Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

Wei, Jianping; Zhang, Yuxiang; Qiu, Yue; Guo, Hong; Ju, Hongmei; Wang, Yuwei; Yuan, Yahong; Yue, Tian‐Li

doi:10.1016/j.foodchem.2019.125623

Cited by 53 publications

(31 citation statements)

References 34 publications

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“…S. cerevisiae F33 reached the maximum biomass on day 3 when mixed with S. crataegensis YC30 (7.99 log CFU/mL) and R. lusitaniae QTX15 (7.99, 8.10 log CFU/mL), on day 4 when mixed with H. uvarum QTX22 (7.98 log CFU/mL) and M. pulcherrima YC12 (8.14 log CFU/mL), and on day 5 when mixed with P. kluyveri HSP14 (7.93 log CFU/mL). The mixed fermentation strategy inhibited and delayed the growth and development of S. cerevisiae F33 to different degrees, which is consistent with a previous report [ 21 ]. The wine fermented with S. cerevisiae F33 and R. lusitaniae QTX15 could not be detected after day 7, whereas S. cerevisiae F33 mix-fermented with other non- Saccharomyces yeast strains could not be detected after day 5 under this competitive relationship.…”

Section: Resultssupporting

confidence: 92%

“…For fermentation, we followed a microfermentation method according to Wei et al [ 21 ], with modifications. The yeast strains were stored at −80 °C with 20% sterile glycerol before use.…”

Section: Methodsmentioning

confidence: 99%

“…Vidal grape was harvested in December 2017 with temperature at −12 • C and obtained from the Chateau barges vineyard (Yinchuan, Ningxia Province, China, 106.02 • E, 38.24 • N), with a sugar content of 344.0 g/dm 3, acidity of 4.2 g/dm 3 (as tartaric acid) and pH 3.58. The total sugar content was analyzed by the reduction method using Fehling's reagent [21]. Total acid content was determined by titration of samples with 0.1 mol/L NaOH (tartaric acid equivalent) and ethanol content was assayed using the gas chromatographic method (GB/T 2006) [22].…”

Section: Grape Juicementioning

confidence: 99%

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Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Guo

Zhang

et al. 2021

Foods

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In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

Section: Grape Juicementioning

confidence: 99%

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Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Guo

Zhang

et al. 2021

Foods

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“…These results indicated that the varietal aroma content was affected by the use of non‐Saccharomyces , fermentation method, and inoculation strategies. This result was in agreement with a previous study (Wei et al., 2020).…”

Section: Resultssupporting

confidence: 94%

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Chen

Ren

et al. 2020

Food Science & Nutrition

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Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces anomalus (W. anomalus) and Saccharomyces cerevisiae (S. cerevisiae). The results underlined that inoculation strategies and non‐Saccharomyces yeasts all affected the volatile acidity, total acidity, and alcohol content of rice wine. The sequential cofermentation consumed relatively more sugar and resulted in the higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improve rice wine flavor than simultaneous cofermentation. Moreover, simultaneous cofermentation increased fatty aroma of rice wine, while sequential cofermentation increased mellow and cereal‐like flavor. These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.

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“… c Oder descriptions were obtained from literatures: [4] Wei et al. (2020); [5] Niu et al (2019); [6] Fenaroli’s handbook of flavor ingredients (2010); [7] http://www.thegoodscentscompany.com. …”

Section: Resultsmentioning

confidence: 99%

Study on chemical compositions, sensory properties, and volatile compounds of banana wine

Chen

Hao

et al. 2020

J. Food Process. Preserv.

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Banana is one of the most popular fruits worldwide because of its unique aroma and taste (de Jesus Filho et al., 2018). It contains abundant nutrients such as vitamins, minerals, compositions of energy sources which all provide health-promoting benefits (Adão & Glória, 2005; de Jesus Filho et al., 2018). However, bananas are climacteric fruits with short shelf life, rapid deterioration, and perishability, most of which are used for fresh eating. Thus, it is necessary to explore new healthy banana products and meet the needs of customers and markets. Fruit wine with low alcohol content is a kind of nutritious beverage, which is favored by the elderly and teenagers due to special benefits on health (Han et al., 2020). In the last few years, researchers began to concern banana wines. Wattanakul, Morakul, Lorjaroenphon, and Na Jom (2020) pointed the alcohol and sugar contents had effects on sensory and physicochemical characteristics of banana liqueurs. Nannyonga, Tchuenbou-Magaia, Goode, Fryer, and Robbins (2018) evaluated the growth kinetics of Saccharomyces cerevisiae (NCYC431) by a mathematical model to ascertain the optimum parameters for fermentation of banana wine. Pauline, Alexandre, Andoseh, Abeline, and Agatha (2017) evaluated effect of different amounts of the banana pulp as auxiliary materials on the production of traditional alcoholic beverages. The flavor is one of the most important quality attributes attracting consumer acceptance (Satora, Semik-Szczurak, Tarko, & Bułdys, 2018). Thus, it is necessary to characterize the aroma substances and their formation procedures during fermentation qualitatively and quantitatively. The commonly used analytical instruments include near-infrared (NIR) spectroscopy, FT-MIR spectroscopy, gas chromatography-mass spectrometry (GC-MS), and electronic tongue (E-nose)

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Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

Cited by 53 publications

References 34 publications

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Study on chemical compositions, sensory properties, and volatile compounds of banana wine

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