Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang
| Autor: | Guan-Qun Wang, Amannisa Aihaiti, Li-Xia Zhu |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
China Co-fermentation Physiology Wine Saccharomyces cerevisiae Biology 01 natural sciences Applied Microbiology and Biotechnology Pichia 03 medical and health sciences Yeasts 010608 biotechnology Yield (wine) Vitis Sugar 0303 health sciences 030306 microbiology Inoculation food and beverages General Medicine Herbaceous plant Yeast Horticulture Taste Fermentation Odorants Biotechnology |
| Zdroj: | World Journal of Microbiology and Biotechnology. 36 |
| ISSN: | 1573-0972 0959-3993 |
| DOI: | 10.1007/s11274-020-02831-4 |
| Popis: | Cabernet Sauvignon grape produced in Xinjiang (China) is often overripe, with unusually high sugar content, which impedes utilization. We aimed to establish the optimal combination of indigenous yeast strains to produce a new sweet wine from the overripe grape. Five yeast strains with pronounced enological characteristics were selected from 88 indigenous yeast isolates. Using a series of co-fermentation experiments with different inoculated strategies, we achieved optimal co-fermentation with a combination of strains SC19 and NS68, later identified as Saccharomyces cerevisiae and Pichia kudriavzevii, respectively, simultaneously inoculated in a 1:1 ratio at the early stage of fermentation. The combination was characterized by vigorous fermentation with high resistance to 457.13 g/L sugar and high alcohol yield (16.01% vol). The sweet wine contained 17 aromatic compounds with odor activity value (OAV) ≥ 1 and pronounced sweet fruit, floral, herbaceous, and caramel odors. The co-fermentation has a good potential for utilization of overripe Cabernet Sauvignon grape. |
| Databáze: | OpenAIRE |
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