Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape |
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| Authors: | Xuewei Shi Ya'nan Xu Xiaoji Zheng Jing Xiao |
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| Affiliation: | 1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, P.R. China;2. Food College, Shihezi University, Shihezi 832003, Xinjiang Uygur Autonomous Region, P.R. China;3. Food College, Shihezi University, Shihezi 832003, Xinjiang Uygur Autonomous Region, P.R. China |
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| Abstract: | Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography–mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances. |
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| Keywords: | non-Saccharomyces cerevisiae wine aroma alternaria genus hansenula genus gas chromatography–mass spectrometry |
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