Ge Xiaoxin, Wang Jie, Wang Xiaodi, Liu Yaqiong, Dang Chao, Suo Ran, Sun Jianfeng
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China.
Hebei Technology Innovation Center of Agricultural Products Processing, Baoding 071001, China.
Foods. 2023 Aug 16;12(16):3073. doi: 10.3390/foods12163073.
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (, , and ). These species were subjected to stress tolerance assays (ethanol, glucose, SO and pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase activity and protease activity) and fermentation tests. showed a high tolerance to ethanol and completed fermentation independently. demonstrated good enzymatic activity and completed sequential fermentation. The fermentation experiment showed that the PCT4 strain had the best aroma complexity. This study provides a reference for selecting new starters from the perspective of flavour enzymes and tolerance and diversifying the sensory quality of wines from the region.
开发本土葡萄酒酵母的生物多样性是改变葡萄酒感官特性的一种手段。对来自中国不同地区的样本进行分析，以筛选作为潜在发酵剂的本土分离株。通过形态学和分子生物学分析，我们发现了属于四个属（、、和）的六个物种。对这些物种进行了胁迫耐受性试验（乙醇、葡萄糖、二氧化硫和pH值）、酶活性测试（亚硫酸盐还原酶活性、β-葡萄糖苷酶活性和蛋白酶活性）以及发酵试验。对乙醇表现出高耐受性并独立完成发酵。表现出良好的酶活性并完成顺序发酵。发酵实验表明，PCT4菌株具有最佳的香气复杂性。本研究为从风味酶和耐受性角度选择新的发酵剂以及使该地区葡萄酒的感官品质多样化提供了参考。
