title: Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.
abstract: Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography-mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances.
authors: a College of Food Science and Technology, Huazhong Agricultural University , Wuhan 430070 , Hubei Province , P.R. China.
authors: Xuewei
authors: X
authors: Shi
authors: Fusheng
authors: F
authors: Chen
authors: Ya'nan
authors: Y
authors: Xu
authors: Xiaoji
authors: X
authors: Zheng
authors: Jing
authors: J
authors: Xiao
mesh_terms: D005285:Fermentation; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D010802:Phylogeny; D012335:RNA, Ribosomal / Q000235:genetics; D027843:Vitis / Q000737:chemistry*; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000145:classification / Q000378:metabolism*
chemical_list: D012335:RNA, Ribosomal; C065096:RNA, ribosomal, 26S; D055549:Volatile Organic Compounds
keywords: alternaria genus; gas chromatography–mass spectrometry; hansenula genus; non-Saccharomyces cerevisiae; wine aroma