TY - DATA T1 - Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape PY - 2015/10/08 AU - Xuewei Shi AU - Fusheng Chen AU - Ya'nan Xu AU - Xiaoji Zheng AU - Jing Xiao UR - https://tandf.figshare.com/articles/journal_contribution/Aromatic_components_produced_by_non_i_Saccharomyces_Cerevisiae_i_derived_from_natural_fermentation_of_grape/1308463 DO - 10.6084/m9.figshare.1308463.v2 L4 - https://ndownloader.figshare.com/files/1902440 KW - 26 S rDNA KW - Cabernet Sauvignon grape wine KW - phylogenetic evolution status KW - grape Aromatic components KW - kind KW - Aromatic components N2 - 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-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces 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 Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. 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. ER -