) Alcohol (%v/v) The content of sugar(g/l) NaCl (g/l) SO2 (mg/L) Temperature (℃) ZYFJQ.
[20] 0 600. 0 160. 0 400.
[45] 0.
[19] 9±0. 2 QM.
[18] 0 600. 0 160. 0 400.
[45] 0.
[18] 5±0. 1 YQY.
[16] 0 600. 0 160. 0 400.
[45] 0.
[17] 2±0. 2 Table 2 The analysis of wines produced by different strains Total sugar Glucose(g/l) Strain Name Ethanol (%v/v) Total acidity Tartaric acid （g/l） Volatile acidity Acetic acid （g/l） Residual sugar (g/l) 180 QM.
[8] 8±0. 20.
[5] 80±0. 22.
18±0. 03.
[5] 02±0. 1 ZYFJQ.
[8] 0±0. 50.
[6] 92±0. 31.
20±0. 01.
[3] 89±0. 3 QM+YQY.
[8] 0±0. 50.
[6] 60±0. 12.
18±0. 04.
[4] 88±0. 5 ZYFJQ+YQY.
[8] 0±0. 50.
[6] 98±0. 32.
18±0. 02.
[4] 97±0. 6 RC212.
[8] 0±0. 50.
[6] 42±0. 52.
4±0. 02.
85±0. 3 YQY.
[8] 0±0. 45.
[5] 50±0. 20.
18±0. 02.
[5] 60±0. 4 250 QM 11±0. 55.
[7] 10±0. 10.
36±0. 04.
[7] 80±0. 3 ZYFJQ 11±0. 30.
[7] 10±0. 31.
24±0. 02.
[5] 90±0. 2 QM+YQY 10±0. 40.
[5] 70±0. 22.
24±0. 05.
[4] 70±0. 5 ZYFJQ+YQY 11±0. 45.
[6] 20±0. 30.
18±0. 03.
[6] 20±0. 1 Table 3 Flavor compound of wines inoculated with selected yeast strains in China Aroma compound Yeast strains used in fermentation and the relative content of volatiles (%, w/w) QL QL+Y ZY ZY+Y RC212 Must Esters Ethyl lactate.
[1] 49 - n-Amyl acetate.
99 - Ethyl iso-valerate.
[1] 24 - - Formic acid.
32 - Ethyl hexanoate.
60 - Ethyl caprylate.
81 - Diethyl butanedioate.
38 - ethyl 4-hydroxybutanoate.
80 - - 2-Methoxyethyl acetoacetate.
44 - - Dimethyl phthalate.
[24] 08.
[6] 69.
[19] 20.
[17] 57.
[14] 58.
[68] 48 Diethyl phthalate.
[5] 56.
[6] 19.
[1] 85.
[2] 88.
[4] 35.
[10] 05 Diisobutyl phthalate.
[2] 78.
[3] 04.
[4] 26.
[3] 58 di-n-Hexyl phthalate.
33 - Dibutyl phthalate.
42.
95 - Hexadecanoic acid.
61.
80.
46 - 1, 2-Benzenedicarboxylic acid.
57 mono-(2-ethylhexyl) ester.
[2] 05.
80.
[3] 33 Dimethyl p-phthalate.
[16] 11.
[2] 18 - - Benzyl benzoate.
95 - - - - Bis(2-ethylhexyl)phthalate.
[7] 63 - - - Diethyl succinate.
55 - - Benzoic acid , 2-(1-oxopropyl) methyl ester.
96 - - nonyl chloroacetate.
[1] 85 - - - Dimethyl 4-methoxyoctanedioate.
[1] 01 - - - - Hexanedioic acid, trimethylsilyl ester.
[1] 07 - - - - 1-ethynylcyclopentyl benzoate.
29 - - The sum of relative content.
[35] 08.
[36] 66.
[31] 33.
[26] 53.
[29] 9.
[86] 01 Alcohols β-Phenethyl alcohol.
[41] 83.
[26] 46.
[42] 77.
[63] 21.
[53] 61 - Hexyl alcohol.
94 - - - Propyl glycol.
42 - - Dianhydrodulcitol.
51 - - Tetradecanol.
[1] 27 - - - - - The sum of relative content.
[43] 10.
[26] 46.
[43] 71.
[64] 14.
[53] 61 - Acids Pentanoic acid.
[1] 71.
44 - - - - Hexanoic acid.
[2] 07.
96.
83 - n-Heptanoic acid.
33 - Ethyl.
[1] 69 - - - - - DL-2-Methylbutyric acid.
33 - Nonanoic acid.
94.
[1] 65 - - - Palmitic acid.
[3] 30.
[6] 86 - - - - Octadecanoic acid.
97.
[3] 02 - - - - The sum of relative content.
[7] 67.
[11] 26.
[3] 72.
96.
[1] 49 - Hydroxybenzene compounds 2, 6-Bis(1, 1-dimethylethyl)-4-methylphenol.
80.
90.
[1] 12 2, 4-Ditertbutyl phenol.
71.
[2] 59 - - - - The sum of relative content.
[1] 51.
[3] 59.
[1] 12 Heterocyclic compounds Neozone A.
[1] 05.
[1] 73 Nitrofurantoin.
[4] 85.
[2] 25 - - 4-O-Methylmannose.
[2] 83 - - - - - Veratridine.
83 - - - - The sum of relative content.
[2] 83.
[6] 73.
[2] 25.
[1] 73 Total number of aroma compounds in wine tested 15 19 9 14 16 7 Note: −, refers to no detected or lowers 0. 2 ppb v/v.