Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters
Hanseniaspora uvarum 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 H. uvarum during the spontaneous fermentation of Cabernet Sauvignon grapes...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003735 |
| _version_ | 1797383720287600640 |
|---|---|
| author | Zhong Zhang Huiqing Wang Hongchuan Xia Lijun Sun Qingchen Zhang Hui Yang Junxiang Zhang |
| author_facet | Zhong Zhang Huiqing Wang Hongchuan Xia Lijun Sun Qingchen Zhang Hui Yang Junxiang Zhang |
| author_sort | Zhong Zhang |
| collection | DOAJ |
| description | Hanseniaspora uvarum 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 H. uvarum during the spontaneous fermentation of Cabernet Sauvignon grapes. The results revealed that H. uvarum constituted 77.49 % of the non-Saccharomyces yeast population during fermentation. An indigenous strain, QTX-C10, was isolated from the 148 H. uvarum strains using a multistep screening strategy. 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 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. |
| first_indexed | 2024-03-08T21:25:25Z |
| format | Article |
| id | doaj.art-b42a8346392c47f4b19a00a9994a7029 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:25Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-b42a8346392c47f4b19a00a9994a70292023-12-21T07:36:37ZengElsevierFood Chemistry: X2590-15752023-12-0120100930Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed startersZhong Zhang0Huiqing Wang1Hongchuan Xia2Lijun Sun3Qingchen Zhang4Hui Yang5Junxiang Zhang6School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China; College of Enology and Horticulture, Ningxia University, Yinchuan, Ningxia 750021, ChinaSchool of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, ChinaSchool of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, China; Project Management Department, Yinchuan Wine Industry Development Service Center, Yinchuan, Ningxia 750021, ChinaSchool of Agriculture, Ningxia University, Yinchuan, Ningxia 750021, ChinaCollege of Pharmacy, University of Florida, Gainesville, FL 32610, United States of AmericaSchool of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, ChinaSchool of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China; College of Enology and Horticulture, Ningxia University, Yinchuan, Ningxia 750021, China; Corresponding author at: College of Enology and Horticulture, Ningxia University, No. 489 Helanshan West Road, Yinchuan, Ningxia 750021, China.Hanseniaspora uvarum 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 H. uvarum during the spontaneous fermentation of Cabernet Sauvignon grapes. The results revealed that H. uvarum constituted 77.49 % of the non-Saccharomyces yeast population during fermentation. An indigenous strain, QTX-C10, was isolated from the 148 H. uvarum strains using a multistep screening strategy. 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 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.http://www.sciencedirect.com/science/article/pii/S2590157523003735Grape wineNon-Saccharomyces yeastVolatile organic compoundsAromaMixed fermentation |
| spellingShingle | Zhong Zhang Huiqing Wang Hongchuan Xia Lijun Sun Qingchen Zhang Hui Yang Junxiang Zhang Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters Food Chemistry: X Grape wine Non-Saccharomyces yeast Volatile organic compounds Aroma Mixed fermentation |
| title | Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters |
| title_full | Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters |
| title_fullStr | Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters |
| title_full_unstemmed | Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters |
| title_short | Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters |
| title_sort | wine aroma modification by hanseniaspora uvarum a multiple step strategy for screening potential mixed starters |
| topic | Grape wine Non-Saccharomyces yeast Volatile organic compounds Aroma Mixed fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003735 |
| work_keys_str_mv | AT zhongzhang winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT huiqingwang winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT hongchuanxia winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT lijunsun winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT qingchenzhang winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT huiyang winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters AT junxiangzhang winearomamodificationbyhanseniasporauvarumamultiplestepstrategyforscreeningpotentialmixedstarters |