Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kakiL.f.) fruit wines using different commercial yeast strains ofSaccharomyces cerevisiae

Abstract

This study evaluated the effects of five strains (IFFI 1346, IFFI 1363, CICC 31482, D254 and CGMCC2.346) of the yeast Saccharomyces cerevisiae on the aromatic profiles of fermented persimmon (Diospyros kaki L.f.) musts. A total of 50 and 60 compounds were identified in persimmon wine by stir bar sorptive extraction coupled with gas chromatography-mass spectrometry. According to odour activity values (OAVs), 26 detected compounds showed an OAV above 1. Principal component analysis explained the distribution of these persimmon wines on the basis of volatile compounds with OAV>1. The volatile compounds with high OAV included ethyl hexanoate, ethyl octanoate, methyl decanoate, linalool and geraniol. Quantitative descriptive analysis was employed. The result showed that persimmon wines fermented with strains IFFI 1363 and D254 were strongly correlated with persimmon, aroma harmony, fruity, fusel and taste balanced, fullness, hedonic scale. Therefore, the two yeast strains could be used as starter culture for persimmon wine production.

Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains

“…The highest amount of titratable acidity was observed in RV100-fermented wine, and the lowest content of volatile acidity was found in the wine produced by strain BV818. These results were corresponded with the previous reports for other fruit wines (Sun et al, 2011;Xiao et al, 2015;Zhu et al, 2014). Appropriate acidity and ethanol levels are advantageous to the sensory quality and stability of fruit wines (Iorizzo et al, 2014;Quéré et al, 2006).…”

“…It is worth mentioning that the contribution of the compounds to the flavor of fruit wines depended on OAVs (Zhu et al, 2014). Sixteen types of compounds showed OAVs [ 1 in this test (Table 3).…”

“…The general physicochemical properties of the wines were analyzed according to Zhu et al (2014). Total soluble solid was assessed using a hand refractometer (WYT, Hao-Chuang, ChengDu, China).…”

Anti-obesity Effect of Fermented Persimmon Extracts <i>via</i> Activation of AMP-Activated Protein Kinase

“…For these reasons, several East Asian producers are developing persimmon into a variety of products, such as vinegar, beverages, and wines, through fermentation processes. [16][17][18][19] Fermentation is widely used to increase the shelf-life and nutritional value of foods, because many biochemical changes occur during fermentation that can affect the bioactivity and digestibility of these products. 20) For example, the content of bioactive phenolic compounds and flavonoids in legumes increases during fermentation because of bioconversion of conjugated phenolic compounds into free forms via microbial hydrolysis.…”

Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn

“…The conditions and stability of fruit wines depend on both the technological solutions used and the yeast used [1][2][3]. As biochemical transformations under the action of the enzyme complex affect not only the utilization of sugar to the final product -ethyl alcohol, but also secondary processes accompanied by the synthesis of minor side components that have a significant impact on the bouquet and taste of finished drinks [4][5][6][7][8].…”