文献类型： 外文期刊

第一作者： Zhang, Xin-Ke

作者： Zhang, Xin-Ke;Li, De-Mei;Zhang, Xin-Ke;Li, De-Mei;Liu, Pei-Tong;Zheng, Xiao-Wei;Fan, Jia-Shuo;Ding, Zi-Yuan;Li, Ze-Fu;Sun, Jian-Ping;Wang, Hai-Qi;Yu, Qing-Quan;Ye, Dong-Qing

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关键词： aroma compounds; GC-MS; sensory evaluation; rate-all-that-apply; multiple factor analysis

期刊名称：MOLECULES （ 影响因子：4.6； 五年影响因子：5.0 ）

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年卷期： 2024 年 29 卷 17 期

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收录情况： SCI

摘要： The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and S & eacute;millon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics.

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