Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters
Zhong Zhang, Huiqing Wang, Hongchuan Xia, Lijun Sun, Qingchen Zhang, Hui Yang +1 more
Food Chemistry X
Abstract
<i>Hanseniaspora uvarum</i> is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of <i>H. uvarum</i> during the spontaneous fermentation of Cabernet Sauvignon grapes. The results revealed that <i>H. uvarum</i> constituted 77.49 % of the non-<i>Saccharomyces</i> yeast population during fermentation. An indigenous strain, QTX-C10, was isolated from the 148 <i>H. uvarum</i> strains using a multistep screening strategy. The 1:1 co-inoculation of QTX-C10 with <i>Saccharomyces cerevisiae</i> proved to be an optimal strategy for mixed fermentation, resulting in a 48.54 %-59.55 % increase in ethyl esters in Cabernet Sauvignon wine and a 96.94 %-110.92 % increase in Chardonnay wine. Furthermore, this approach reduced the acetic acid levels by 12.50 %-17.07 % for Cabernet Sauvignon wine and 10.81 %-17.78 % for Chardonnay wine. Additionally, increased ethyl ester content may enhance the tropical fruit flavor of Cabernet Sauvignon wines.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
1:1 co-inoculation of QTX-C10 with Saccharomyces cerevisiae reduces acetic acid levels by 12.50%-17.07% for Cabernet Sauvignon wine and 10.81%-17.78% for Chardonnay wine
“Furthermore, this approach reduced the acetic acid levels by 12.50 %-17.07 % for Cabernet Sauvignon wine and 10.81 %-17.78 % for Chardonnay wine.”
Hanseniaspora uvarum constitutes 77.49% of the non-Saccharomyces yeast population during fermentation
“The results revealed that H. uvarum constituted 77.49 % of the non-Saccharomyces yeast population during fermentation.”
1:1 co-inoculation of QTX-C10 with Saccharomyces cerevisiae results in 48.54%-59.55% increase in ethyl esters in Cabernet Sauvignon wine and 96.94%-110.92% increase in Chardonnay wine
“The 1:1 co-inoculation of QTX-C10 with Saccharomyces cerevisiae proved to be an optimal strategy for mixed fermentation, resulting in a 48.54 %-59.55 % increase in ethyl esters in Cabernet Sauvignon w...”