Effects of non-Saccharomyces Cerevisiae Hanseniaspora Uvarum on Wine Fermentation

Xiaojian Tang; Xi He; Yuxia Sun

doi:10.54097/vhxmy832

Authors

Xiaojian Tang
Xi He
Yuxia Sun

DOI:

https://doi.org/10.54097/vhxmy832

Keywords:

Mixed fermentation, Wine, Saccharomyces cerevisiue, Hanseniaspora uvarum, wine Aromas.

Abstract

Single strain fermentation with simple active dry yeast is easy to cause wine homogenization. Saccharomyces cerevisiue and non-saccharomyces cerevisiue mixed fermentation have different effects on wine flavor. In this study, Hanseniaspora uvarum Hu2010 isolated from wild grape juice was taken as the object, and Saccharomyces cerevisiue D254 was used for single fermentation and mixed fermentation respectively. The influence of different yeast fermentation processes on wine aroma was studied by analyzing the physical and chemical indicators such as sugar and organic acid content in the fermentation process, volatile aroma components and sensory evaluation. The results showed that the alcohol content of the three groups was similar, but the total sugar, revertose and total acid content of the wine samples inoculated with Hanseniaspora uvarum Hu2010 were significantly higher than those of the other two groups. The results of the gas chromatography-mass spectrometry analysis showed that Hanseniaspora uvarum Hu2010 could increase the content of multiple esters in the wine sample compared with D254 fermentation alone. In addition, the total acceptability of Hu2010 was comparable to that of S. cerevisiae D254 regardless of fermentation alone or mixed fermentation, but the scores of floral and fruity flavors were higher. It indicates that Hu2010 plays a positive role in wine aroma.

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