AUTHOR=Qin Tao , Liao Jing , Zheng Yingyuan , Zhang Wenxia , Zhang Xiuyan 

TITLE=Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity

JOURNAL=Frontiers in Microbiology

VOLUME=12

YEAR=2021

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2021.626920

DOI=10.3389/fmicb.2021.626920

ISSN=1664-302X

ABSTRACT=<p>Non-<italic>Saccharomyces</italic> yeast with <italic>β</italic>-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-<italic>Saccharomyces</italic> yeast strains <italic>Issatchenkia terricola</italic> SLY-4, <italic>Pichia kudriavzevii</italic> F2-24, <italic>P. kudriavzevii</italic> F2-16, and <italic>Metschnikowia pulcherrima</italic> HX-13 with <italic>β</italic>-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of <italic>S. cerevisiae</italic> single fermentation, the four non-<italic>Saccharomyces</italic> yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C<sub>6</sub> compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, <italic>β</italic>-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-<italic>Saccharomyces</italic> yeast-fermented wine was better than that of <italic>S. cerevisiae</italic>, and <italic>I. terricola</italic> SLY-4 fermentation received the highest one, followed by <italic>P. kudriavzevii</italic> F2-24, <italic>P. kudriavzevii</italic> F2-16, and <italic>M. pulcherrima</italic> HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-<italic>Saccharomyces</italic> yeast and its application in wine making.</p>