Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine

Hong, Mengnan; Li, Jing; Chen, Yu‐Wen; Qi, Baiyu; Huang, Yunpo; Wu, Jie; Yue, Haobo; Tong, Ziqi; Liu, Yani; Wang, Fan

doi:10.1016/j.lwt.2021.111342

Cited by 13 publications

(18 citation statements)

References 44 publications

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“…Moreover, the glycerol content in the control fermentations was significantly higher than any of the sequential fermentations analyzed. Our results are inconsistent results previously reported, who found that sequential fermentations produce more glycerol than the control with S. cerevisiae [ 11 , 13 , 26 , 27 ]. In addition, it must be noted that the glycerol produced sequentially ( Table 4 ) was much lower than that produced in monoculture ( Table 2 ).…”

Section: Resultscontrasting

confidence: 99%

“…However, with the exception of species C. zemplinina, C. californica , or C. famata [ 10 , 11 , 12 ], this group has been scarcely studied and reported. Candida yeasts associated with wine fermentations are characterized as being a good producer of glycerol and poor producer of acetic acid compared to traditional starter [ 9 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, C. famata can produce exopolysaccharides that positively influences the texture and astringency of wine [ 14 ]. On the other hand, the C. californica has been reported as tolerant to ethanol, and with an interesting hydrolase activity, properties that in sequential fermentations with S. cerevisiae resulted in wines with good aromatic profiles [ 13 , 16 ]. However, there are other Candida species that, to our knowledge, have been little studied for wine fermentations, and thus their fermentation potential is still unknown, such is the case of C. oleophila and C. boidinii .…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Benavides

Franco

Lecco

et al. 2022

JoF

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The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Benavides

Franco

Lecco

et al. 2022

JoF

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“…The vial was covered with a PTFE-silicon septum and equilibrated at 40°C for 30 min on a heated magnetic stirrer with agitation at 300 rpm. Volatile compounds were analyzed using a headspace solid-phase micro-extraction (HS-SPME) coupled with DVB/CAR/PDMS 50/30 μm SPME fiber (supelco, Bellefonte, PA, United States) and detected by gas chromatography–mass spectrometry (GC–MS-QP2010, PLUS, Shimadzu, Kyoto, Japan), as described by Hong et al (2021) . A capillary column of 30 m × 0.25 mm × 0.25 μm RxiTM-5 ms (J & amp; WScientific Folsom, CA, United States) were used and with helium (99.999%) as the carrier gas at a rate of 1.0 ml/min.…”

Section: Methodsmentioning

confidence: 99%

“…However, the level of current knowledge on the impact of non- Saccharomyces yeast on wine quality is still far from satisfactory. Indeed, some non- Saccharomyces species with application potential isolated from spontaneous fermentation of wine have not been studied enough, and knowledge about strain heterogeneity within a single non- Saccharomyces species and the effect of strain-specificity on wine aromas is still limited ( Azzolini et al, 2015 ; Hong et al, 2021 ). At present, the studies regarding icewine mainly have focused on the aroma compounds and flavor characteristics of traditional icewine inoculated singly with Saccharomyces cerevisiae ( Bowen and Reynolds, 2015 ; Huang et al, 2018 ; Lan et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Torulaspora delbrueckii During Fermentation on Aromatic Profile of Vidal Blanc Icewine

Hong

2022

Front. Microbiol.

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Non-Saccharomyces yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non-Saccharomyces yeast species, Torulaspora delbrueckii is often studied and used in winemaking in recent years, but its application in icewine has not been reported yet. In this study, indigenous T. delbrueckii strains (TD1 and TD2) and Saccharomyces cerevisiae strains (commercial yeast SC1 and indigenous icewine yeast SC2) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae (SC1 and SC2) fermentations were used as the control; TD1, TD2, and SC2 strains used were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to investigate the effect of T. delbrueckii on the aroma complexity of icewine, which is of great significance to the application of T. delbrueckii in icewine production. The results showed that T. delbrueckii was completely replaced by S. cerevisiae at the middle and later fermentative stages in mixed culture fermentations. Compared with the icewine fermented with pure S. cerevisiae, mixed culture fermented icewines contained lower acetic acid and ethanol, and higher glycerol. The inoculation of T. delbrueckii greatly impacted the levels of several important volatile compounds, and more 2-phenylethyl alcohol, isoamyl acetate, linalool, D-limonene, p-cymene and cineole were produced, and the fruity, flowery, and sweet characteristic was intensified. Moreover, the relevance of strain-specificity within T. delbrueckii to aroma compound differences was shown. To our knowledge, this study is the first to investigate the application of T. delbrueckii in Vidal blanc icewine fermentation, and volatile aroma compounds in the icewine fermented by T. delbrueckii and S. cerevisiae.

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Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

Wen‐Ying

Wang²,

Ren

et al. 2023

Food Science & Nutrition

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Fermentation technology was used to prepare the acaí (Euterpe oleracea) fermentation liquid. The optimal fermentation parameters included a strain ratio of Lactobacillus paracasei: Leuconostoc mesenteroides: Lactobacillus plantarum = 0.5:1:1.5, a fermentation time of 6 days, and a nitrogen source supplemental level of 2.5%. In optimal conditions, the ORAC value of the fermentation liquid reached the highest value of 273.28 ± 6.55 μmol/L Trolox, which was 55.85% higher than the raw liquid. In addition, the FRAP value of the acaí, as well as its scavenging ability of DPPH, hydroxyl, and ABTS free radicals, increased after fermentation. Furthermore, after fermentation treatment, the microstructure, basic physicochemical composition, amino acid composition, γ‐aminobutyric acid, a variety of volatile components, and so on have changed. Therefore, fermentation treatment can significantly improve the nutritional value and flavor of the acaí. This provides a theoretical basis for the comprehensive utilization of acaí.

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Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine

Cited by 13 publications

References 44 publications

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Impact of Torulaspora delbrueckii During Fermentation on Aromatic Profile of Vidal Blanc Icewine

Preparation, characterization, identification, and antioxidant properties of fermented acaí (Euterpe oleracea)

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