دورية أكاديمية
Evaluation of four indigenous non-saccharomyces yeasts isolated from the Shangri-La wine region (China) for their fermentation performances and aroma compositions in synthetic grape juice fermentation
| العنوان: | Evaluation of four indigenous non-saccharomyces yeasts isolated from the Shangri-La wine region (China) for their fermentation performances and aroma compositions in synthetic grape juice fermentation |
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| المؤلفون: | Zhao, Y, Sun, Q, Tian, Bin, Zhu, S, Du, F, Mao, R, Li, S, Liu, L, Zhu, Y |
| بيانات النشر: | MDPI |
| سنة النشر: | 2022 |
| المجموعة: | Lincoln University (New Zealand): Lincoln U Research Archive |
| مصطلحات موضوعية: | Meyerozyma guilliermondii, pure culture fermentation, Saccharomycopsis vini, Saturnispora diversa, Wickerhamomyces anomalus, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::300805 Oenology and viticulture, ANZSRC::310603 Fermentation, ANZSRC::3107 Microbiology |
| جغرافية الموضوع: | Switzerland |
| الوصف: | This study investigated the fermentation performances and aroma compositions of synthetic grape juice that was fermented by four indigenous non-Saccharomyces yeast isolates that were obtained from the Shangri-La wine region (China): Meyerozyma guilliermondii (AD-58), Saccharomycopsis vini (BZL-28), Saturnispora diversa (BZL-11), and Wickerhamomyces anomalus (DR-110), in comparison to those of Saccharomyces cerevisiae (EC1118). The four indigenous non-Saccharomyces yeasts showed a lower fermentative capacity and a lower conversion rate of sugar to alcohol, but a higher yield of volatile acidity. W. anomalus (DR-110) had a greater ability to produce numerous esters and short-chain fatty acids and the representative flavors of its fermented medium were fruity and fatty. Sac. vini (BZL-28), interestingly, exhibited great capacity in the formation of many monoterpenes, particularly (Z)-β-ocimene, E-β-ocimene, linalool, citral, and geraniol and its fermented medium was characterized by a strong fruity (citrus-like) and floral flavor. M. guilliermondii (AD-58) and Sat. diversa (BZL-11) only mildly affected the aroma profiles of their resultant fermented media, since the concentrations of most of the volatiles that were produced by these two isolates were much lower than their sensory thresholds. The four indigenous non-Saccharomyces yeasts exhibited distinctive fermentation performances and aroma production behaviors. In particularly, W. anomalus (DR-110) and Sac. vini (BZL-28) have shown good potential in enhancing the aromas and complexity of wine. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | 18 pages; Electronic |
| اللغة: | English |
| تدمد: | 2309-608X |
| العلاقة: | The original publication is available from MDPI - https://doi.org/10.3390/jof8020146Test - http://dx.doi.org/10.3390/jof8020146Test; Journal of Fungi; https://doi.org/10.3390/jof8020146Test; jof8020146; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000767530100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; ZR1CK (isidoc); 35205900 (pubmed); https://hdl.handle.net/10182/14609Test |
| DOI: | 10.3390/jof8020146 |
| الإتاحة: | https://doi.org/10.3390/jof8020146Test https://hdl.handle.net/10182/14609Test https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000767530100001&DestLinkType=FullRecord&DestApp=WOS_CPLTest |
| حقوق: | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. ; Attribution ; https://creativecommons.org/licenses/by/4.0Test/ |
| رقم الانضمام: | edsbas.E4EC5843 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 2309608X |
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| DOI: | 10.3390/jof8020146 |