Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines
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 4...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004225 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849719705233784832 |
|---|---|
| author | Xingmeng Lei Yu Chen BingHong Gao Xiaotong Lyu Haibin Mu Dongshu Hao Yi Qin Yuyang Song Jiao Jiang Yanlin Liu |
| author_facet | Xingmeng Lei Yu Chen BingHong Gao Xiaotong Lyu Haibin Mu Dongshu Hao Yi Qin Yuyang Song Jiao Jiang Yanlin Liu |
| author_sort | Xingmeng Lei |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d057f8d09ca649f09dee62309659c59b |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d057f8d09ca649f09dee62309659c59b2025-08-20T03:12:05ZengElsevierFood Chemistry: X2590-15752025-05-012810257510.1016/j.fochx.2025.102575Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc winesXingmeng Lei0Yu Chen1BingHong Gao2Xiaotong Lyu3Haibin Mu4Dongshu Hao5Yi Qin6Yuyang Song7Jiao Jiang8Yanlin Liu9College of Enology, Northwest A & F University, Yangling, ChinaCollege of Enology, Northwest A & F University, Yangling, ChinaCollege of Enology, Northwest A & F University, Yangling, ChinaState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaAdministrative Committee of Wine Industry Zone of Ningxia Helan Mountains' East Foothill, Yinchuan, Ningxia 750000, ChinaXinjiang Zhangyu Babao Baron Winery Co., Ltd., Shihezi, Xinjiang 832061, ChinaCollege of Enology, Northwest A & F University, Yangling, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, ChinaCollege of Enology, Northwest A & F University, Yangling, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, ChinaCollege of Enology, Northwest A & F University, Yangling, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling, China.College of Enology, Northwest A & F University, Yangling, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525004225Indigenous S. cerevisiaeSauvignon blancChemical parametersAroma |
| spellingShingle | Xingmeng Lei Yu Chen BingHong Gao Xiaotong Lyu Haibin Mu Dongshu Hao Yi Qin Yuyang Song Jiao Jiang Yanlin Liu Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines Food Chemistry: X Indigenous S. cerevisiae Sauvignon blanc Chemical parameters Aroma |
| title | Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines |
| title_full | Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines |
| title_fullStr | Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines |
| title_full_unstemmed | Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines |
| title_short | Impact of indigenous Saccharomyces cerevisiae strains on chemical and sensory profiles of Xinjiang and Ningxia Sauvignon Blanc wines |
| title_sort | impact of indigenous saccharomyces cerevisiae strains on chemical and sensory profiles of xinjiang and ningxia sauvignon blanc wines |
| topic | Indigenous S. cerevisiae Sauvignon blanc Chemical parameters Aroma |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004225 |
| work_keys_str_mv | AT xingmenglei impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT yuchen impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT binghonggao impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT xiaotonglyu impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT haibinmu impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT dongshuhao impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT yiqin impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT yuyangsong impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT jiaojiang impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines AT yanlinliu impactofindigenoussaccharomycescerevisiaestrainsonchemicalandsensoryprofilesofxinjiangandningxiasauvignonblancwines |