10.6084/m9.figshare.1308463.v2 Xuewei Shi Xuewei Shi Fusheng Chen Fusheng Chen Ya'nan Xu Ya'nan Xu Xiaoji Zheng Xiaoji Zheng Jing Xiao Jing Xiao Aromatic components produced by non-<i>Saccharomyces Cerevisiae</i> derived from natural fermentation of grape Taylor & Francis Group 2015 26 S rDNA Cabernet Sauvignon grape wine phylogenetic evolution status grape Aromatic components kind Aromatic components 2015-10-08 09:24:19 Journal contribution https://tandf.figshare.com/articles/journal_contribution/Aromatic_components_produced_by_non_i_Saccharomyces_Cerevisiae_i_derived_from_natural_fermentation_of_grape/1308463 <div><p>Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-<i>Saccharomyces</i> were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-<i>Saccharomyces</i> based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography–mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were <i>Meyerozyma guilliermondii</i>, <i>Brettanomyces naardenensis</i>, <i>Pichia guilliermondi</i> and <i>Candida fermentati</i>. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances.</p></div>