文献类型：期刊文献

英文题名：Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt

作者：Li, Yinfeng Ding, Peipei Tang, Xiaoyu Zhu, Wenli Huang, Mingzheng Kang, Mei Liu, Xiaozhu

第一作者：李宇芳

通信作者：Huang, MZ[1];Liu, XZ[1];Liu, XZ[2]|[14440df22f06bbcaad0e9]刘晓柱;

机构：[1]Guizhou Inst Technol, Guiyang, Peoples R China;[2]Minist Agr & Rural Affairs, Key Lab Microbial Resources Collect & Preservat, Beijing, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang, Peoples R China;corresponding author), Minist Agr & Rural Affairs, Key Lab Microbial Resources Collect & Preservat, Beijing, Peoples R China.|贵州理工学院;

年份：2023

卷号：14

外文期刊名：FRONTIERS IN MICROBIOLOGY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001007658800001)】；

基金：This study was supported by the Guizhou Provincial Science and Technology Foundation [ZK (2023)137], Key Laboratory of Microbial Resources Collection and Preservation, Ministry of Agriculture and Rural Affairs (KLMRCP2021-02), National Natural Science Foundation of China (32260641), and Guizhou Fruit Wine Brewing Engineering Research Center [Qianjiaoji (2022)050].

语种：英文

外文关键词：ethanol tolerance; non-Saccharomyces yeast; Rosa roxburghii Tratt; fruit wine; volatile aroma

摘要：Ethanol tolerance is crucial for the oenological yeasts. Rosa roxburghii Tratt, a Rosaceae plant native to China, is rich in nutritional and medicinal ingredients. In this study, ethanol-tolerant non-Saccharomyces yeasts were screened, and their oenological properties were further evaluated. Three ethanol-tolerant yeast strains (designated as C6, F112, and F15), which could tolerate 12% (v/v) ethanol treatment, were isolated from R. roxburghii, and identified as Candida tropicalis, Pichia guilliermondii, and Wickerhamomyces anomalus, respectively. The winemaking condition tolerances of these ethanol-tolerant yeast strains were similar to those of Saccharomyces cerevisiae X16. However, their growth, sugar metabolic performance and sulphureted hydrogen activities, were different. The beta-glucosidase production ability of strain W. anomalus F15 was lower than that of S. cerevisiae X16, and strains of C. tropicalis C6 and P. guilliermondii F112 were similar to S. cerevisiae X16. Electronic sensory properties of the R. roxburghii wines fermented using ethanol-tolerant yeasts together with S. cerevisiae showed no significant differences. However, the mixed inoculation of the ethanol-tolerant yeast strains with S. cerevisiae could regulate the volatile aroma characteristics of the fermented R. roxburghii wine, enriching and enhancing the aroma flavor. Therefore, the selected ethanol-tolerant yeasts have the potential for application in the production of unique R. roxburghii wine.