Application Of Lodderomyces Elongisporus In Aroma-enhancing Winemaking Of Vitis Davidii Fo(?)x

Vitis davidii Fo(?)x which plays a good role in health care is the main wild grape variety in China, and it has extensive resource in Xuefeng Mountains Region, Huaihua, Hunan.Non-Saccharomyces can produce glycosidases which can hydrolyze the aroma precursors in grapes, releasing the potential wine aroma to enhance the strength and complexity. This research screened one non-Saccharomyces yeast strain from some deposited yeast strains of our group. This optimized lodderomyces elongisporus yeast strain with highest-level ofβ-D-glucosidase activity is from Luzhou-flavor liquor cellars in South Sichuan Province, and used it in wine-making application to enhance aroma. Some physical and chemical indices of wine samples with different strains inoculation treatments were measured. The qualitation and quantitation of wines’ aroma components were analyzed by HS-SPME-GC-MS and the aroma characteristic were found by sensory quantitative analysis. We were focus on the excitation of Vitis davidii Fo(?)x’s aroma potential, taking advantages of Vitis davidii Fo(?)x wines, improving the quality of aroma. The results obtained are:(1) The screening of non-Saccharomyces yeast strains with high-level of β-D-glucosidase activity and the measurement of glycosidase enzyme activity. We took β-D-glucosidase,α-L-rhamnosidase, α-L-rhamnosidase, β-D-xylosidase enzyme activity of the optimized lodderomyces elongisporus yeast strain for study, they were 57.27, 10.91, 9.21, 10.23×10-3μmol/(mL·min).(2) Some physical and chemical indices of wine samples with different strains inoculation treatments were measured. The result showed that mixed fermentation has some effect on the sensory physical and chemical indices. Mixed fermentation can reduce the acidity and increase tannin content, making the Vitis davidii Fo(?)x wines be tasted more balanced and the skeleton more luscious. The ratio of polymeric anthocyanins and color tone was increased, upgrading the Vitis davidii Fo(?)x wines’ color and its stability significantly.(3) The qualitation and quantitation of aroma components were analyzed by using HS-SPME-GC-MS. There were total 69 aroma components, within 24 varietal compounds and 45 fermentative volatile compounds. Only 19 aroma components’ content were more than their respective thresholds, OAV>1, that is, they were the main contribution components ofVitis davidii Fo(?)x wines. Mixed fermentation can increase both the varietal compounds and fermentative volatile compounds. The sample wine which added lodderomyces elongisporus advanced 2 days before had more content of aroma and active ingredients. Eight esters and phenylethyl acetate, 2-phenylethanol give wines aroma characteristics like fruit and flower.β-damascenone gives wine aroma characteristics like dry fruit. 3-methyl-1-pentanol have aroma characteristics like mushrooms, fungi and soil. Isoamyl alcohol and three fatty acids give wines some bad aroma characteristics.(4) Analyzed the aroma characteristic by sensoryanalysis. CK sample wine had more aroma characteristics like sweet fruits and bad aroma characteristics, like green vegetables.The sample wine which added lodderomyces elongisporus at the same time exhibited more acid fruits. The sample wine which added lodderomyces elongisporus advanced 1 day and 2days exhibited more aroma characteristics like flowers, fungus and small berries obviously.