Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine

Lai, Yen-Tso; Chen, Chien-Hao; Lo, Yi‐Chen; Hsieh, Chang‐Wei; Hsu, Fu-Chiun; Cheng, Kuan‐Chen

doi:10.1007/s00217-023-04332-8

Cited by 3 publications

(3 citation statements)

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“…However, certain universal trends can be observed. All wines are dominated by amyl alcohols, isobutanol and, in the ester group, ethyl acetate and ethyl lactate [ 4 , 25 , 145 , 146 , 147 , 148 , 149 ]. Red wines have higher concentrations of most volatile compounds, especially alcohols and lactones.…”

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

“…However, discrepancies in the composition of selected volatile compounds in wines from the same grape variety but from a different region can yield differences of up to 20-fold [ 146 , 150 ]. Furthermore, the yeast strain employed for fermentation of the same must can result in up to 50-fold differences in volatile compound content [ 145 ]. For the purpose of comparison, specific wines should be selected and juxtaposed, but generalised conclusions cannot be drawn for other wines.…”

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

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Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

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Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

Section: Volatile Compounds Of Other Fruit Winesmentioning

confidence: 99%

Volatilomics of Fruit Wines

Tarko,

Duda

2024

Molecules

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“…In addition, application of single yeast in fruit wine fermentation could potentially lead to incomplete breakdown of complex substrate, resulting in poor‐quality (Wang et al ., 2016). The aroma profile and overall quality of fruit wine could be enhanced by using non‐ Saccharomyces yeast which secrete specific extracellular enzymes, such as proteases, pectinases, cellulases, glucosidases and lipid hydrolases, which act on the relevant substrates in fruit juice to produce alcohols, esters, acids, terpenes and other substances (Chen et al ., 2021; Sun et al ., 2022; Lai et al ., 2023a). Research has shown that cofermentation with multiple yeasts enhances the quality of fruit wine through synergistic interactions (Lai et al ., 2023b).…”

Section: Introductionmentioning

confidence: 99%

Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Li,

Ma,

et al. 2023

Int J of Food Sci Tech

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SummaryWickerhamomyces anomalus D1‐4, a non‐Saccharomyces yeast known for its aroma production, offers a novel approach to improving the aroma and quality of mulberry wine. We employed various inoculation methods for fermenting mulberry wine and assessed its physicochemical, bioactive compounds, antioxidant activities, colour and aroma components. The results revealed that the addition of Wickerhamomyces anomalus D1‐4 to the fermentation led to a significant increase in the levels of alcohols, terpenes, nitrogen oxides and methyl in mulberry wine, especially, produced the characteristic isobutyl acetate and isopentyl hexanoate, and greatly increased the relative content of isopentyl acetate, isopentyl alcohol and phenylethyl alcohol. The sequential inoculation of Saccharomyces cerevisiae for 24 h followed by Wickerhamomyces anomalus D1‐4 fermented for 9 days was the best fermentation method for mulberry wine. Regarding colour, bioactive compounds and antioxidant activities, the fermentation was superior to other fermentations, and it was also able to maximise the aroma of mulberry wine and give it a strong floral and fruity aroma, especially higher ethyl hexanoate and ethyl octanoate. These findings demonstrate the unique fermentation characteristics of non‐Saccharomyces yeasts in enhancing the flavour and quality of mulberry wine.

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