Selection Of Pichia And Hanseniaspora Yeasts And Their Application In Wine Brewing

Icewine is deeply loved by people because of its sweetness,mellowness and smooth taste.At present,the yeast used in the brewing of ice wine in my country was relatively single,and the ice wine products are homogenized,and the quality of ice wine was quite different from that similar foreign products.Therefore,screening yeast strains with excellent brewing performance is of great significance for brewing icewine with local characteristics.In this study,the non-Saccharomyces cerevisiae strains with excellent brewing performance were selected in the origin of ice wine brewing to be used in wine and icewine brewing,increase the complexity of icewine aroma,improve the quality of icewine,and provide a theoretical basis for brewing regional icewine.（1）6 strains of Pichia and 4 strains of Hanseniaspora were isolated and identified during the natural fermentation of ice wine from Huanren Milan Winery in Liaoning and Shenyang Sun Valley Winery,and their tolerance was analyzed.The results showed that except for the Hanseniaspora strain HC02 which can not tolerate 14%ethanol,the Pichia SSFC-3 10-3Ⅱ（4）strain can not tolerate 300g/L sugar,the remaining 5 Pichia strains and 3Hanseniaspora strains all can tolerate 14%ethanol concentration,500 g/L glucose concentration,20 g/L tartaric acid,350 mg/L SO₂.（2）At the same time the performance ofβ-glucosidase,β-xylanase and pectinase produced by 6 Pichia and 4 Hanseniaspora strains was analyzed qualitatively and quantitatively.The results showed that,except for the Pichia SSFC-3 10-3Ⅱ（4）strain,noβ-xylanase activity was detected,and the other 5 Pichia strains and 4 Hanseniaspora strains all detected three hydrolase activities,quantitative analysis of its enzyme activity revealed that Hanseniaspora HZ01 and HE01 strains,Pichia SSFG-1 10-3Ⅱ（2）and SSFG-1 10-3Ⅱ（1）strains have good enzyme production capacity.（3）The selected Hanseniaspora strains HZ01 and HE01,Pichia SSFG-1 10-3Ⅱ（2）and SSFG-1 10-3Ⅱ（1）strains were used in winemaking.Hanseniaspora HZ01 and HE01 strains,Pichia SSFG-1 10-3Ⅱ（2）and SSFG-1 10-3Ⅱ（1）strains and commercial Saccharomyces cerevisiae in different ratios（1:1 and 10:1）,48h sequence Inoculate mixed fermentation was used,monitor the dynamic changes of the flora during the fermentation process,and determine the main components of the wine after the fermentation.The results showed that non-saccharomyces cerevisiae increased rapidly in the early stage of fermentation（within0-10 days）during wine fermentation,and showed a downward trend after 10 days.During the mixed fermentation process,the growth of Saccharomyces cerevisiae is affected by Pichia and Hanseniaspora strains.Compared with Saccharomyces cerevisiae alone fermentation,Pichia SSFG-1 10-3Ⅱ（2）（10:1）,Hanseniaspora HZ01（1:1）,Hanseniaspora HZ01（10:1）,Pichia SSFG-1 10-3Ⅱ（1）（1:1）,Pichia SSFG-1 10-3Ⅱ（1）（10:1）mixed Bacterial fermentation can promote ethanol production.Pichia SSFG-1 10-3Ⅱ（2）（1:1）,Hanseniaspora HE01（1:1）,Hanseniaspora HE01（10:1）mixed bacteria fermentation has an Inhibition effect on ethanol production,Hanseniaspora HE01（10:1,1:1）inhibits the fermentation of mixed bacteria to produce lactic acid.（4）At the same time the selected Hanseniaspora strains HZ01 and HE01,Pichia SSFG-1 10-3Ⅱ（2）and SSFG-1 10-3Ⅱ（1）strains were used used in icewine brewing.Hanseniaspora HZ01 and HE01 strains,Pichia SSFG-1 10-3Ⅱ（2）and SSFG-1 10-3Ⅱ（1）strains and commercial Saccharomyces cerevisiae were inoculated at a ratio of 1:1,48h sequence Inoculate mixed fermentation was used,and monitor the dynamic changes of the flora during the fermentation process,determine the main components and important volatile aroma components of ice wine after fermentation.The result showed that a total of 45 aroma substances were detected in icewine.There are significant differences in the aroma components of icewine under different fermentation conditions.Among them,the content of ethyl acetate,phenethyl alcohol,Hexanoic acid,Trans rose oxide,linalool increased and the content of phenylethyl acetate,isobutanol,β-damastone was decreased in Hanseniaspora strains HE01,the content of isoamyl acetate,phenethyl alcohol,decanal increased and isobutanol,β-damastone The content of mastone was decreased in Hanseniaspora strains HZ01,the content of ethyl propanoate,propyl acetate,1-propanol,1-butanol,1-heptanol,and1-octanol increased and the content of phenylethyl alcohol andβ-damastone was decreased in Pichia SSFG-1 10-3Ⅱ（2）,.The content of isoamyl acetate,trans rose ether increased and the content of phenylethyl alcohol andβ-damastone was decreased in Pichia SSFG-1 10-3Ⅱ（1）.Finally,the Hanseniaspora strains HZ01 and Pichia SSFG-1 10-3Ⅱ（2）strains were mixed with commercial yeast respectively,which endows ice wine with richer aroma components,increases the complexity of ice wine,improves the sensory quality of ice wine,and has good application potential.In this study,2 Hanseniaspora strains HZ01 and HE01,2 Pichia SSFG-1 10-3Ⅱ（1）and SSFG-1 10-3Ⅱ（2）strains were selected.They have good fermentation performance and enzyme activity,and are suitable for producing high-quality products with local characteristics.Which for produce Quality wines provide a certain theoretical basis.