Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine
Abstract
:1. Introduction
2. Results and Analysis
2.1. Isolation and Screening of Saccharomyces Cerevisiae
2.2. Identification Results of Four Strains
2.3. Determination of Yeast Growth Curve
2.4. Yeast Tolerance Test
2.4.1. Acid-Base Tolerance Test
2.4.2. High Glucose Tolerance Test
2.4.3. Alcohol Tolerance Test
2.5. Main Physical and Chemical Indexes of Wine
2.6. Analysis of Volatile Aroma Components of Fermented Wine
2.7. Key Volatile Compounds OAV
2.8. Principal Component Correlation Analysis of Volatile Compounds
3. Materials and Methods
3.1. Materials and Reagents
3.2. Experimental Method
3.2.1. Isolation and Activation of Saccharomyces Cerevisiae in Vineyard Soil
3.2.2. 26S rDNA Identification
3.2.3. Determination of Yeast Growth Curve
3.3. Yeast Tolerance Test
3.3.1. Acid-Base Tolerance Test
3.3.2. High Glucose Tolerance Test
3.3.3. Alcohol Tolerance Test
3.4. Grape Juice Fermentation
3.5. Sensory Evaluation
3.6. Extraction of Volatile Components in Wine51
3.7. GC-MS Analysis
3.8. Data Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Yeast | pH Value | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
1.0 | 1.5 | 2.0 | 2.5 | 3.0 | 3.5 | 10.0 | 11.0 | 12.0 | 13.0 | |
S1 | B | B | Y | YY | YY | YY | Y | Y | B | B |
S1 | B | B | Y | YY | YY | YY | Y | Y | B | B |
S1 | B | B | Y | YY | YY | YY | Y | Y | B | B |
S2 | B | B | Y | Y | Y | YY | Y | Y | Y | B |
S2 | B | B | Y | Y | Y | YY | Y | Y | Y | B |
S2 | B | B | Y | Y | Y | YY | Y | Y | B | B |
S3 | B | B | YY | Y | YY | YY | Y | Y | B | B |
S3 | B | B | YY | Y | YY | YY | Y | Y | Y | B |
S3 | B | B | YY | YY | YY | YY | Y | Y | B | B |
S4 | Y | Y | Y | YY | YY | YY | Y | Y | B | B |
S4 | Y | Y | Y | YY | YY | YY | Y | Y | B | B |
S4 | Y | Y | Y | YY | YY | YY | Y | Y | B | B |
Yeast | Sugar Degree/% | ||||||
---|---|---|---|---|---|---|---|
0.2 | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 | 0.8 | |
S1 | YY | YY | YY | YY | YY | Y | B |
S1 | YY | YY | YY | YY | YY | Y | B |
S1 | YY | YY | YY | YY | YY | Y | B |
S2 | YY | YY | YY | YY | YY | B | B |
S2 | YY | YY | YY | YY | YY | B | B |
S2 | YY | YY | YY | YY | YY | B | B |
S3 | YY | YY | YY | YY | Y | Y | B |
S3 | YY | YY | YY | YY | Y | Y | B |
S3 | YY | YY | YY | YY | Y | Y | B |
S4 | YY | YY | YY | YY | B | B | B |
S4 | YY | YY | YY | YY | B | B | B |
S4 | YY | YY | YY | YY | B | B | B |
Yeast | Ethanol Concentration/% | ||||||
---|---|---|---|---|---|---|---|
7.0 | 9.0 | 11.0 | 12.0 | 13.0 | 14.0 | 15.0 | |
S1 | YY | YY | YY | YY | Y | B | B |
S1 | YY | YY | YY | YY | Y | B | B |
S1 | YY | YY | YY | YY | Y | B | B |
S2 | YY | YY | YY | YY | YY | Y | B |
S2 | YY | YY | YY | YY | YY | Y | B |
S2 | YY | YY | YY | YY | YY | Y | B |
S3 | YY | YY | YY | YY | YY | Y | Y |
S3 | YY | YY | YY | YY | YY | Y | Y |
S3 | YY | YY | YY | YY | YY | Y | B |
S4 | YY | YY | YY | Y | B | B | B |
S4 | YY | YY | YY | Y | B | B | B |
S4 | YY | YY | YY | Y | B | B | B |
Indexes | Wine | |||||
---|---|---|---|---|---|---|
S1 | S2 | S3 | S4 | Anqi | Diboshi | |
Alcohol content (%, V/V) | 12.66 ± 0.21 | 12.15 ± 0.11 | 13.02 ± 0.36 | 12.32 ± 0.11 | 11.83 ± 0.23 | 11.42 ± 0.06 |
Total sugar content (g/L) | 21.68 ± 0.32 | 25.73 ± 0.12 | 21.31 ± 1.04 | 25.07 ± 0.20 | 28.62 ± 0.32 | 29.48 ± 0.22 |
Total reducing sugar content (g/L) | 12.33 ± 0.14 | 17.21 ± 0.23 | 11.67 ± 0.41 | 15.24 ± 0.31 | 17.38 ± 0.43 | 17.65 ± 0.16 |
Total acid content (g/L H2SO4) | 4.65 ± 0.16 | 5.18 ± 0.32 | 5.32 ± 0.23 | 5.71 ± 0.11 | 4.73 ± 0.16 | 4.38 ± 0.33 |
Total volatile acid content (g/L) | 0.42 ± 0.02 | 0.39 ± 0.10 | 0.34 ± 0.02 | 0.40 ± 0.14 | 0.32 ± 0.06 | 0.37 ± 0.02 |
Total sulfur dioxide content (mg/L) | 23.21 ± 0.07 | 22.68 ± 0.31 | 21.32 ± 0.43 | 21.36 ± 0.13 | 20.74 ± 0.26 | 21.17 ± 0.14 |
NO. | Volatile Components | Linear Regression Equation | R2 | RSD (%) |
---|---|---|---|---|
1 | Ethyl acetate | y = 0.0037x + 0.0514 | 0.9996 | 5 |
2 | Ethyl butyrate | y = 0.0112x + 0.0987 | 0.9994 | 4 |
3 | Ethyl caproate | y = 0.6937x + 0.7259 | 0.9997 | 4 |
4 | Ethyl heptanate | y = 0.0049x + 0.6975 | 0.9996 | 3 |
5 | Ethyl octanoate | y = 0.0664x + 0.1367 | 0.9995 | 7 |
6 | Ethyl decanoate | y = 0.0196x + 0.0055 | 0.9989 | 6 |
7 | Isobutyl acetate | y = 0.0060x + 0.0953 | 0.9991 | 2 |
8 | Isoamyl acetate | y = 0.1067x + 0.0006 | 0.9989 | 4 |
9 | Ethyl Dodecanoate | y = 0.0056x + 0.0209 | 0.9993 | 4 |
10 | Tetradecanoic acid ethyl ester | y = 0.1054x + 0.6007 | 0.9997 | 6 |
11 | Methyl hexadecanoate | y = 0.0064x + 0.6510 | 0.9997 | 3 |
12 | Ethyl palmitate | y = 0.0584x + 0.1367 | 0.9994 | 5 |
13 | Acetic acid-2-methyl-Butyl ester | y = 0.0047x + 0.0105 | 0.9996 | 6 |
14 | Phenylethyl acetate | y = 0.0093x + 0.0035 | 0.9992 | 6 |
15 | 9-decanoic acid ethyl ester | y = 0.0019x + 0.5760 | 0.9988 | 4 |
16 | ethanol | y = 0.0067x + 0.0352 | 0.9990 | 6 |
17 | Propanol | y = 0.0031x + 0.0008 | 0.9996 | 6 |
18 | Propylene glycol | y = 0.0669x + 0.3047 | 0.9993 | 7 |
19 | Glycerol | y = 0.0079x + 0.3540 | 0.9990 | 4 |
20 | N-butanol | y = 0.0303x + 0.0034 | 0.9999 | 6 |
21 | Isobutanol | y = 0.0037x + 0.2005 | 0.9992 | 8 |
22 | Isoamyl alcohol | y = 0.0024x + 0.0097 | 0.9994 | 4 |
23 | N-hexanol | y = 0.0057x + 0.3006 | 0.9996 | 8 |
24 | Phenylethanol | y = 0.0064x + 0.1025 | 0.9995 | 7 |
25 | 2-methyl butanol | y = 0.0097x + 0.3315 | 0.9994 | 6 |
26 | 2-ethylhexanol | y = 0.0237x + 0.0957 | 0.9993 | 3 |
27 | 2,3-butanediol | y = 0.0054x + 0.7640 | 0.9997 | 6 |
28 | acetic acid | y = 0.0634x + 0.3401 | 0.9997 | 3 |
29 | Caproic acid | y = 0.0008x + 0.2670 | 0.9996 | 4 |
30 | Octanoic acid | y = 0.0534x + 0.3407 | 0.9993 | 6 |
31 | Capric acid | y = 0.0375x + 0.0240 | 0.9993 | 4 |
32 | acetaldehyde | y = 0.0034x + 0.0490 | 0.9998 | 6 |
33 | Nonanal | y = 0.1039x + 0.0006 | 0.9991 | 3 |
34 | Decanal | y = 0.0005x + 0.3207 | 0.9997 | 6 |
35 | Acetal | y = 0.0099x + 0.0345 | 0.9996 | 4 |
36 | 2-Octanone | y = 0.0300x + 0.0759 | 0.9995 | 2 |
37 | Acetophenone | y = 0.3104x + 0.0267 | 0.9997 | 4 |
38 | Geranyl acetone | y = 0.0094x + 0.0537 | 0.9992 | 8 |
39 | 1-octadecane | y = 0.0601x + 0.0044 | 0.9999 | 6 |
40 | D-terpene diene | y = 0.0035x + 0.9142 | 0.9990 | 3 |
41 | Limonene e | y = 0.0149x + 0.0008 | 0.9996 | 6 |
42 | β-Cedrene | y = 0.0004x + 0.0070 | 0.9997 | 7 |
43 | 1-undecylene | y = 0.0402x + 0.0391 | 0.9990 | 4 |
44 | 2,6-DI-TERT-BUTYL-Hydroxy p-cresol | y = 0.0002x + 0.3307 | 0.9990 | 6 |
45 | 4-vinyl-2-METHOXYPHENOL | y = 0.0070x + 0.0054 | 0.9990 | 5 |
No. | Volatile Aroma Component | Relative to Internal Standard Content (mg/L) | KI a | Identification Method b | |||||
---|---|---|---|---|---|---|---|---|---|
S1 | S2 | S3 | S4 | Anqi | Diboshi | ||||
Esters | |||||||||
1 | Ethyl acetate | 1.493 | 2.340 | 5.633 | 0.877 | 6.317 | 2.621 | 601 | MS,RI |
2 | Ethyl butyrate | 0.691 | 1.396 | 0.491 | 0.201 | 0.389 | 0.287 | 793 | MS,RI |
3 | Ethyl caproate | 0.495 | 0.341 | 0.088 | 0.156 | 1.037 | 1.259 | 990 | MS,RI |
4 | Ethyl heptanate | 0.537 | 0.762 | 0.088 | -c | 0.030 | 0.025 | 1080 | MS,RI |
5 | Ethyl octanoate | 3.771 | 2.239 | 0.205 | 0.243 | 2.602 | 4.949 | 1184 | MS,RI |
6 | Ethyl decanoate | 3.593 | 2.825 | - | 0.010 | 0.314 | 0.910 | 1380 | MS,RI |
7 | Isobutyl acetate | 0.106 | 0.191 | 0.581 | - | 0.224 | - | 764 | MS,RI |
8 | Isoamyl acetate | 5.756 | 4.212 | 3.737 | 0.766 | 3.886 | 3.404 | 866 | MS,RI |
9 | Ethyl Dodecanoate | 2.151 | 0.879 | - | - | - | 0.548 | 1578 | MS,RI |
10 | Tetradecanoic acid ethyl ester | 0.096 | 0.251 | 0.078 | - | - | - | 1778 | MS,RI |
11 | Methyl hexadecanoate | - | 0.598 | - | - | - | - | 1909 | MS,RI |
12 | Ethyl palmitate | 0.232 | 0.784 | 0.275 | - | - | 0.099 | 1978 | MS,RI |
13 | Acetic acid-2-methyl Butyl ester | - | - | 0.092 | 0.240 | - | - | 869 | MS,RI |
14 | Phenylethyl acetate | - | 0.190 | - | 0.096 | 0.185 | - | 1224 | MS,RI |
15 | 9-decanoic acid ethyl ester | - | - | - | - | - | 0.808 | 1978 | MS,RI |
alcohols | |||||||||
16 | ethanol | 26.826 | 52.744 | 62.579 | 23.329 | 40.510 | 51.980 | 440 | MS,RI |
17 | Propanol | 1.410 | - | 4.138 | - | 2.179 | 1.036 | 574 | MS,RI |
18 | Propylene glycol | - | - | - | - | - | 0.105 | 1605 | MS,RI |
19 | Glycerol | - | 0.155 | - | - | - | - | 2300 | MS,RI |
20 | N-butanol | 0.871 | 0.795 | 0.478 | - | 0.493 | 0.680 | 654 | MS,RI |
21 | Isobutanol | 1.989 | 2.727 | 1.119 | 0.599 | 0.178 | 0.875 | 607 | MS,RI |
22 | Isoamyl alcohol | 5.607 | 4.587 | 4.197 | 2.770 | 10.097 | 5.799 | 730 | MS,RI |
23 | N-hexanol | - | 0.073 | 0.054 | - | 0.012 | 0.059 | 832 | MS,RI |
24 | Phenylethanol | 2.250 | 1.686 | 0.617 | 0.700 | 0.439 | 0.539 | 1121 | MS,RI |
25 | 2-methyl butanol | 0.477 | 0.287 | - | 0.690 | - | - | 869 | MS,RI |
26 | 2-ethylhexanol | 0.125 | 0.989 | - | - | - | 0.875 | 1030 | MS,RI |
27 | 2,3-butanediol | 0.993 | 0.185 | 0.117 | 0.350 | 0.128 | 0.926 | 1556 | MS,RI |
Acids | |||||||||
28 | acetic acid | 1.230 | 0.878 | 3.594 | 9.203 | 0.523 | 0.912 | 625 | MS,RI |
29 | Caproic acid | 0.230 | 0.037 | - | - | 0.082 | 0.054 | 975 | MS,RI |
30 | Octanoic acid | 0.954 | 0.715 | 0.156 | - | 0.067 | 0.220 | 1175 | MS,RI |
31 | Capric acid | 0.022 | 0.572 | - | - | - | 0.013 | 1203 | MS,RI |
aldehyde | |||||||||
32 | acetaldehyde | 0.117 | 0.052 | - | - | - | 0.276 | 363 | MS,RI |
33 | Nonanal | 0.047 | 0.061 | 0.011 | - | - | - | 1101 | MS,RI |
34 | Decanal | 0.099 | - | - | - | - | - | 1206 | MS,RI |
35 | Acetal | - | 0.190 | - | - | - | 0.407 | 866 | MS,RI |
Ketones | |||||||||
36 | 2-Octanone | 0.673 | 0.444 | 0.194 | 0.813 | 1.819 | 1.329 | 994 | MS,RI |
37 | Acetophenone | 0.038 | - | - | - | - | - | 1038 | MS,RI |
38 | Geranyl acetone | 0.010 | 0.049 | - | - | - | - | 1452 | MS,RI |
terpenes | |||||||||
39 | 1-octadecane | 0.160 | - | - | - | - | - | 1790 | MS,RI |
40 | D-terpene diene | 0.156 | 0.012 | - | - | 0.054 | 0.018 | 1041 | MS,RI |
41 | Limonene e | - | 0.079 | - | - | - | - | 1029 | MS,RI |
42 | β-Cedrene | - | 0.014 | - | - | - | - | 1419 | MS,RI |
43 | 1-undecylene | - | 0.036 | - | - | - | - | 1883 | MS,RI |
Phenols | |||||||||
44 | 2,6-DI-TERT-BUTYL Hydroxy p-cresol | 0.6630 | 0.202 | - | - | 0.011 | - | 1505 | MS,RI |
45 | 4-vinyl-2- METHOXYPHENOL | - | 0.054 | - | - | - | - | 1315 | MS,RI |
Chemical Compounds/Threshold Vales (mg/L) [29] | Aroma Description [30] | OAV Values in Six Wines | |||||
---|---|---|---|---|---|---|---|
S1 | S2 | S3 | S4 | Anqi | Diboshi | ||
Ethyl butyrate/0.002 | Sweet fruit, apple | 345.500 | 69.000 | 245.500 | 100.500 | 194.500 | 143.500 |
Ethyl caproate/0.005 | Sweet pineapple, banana | 99.000 | 68.200 | 17.600 | 31.200 | 207.400 | 251.800 |
Ethyl octanoate/0.002 | Fruit, wine | 1885.500 | 1119.500 | 102.500 | 121.500 | 1301.000 | 2474.500 |
Ethyl decanoate/0.2 | Fruity, sweet apple | 17.9650 | 14.1250 | 0.0500 | 1.5700 | 4.5500 | |
Isoamyl acetate/0.03 | Green ripe banana smell | 191.8667 | 140.4000 | 124.5667 | 25.533 | 129.533 | 113.467 |
Octanoic acid/0.5 | Soap, fat | 1.908 | 1.430 | 0.312 | 0.134 | 0.440 | |
Capric acid/0.4 | Fruity, waxy soap | 0.157 | 4.086 | - | - | - | 0.093 |
Decanal/0.01 | Citrus and orange peel aromas | 9.900 | - | - | - | - | - |
Descriptive Terms | Flavor Definition |
---|---|
Citrus | Grapes, grapefruit, lemon, orange |
Berries | Strawberry, blackcurrant, blackberry, raspberry |
Lactic acid | Yogurt, cheese, cream |
Spice | Clove, licorice, fennel, black pepper |
Floral fragrance | Lilac, violet, jasmine |
Fruit trees | Pineapple, litchi, banana |
Jam | Jam, fruit lollipop |
Bad flavor | Burnt, smoke, stables |
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Wang, X.; Wang, Z.; Feng, T. Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine. Molecules 2022, 27, 512. https://doi.org/10.3390/molecules27020512
Wang X, Wang Z, Feng T. Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine. Molecules. 2022; 27(2):512. https://doi.org/10.3390/molecules27020512
Chicago/Turabian StyleWang, Xuzeng, Zhaogai Wang, and Tao Feng. 2022. "Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine" Molecules 27, no. 2: 512. https://doi.org/10.3390/molecules27020512