Authors
Lina Fan, Hefei Bai, Yanyan Wang, Zhiwen Liu
Published in
International journal of food microbiology. Volume 459. Pages 111905. Jun 12, 2026. Epub Jun 12, 2026.
Abstract
To address the two major challenges in the Chinese wine industry-flavor homogenization and limited aroma expression-this study investigated indigenous non-Saccharomyces yeasts from Huailai vineyards, evaluating their β-glucosidase activity, stress tolerance, and fermentation performance. Screening of 112 strains from nine genera identified several isolates with high β-glucosidase activity (up to 176.68 U/mL), predominantly belonging to Hanseniaspora occidentalis (H. occidentalis) and Metschnikowia pulcherrima (M. pulcherrima). Based on comprehensive stress tolerance and color stability across different inoculation strategies, two H. occidentalis strains (M23 and S19k) were selected for in-depth fermentation and sensory analysis. Wines produced via sequential inoculation showed significantly enhanced aroma complexity, with 71 volatile compounds and elevated esters/terpenes. Principal component analysis associated these profiles with fruity/floral notes (OAV > 1). β-Glucosidase activity positively correlated with red color intensity. Simultaneous inoculation achieved the highest a⁎ values (61.34) and increased anthocyanin concentration. Sensory evaluation favored sequential fermentations for fruity (7.8) and floral (7.5) attributes. This work provides a strain-specific strategy using selected H. occidentalis isolates to improve regional wine typicity through optimized fermentation protocols.
PMID:
42320126
Bibliographic data and abstract were imported from PubMed on 20 Jun 2026.
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