Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Wu, Yuzheng; Li, Zhigao; Zou, Sibo; Dong, Liang; Lin, Xinping; Chen, Yingxi; Zhang, Sufang; Ji, Chaofan; Liang, Huipeng

doi:10.3390/foods12193565

Cited by 9 publications

(5 citation statements)

References 35 publications

(48 reference statements)

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“…The use of starters has a great influence on the wine fermentation process and the resultant wine quality [ 16 , 18 , 19 ]. Thus, three commercialized starters and their mixtures were directly inoculated into the Maoqui pulp to investigate their influence on methanol and ethanol production ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

Process Optimization for Production of Persimmon Wine with Lower Methanol

Wei,

Li,

Liu

et al. 2024

Foods

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Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit’s pectin, always hinders persimmon wine production. To reduce the methanol level in the wine, the effects of persimmon cultivar, starter, pectinase, and pretreatment methods were investigated via single-factor and orthogonal experiments. The persimmon cultivar ‘MaoKui’ was finally used throughout the study owing to its lowest pectin concentration (24.5 g/kg). The best treatment conditions against the persimmon pulp were pectinase (0.04 g/kg) at 30 °C for 4 h, then boiled at 115 °C for 15 min before fermentation started. The optimized fermentation conditions for wine production were pectinase (0.03 g/kg), 250 mg/kg starter (BO213 and SPARK with equal amounts), at 28 °C for 6 d. The obtained wine had 77.7 mg/L methanol and a 68.4% raw juice yield. The fruit wine had 111.4 mg/L methanol and a 90.6 sensory evaluation score. Forty-nine volatile aromas were identified. Ethyl acetate content was the highest, followed by 3-methyl-1-butanol, 2,3-butanediol, and lactate ethyl ester. The persimmon wine had a unique style with transparent color, elegant aroma, and pure taste.

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Section: Resultsmentioning

confidence: 99%

Process Optimization for Production of Persimmon Wine with Lower Methanol

Wei,

Li,

Liu

et al. 2024

Foods

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“…Saccharomyces cerevisiae was chosen specifically because it can quickly convert sugar to alcohol. However, the resulting cider has a simple aroma and a sour taste [8]. Therefore, the influence of non-Saccharomyces yeast species on apple cider's chemical composition and aroma complexity has also been investigated.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, the influence of non-Saccharomyces yeast species on apple cider's chemical composition and aroma complexity has also been investigated. Single or mixed culture fermentations of non-Saccharomyces yeasts (e.g., Torulaspora delbrueckii, Zygosaccharomyces bailii, Lachancea thermotolerans, Starmerella bacillaris, Rhodotorula mucilaginosa, and Debaryomyces hansenii) with S. cerevisiae have successfully been applied to produce apple cider with an improved sensory quality [8][9][10][11]. These studies highlighted that the fermentation by unconventional yeasts mainly affects the volatile composition of apple cider, producing different amounts of alcohols, esters, and fatty acids, thus making distinctive and unique products.…”

Section: Introductionmentioning

confidence: 99%

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

Ferremi Leali,

Salvetti,

Luzzini

et al. 2024

Fermentation

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In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared to Saccharomyces cerevisiae EC1118. The ethanol tolerance and deacidification capacity of Schizosaccharomyces yeasts could make them potential substitutes for the commonly used S. cerevisiae starter cultures. Despite different time courses (10–30 d), all strains could complete the fermentation process, and Schizosaccharomyces strains reduced the concentration of malic acid in the apple juice. Results indicated that each yeast exerted a distinctive impact on the volatile profile of the apple cider, giving final products separated using a principal component analysis. The volatile composition of the cider exhibited significant differences in the concentration of alcohols, esters, and fatty acids. Particularly, the flocculant strain S. japonicus M23B increased the levels of ethyl acetate (315.44 ± 73.07 mg/L), isoamyl acetate (5.99 ± 0.13 mg/L), and isoamyl alcohol (24.77 ± 15.19 mg/L), while DBVPG 6274T incremented the levels of phenyl ethyl alcohol and methionol up to 6.19 ± 0.51 mg/L and 3.72 ± 0.71 mg/L, respectively. A large production of terpenes and ethyl esters (e.g., ethyl octanoate) was detected in the cider fermented by S. cerevisiae EC1118. This study demonstrates, for the first time, the possible application of S. japonicus in cider-making to provide products with distinctive aromatic notes”.

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“…Therefore, mixed fermentation has important applications in various fields, such as food, health care products, and medicine. Recently, mixed fermentation has shown some progress in improving wine aroma [1], including promoting pyranoanthocyanin formation in blueberry wine [2], improving flavor and taste [3,4], decreasing volatile acidity [5], and increasing the content of phenylethyl acetate [5,6].…”

Section: Introductionmentioning

confidence: 99%

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

Xie,

Yu,

Xiao

et al. 2024

Fermentation

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In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simulated liquid for fermentation. The yeast quantity, reducing sugar content, and ethanol volume fraction in the fermentation system were determined every 24 h. Nonlinear fitting of the measured values was carried out using classical Logistic, SGompertz, Boltzmann, and DoseResp models. Additionally, the aroma components of the wine were analyzed by GC-MS. The results indicate that the Logistic model performs best in terms of yeast growth kinetics, whereas the DoseResp and Boltzmann models exhibit the same fitting performance for reducing sugar consumption, both superior to the Logistic model, and the Boltzmann model shows the best-fitting performance for ethanol production. All optimal models have fitting coefficients (R2 values) above 0.99, demonstrating that different contents of g-IDY can effectively complete fermentation. Furthermore, all three fitting models can effectively describe the fermentation process using g-IDY. The use of g-IDY can increase the content of ethyl phenylacetate and phenylethanol, which can be employed to enhance the aroma of wine.

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Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Cited by 9 publications

References 35 publications

Process Optimization for Production of Persimmon Wine with Lower Methanol

Process Optimization for Production of Persimmon Wine with Lower Methanol

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

Study on the Kinetic Model of Mixed Fermentation by Adding Glutathione-Enriched Inactive Dry Yeast

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