We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
优良本土酿酒酵母的酿造特性研究.
- Authors
刘沛通; 丁子元; 于庆泉; 范佳硕; 乔岩; 王海绮; 郑晓卫
- Abstract
Exploring excellent indigenous yeast is of great significance for strengthening the terroir of wine and breaking the situation of foreign commercial yeast monopoly. The fermentation and aroma production characteristics of eleven Chinese indigenous Saccharomyces cerevisiae strains were evaluated in this study. Two indigenous yeasts (60258 and 60268) with high-quality oenological characteristics were obtained and then applied for further pilot fermentation with two different grape varieties (Riesling and Syrah). 60258 could accumulate higher amounts of esters, as it produced 3 times and 1.6 times more acetate esters than commercial yeasts in Riesling and Syrah wine, respectively. It also generated near 2 times ethyl esters than commercial yeasts, which promoted the floral and fruity profiles of wine significantly. 60268 produced more glycerol than commercial yeasts, and it was more suitable for red wine making than white wine. The two indigenous yeasts could be a valuable tool to modulate the volatile profiles of wine and had great application prospect in industrial production.
- Subjects
RIESLING; WHITE wines; RED wines; ETHYL esters; SYRAH; WINE making
- Publication
Journal of Chinese Institute of Food Science & Technology, 2023, Vol 23, Issue 1, p204
- ISSN
1009-7848
- Publication type
Article
- DOI
10.16429/j.1009-7848.2023.01.020