Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

Jiang, Xiaohui; Lu, Yuyun; Liu, Shao-Quan

doi:10.3390/microorganisms8030315

Cited by 33 publications

(14 citation statements)

References 42 publications

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“…It was statistically observed that the yeast with the lowest fermentation power was the F108 strain fermenting in the presence of low SO 2 and at low temperature (7.74 ± 0.04% v / v ), and the one that showed the highest fermentation power was the CONCERTO yeast (10.69 ± 1.32% v / v ) with low SO 2 and at high temperature. These results agree with previously reported information where the fermentative performance of the commercial strain Lt CONCERTO is really weak in a range of 9–10% v/v , in which it grows with great difficulty [ 27 , 28 , 29 ]. The Lt L3.1 strain showed an intermediate performance among the pool of strains at high and low temperature.…”

Section: Resultssupporting

confidence: 93%

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

et al. 2020

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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

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Section: Resultssupporting

confidence: 93%

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

et al. 2020

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“…Additionally, it appears that the effect of temperature was not significant ( p >0.05) only in the case of fermentation with M02, as a similar amount of glycerol was produced at both temperatures. Similar concentrations of glycerol (4.4–5.2 g L −1 ), produced by S. cerevisiae , have been reported in an alcoholic beverage from dragon fruit [ 5 ], however, this yeast is capable of producing even higher amounts in the case of mead fermentation (>9.5 g L −1 ) [ 6 ].…”

Section: Resultsmentioning

confidence: 54%

“…Since PAB is a fermentation product, its main organoleptic characteristics are affected to a large extent by fermentation and especially by the microorganisms used, as was also proved in several fermented beverages made from red dragon fruit [ 5 ], diluted honey [ 6 ], Pilsner wort [ 7 ], apple juice [ 8 ] and grape juice [ 9 ]. Several studies reported that fermentation of pomegranate juice resulted in a completely new product with altered bioactive components, mainly due to reactions of polymerization, condensation, oxidation, hydrolysis, enzyme activity, and interactions of antioxidants with yeast cell walls [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

et al. 2020

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In the present study, three commercial yeasts (for wine, beer, and cider) were evaluated for the production of pomegranate alcoholic beverage (PAB) from a juice of Wonderful variety. The physicochemical characteristics, antioxidant activity, and aromatic profiles of PABs were investigated before and after fermentation, while the effect of yeast strain and fermentation temperature (15 and 25 °C) was also evaluated. The PABs contained ethanol in the ranges of 5.6–7.0% v/v, in combination with glycerol (2.65–6.05 g L-1), and low volatile acidity. Total flavonoid content, total phenolic content, free radical-scavenging activity, and total monomeric anthocyanin content appeared to decrease after fermentation, possibly due to hydrolysis, oxidation, and other reactions. In general, PABs retained 81–91% of free radical-scavenging activity, 29–41% of phenolics, 24–55% of flavonoids, and 66–75% of anthocyanins. The use of different yeast affected mainly flavonoids and anthocyanins, and yeast strain M02 resulted in the highest values after fermentation. In PABs, 30 different volatile compounds were identified, specifically 15 esters, 4 organic acids, 8 alcohols, and 3 terpenes. The principal component analysis showed that the fermentation temperature affected significantly volatile composition, whereas, among the yeasts, WB06 is the one that seems to differentiate. The findings of this study show that the selection of the appropriate yeast and fermentation temperature is very crucial and affects the characteristics of the final product.

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“…and ABTS .+ radical The scavenging capacity of the radicals observed from the DPPH and ABTS assays, as well as the presence of phenolic compounds in the fermented beverages can be attributed to the presence of the phenolic compound tyrosol (Souza et al, 2020). The content of phenolic compounds found in the fermented beverages was higher when compared to the fermented beverage with dragon fruit of 28.0 mg GAE L -1 elaborated by Souza and contributors (2018), and lower when compared to the fermented beverage from dragon fruit (H. costaricensis) of 280.6 mg GAE L -1 (Jiang et al, 2020). Resulted are expressed as means ± standard deviation (n=3).…”

Section: Antioxidant Capacity and Quantification Of Total Phenolsmentioning

confidence: 86%

“…The compounds glycerol, citric acid, and succinic acid were also found in the fermented beverage from dragon fruit (H. costaricensis). Higher glycerol content was observed in the fermentation with Saccharomyces cerevisiae when compared to different yeasts (Jiang et al, 2020). Glycerol is produced as a by-product of S. cerevisiae ethanolic fermentation process and is responsible for the smoothness and viscosity of wine (Scanes et al, 1998).…”

Section: H Nmr Analysis Of Juices and Fermented Beveragesmentioning

confidence: 96%

Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

Sales¹,

Jaimes²,

Machado³

et al. 2021

RSD

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Hylocereus lemairei (Hook.) is a plant popularly known as pitaya-purple, whose fruits are known as dragon fruit. This paper aimed to carry out the physical-chemical and chemical characterization of fermented beverages based on H. lemairei fruits. Fermented beverages were elaborated using two different commercial yeasts of Saccharomyces cerevisiae [Biolievito Bayanus (BB) and Arom Cuvée (AC)] and were characterized by NMR. In addition, the antioxidant capacity (DPPH and ABTS) and Total Phenolic Content (TPC) based on the Folin Ciocalteu method were determined. According to the legislation, the fermented beverages from BB and AC showed alcoholic levels of 12.9 and 12.5% (v/v) and pH of 3.9 and 3.8, respectively. The chemical compounds of both beverages were similar, whose major organic compounds are glycerol, myo-inositol, tyrosol, and citric and succinic acids. According to the DPPH and TPC evaluation, BB beverage (248.3 µM TE and 117.6 mg GAE L-1) presented higher antioxidant capacity when compared to the BC beverage (219.8 µM TE and 108.4 mg GAE L-1). In the ABTS assay, both beverages were not statistically different (p < 0.05). Tyrosol may be responsible for increasing the antioxidant capacity and phenolic compounds content when compared to the control juice used to prepare fermented beverages.

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Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

Cited by 33 publications

References 42 publications

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

Fermented beverages based on Hylocereus lemairei (Hook.) fruits: Chemical characterization and antioxidant capacity evaluation

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