Isolation and fermentation properties of yeast for low temperature resistant mulberry wines
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Abstract:
To screen novel strains for low-temperature fermentation of mulberry fruit wine. Fermentation strains with excellent low temperature tolerance and alcohol production performance were isolated from the natural fermentation broth of mulberry fruit. The screened strains were also analysed for tolerance. Fruit wine fermentation performance and aroma characterisation were carried out. Two strains of Pichia kluyveri (PK-1 and PK-2) with excellent aroma production and one strain of Saccharomyces cerevisiae (SC-1) with excellent fermentation performance were obtained. The results showed that the three strains grew well at 16 ℃. The tolerance for ethanol, high sugar and SO2 reached 15% (V/V), 400 g/L and 300 mg/L, respectively. For the general production of fruit wines with pH values > 3, all strains could be adapted. The fermentation tests showed that the SC-1 group reached an alcohol content of 13.26% (V/V). A total of 54 volatile aroma compounds were found in the fermentation, of which 24 were found in the SC-1 group, 32 in the PK-1 group and 31 in the PK-2 group. The isoamyl alcohol and phenylethanol content (m/V) in SC-1 group reached 43.09 μg/mL and 143.66 μg/mL, respectively. Phenethyl acetate (m/V) reached 402.96 μg/mL and 421.51 μg/mL in PK-1 and PK-2 groups, respectively, with significant differences in characteristic aroma components. The SC-1 strains had excellent fermentation performance at low temperatures and outstanding brandy flavour. The two PK strains showed an excellent production of the ester. This could be used to create a new floral and fruity aroma for co-fermented fruit wines. The results of this study will provide a reference and basis for improving fruit wine flavor.
