Optimizing yeast strain selection for mulberry wine fermentation: a performance-based approach

Bangzhou Luo, Yuxin Yang, Qiao Lin
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Abstract

This study focused on identifying the optimal yeast strain for Dechang mulberry wine fermentation blended through a multi-stage evaluation process using five commercial yeasts. Initially, the Durham tube fermentation method and weight-based analysis were employed for initial screening. Subsequently, a secondary evaluation involving physical, chemical, and sensory assessments was conducted. The final stage assessed yeast tolerance to ethanol and sulfur dioxide (SO2), and the wine’s volatile compounds were analyzed using gas chromatography-mass spectrometry. The L13 yeast strain emerged as superior, demonstrating efficient fermentation initiation, rapid primary fermentation, and production of a desirable wine profile, including optimal sugar, acid, and alcohol levels. Notably, the L13 yeast strain showed resilience, tolerating up to 11% ethanol and 170-mg/L SO2 within 7 days, and contributed to a rich aromatic profile with 23 volatile compounds, including 13 esters. These attributes render the L13 strain particularly suitable for producing mulberry wine with robust fermentation characteristics and a complex aroma, enhancing both quality and sensory appeal of the final product.
优化桑椹酒发酵的酵母菌株选择:基于性能的方法
本研究的重点是通过使用五种商业酵母进行多阶段评估,确定德昌桑椹酒混酿发酵的最佳酵母菌株。首先,采用杜伦试管发酵法和重量分析法进行初步筛选。随后,进行了二次评估,包括物理、化学和感官评估。最后阶段评估了酵母对乙醇和二氧化硫(SO2)的耐受性,并使用气相色谱-质谱法分析了葡萄酒中的挥发性化合物。结果表明,L13酵母菌株更胜一筹,它能高效启动发酵,快速进行初级发酵,并酿造出理想的葡萄酒,包括最佳的糖、酸和酒精含量。值得注意的是,L13酵母菌株表现出了顽强的生命力,能在7天内耐受高达11%的乙醇和170毫克/升的二氧化硫,并能产生23种挥发性化合物(包括13种酯类)的丰富芳香。这些特性使 L13 菌株特别适合用于生产具有强劲发酵特性和复杂香气的桑椹酒,从而提高最终产品的质量和感官吸引力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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