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Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action. Foods 2023; 12:foods12061246. [PMID: 36981176 PMCID: PMC10048078 DOI: 10.3390/foods12061246] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/22/2023] [Accepted: 03/01/2023] [Indexed: 03/17/2023] Open
Abstract
Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon wine fermentation. The optimal conditions of persimmon wine fermentation were determined through single-factor experiments as follows: Yeast addition of 0.08 g/kg; a fermentation temperature of 28 °C; sucrose addition of 18%; and pectinase addition of 0.01%. Under these conditions, the alcohol content of persimmon wine reached 12.9%. The addition of pectinase during persimmon wine fermentation was found to decompose pectin at high speed, reduce the viscosity of the fermentation liquid, increase the dissolved oxygen content in the fermentation liquid, promote the growth and reproduction of yeast, and effectively convert the sugars into alcohol. After fermentation, alcohol, residual sugars, and total phenolic content with or without pectinase treatment were 12.9 and 4.4%, 2.2 and 13.4 g/L, and 738.7 and 302 µg/mL, respectively. Scanning electron microscopy (SEM) results showed that compared with the mash without pectinase treatment, the mash with pectinase had a larger network structure and more pores and yeasts.
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2
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Lin X, Jia Y, Li K, Hu X, Li C, Liu S. Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:327-343. [PMID: 35068577 PMCID: PMC8758822 DOI: 10.1007/s13197-021-05019-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 01/31/2021] [Indexed: 01/03/2023]
Abstract
To investigate the effects of inoculation ratio, concentration, and sequence of selected Metschnikowia agaves P3-3 and commercial Saccharomyces cerevisiae D254 on the volatiles of pineapple wine in mixed fermentation, the growth and fermentation ability of two yeast strains were monitored, and the physicochemical characteristics (including reducing sugar, total acidity, volatile acidity, and ethanol content) and volatile profile of pineapple wines produced by different inoculation strategies were analysed using chemical method and headspace-solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GCMS), respectively. Results indicate that although the proliferation of M. agaves P3-3 was repressed by S. cerevisiae D254, changes in inoculation methods influenced yeast-yeast interactions and modulated the physicochemical properties and volatile profile of pineapple wine. Inoculation sequence and concentration of two strains were more important to volatile profile of pineapple wine than inoculation ratio. Simultaneous inoculations with 1 × 107 CFU/mL M. agaves P3-3 and sequential inoculations increased the total acidity level, but their volatile acidity was lower than that with 5 × 106 CFU/mL M. agaves P3-3. Simultaneous inoculations with 5 × 106 CFU/mL M. agaves P3-3 retained more types of variety volatiles. However, the appropriate increase in the inoculation concentration of the cells and sequential inoculation increased the fermentative volatiles, especially ester levels. SUPPLEMENTARY INFORMATION The online version of this article (10.1007/s13197-021-05019-2) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Xue Lin
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Yanyan Jia
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China
| | - Kaiya Li
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoping Hu
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Congfa Li
- grid.428986.90000 0001 0373 6302College of Food Science and Engineering, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
| | - Sixin Liu
- grid.428986.90000 0001 0373 6302College of Sciences, Hainan University, Haikou, China ,Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228 China
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3
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Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine. Processes (Basel) 2021. [DOI: 10.3390/pr9020326] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation treatment D was initially inoculated with H. uvarum AS27, and S. cerevisiae strain was added after 72 h (sequential inoculation). Microbiological, physical–chemical parameters and sensory profiles of the wines have been defined. The results showed that the use of H. uvarum AS27, in sequential inoculum with S. cerevisiae FE, influenced the wine composition, enriching it in polyphenolic and volatile compounds. Further, the sensory evaluation showed that the use of H. uvarum AS27 strain, in co-culture with S. cerevisiae, gives the wine more pleasant characteristics. Therefore, the results have highlighted how the use of particular non-Saccharomyces yeasts can represent a biotechnological resource in red wine production.
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Fermo P, Comite V, Sredojević M, Ćirić I, Gašić U, Mutić J, Baošić R, Tešić Ž. Elemental Analysis and Phenolic Profiles of Selected Italian Wines. Foods 2021; 10:158. [PMID: 33451091 PMCID: PMC7828534 DOI: 10.3390/foods10010158] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
The study of the chemical composition of wines is nowadays a topic of great interest because of the importance of this market, especially in Italy, and also considering the numerous cases of falsification of famous and very expensive wines. The present paper focused on the analysis of metals and polyphenols in Italian wines belonging to different provenance and types. At this purpose 20 elements were quantified by inductively coupled plasma optical emission spectrometry (ICP-OES) and ICP mass spectrometry (ICP-MS). Regarding polyphenols, a total of 32 were quantified, among 6 were anthocyanins. Furthermore, in 4 samples (1 rosè and 3 red wines) 42 anthocyanins and related compounds were identified by ultra-high performance liquid chromatography (UHPLC)-Orbitrap MS technique (among these, 6 were also quantified). Non-anthocyanins were determined using UHPLC coupled with a diode array detector and triple-quadrupole mass spectrometer (UHPLC-DAD-QqQ-MS). Total phenolic content (TPC) and radical scavenging activity (RSA) were measured using spectrophotometric methods. The results obtained by elemental techniques were submitted to principal components analysis (PCA) allowing to get information on both geographical and botanical origin of the examined wine samples. Some polyphenols have been detected in higher concentrations only in a certain type of wine, as for example in the case of Grechetto wine. Most of the identified anthocyanin derivatives (pyranoanthocyanins) are formed during the aging of wine by reaction with the other wine components.
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Affiliation(s)
- Paola Fermo
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Valeria Comite
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Milica Sredojević
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Ivanka Ćirić
- Innovation Center of the Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (M.S.); (I.Ć.)
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”—National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11060 Belgrade, Serbia;
| | - Jelena Mutić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Rada Baošić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, P.O. Box 51, 11158 Belgrade, Serbia; (J.M.); (R.B.); (Ž.T.)
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5
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Pannella G, Lombardi SJ, Coppola F, Vergalito F, Iorizzo M, Succi M, Tremonte P, Iannini C, Sorrentino E, Coppola R. Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine. Foods 2020; 9:E797. [PMID: 32560415 PMCID: PMC7353508 DOI: 10.3390/foods9060797] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/11/2020] [Accepted: 06/15/2020] [Indexed: 11/16/2022] Open
Abstract
Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, L. plantarum Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.
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Affiliation(s)
- Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Francesca Coppola
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia, 83100 Avellino, Italy;
| | - Franca Vergalito
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Caterina Iannini
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
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6
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Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine. Microorganisms 2020; 8:microorganisms8040516. [PMID: 32260418 PMCID: PMC7232475 DOI: 10.3390/microorganisms8040516] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/24/2020] [Accepted: 04/02/2020] [Indexed: 02/01/2023] Open
Abstract
Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.
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7
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Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-019-03424-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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8
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Frioni T, Bertoloni G, Squeri C, Garavani A, Ronney L, Poni S, Gatti M. Biodiversity of Local Vitis vinifera L. Germplasm: A Powerful Tool Toward Adaptation to Global Warming and Desired Grape Composition. FRONTIERS IN PLANT SCIENCE 2020; 11:608. [PMID: 32477395 PMCID: PMC7240219 DOI: 10.3389/fpls.2020.00608] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/21/2020] [Indexed: 05/03/2023]
Abstract
Global warming is endangering maintenance of optimal grape composition in white varietals aimed at sparkling wine making due to difficulties to maintain adequate acidity and fresh aromas. These troubles are being faced by the main white varietal of the Colli Piacentini district, named Ortrugo. Its vegetative and reproductive behavior was compared over 3 years with that of other minor autochthonous white varietals. Criteria set for adequate grape composition under sparkling vinification (total soluble solids at 20-21°Brix) and titratable acidity (TA) ≥ 6.5 g/L combined with Principal Component Analysis (PCA) on the measured variables allowed a thinnning down of the initial group of 17 to 7 varietals including Ortrugo, Bucalò, Barbesino, Lecco, Melara, Santa Maria and Molinelli. PCA isolated Ortrugo's behavior for inadequacy to maintain sufficient TA at harvest mostly due to extremely low malic acid concentration. However, time trend analyses of accumulation and degradation patterns of tartaric and malic acids disclosed that, in Ortrugo, the most limiting factors were more intense post-veraison tartaric acid dilution and a lower malic acid pool at veraison as compared to any other varietal. Conversely, Molinelli and Barbesino proved to be ideal material for sparkling wine purposes, as they associated to desirable agronomic features a strong ability to retain high TA with a well-balanced tartrate-to-malate ratio. Our study emphasizes that often neglected or superficially evaluated germplasm genetic resources might hide strong potential for adapting to challenges imposed by climate change in that representing an excellent tool for adaptation strategies.
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9
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A study on acetification process to produce olive vinegar from oil mill wastewaters. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03323-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Lin X, Hu X, Wu W, Liu S, Li C. Evaluation of the volatile profile of wax apple ( Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Sci Biotechnol 2019; 28:657-667. [PMID: 31093423 DOI: 10.1007/s10068-018-0511-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 08/12/2018] [Accepted: 11/11/2018] [Indexed: 10/27/2022] Open
Abstract
The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.
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Affiliation(s)
- Xue Lin
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Xiaoping Hu
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Wuyang Wu
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Sixin Liu
- 2College of Materials and Chemical Engineering, Hainan University, Haikou, 570228 Hainan People's Republic of China
| | - Congfa Li
- 1College of Food Science and Technology, Hainan University, Haikou, 570228 Hainan People's Republic of China
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11
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Testa B, Lombardi SJ, Macciola E, Succi M, Tremonte P, Iorizzo M. Efficacy of olive leaf extract ( Olea europaea L. cv Gentile di Larino) in marinated anchovies ( Engraulis encrasicolus, L.) process. Heliyon 2019; 5:e01727. [PMID: 31193311 PMCID: PMC6526228 DOI: 10.1016/j.heliyon.2019.e01727] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/11/2019] [Accepted: 05/10/2019] [Indexed: 01/31/2023] Open
Abstract
In this study, the antimicrobial activity and the preservative properties of olive leaf extract (OLE) Olea europaea L. "Gentile di Larino" cultivar, were evaluated. The antibacterial activity was performed in vitro against spoilage bacterial strains: Pseudomonas fluorescens (ATCC 13525), Pseudomonas fragi (ATCC 4973), Pseudomonas putida (ATCC 17514), Brochotrix thermosphacta (ATCC 11509), Clostridium sporogenes (ATCC 11437), and Listeria innocua (ATCC 33090). About the preservative properties of OLE, they were evaluated in the marinating process of anchovy fillets. During the process have been determined the change of sensory characteristics and monitored these chemical parameters: pH, aw, salt content (% NaCl), thiobarbituric acid index (mgMA/Kg), total volatile basic nitrogen (mg/100g), and trimethylamine nitrogen (mg/100g). Moreover, were determined the spoilage bacteria on raw material, after 7 days and at the end of marination process, 22 days. The OLE exhibited an inhibitory effect against the bacteria tested. In marinated anchovy fillets, showed that the extract improves their shelf life without modifying the organoleptic characteristics of the product; this suggests that it could be considered in the food industry as a natural antioxidant and antimicrobial food additive.
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Affiliation(s)
| | | | | | | | | | - Massimo Iorizzo
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Campobasso, Italy
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12
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Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale. World J Microbiol Biotechnol 2018; 34:161. [PMID: 30357477 DOI: 10.1007/s11274-018-2540-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 10/01/2018] [Indexed: 10/28/2022]
Abstract
In this study, the effect of sequential inoculation with non-Saccharomyces (Hanseniaspora guilliermondii) and Saccharomyces cerevisiae yeast on the distinctive characteristics of the Campanino white wine was investigated. For this purpose, three independent winemaking experiments were carried out on an industrial scale (batches A, B and C). In detail, the first one was carried out using the sequential inoculation technique while the other two, using a S. cerevisiae single-strain starter or no inoculation representing the control batches. Microbiological and chemical parameters and sensorial profiles of the wines were defined. Interestingly, the results showed that when sequential cultures (H. guilliermondii in a sequential mixture with S. cerevisiae) were used, a better wine aroma and quality was observed. More specifically, the wine obtained by sequential inoculation showed lower acetic acid values and enhanced volatile profiles than the wine from the control batches. Finally, sensorial analysis confirmed that the sequential cultures led to an improvement in wine flavour. Therefore, results suggest that the sequential inoculation using non-Saccharomyces and Saccharomyces yeast represents a biotechnological practice that can improve the quality features of traditional white wine. It has been shown for the first time that on an industrial scale H. guilliermondii could be used in sequential inoculum with S. cerevisiae in making white Campanino wine.
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13
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Lin X, Wang Q, Hu X, Wu W, Zhang Y, Liu S, Li C. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine. Journal of Food Science and Technology 2018; 55:4119-4130. [PMID: 30228410 DOI: 10.1007/s13197-018-3338-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/25/2018] [Accepted: 07/03/2018] [Indexed: 11/30/2022]
Abstract
Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were the most abundant groups in terms of the amounts of identified volatiles in four pineapple wines, followed by acids and sulphur compounds. Different S. cerevisiae strains possess various capacities to release or synthesize volatiles during pineapple wine fermentation. For global aroma, strain D254 yielded the highest total number and concentration of volatiles and could be used as a starter culture for the making of intense pineapple wine. Strain BV818 produced wine with the highest amounts of volatiles with OAVs > 1 and scored the highest in global aroma. Thus, BV818 might be the appropriate strain that could impart characteristic aromas and enhance wine complexity. The relative content of esters formed by strain VIC was higher than that yielded by the other strains. Strain CECA produced the highest relative contents of alcohols, aldehydes and ketones. However, VIC and CECA were not ideal starter cultures because of their low sense scores. This study provided a foundation for the production of pineapple wine with the desired flavour profile.
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Affiliation(s)
- Xue Lin
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
| | - Qingke Wang
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
| | - Xiaoping Hu
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
| | - Wuyang Wu
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
| | - Yexin Zhang
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
| | - Sixin Liu
- 2College of Materials and Chemical Engineering, Hainan University, Haikou, People's Republic of China
| | - Congfa Li
- 1College of Food Science and Technology, Hainan University, Haikou, People's Republic of China
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14
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Liu M, Yang K, Qi Y, Zhang J, Fan M, Wei X. Fermentation temperature and the phenolic and aroma profile of persimmon wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miaomiao Liu
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Kun Yang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Yiman Qi
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Jie Zhang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Mingtao Fan
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Xinyuan Wei
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
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15
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Effective assay for olive vinegar production from olive oil mill wastewaters. Food Chem 2018; 240:437-440. [DOI: 10.1016/j.foodchem.2017.07.159] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/28/2017] [Accepted: 07/28/2017] [Indexed: 11/20/2022]
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16
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Dolores Loureiro M, Moreno-Sanz P, Suárez B. Agronomical characterization of minority grapevine cultivars from Asturias (Spain). CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20173202102] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Li SY, Zhu BQ, Li LJ, Duan CQ. Extensive and objective wine color classification with chromatic database and mathematical models. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1381848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Si-Yu Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Bao-Qing Zhu
- College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Li-Jun Li
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
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18
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Peng B, Li F, Cui L, Guo Y. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine. J Food Sci 2015; 80:S2937-43. [DOI: 10.1111/1750-3841.13111] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Accepted: 09/15/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Bangzhu Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology; Huazhong Agricultural Univ; 430070 Wuhan Hubei China
| | - Fuling Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education. College of Foods Science & Technology; Huazhong Agricultural Univ; 430070 Wuhan Hubei China
| | - Lu Cui
- College of Food Science & Engineering; Northwest A & F Univ; 712100 Yangling Shaanxi China
| | - Yaodong Guo
- College of Food Science & Engineering; Northwest A & F Univ; 712100 Yangling Shaanxi China
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19
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De Leonardis A, Testa B, Macciola V, Lombardi SJ, Iorizzo M. Exploring enzyme and microbial technology for the preparation of green table olives. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2546-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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