Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Abstract

Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.

Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products

“…The role of commercial yeast starter cultures and their effect on the production of volatile compounds in wine and marula fruit wine was investigated. Wang et al [69] reported different types of starter cultures with different effects on the flavour and quality of wine, and the findings revealed that different starter cultures adapt differently to wines of specific variety in specific wine-producing areas. When S. cerevisiae Zymaflore F15, S. cerevisiae 796, S. cerevisiae CEC01 and CECA were inoculated, the total acid was reduced, ranging between 6.2-6.9 g/L and 4.2-4.5 g/L acid in Cabernet Sauvignon wine [69].…”

“…Wang et al [69] reported different types of starter cultures with different effects on the flavour and quality of wine, and the findings revealed that different starter cultures adapt differently to wines of specific variety in specific wine-producing areas. When S. cerevisiae Zymaflore F15, S. cerevisiae 796, S. cerevisiae CEC01 and CECA were inoculated, the total acid was reduced, ranging between 6.2-6.9 g/L and 4.2-4.5 g/L acid in Cabernet Sauvignon wine [69]. Starter cultures in marula fruit wines also showed different aromatic profiles.…”

Quantitative Inversion of Soil Salinity in Different Seasons in Huinong District, Ningxia based on Sentinel-2 satellite

“…Considering that too many spectral indices may lead to redundant information, the study chose the partial least squares-based variable projection importance (PLS-VIP) criterion for independent variable screening [8]. With this criterion, they constructed the spectral indices as a combination of variables in spring and summer seasons as input independent variables for the soil salinity inversion model.…”

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines

“…This may be due to the presence of LAB which are not effectively controlled by the bio-protector Candida boidinii. Wang et al [48], in a study on the effect of initiating cultures on aromatic compounds and wine microbiota, showed that wines with a greater population of Leuconostoc and Lactobacillus bacteria were positively correlated with ethyl 9-decenoate. However, no direct relation has yet been established between lactic bacteria and the production pathways of this compound.…”