Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

“…In recent years, and mainly due to the creation of the National Coordinator of Wine Clubs of Cuba (NCWCC), Cuba has become one of the countries that produce wines from a greater range of raw materials reaching a great international interest. Although the number of publications about fruit wines and rice wines has increased in recent years (Chay et al, 2020;Kosseva et al, 2017;Płotka-Wasylkaa et al, 2018;Qian et al, 2019;Seixas et al, 2020;De Souza et al, 2018;Sun et al, 2020;Velic et al, 2018;Wu, Xu, Long, Zhang, et al, 2015;Zhong et al, 2020), no investigation has been conducted to appraise health-related major components of these Cuban wines. This study, therefore, evaluates the bioactive-nutritional compounds (mineral elements, amino acids, and total polyphenols content), antioxidant activities (DPPH and ABTS), and the correlation between the selected factors and the samples of Cuban wines with the objective to highlight these unknown wines for production of healthier wine options.…”

Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp

“…As temperature ( t ) was not statistically significant (p>0.15) in the analyzed range for the two responses ( Table 2 ), the lowest value (28 °C) was chosen. However, based on the preliminary tests and other published results with S. cerevisiae ( 6 , 7 , 15 , 29 ), the range of 28–30 °C can be suggested as well. As the increase in φ CH up to 100% slowed down N , but had no effect on φ ethanol , both φ CH (90 and 80%) were chosen due to the possibility of achieving a different sensorial profile of fruit wines.…”

“…Furthermore, it can contribute to the reduction of postharvest losses, which are common in tropical countries. A few examples of tropical fruits used to obtain fruit wines are: yellow mombin ( 4 ), pineapple ( 5 ), cashew ( 6 ), mango ( 7 ), guava ( 8 ) and carambola ( 9 ). Fermentation can be performed by different microorganisms; however, Saccharomyces cerevisiae has been the most traditionally applied yeast in fruit wine production due to its versatility ( 10 - 12 ).…”

Microbial diversity analysis of vineyard son the eastern foothills of the Helan Mountain region using high-throughput sequencing

“…Yeast is integral to wine making and directly determines the flavor and sensory quality of wine. At present, there are many varieties of wine-related yeasts, including Saccharomyces, Pichia, Candida, Hanseniaspora, Schizospora, Dekkera, Metschnikowia, Issatchenkia, Saccharomycodes, and Zygosorbimbalces. The most representative is Saccharomyces, which can transform the sugar in grape berries into ethanol and CO 2 in alcoholic fermentation (Rêgo et al, 2020), and some non-Saccharomyces cerevisiae can effectively improve the flavor and complexity of wine (Fuelsang & Edwards, 2007). Among fungal microorganisms,.…”