5株低产乙醇的非酿酒酵母筛选及其酿造特性

为获得葡萄酒中低产乙醇的非酿酒酵母(non-Saccharomyces)菌株,首先采用纯种发酵方式对分离自湖南、辽宁和新疆的38株本土非酿酒酵母进行产乙醇能力的评价.初步筛选到5株乙醇体积分数、乙醇产率和潜在乙醇体积分数均低于酿酒酵母(S.cerevisiae)EC1118的菌株,包括红酵母(Rhodotorula m...

Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties

This study aimed to obtain low ethanol-producing non-Saccharomyces strains for use in wine production. We evaluated the ethanol-producing ability of 38 indigenous non-Saccharomyces strains isolated in Hunan, Liaoning and Xinjiang provinces by pure culture fermentation. Five strains with lower ethanol-producing ability in terms of ethanol volume, ethanol yield and potential ethanol content than S. cerevisiae EC1118 were selected, including Rhodotorula mucilaginosa CVE-RM3, Hanseniaspora uvarum CVE-HU42, Pichia kudriavzevii CVE-PK1, Metschnikowia pulcherrima CVE-MP33 and H. vineae CVE-HV6. Their oenological characteristics were further investigated in mixed culture fermentation when inoculated with S. cerevisiae EC1118. The results showed that mixed culture fermentation with CVE-HV6 and EC1118 was the most effective in reducing ethanol, with a reduction of 0.72% (V/V) as compared to pure culture fermentation with EC1118. Furthermore, the mixed culture fermentation increased the contents of the major aroma compounds ethyl acetate, ethyl acetate, 2-phenylethanol and linalool by 281.22%, 3 503.87%, 36.53% and 49.03%, respectively, and reduced the contents of hexanoic acid and octanoic acid by 86.60% and 92.01%, respectively, significantly improving the aroma profile and enhancing the fruity and flower intensity of wine. In conclusion, H. vineae CVE-HV6, with low ethanol yield and good oenological characteristics, has the potential to be used for producing low-alcohol wine.