Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity

Abstract

Non-<i>Saccharomyces</i> yeast with <i>β</i>-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-<i>Saccharomyces</i> yeast strains <i>Issatchenkia terricola</i> SLY-4, <i>Pichia kudriavzevii</i> F2-24, <i>P. kudriavzevii</i> F2-16, and <i>Metschnikowia pulcherrima</i> HX-13 with <i>β</i>-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of <i>S. cerevisiae</i> single fermentation, the four non-<i>Saccharomyces</i> yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C₆ compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, <i>β</i>-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-<i>Saccharomyces</i> yeast-fermented wine was better than that of <i>S. cerevisiae</i>, and <i>I. terricola</i> SLY-4 fermentation received the highest one, followed by <i>P. kudriavzevii</i> F2-24, <i>P. kudriavzevii</i> F2-16, and <i>M. pulcherrima</i> HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-<i>Saccharomyces</i> yeast and its application in wine making.