| Autor: |
Zhang XK; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China., Liu PT; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China., Zheng XW; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China., Li ZF; COFCO Greatwall Chateau Sungod (Huailai) Co., Ltd., Zhangjiakou 075499, China., Sun JP; COFCO Greatwall Chateau Sungod (Huailai) Co., Ltd., Zhangjiakou 075499, China., Fan JS; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China., Ye DQ; Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China., Li DM; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China.; 'The Belt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China., Wang HQ; COFCO Greatwall Chateau Sungod (Huailai) Co., Ltd., Zhangjiakou 075499, China., Yu QQ; COFCO Greatwall Chateau Sungod (Huailai) Co., Ltd., Zhangjiakou 075499, China., Ding ZY; Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China. |
| Abstrakt: |
The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts ( Saccharomyces cerevisiae ), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics. |
