文献类型：期刊文献

英文题名：Dynamic Changes in Yeast Populations and Aroma Composition of 'Beimei' (Vitis vinifera x Vitis amurensis) during Spontaneous Fermentation

作者：Li, Y. F. Liu, X. Z.

第一作者：李银凤

通信作者：Liu, XZ[1]

机构：[1]Guizhou Inst Technol, Coll Food & Pharmaceut Engn, Guiyang 550003, 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：2024

卷号：93

期号：5

起止页码：654-665

外文期刊名：MICROBIOLOGY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001329247500014)】；

基金：This work was supported by the Guizhou Provincial Science and Technology Foundation [ZK(2023)137].

语种：英文

外文关键词：'Beimei'; spontaneous fermentation; yeasts diversity; volatile aroma compounds; dynamics

摘要：'Beimei' is a hybrid cultivar of Vitis vinifera and wild Vitis amurensis with fungus- and cold-resistant characteristics that is widely grown in many regions of China. However, studies on the yeast diversity and aroma compound composition of this cultivar remain scarce. Here, indigenous yeast diversity, aroma compound composition, and their dynamic changes during the spontaneous fermentation of 'Beimei' were investigated and monitored using high-throughput sequencing and gas chromatography-mass spectrometry. The result indicated that non-Saccharomyces yeasts were predominant at the initial stages of 'Beimei' spontaneous fermentation and then sharply decreased. Cladosporium herbarum and Hanseniaspora uvarum were identified as the dominant species of filamentous fungi and yeast, respectively, at the beginning and on the first day of fermentation, whereas unclassified_f_Saccharomycetacease was dominant throughout fermentation, starting from the third day until the end of fermentation. The main volatile aroma chemicals were esters and alcohols, which accumulated abundantly at the late stage of fermentation. Taken together, this study represents the first step in exploring untapped yeast species and aroma compounds, which is helpful for the screening of native yeasts from 'Beimei' and producing distinctive aroma wines.