Application Of Fruity Saccharomyces Cerevisiae In Red Wines Of Different Regions

At present,China's wine industry is booming,not only paying attention to "quantity",but also pay attention to "quality".A premium wine depends heavily on the S.cerevisiae strain.At present,the vast majority of the domestic wine fermentation uses commercial yeast,and it is basically produced from abroad,which cannot reflect the flavor and characteristics of the Chinese local wine.In order to produce more of the world's top wines,Yantai Changyu Group Co.,LTD.(hereinafter referred to as Changyu Company)conducted local yeast research in China and selected 47 high-quality native wild yeast cerevisiae.This study builds on this basis for further screening,With Cabernet Sauvignon,Cabernet Gernischt and Merlot varieties of Xinjiang,Ningxia and Yantai region bases as grape raw materials,two commercial ES488 and RC212 strains of S.cerevisiae were used as controls,three strains of native wild S cerevisiae with prominent fruit aroma,ssf12,xxf9 and ngf7,were studied.Through the sensory evaluation,physical and chemical indexes and aroma composition and other aspects of the brewing raw wine,the local wild S.cerevisiae strains suitable for each region are selected.The main study results are as follows:(1)Sensory evaluation: 26 professional wine tasters tasted and scored the test brewing samples,and the analysis results showed.In Yantai region,Cabernet Sauvignon is more suitable for SSF12,Cabernet Gernischt is more suitable for NGF7.In Xinjiang region,Cabernet Sauvignon is suitable for NGF7 and Merlot is suitable for XXF9.In Ningxia region,Cabernet Sauvignon is more suitable for SSF12,and Merlot is more suitable for XXF9.(2)The comparison of data in Yantai region found that the alcohol content of fermented wine samples of the three domestic S.cerevisiae strains was lower than that of commercial yeast fermented wine samples.The alcohol samples of XXF9 native yeast Cabernet Sauvignon fermented wine samples had low alcohol content,high total acid content and low chromaticity,less abundant than the remaining two native yeast strains.The contents of total phenol,tannin and anthocyanin in fermented wine samples of Cabernet Sauvignon variety SSF12 were the highest;The contents of total phenols and anthocyanins were the highest in the fermented wine samples of Cabernet Gernischt variety SSF12,and the tannin content was the highest in the fermented wine samples of XXF9;The content of total phenols and tannins in wine samples fermented by SSF12 +RC212 was the highest,and the content of anthocyanins in wine samples fermented by SSF12 + XXF9 + NGF7 was the highest.A total of 72 kinds of aroma components were detected,including 21 kinds of fruity aroma components.Cabernet Sauvignon variety local S cerevisiae SSF12 fermented wine samples,the content of fruity aroma components was high,there were many kinds,and the contents of ethyl caproate,ethyl heptanate,1-propanol and 1-hexanol were high;Cabernet Gernischt variety local S cerevisiae NGF7 fermented wine samples,a variety of fruit aroma components,have relatively high content,and the contents of ethyl Dodecanoate,ethyl nonanoate and n-octanol are high.The content of fruity aroma components in fermented wine samples was directly proportional to the sensory evaluation score.(3)Comparing the data of Xinjiang region,it is found that the local S cerevisiae NGF7 has the lowest color,poor appearance,higher volatile acid content than the other two local S cerevisiae,and its preservation effect is poor.The content of total phenols and tannins in fermented wine samples of Cabernet Sauvignon variety SSF12 was the highest,and the content of anthocyanins in fermented wine samples of RC212 was the highest;The content of total phenol was the highest in the fermented wine samples of Merlot variety NGF7,the tannin content was the highest in the fermented wine samples of XXF9,and the anthocyanin content was the highest in the fermented wine samples of ES488.A total of 53 aroma components were detected,including 16 fruit aroma components.Cabernet Sauvignon variety commercial yeast ES488 fermented wine samples,the content of fruit aroma components was higher,and the contents of ethyl decanoate,ethyl octanoate and octanol were higher;Merlot variety local S cerevisiae XXF9 fermented wine samples have many kinds of fruit aroma components with relatively high content,and the contents of1-hexanol,ethyl octanoate and caproic acid are high.(4)Comparing the data of Ningxia region,it is found that the local S cerevisiae SSF12 in the two varieties has low residual sugar and complete fermentation,but the color is also low and the appearance is slightly poor.The contents of total phenols and tannins in Cabernet Sauvignon NGF7 fermented wine samples were the highest,and the anthocyanins in SSF12 fermented wine samples were the highest;Merlot variety RC212 had the highest total phenol content,XXF9 had the highest tannin content,and Cabernet Sauvignon variety SSF12 had the highest anthocyanin content.A total of 69 aroma components were detected,including 20 fruity aroma components.Cabernet Sauvignon variety local S cerevisiae SSF12 fermented wine samples,with high content of fruity aroma components,complex and diversified aroma,and high content of ethyl decanoate,ethyl octanoate and propanol;The wine sample fermented by local S cerevisiae xxf9 of Merlot variety has high content of aroma components and complex components,and the contents of 2,3-Butanediol,butanedioic acid,diethyl ester are high.(5)Based on the physical and chemical indexes,phenolic content and sensory evaluation,the local S.cerevisiae with better performance of each variety in the three producing areas were obtained.Yantai Cabernet Sauvignon —— SSF12,Yantai Cabernet Gernischt —— NGF7,Xinjiang Cabernet Sauvignon —— SSF12,Xinjiang Merlot —— NGF7,Ningxia Cabernet Sauvignon —— SSF12,Xinjiang Merlot —— XXF9.