{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T07:00:23Z","timestamp":1792047623656,"version":"4.4.0"},"reference-count":33,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2021,9,3]],"date-time":"2021-09-03T00:00:00Z","timestamp":1630627200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Non-<jats:italic>Saccharomyces<\/jats:italic> yeast with <jats:italic>\u03b2<\/jats:italic>-glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non-<jats:italic>Saccharomyces<\/jats:italic> yeast strains <jats:italic>Issatchenkia terricola<\/jats:italic> SLY-4, <jats:italic>Pichia kudriavzevii<\/jats:italic> F2-24, <jats:italic>P. kudriavzevii<\/jats:italic> F2-16, and <jats:italic>Metschnikowia pulcherrima<\/jats:italic> HX-13 with <jats:italic>\u03b2<\/jats:italic>-glucosidase activity to the flavor and quality of wine making was studied. Compared with those of <jats:italic>S. cerevisiae<\/jats:italic> single fermentation, the four non-<jats:italic>Saccharomyces<\/jats:italic> yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C<jats:sub>6<\/jats:sub> compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, <jats:italic>\u03b2<\/jats:italic>-ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non-<jats:italic>Saccharomyces<\/jats:italic> yeast-fermented wine was better than that of <jats:italic>S. cerevisiae<\/jats:italic>, and <jats:italic>I. terricola<\/jats:italic> SLY-4 fermentation received the highest one, followed by <jats:italic>P. kudriavzevii<\/jats:italic> F2-24, <jats:italic>P. kudriavzevii<\/jats:italic> F2-16, and <jats:italic>M. pulcherrima<\/jats:italic> HX-13 from high to low. The research results provide a theoretical basis for the breeding of non-<jats:italic>Saccharomyces<\/jats:italic> yeast and its application in wine making.<\/jats:p>","DOI":"10.3389\/fmicb.2021.626920","type":"journal-article","created":{"date-parts":[[2021,9,4]],"date-time":"2021-09-04T07:18:58Z","timestamp":1630739938000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":20,"title":["Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With \u03b2-Glycosidase Activity"],"prefix":"10.3389","volume":"12","author":[{"given":"Tao","family":"Qin","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Liao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingyuan","family":"Zheng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxia","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiuyan","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2021,9,3]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"215","DOI":"10.1007\/s00217-010-1272-0","article-title":"Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations.","volume":"231","author":"Andorr\u00e0","year":"2010","journal-title":"Eur. 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