Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity
Tao Qin, Jing Liao, Yingyuan Zheng, Wenxia Zhang, Xiuyan Zhang
Abstract
Non- Saccharomyces yeast with β -glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non- Saccharomyces yeast strains Issatchenkia terricola SLY-4, Pichia kudriavzevii F2-24, P. kudriavzevii F2-16, and Metschnikowia pulcherrima HX-13 with β -glucosidase activity to the flavor and quality of wine making was studied. Compared with those of S. cerevisiae single fermentation, the four non- Saccharomyces yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C 6 compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, β -ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non- Saccharomyces yeast-fermented wine was better than that of S. cerevisiae , and I. terricola SLY-4 fermentation received the highest one, followed by P. kudriavzevii F2-24, P. kudriavzevii F2-16, and M. pulcherrima HX-13 from high to low. The research results provide a theoretical basis for the breeding of non- Saccharomyces yeast and its application in wine making.