Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

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.

Keywords::

• non-Saccharomyces cerevisiae
• wine aroma
• alternaria genus
• hansenula genus
• gas chromatography–mass spectrometry

Acknowledgements

We thank Fusheng Chen for proofreading the manuscript.

Additional information

Funding

The authors would like to thank The Corps Youth Science and Technology Innovation group and Huazhong Agricultural University and Shihezi University for financial support.