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. 2024 Sep 9;29(17):4279.
doi: 10.3390/molecules29174279.

The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties

Xin-Ke Zhang  1   2 , Pei-Tong Liu  3 , Xiao-Wei Zheng  3 , Ze-Fu Li  4 , Jian-Ping Sun  4 , Jia-Shuo Fan  3 , Dong-Qing Ye  5 , De-Mei Li  1   2 , Hai-Qi Wang  4 , Qing-Quan Yu  4 , Zi-Yuan Ding  3
Affiliations

The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties

Xin-Ke Zhang et al. Molecules. .

Abstract

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.

Keywords: GC-MS; aroma compounds; multiple factor analysis; rate-all-that-apply; sensory evaluation.

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Conflict of interest statement

Authors Pei-Tong Liu, Xiao-Wei Zheng, Jia-Shuo Fan and Zi-Yuan Ding were employed by the company COFCO Corporation. Authors Ze-Fu Li, Jian-Ping Sun, Hai-Qi Wang and Qing-Quan Yu were employed by the company COFCO Greatwall Chateau Sungod (Huailai) Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Principal component analysis (PCA) of the concentration of aroma compounds using indigenous and commercial yeasts in small-scale fermentation. (Indigenous strains: 60,669, 60,673, 60,717, 60,722, 60,728, 60,682, 60,685, 60,690; commercial strains: EC1118). (A), score plot of PCA; (B), loading plot of PCA.
Figure 2
Figure 2
Aroma characteristics of indigenous and commercial yeasts based on the odor activity value (OAV) of aroma compounds in small-scale fermentations. (Indigenous strains: 60,669, 60,673, 60,717, 60,722, 60,728, 60,682, 60,685, 60,690; commercial strain: EC1118). Note: same lowercase letters indicates no significant difference (p < 0.05, Tukey’s post hoc test).
Figure 3
Figure 3
Factor analysis in mixed data (FAMD) showed the effects of strains and varieties (A,C) on the concentrations of aroma compounds in the pilot fermentations with indigenous and commercial yeasts, and the contributors of the model (B,D). (Indigenous strains: 60,669, 60,673, 60,717, 60,722, 60,728, 60,682, 60,685, 60,690; commercial strains: VL1, VL2, and F15).
Figure 4
Figure 4
Multiple factor analysis (MFA) showing the effects of strains and varieties on wine sensory profiles with indigenous and commercial yeasts (A,B), and the corresponding sensory attributes (C,D) based on the rate-all-that-apply (RATA) method. (Indigenous strains: 60,669, 60,673, 60,717, 60,722, 60,728, 60,682, 60,685, 60,690; commercial strain: EC1118).
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