Effects of Crude β-Glucosidases from Issatchenkia terricola Pichia kudriavzevii Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

摘要

To investigate the effects of crude -glucosidases from SLY-4 (SLY-4E), F2-24 (F2-24E), and HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of , the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of -glucosidases from other sources.