Oenological property analysis of selected Hanseniaspora uvarum isolated from Rosa roxburghii Tratt

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Hubing Zhao ◽  
Zhihai Yu ◽  
Mingzheng Huang
Keyword(s):  
Carbon Dioxide ◽  
Wine Aroma ◽  
Aroma Profile ◽  
Molecular Analyses ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Rosa Roxburghii Tratt ◽  
Volatile Aroma ◽  
Rosa Roxburghii ◽  
Indigenous Yeast

Abstract 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 β-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.

Identification and fermentative properties of an indigenous strain of Wickerhamomyces anomalus isolated from Rosa roxburghii Tratt

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Hubing Zhao ◽  
Zhihai Yu ◽  
William James Hardie ◽  
...  
Keyword(s):  
Citric Acid ◽  
Growth Period ◽  
Content Type ◽  
Wickerhamomyces Anomalus ◽  
Glucosidase Activity ◽  
Rosa Roxburghii Tratt ◽  
Physiological Tolerances ◽  
Volatile Aroma ◽  
Rosa Roxburghii ◽  
Sulphuretted Hydrogen

PurposeThe purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).Design/methodology/approachMorphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO2) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.FindingsThe W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO2. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.Originality/value(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO2. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.

scholarly journals The Influence of Yeast Strain on Whisky New Make Spirit Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 311
Author(s):  
Christopher Waymark ◽  
Annie E. Hill
Keyword(s):  
Carbon Dioxide ◽  
Yeast Strain ◽  
Limited Information ◽  
Aroma Profile ◽  
Yeast Strains ◽  
Acceptability Rating ◽  
Flavour Profile ◽  
The Impact ◽  
The Relationship ◽  
Malt Whisky

Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast strains. The contribution of alcoholic, fruity, sulfury and sweet notes to new make spirit by yeast was confirmed. Generally, distilling strains could be distinguished from brewing and wine strains based on aroma and ester concentrations. However, no statistically significant differences between individual yeast strains could be perceived in the intensity of seven aroma categories typically associated with whisky. Overall, from the yeast strains assessed, it was found that new make spirit produced using yeast strains marketed as ‘brewing’ strains was preferred in terms of acceptability rating.

Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine

2011 ◽  
Vol 365 ◽  
pp. 233-239 ◽  
Author(s):  
Tian Ming Liu ◽  
Hui Hui Wang ◽  
Ke Wang ◽  
Hui Wang ◽  
Xiu Bao Zhao ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
National Standard ◽  
Flavor Compounds ◽  
Wine Aroma ◽  
Mixed Culture Fermentation ◽  
Volatile Acidity ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Potential Applications ◽  
Aroma Components

The enology characteristics were studied by three yeast strains of pure and mixed cultures of Saccharomyces cerevisiae QM, ZYFJQ and Hanseniaspora uvarum YQY with Cabernet sauvignon grape,respectively, while the commercial Saccharomyces cerevisiae RC212 was made as a control, in order to screen excellent yeast strains or the combination of those for the original wine. Chemical indices of the wines by three stiains were analyzed including ethanol, total acidity, volatile acidity and residual reducing sugar. Flavor compounds in wines and in must were extracted by dichloromethane and identified by GC–MS.The results showed that the chemical indices of the wine from selected strains could satisfy with the demand of Chinese national standard, and the volatiles were mainly the 2-phenylethanol, which shaped the main characteristics of wine aroma components. yeast strain QM and YQY got the best balance between acetate and alcohols. The best volatiles of wine was obtained from the mixed fermentations than from the pure or from the control ones. ndigenous yeast strains from grape played an important role on the types and amounts of flavor compounds in mixed culture fermentation. The yeasts could have potential applications to the original winemaking.

Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Zhihai Yu ◽  
Xiaohui Liu ◽  
William James Hardie ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Optimum Temperature ◽  
Alcohol Metabolism ◽  
Yeast Isolate ◽  
Wine Making ◽  
Wickerhamomyces Anomalus ◽  
Glucosidase Activity ◽  
Rosa Roxburghii Tratt ◽  
Volatile Aroma ◽  
Rosa Roxburghii

AbstractThe β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the β-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.

Botanical characteristics, phytochemistry and related biological activities of Rosa roxburghii Tratt fruit and the potential use in functional foods: a review

2021 ◽  
Author(s):  
Litao Wang ◽  
Mu-Jie Lv ◽  
Juan-Yan An ◽  
Xiao-Hong Fan ◽  
Ming-Zhu Dong ◽  
...  
Keyword(s):  
Climate Change ◽  
Functional Foods ◽  
Biological Activities ◽  
Supply And Demand ◽  
Arable Land ◽  
Rosa Roxburghii Tratt ◽  
Botanical Characteristics ◽  
Rosa Roxburghii ◽  
Global Population ◽  
Potential Use

With increasing global population, the reduction of arable land and climate change and incongruity between food supply and demand has become increasingly severe. Nowadays, with the elementary nutrients required for...

Structural characterization of a novel acidic polysaccharide from Rosa roxburghii Tratt fruit and its α-glucosidase inhibitory activity

2018 ◽  
Vol 9 (7) ◽  
pp. 3974-3985 ◽  
Author(s):  
Lei Wang ◽  
Chun Chen ◽  
Bin Zhang ◽  
Qiang Huang ◽  
Xiong Fu ◽  
...  
Keyword(s):  
Structural Characterization ◽  
Inhibitory Activity ◽  
Acidic Polysaccharide ◽  
Rosa Roxburghii Tratt ◽  
Rosa Roxburghii

An acidic polysaccharide (RTFP-3) extracted from Rosa roxburghii Tratt fruit can inhibit the activity of α-glucosidase.

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