Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine

Abstract

Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, the optimum MLF parameters for deacidification by GF-2 were determined: initial pH of 3.4, 5% v/v inoculation, and temperature of 20 °C, which reduced the malic acid content by 98.3%. The changes in the content of organic acids, polyphenols, and aromatic compounds after MLF were compared with chemical deacidification. MLF significantly decreased the total concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids, but chemical deacidification markedly decreased aromatic compound content by 59.8%. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability. Therefore, MLF with O. oeni GF-2 has great potential to markedly improve the quality of commercial pear–kiwifruit wine.

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF

“…As acids in fermented wine are mainly transformed from sugars during fermentation, which barely occurs in IBW, the higher concentration of acids in FBW is an important sensory characteristic, but less so in IBW. In general, appropriate concentrations of volatile acids are ideal for producing high-quality wines, and a deacidification treatment could help to improve the flavor quality of FBW [ 21 ]. In addition, more esters would be formed through the esterification of alcohols with organic acids during the fermentation, post-fermentation, and aging processes, which is confirmed by the higher levels of esters in FBW.…”

Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms

“…MLF significantly decreased the concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability [1]. This study indicated that MLF with O. oeni GF-2 had great potential to markedly improve the aroma and taste of commercial pear-kiwifruit wine.…”

“…However, a biological deacidification method, such as malolactic fermentation (MLF), can significantly reduce the concentration of malic acid and total acidity in wines, without negatively impacting the flavor quality. Yang et al (2022) found that an Oenococcus oeni GF-2 strain had good MLF performance and high glucosidase activity. MLF significantly decreased the concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids.…”

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

“…Kiwi wine (KW) is a fermented beverage derived from kiwifruit that has a low alcohol content, making it an attractive option for consumers seeking low-alcohol beverages [ 1 ]. Its increasing popularity has led to a growing number of publications on its production, which have determined that the quality of KW is influenced by various factors, including the fermentation strains, raw materials, and pre-treatment methods employed [ 2 , 3 , 4 ]. However, most of these studies focused on KW fermented from peeled and pressed kiwifruits.…”