文献类型：期刊文献

英文题名：Isolation and oenological characterization of culturable yeasts from Rosa sterilis SD Shi

作者：Liu, Xiaozhu Li, Yinfeng Weng, Meinuo Wang, Songqing

通信作者：Li, YF[1];Wang, SQ[1]

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

第一机构：贵州理工学院

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

年份：2026

外文期刊名：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20263121205300);Scopus(收录号：2-s2.0-105045960013);WOS:【SCI-EXPANDED(收录号:WOS:001828429400001)】；

基金：This work was supported by the Guizhou Provincial Science and Technology Foundation [ZK (2023)137] and Guizhou Institute of Technology High-Level Talent Research Start-up Project (2023GCC068, XJGC20190625).

语种：英文

外文关键词：culturable yeasts; Rosa sterilis SD Shi; oenological property; fruit wines

摘要：Rosa sterilis S.D. Shi is a rose plant endemic to China, belonging to the family Rosaceae. Oenological yeasts play an indispensable role in wine fermentation. In this study, culturable yeasts were isolated from R. sterilis and identified using a culture-dependent approach. Their oenological and fermentation characteristics were also investigated. Five species - Wickerhamomyces anomalus, Pichia kluyveri, Hanseniaspora uvarum, Pichia sporocuriosa, and Zygosaccharomyces bisporus - were isolated and identified from R. sterilis. These native yeasts exhibited distinct characteristics in terms of growth, carbon source utilization, and the production of hydrogen sulfide, beta-glucosidase, ethanol, and ester compounds. Most strains, except P. sporocuriosa, showed tolerance to oenological conditions comparable to that of the commercial strain Saccharomyces cerevisiae X16. Moreover, the volatile aromatic compound profiles of R. sterilis wines fermented with native yeasts were significantly more diverse than those fermented with S. cerevisiae X16. Collectively, these findings indicate that the native yeasts from R. sterilis hold promising potential for application in wine fermentation.