Malolactic fermentation performance of indigenous Oenococcus oeni strains from Shaanxi wine region (China) and their mutants on Pinot Noir and Chardonnay wines

Hao, Nan; Liu, Jingyue; Wang, Fu; Cao, Jian; Chen, Qiling; Guan, Xiao; Liu, Shuwen; Shi, Kan

doi:10.1016/j.lwt.2023.115170

Cited by 3 publications

(1 citation statement)

References 34 publications

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“…et al, 2018). However, it is noteworthy that these volatile compounds were not detected in all FMPs, which may be related to the activity of the glycosidases (Hao et al, 2023). In addition, β-ionone and β-damascenone can be also produced during fermentation by enzymatic reactions of β-carotene and neoxanthin, respectively (Liu et al, 2023).…”

Section: Biosynthesis Pathwaymentioning

confidence: 96%

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Yuan,

Li,

et al. 2024

Food Frontiers

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Five species of plant‐derived lactic acid bacteria (LAB), including Pediococcus pentosaceus, Lactococcus garvieae, Lactiplantibacillus paraplantarum, Weissella paramesenteroides, and Lactococcus lactis, were used for muskmelon fermentation to improve flavor characteristics. Comparative genomic analysis showed that a high proportion of annotated genes were related to carbohydrate metabolism and amino acid metabolism in all five strains. L. lactis P‐1 (Ll1) contained the highest proportion (2.02%) of genes from the glycoside hydrolase family associated with carbohydrate metabolism. Gas chromatography–mass spectrometry results showed that 89 volatile compounds in muskmelon purees were identified; the largest number of volatile compounds was detected in fermented muskmelon puree (FMP) inoculated with W. paramesenteroides FL3, followed by L. paraplantarum FL‐8. A total of 25 key volatile compounds were screened in muskmelon puree, and some unique key volatile compounds (e.g., β‐damascenone, phenylacetaldehyde, and 3‐penten‐2‐one) and taste compounds (e.g., mannitol) were produced by different LAB strains. L. garvieae Pa‐2 and Ll1 were considered to have greater potential due to their ability to produce a greater category of pleasant key aromas. Based on the correlations of potential pathways analyzed using comparative genomics and detected flavor profiles, flavor synthesis pathways in FMP were predicted. Some carbohydrate, amino acid, and fatty acid metabolism pathways, including tricarboxylic acid cycle, glycolysis, and cysteine and methionine metabolism pathways, are common to all five LAB strains. Furthermore, differences in the predicted flavor biosynthesis metabolic pathways in monoterpenoid biosynthesis, phenylalanine metabolism, fatty acid biosynthesis, and fructose and mannose metabolism pathways explained the differences in volatile profiles produced by different strains.

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Section: Biosynthesis Pathwaymentioning

confidence: 96%

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Yuan,

Li,

et al. 2024

Food Frontiers

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Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Huang,

Hu,

et al. 2024

Food Chemistry

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Decoding the Volatile Profile of White Romanian Fetească Wines

Manolache,

Duță,

Criveanu-Stamatie

et al. 2024

Separations

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The wine’s volatilome, most of the time, defines not only its aroma, but also, its major attributes. In the case of wines, the authentication process has become imperative, in light of increased production of alcoholic beverages; consequently, reliable analytical methods have served for it. Therefore, the goal of this research was to establish the global volatile profile of traditional Romanian white wines from Fetească varieties (Fetească albă, Fetească regală) in order to identify its unique characteristics by means of a headspace solid-phase microextraction coupled with gas chromatography analysis (HS-SPME/GC-MS) and e-Nose devoted techniques. Statistics was also employed aimed at differentiating the analyzed wine by varietal groups. Consequently, 23 volatile compounds were detected and quantified in 39 Fetească white wine samples originating from various production areas (Muntenia, Oltenia, Transylvania, Banat and Dobrogea), then further classified according to their odor thresholds in five aromatic classes (floral, fruity, sweet, lactic (cheesy) and other). In addition, statistics (Principal Component Analysis (PCA), Hieratical Clustering Analysis (HCA)) were used aiming to differentiate the analyzed varietal groups. The outcomes have pointed out the existence of distinct clusters connected with ethyl esters or alcohol composition and production year, depending on each examined variety.

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Malolactic fermentation performance of indigenous Oenococcus oeni strains from Shaanxi wine region (China) and their mutants on Pinot Noir and Chardonnay wines

Cited by 3 publications

References 34 publications

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research

Decoding the Volatile Profile of White Romanian Fetească Wines

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