文献类型：期刊文献

英文题名：A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

作者：Yu, Zhi-Hai Huang, Gui-Dan Huang, Xiao-Yan Pu, Jiang-Hua Wu, Jia-Sheng Yue, Li-Rong Hardie, William James Liu, Xiao-Zhu Huang, Ming-Zheng

第一作者：于志海

通信作者：Yu, ZH[1];Huang, MZ[1]

机构：[1]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China;[2]Changzhou Univ, Inst Urban & Rural Min, Changzhou 213164, Peoples R China

第一机构：贵州理工学院食品药品制造工程学院

通信机构：corresponding author), Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2022

卷号：8

期号：7

外文期刊名：FERMENTATION-BASEL

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000831668900001)】；

基金：This research was supported by Guizhou Provincial Science and Technology Foundation (No. [2019]1145, [2021]174) and Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs (No. KLMRCP2021-02).

语种：英文

外文关键词：Rosa roxburghii wine; yeast strains; fermentation; winemaking characteristics

摘要：Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast strains (X16, F33, SH12, GV107, S102, RMS2), one commercial Saccharomyces cerevisiae var. bayanus (S103), one commercial, non-Saccharomyces yeast strain, Torulaspora delbrueckii Prelude, and one indigenous S. cerevisiae strain, CZ, for cili wine fermentation. We measured the key traits of each of the yeast strains, viz., sulfite resistance, flocculation, hydrogen sulfide production capacity, fermentation rate, and yeast growth curves. Subsequently, we measured the resultant wine characteristics, viz., pH, alcohol content, residual sugar, titratable acidity, volatile acidity, ascorbic acid content and headspace volatile compounds. The overall suitability of each yeast type was evaluated using a multi-factor, unweighted, scorecard. On that basis, RMS2 was the most suitable, and closely followed by CZ and X16. This study is the first comparative evaluation of yeasts for cili wine production and provides a preliminary guide for their selection.