Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt

Frontiers in Microbiology

Microbiology

Mingzheng Huang¹  Yinfeng Li¹  Xiaoyu Tang¹  Wenli Zhu¹  Peipei Ding¹  Mei Kang¹  Xiaozhu Liu² 

[1] Guizhou Institute of Technology, Guiyang, China;Guizhou Institute of Technology, Guiyang, China;Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs, Beijing, China;

关键词: ethanol tolerance;    Saccharomyces;    Rosa roxburghii;    fruit wine;    volatile aroma;   

DOI  :  10.3389/fmicb.2023.1202440

 received in 2023-04-08, accepted in 2023-05-17,  发布年份 2023

来源: Frontiers

【 摘 要 】

Ethanol tolerance is crucial for the oenological yeasts. Rosa roxburghii Tratt, a Rosaceae plant native to China, is rich in nutritional and medicinal ingredients. In this study, ethanol-tolerant non-Saccharomyces yeasts were screened, and their oenological properties were further evaluated. Three ethanol-tolerant yeast strains (designated as C6, F112, and F15), which could tolerate 12% (v/v) ethanol treatment, were isolated from R. roxburghii, and identified as Candida tropicalis, Pichia guilliermondii, and Wickerhamomyces anomalus, respectively. The winemaking condition tolerances of these ethanol-tolerant yeast strains were similar to those of Saccharomyces cerevisiae X16. However, their growth, sugar metabolic performance and sulphureted hydrogen activities, were different. The β-glucosidase production ability of strain W. anomalus F15 was lower than that of S. cerevisiae X16, and strains of C. tropicalis C6 and P. guilliermondii F112 were similar to S. cerevisiae X16. Electronic sensory properties of the R. roxburghii wines fermented using ethanol-tolerant yeasts together with S. cerevisiae showed no significant differences. However, the mixed inoculation of the ethanol-tolerant yeast strains with S. cerevisiae could regulate the volatile aroma characteristics of the fermented R. roxburghii wine, enriching and enhancing the aroma flavor. Therefore, the selected ethanol-tolerant yeasts have the potential for application in the production of unique R. roxburghii wine.

【 授权许可】

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Copyright © 2023 Li, Ding, Tang, Zhu, Huang, Kang and Liu.