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. 2023 Aug 16;12(16):3073.
doi: 10.3390/foods12163073.

Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Xiaoxin Ge  1 , Jie Wang  1   2 , Xiaodi Wang  1 , Yaqiong Liu  1   2 , Chao Dang  1   2 , Ran Suo  1   2 , Jianfeng Sun  1   2
Affiliations

Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Xiaoxin Ge et al. Foods. .

Abstract

Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Saccharomyces, Rhodotorula and Metschnikowia). These species were subjected to stress tolerance assays (ethanol, glucose, SO2 and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. Saccharomyces cerevisiae showed a high tolerance to ethanol and completed fermentation independently. Hanseniaspora demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.

Keywords: Saccharomyces cerevisiae; enzymatic activity; non-Saccharomyces; stress tolerance; volatile compounds; wine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chordal diagram: the tolerance of different genera of yeast under selective pressures. (A) Hanseniaspora genus; (B) Saccharomyces genus; (C) Metschnikowia genus; (D) Rhodotorula genus. V2–V10: 2–10% concentrations of ethanol; G20–G50: 20–50% concentrations of glucose; S50–S250: 50–250 mg/L concentrations of free SO2. The different colours in the figure correspond to different yeasts and pressure conditions. The left side of the chordal diagram presents the scores of different yeasts under different pressure conditions, and the right side presents the total score of tolerance of different strains under different pressure conditions. Detailed data can be found in Table S1.
Figure 2
Figure 2
Sulphite reductase, protease and β-Glucosidase activities produced by isolated yeasts. These three enzymes were evalutated based on the scoring criteria presented in Section 2.4.
Figure 3
Figure 3
Fermentation rate of sequential and monoculture fermentation. Weight change is defined as the difference of weight between two adjacent days.
Figure 4
Figure 4
Principal component analysis (PCA) visualizing the relationships among yeasts and volatile compounds for wines.
See this image and copyright information in PMC

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