Data Sheet 1_Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation.pdf

The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by β-glucosidase to release free volatile aroma compounds, thereby enhancing the aromatic quality of wine. This study aimed to screen and characterize indigenous non-Saccharomyces cerevisiae strains with β-glucosidase activity for their potential to enhance terpenoid aroma compounds during wine fermentation. Grapes collected from 14 vineyard plots in the Penglai Wine Region (China) underwent spontaneous fermentation and yielded 203 single colonies. Among them, 85 strains of non-Saccharomyces cerevisiae were initially screened based on the geniposide chromogenic method, which were classified into 7 genera and 16 species. Nine high-performance strains were subsequently selected for small-scale fermentation trials using Petit Manseng grape juice. The physicochemical parameters of wines were analyzed by high-performance liquid chromatography (HPLC), while volatile aroma compounds were quantified using a headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results revealed that Starmerella bacillaris CGCD1-9, Pichia fermentans CGCD1-4, and Zygosaccharomyces bailii JDCD01 significantly enhanced glycerol production, which might contribute to improved wine sensory quality. Four Hanseniaspora yeast strains exhibited the ability to increase ethyl acetate content. Among these strains, Hanseniaspora vineae CGCD1-1, Hanseniaspora uvarum CGCD1-3, and Hanseniaspora opuntiae CGCD1-7 showed a pronounced tendency to elevate geraniol levels, whereas Hanseniaspora occidentalis CGCD1-5 selectively promoted the biosynthesis of β-damascenone and 2-furanmethyl acetate. Zygosaccharomyces bailii JDCD01 primarily increased the levels of isobutanol and phenylethyl alcohol, while also exhibiting a slight enhancement in terpenoid production. Notably, S. bacillaris CGCD1-9 significantly enhanced five key terpenoids, namely, linalool, geraniol, citronellol, α-terpineol, and nerolidol, yielding the highest total terpene content among all strains, while increasing the content of alcohols (less than JDCD01). In contrast, Issatchenkia terricola SIVE4101 and Metschnikowia andauensis LFSY0-17 showed preferential accumulation of β-damascenone and total furans, with the former also significantly increasing the acetate ester content. This study provides new ideas and theoretical support for r developing targeted co-inoculation protocols with S. cerevisiae to achieve precise modulation of wine terpenoid profiles.

葡萄中的绝大多数香气前体以无嗅的糖苷结合物形式存在，此类物质可被β-葡萄糖苷酶（β-glucosidase）水解，释放出游离的挥发性香气成分，进而提升葡萄酒的香气品质。本研究旨在筛选并鉴定具有β-葡萄糖苷酶活性的本土非酿酒酵母（non-Saccharomyces cerevisiae）菌株，探究其在葡萄酒发酵过程中提升萜类香气物质含量的潜力。本研究从中国蓬莱葡萄酒产区的14个葡萄园地块采集葡萄，经自然发酵后得到203个单菌落。其中，基于栀子苷显色法初筛获得85株非酿酒酵母，经分类鉴定隶属于7个属、16个物种。后续选取9株性能优异的菌株，采用小芒森（Petit Manseng）葡萄汁开展小规模发酵试验。采用高效液相色谱法（high-performance liquid chromatography, HPLC）分析葡萄酒的理化参数，同时借助顶空固相微萃取-气相色谱-质谱联用法（headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry, HS-SPME-GC-MS）对挥发性香气成分进行定量检测。研究结果显示，棒状星状酵母菌（Starmerella bacillaris）CGCD1-9、发酵毕赤酵母（Pichia fermentans）CGCD1-4以及拜耳接合酵母（Zygosaccharomyces bailii）JDCD01可显著提升甘油生成量，这或许有助于改善葡萄酒的感官品质。4株有孢汉逊酵母（Hanseniaspora）菌株可提升乙酸乙酯含量。在这些菌株中，葡萄有孢汉逊酵母（Hanseniaspora vineae）CGCD1-1、葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）CGCD1-3以及仙人掌有孢汉逊酵母（Hanseniaspora opuntiae）CGCD1-7具有显著提升香叶醇（geraniol）含量的趋势；而西方有孢汉逊酵母（Hanseniaspora occidentalis）CGCD1-5可选择性促进β-大马士酮（β-damascenone）与乙酸糠酯（2-furanmethyl acetate）的生物合成。拜耳接合酵母JDCD01主要提升异丁醇与苯乙醇的含量，同时对萜类物质生成具有轻微的促进作用。值得注意的是，棒状星状酵母菌CGCD1-9可显著提升5种关键萜类物质的含量，即芳樟醇（linalool）、香叶醇、香茅醇（citronellol）、α-松油醇（α-terpineol）与橙花叔醇（nerolidol），其总萜类物质含量在所有供试菌株中最高，同时可提升醇类物质含量（提升幅度低于JDCD01）。与之相对，土地伊萨酵母（Issatchenkia terricola）SIVE4101与安道尔梅奇酵母（Metschnikowia andauensis）LFSY0-17可优先积累β-大马士酮与总呋喃类物质；其中土地伊萨酵母SIVE4101还可显著提升乙酸酯类物质的含量。本研究为开发与酿酒酵母（Saccharomyces cerevisiae）配合使用的靶向共接种方案，实现葡萄酒萜类香气特征谱的精准调控提供了新思路与理论支撑。