**Recommended
Yeast selection and fermentation characteristics suitable for table grape winemaking
Author:
Liu Shuai1, Wang Zhilei1, Zhou Shibin3, Yuan Chunlong1,2,*
Unit:
1 College of Wine, Northwest A&F University.
2 Heyang Grape Experimental Demonstration Station, Northwest A & F University.
3 Liuba County Rural Economic Development and Supervision Service Center.
**Item:
Key R&D Project of Shaanxi Province (2020ZDLNY05-05).
Abstract > Keywords
Summary:The table grape market is in seasonal oversupply, and the production of table wine can increase the added value of the product and cope with the overproduction. However, there is a lack of dedicated yeasts for table winemaking, so it is necessary to select yeasts suitable for table grape winemaking. In this study, 110 strains of yeast were isolated from different stages of natural fermentation of Hutai 8, the main table grape in Shaanxi Province, and they were identified as belonging to Pichia pastoris, Pseudowick, Saccharomyces cerevisiae, Hansenospora and Starmerella. The 110 yeast strains obtained were further screened for gas production and tolerance study, and finally 5 excellent yeast strains with strong tolerance were obtained, namely Z308, Z502, Z504, Z511 and Z516, all of which belonged to Saccharomyces cerevisiae. The results showed that the commercial yeast La-PE and the natural yeast Z502 and Z504 could be fermented completely, and the wine quality met the requirements of the national standardThe commercial yeast (la-PE) produces a wine that is bright in color, clear and transparent, and the overall evaluation is moderateThe yeast Z502 and Z504 selected during the natural fermentation process had a fast fermentation speed and high wine quality, among which the wine made by Z502 had the best taste, and the wine made by Z504 had a strong aroma, good balance and high overall evaluation. Therefore, the yeasts separated and selected from natural fermentation are suitable for winemaking of table grapes.
Keywords:Saccharomyces cerevisiae;Filtering;Tolerability;Winemaking characteristics;Table grapes.
Key conclusions:
The blind use of commercially active dry yeast will lead to the homogenization of wine quality, which is not conducive to the sustainable development of the wine industry, so it is necessary to study the microorganisms of wine to promote wine differentiation and highlight its typicality.
In this study, 110 yeast strains were screened from the natural fermentation process of Table Grape No. 8 in Tota No. 8, and 5 strains with good tolerance performance were screened through Duenella tube fermentation and tolerance experiments, all of which were identified as Saccharomyces cerevisiae. The fermentation performance was then compared with 4 commercial yeasts. The color analysis of CIELAB showed that all fresh table wines showed high brightness, and the La-PE group showed the strongest red hue, the ST group showed the strongest yellow hue, and the SY group showed a lighter color. After sensory evaluation, two yeast strains with good taste and high comprehensive evaluation were obtained, numbered Z502 and Z504, Z502 had the best performance in taste and Z504 had the best performance in aroma. Both the commercial yeasts mentioned above and the yeasts selected from the grapes themselves can be used in table grape winemaking, and each has its own characteristics. The yeast selected from the grapes themselves can highlight the characteristics of the variety and origin, and can avoid the serious problems of low quality and homogenization of wines.
Meet the team. Corresponding author
Yuan Chunlong is a professor at Northwest A&F University. He is a member of the Wine Branch of the Wine Industry Association and the Wine Branch of the China Food Industry AssociationHe is a reviewer of food research international, food chemistry, Chinese Journal of Food Science, food science and other domestic and foreign journals, an expert at the Grape Experimental Demonstration Station at the eastern foot of Helan Mountain in Ningxia, Northwest A & F University, and a science and technology correspondent of Shaanxi Province. The main research directions: (1) the differential performance of polyphenols in the sensory quality, variety and origin characteristics of red wine;(2) Comprehensive utilization of wine by-products, especially the nutrition and metabolism of polyphenols;(3) Fruit wine processing and utilization of its functional components.
In recent years, he has presided over and participated in a total of 16 scientific research projects, 2 at the national level, 5 at the provincial level, and 9 others, with a total funding of nearly 4 million yuan, and published more than 60 academic articles, of which 10 were included in SCI, 10 were included in EI, and 4 scientific research awards were obtained.
This article is based on the original article and the author's team.