Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102575

Xingmeng Lei , Yu Chen , BingHong Gao , Xiaotong Lyu , Haibin Mu , Dongshu Hao , Yi Qin , Yuyang Song , Jiao Jiang , Yanlin Liu

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Abstract

This study compared the performance of eight indigenous Saccharomyces cerevisiae strains in fermenting Sauvignon Blanc juice from Ningxia and Xinjiang. While fermentation durations were similar, the strains produced wines with distinct chemical and sensory profiles. Wines fermented with LFN524 and 41y5 had the highest malic acid levels. Volatile analysis revealed differences in terpenes, esters, and higher alcohols, with strains NX16, NX23, and LFN524 showing higher phenylethyl alcohol levels. Strains Wa-318, 182y2, and NX23 produced wines with richer linalool, enhancing floral notes. While aroma profiles of green fruits, citrus, and tropical fruits were similar across Xinjiang wines, Ningxia wines fermented with 41y5 stood out for tropical fruits, red fruits, and blossoms. These findings highlight the potential of indigenous strains to produce fresher Sauvignon Blanc wines with enhanced floral and fruity aromas.

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本地酿酒酵母菌对新疆和宁夏长相思葡萄酒化学和感官特性的影响

本研究比较了8株本土酿酒酵母菌对宁夏和新疆产长相思果汁的发酵性能。虽然发酵时间相似，但菌株生产的葡萄酒具有不同的化学和感官特征。用LFN524和41y5发酵的葡萄酒苹果酸含量最高。挥发性分析揭示了萜烯、酯类和高级醇的差异，菌株NX16、NX23和LFN524显示出更高的苯乙醇含量。菌株Wa-318、182y2和NX23生产的葡萄酒具有更丰富的芳樟醇，增强了花香。虽然新疆葡萄酒的绿色水果、柑橘和热带水果的香气特征相似，但用4y5发酵的宁夏葡萄酒在热带水果、红色水果和花朵方面表现突出。这些发现突出了本土品种生产更新鲜的长相思葡萄酒的潜力，具有更强的花香和水果香味。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.