Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY

Abstract

This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physicochemical markers, alterations in organic acids and amino acids, alongside the antioxidant properties throughout the fermentation process, all within an optimized environment. The characterization of flavor compounds in the navel orange wines subjected to diverse yeast strains and mixed fermentation was conducted using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HP-SPME/GC-MS). This method facilitated the identification of flavor compound types and concentrations. Moreover, electronic sensory systems including electronic noses and electronic eyes were harnessed to discern distinctions among various navel orange wines. Through these techniques, the research aimed to elucidate the variances induced by different yeast strains during both individual and mixed fermentation processes, shedding light on their impacts on the ultimate quality of navel orange wines.

The Fermentation of Orange and Black Currant Juices by the Probiotic Yeast Saccharomyces cerevisiae var. boulardii

“…Santos et al [30], for glucose-enriched juices after the fermentation of orange juice by the S. cerevisiae UFLA CA1174 strain, recorded ethanol (58.13 g/L) and glycerol (5.35 g/L) concentrations similar to our results presented in Table 4. Zhang et al [31] obtained final ethanol concentrations close to 6.5%, which is consistent with our results. In the case of glycerol concentrations, it was observed that replacing the probiotic yeast with the wine strain S. bayanus resulted in a reduction (p < 0.05) in the amount of glycerol produced from 5.58 ± 0.22 g/L to 4.83 ± 0.23 g/L.…”

“…The content of these sugars, crucial for alcoholic fermentation, was similar to the results described by Kelanne et al [19] for black currant juice (fructose 36.7 and glucose 33.7 g/L) and the results reported by Escudero-Lopez et al [29] (total reducing sugars 48.5 g/L) and Santos et al [30] (glucose 57.81 and fructose 56.25 g/L) for orange juice. Zhang et al [31] reported that the total sugar concentration for orange juice was equal to 70 g/L, which was also consistent with our results presented in Table 1. Organic acids are critical compounds for the flavor bouquet of alcoholic beverages.…”

“…This discrepancy may be due to the different varieties of currant, the time of harvest, the degree of fruit ripeness, and the method of extraction and preservation of the juice. For orange juice, results similar to ours were presented by Zhang et al [31] (citric acid 3.5 g/L and malic acid 1.5 g/L) and Santos et al [30] (citric acid 9.72 ± 0.1 g/L; malic acid 4.43 ± 0 g/L; and succinic acid 0.49 g/L). The juices we analyzed before fermentation contained no ethanol or glycerol-Table 1.…”

“…The pH of the orange juice was equal to 4.18 ± 0.12, while for the black currant juice, this parameter was equal to 3.57 ± 0.11. The pH of the orange juice obtained in our study was a bit higher than the values reported by Cerillo et al and Escudero-Lopez et al [28,29] (3.48); Santos et al [30] (3.7); and Zhang et al [31] (3.55). The pH value for the black currant juice presented by Kelanne et al [19] (2.96 ± 0.05) was lower than the result assayed by us.…”

“…In contrast, for the samples fermented without glucose and DAP supplementation (OR "0"), the malic acid and succinic acid concentrations remained at levels similar to those in the unfermented orange juice. Zhang et al described that, in the case of citric and malic acid in orange juice, there was an increase of about 20% in their concentrations during fermentation by S.cerevisiae SC-125 yeast [31].…”