Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
文献类型： 外文期刊
作者： Chen, Yu 1 ; Lei, Xingmeng 1 ; Sun, Luxing 1 ; Gao, Binghong 1 ; An, Peng 1 ; Ye, Dongqing 3 ; Mu, Haibin 4 ; Qin, Yi 1 ; Song, Yuyang 1 ; Liu, Yanlin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China
2.Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China
3.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
4.Adm Comm Wine Ind Zone Ningxia Helan Mt East Footh, Yinchuan 750002, Ningxia, Peoples R China
关键词： Apricot wine; Indigenous yeasts; Pichia kudriavzevii; Microbial interactions; Volatile compounds; Aromatic characteristics
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccharomyces cerevisiae and Pichia kudriavzevii were selected for laboratory-scale fermentations. Results showed that S. cerevisiae S9 exhibited significantly higher sugar consumption than S2 and CECA strains, with the former demonstrating a fructophilic character. Mixed fermentations of P. kudriavzevii N11 and N12 resulted in lower citric acid content (decreasing by 12-25 %) and higher glycerol levels (increasing by 12-47 %) compared to pure fermentation. In the mixed fermentation, indigenous S. cerevisiae species supported the survival of P. kudriavzevii, effectively enhancing the fruity esters and terpenes content of apricot wine. This study provides technical support for screening specialized starters for apricot wine production.
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