Fuente: PubMed "wine" Food Chem X. 2026 Jan 6;33:103503. doi: 10.1016/j.fochx.2026.103503. eCollection 2026 Jan.ABSTRACTYeast enzyme activity is pivotal in shaping wine aromas. To elucidate the contribution of T. delbrueckii to aromas during pure fermentation, this study comprehensively evaluated the fermentation performance and enzymatic characteristics of its indigenous and commercial strains. Representative strains were screened to analyze their impact on volatile aroma compounds and overall wine quality. Except for residual sugar and alcohol, no significant differences were observed in the basic physicochemical indicators among the groups. The β-glucosidase and esterase activities of the optimized indigenous strain were 0.76 and 0.63 times higher than the commercial control strain, respectively. The resulting wine exhibited significantly higher concentrations of total volatile aroma compounds, with key constituents such as phenylethanol and ethyl octanoate present at 0.3-0.8 times higher than the control. Sensory evaluation further confirmed that floral and fruity aromas were more prominent in this group of wine samples, indicating the strain's potential to enhance wine aroma complexity.PMID:42221992 | PMC:PMC13216722 | DOI:10.1016/j.fochx.2026.103503