Screening and oenological characterization of a high β-glucosidase-producing yeast from Pyracantha fortuneana (maxim.) Li

An indigenous yeast strain with high β-glucosidase-producing capacity was isolated from <i>Pyracantha fortuneana</i> (Maxim.) Li, identified as <i>Wickerhamomyces anomalus</i> (designated as WA16), and demonstrated superior growth, enhanced tolerance to winemaking-related stresses, increased sterol synthesis, and reduced hydrogen sulfide production, along with lower aerobic growth capacity, compared to a commercial <i>Saccharomyces cerevisiae</i> strain. When used alone to ferment <i>P. fortuneana</i> wine, WA16 was capable of completing alcoholic fermentation independently and produced the highest concentrations of Gln (168.49 μg/mL) and D-glucuronic acid (2222.79 μg/mL), as well as the greatest diversity of volatile flavor compounds (78 types). Relative to the raw fruit pulp, WA16-fermented wine exhibited higher total flavonoid content, enhanced antioxidant activity, and elevated concentrations of esters, alcohols, acids, terpenes, and aromatic compounds. Sensory evaluations confirmed that WA16-inoculated wines achieved a superior overall aromatic profile, highlighting the strain's promising potential for <i>P. fortuneana</i> wine production.