Study on the Screening of High GSH-Yielding Wine Yeast and Its Effect on Wine Browning

doi:10.3969/j.issn.1673-1689.2018.05.002

Home > Archive>Volume 37, Issue 5, 2018 >455-462. DOI:10.3969/j.issn.1673-1689.2018.05.002

Study on the Screening of High GSH-Yielding Wine Yeast and Its Effect on Wine Browning
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                        10.3969/j.issn.1673-1689.2018.05.002
                    
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Browning of mostly fruit wine constitutes a well-known problem in the wine industry. In order to find an alternative natural antioxidants of SO2 and explore the biological method to inhibit browning of wine，effect of GSH to polyphenol browning were discussed. Apple fruit wine was used as research object in the experiments and fourteen fruit wine yeast strains were used in the test. The fermentation capacity，tolerance to ethanol and pH，glutathione production capacity were used as selective standards. With specific selectivity method，strain Y-18 was selected as the optimal apple cider yeast. The results showed that GSH showed better inhibitory effect on browning than ascorbic acid andL- cysteine. The GSH yield of Y-18 strain was 1.5~2 times than others，while its cider has a good taste with color valuesignificantly lower than other strains. In summary，Y-18 strain showed good fermentation characteristics while reducing cider browning，which provided an effective reference for the development of high-quality wine.

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XU Jingran, MAO Jian, LIU Shuangping, ZHOU Zhilei. Study on the Screening of High GSH-Yielding Wine Yeast and Its Effect on Wine Browning[J]. Journal of Food Science and Biotechnology,2018,37(5):455-462.

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