Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10

Abstract

Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from Lion Winery) wine, detected the basic physicochemical parameters and the dynamic changes of fungal communities during fermentation, and analyzed the correlations between fungal communities and volatile compounds. The results showed that the indigenous S. cerevisiae L59 could quickly adapt to the specific physicochemical conditions and microbial ecology of the grape must, showing a strong potential for winemaking. Compared with commercial S. cerevisiae FX10, the wine fermented by indigenous S. cerevisiae L59 contained more glycerol and less organic acids, contributing to a rounder taste. The results of volatile compounds indicated that the indigenous S. cerevisiae L59 had a positive effect on adding rosy, honey, pineapple and other sweet aroma characteristics to the wine. Overall, the study we performed showed that selection of indigenous S. cerevisiae from the wine-producing region as a starter for wine fermentation is conducive to improving the aroma profile of wine and preserving the aroma of the grape variety.

Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions

“…Genomic DNA amplification and sequencing were conducted by Majorbio Bio-pharm Technology Co., Ltd. (Shanghai, China). The extraction and sequencing of DNA from the samples were carried out using the method previously described in [ 27 ].…”

“…The basic physicochemical parameters of cabernet sauvignon musts and wines were quantified by HPLC using the method previously described in [ 27 ].…”

“…According to the method described by Gao [ 27 ], the concentrations of volatile compounds in samples from five stages of spontaneous fermentation and in wine samples at the end of inoculated fermentation were determined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography–mass spectrometry (GC–MS).…”