Isolation and identification of aroma-producing non- Saccharomyces yeast strains and the enological characteristic comparison in wine making
LWT, ISSN: 0023-6438, Vol: 154, Page: 112653
2022
- 52Citations
- 95Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Microorganisms produce hundreds of aroma-active compounds during fermentation process which affect the flavor of the final wine product. The current study explored the enological characteristics of non- Saccharomyces yeast strains and their influence on aroma compound complexity during fermentation process. Forty-two yeast strains were isolated from fruits by the DNA sequencing identification. Hanseniaspora uvarum Pi235, Pichia kluyveri Pe114, Saccharomyces cerevisiae Gr112 and Hanseniaspora guilliermondii Ki135 were selected for the following experiments due to the safety considerations and aroma diversity. Biochemical characteristics results showed that H. uvarum Pi235, P. kluyveri Pe114 and S. cerevisiae Gr112 exhibited different consumption preference in maltose, xylose and glycerol assimilation compared with their standard strains. Enological characteristics results showed that S. cerevisiae Gr112 exhibited best thermal tolerance, ethanol tolerance and β-glucosidase activity. Results of volatile aroma compounds analysis showed that non -Saccharomyces yeast strains were good at producing esters, such as ethyl acetate and 2-phenethyl acetate which were 11.8–25.4 and 4.1–15.2 folds higher than that from S. cerevisiae Gr112. Non- Saccharomyces yeast strains would provide more divers flavors in wines. The results will increase the applicability of non- Saccharomyces yeasts in the winemaking industry.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0023643821018065; http://dx.doi.org/10.1016/j.lwt.2021.112653; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85117692954&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0023643821018065; https://dx.doi.org/10.1016/j.lwt.2021.112653
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know