文献类型：期刊文献

英文题名：Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt

作者：Liu, Xiaozhu Li, Yinfeng Zhao, Hubing Yu, Zhihai Huang, Mingzheng

第一作者：刘晓柱

通信作者：Liu, XZ[1]|[14440df22f06bbcaad0e9]刘晓柱;

机构：[1]Guizhou Inst Technol, Guiyang 550003, Guizhou, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang 550003, Guizhou, Peoples R China.|贵州理工学院;

年份：2021

卷号：17

期号：6

起止页码：445-454

外文期刊名：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000661341200004)】；

基金：This study was supported by the Science and Technology Program of Guizhou Province (Talents of Guizhou Science Cooperation Platform; [2017]5789, [2018] 5603), the Innovation Group Research Project (Guizhou Provincial Education Department; KY 2017046), and the High-level Talent Research Funding Project (Guizhou Institute of Technology; XJGC20190625).

语种：英文

外文关键词：Hanseniaspora uvarum; physiological characteristics; Rosa roxburghii Tratt; volatile aroma; wine

摘要：Oenological yeasts play a crucial role in the winemaking process by converting sugar into ethanol, carbon dioxide and flavor substances that contribute to the wine aroma profile. Eighty strains of yeast were isolated from Rosa roxburghii Tratt. Three of the indigenous yeast strains (numbered as C26, C31 and F110) were selected based on having the strongest fruity-aroma producing ability to further evaluate theirs oenological properties, and they were identified as Hanseniaspora uvarum based on morphological and molecular analyses. Strains tolerance results showed that the selected strains have glucose, citric acid and sulfur dioxide tolerances that are comparable to commercial Saccharomyces cerevisiae X16, but they are ethanol sensitive. Additionally, the H. uvarum strains had similar beta-glucosidase production abilities to the control, but they do not produce hydrogen sulfide. Moreover, the selected H. uvarum strains reduced the acidity and increased the volatile aroma richness and complexity of R. roxburghii wine during laboratory-scale fermentation. Thus, the selected H. uvarum strains (C26, C31 and F110) show potential in the production of unique R. roxburghii wine.