Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis

Hu, Kai; Zhao, Hongyu; Kang, Xueting; Ge, Xin; Zheng, Mengni; Hu, Zheyuan; Tao, Yong-Sheng

doi:10.1016/j.lwt.2021.112711

Cited by 21 publications

(8 citation statements)

References 40 publications

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“…During fruit wine fermentation, yeasts and bacteria are mainly the critical microorganisms for the production of flavor compounds, such as esters, organic acids, and terpenes. Yeasts are primarily responsible for alcoholic fermentation (AF), in which ethanol and some vital esters are produced [4]. Lactic acid bacteria (LABs) could be used for malolactic fermentation (MLF) and have the ability to reduce acidity, remove residual nutrients, maintain microbial stability, and form aroma profiles, respectively [5].…”

Section: Introductionmentioning

confidence: 99%

Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider

Chen

et al. 2023

Fermentation

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The study examined the effect of Lactobacillus plantarum together with Saccharomyces cerevisiae on cider quality through simultaneous and sequential inoculation strategies to evoke malolactic fermentation. The antioxidant activities and flavor compound profiles of apple ciders fermented with mixed cultures of commercial wine yeast (S. cerevisia SY) and autochthonous bacteria (L. plantarum SCFF107 and L. plantarum SCFF200) were assessed. The antioxidant ability results indicated that apple ciders fermented with the simultaneous inoculation method had a higher DPPH radical scavenging rate and total antioxidant capacity, especially for SIL107 cider (simultaneous inoculation with S. cerevisiae SY and L. plantarum SCFF107), which exhibited the highest DPPH free radical scavenging activity (78.14% ± 0.78%) and the highest total antioxidant ability (255.92 ± 7.68 mmol/L). The results showed that ciders produced by mixed inoculation with L. plantarum improved flavor because of their higher contents of volatiles such as esters and higher alcohols and higher contents of non-volatile compounds like organic acids and polyphenols in comparison with the single culture of S. cerevisiae, especially for the simultaneous inoculation method. In addition, irrespective of the inoculation mode, compared to the single culture of cider, L-malic acid degraded dramatically in the presence of L. plantarum during alcoholic fermentation, accompanied by increases in lactic acid. What is more, sensory evaluation results demonstrated that ciders produced by mixed cultures gained higher scores than ciders fermented by the single culture of S. cerevisiae, especially in the simultaneous inoculation mode, in terms of the floral, fruity, and overall acceptability of the cider. Therefore, our results indicated that simultaneous inoculation with L. plantarum was found to compensate for some enological shortages of single S. cerevisiae fermented ciders, which could be a potential strategy to enhance the quality of cider products.

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Section: Introductionmentioning

confidence: 99%

Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider

Chen

et al. 2023

Fermentation

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“…Concentrations of ethyl acetate ranged between 55.398 mg/L (D-SC) and 66.976 (S-LP) mg/L, all were below the level (150 mg/L), at which it was more likely to impart spoilage aromas (i.e., nail polish remover aroma) rather than contributing to fruity notes [ 33 ]. A more striking difference was observed for ethyl lactate (fruity and buttery aroma [ 43 ]), which was 6 times higher in all LP wines compared to the D-SC wines. Such accumulation can be due to the fact that more lactic acid was available as its precursor in LP wines [ 9 , 10 ].…”

Section: Resultsmentioning

confidence: 99%

“…The aroma perception of LP wines was in line with their volatile profile ( Table 2 ). In addition, a recent study has shown that co-cultures of yeast and bacteria may trigger a masking effect on fruity aromas [ 43 ], whilst Lytra et al [ 48 ] reported the additive effect of lactic traits on jammy fruit aromas but displayed the opposite impact on fresh fruit aromas. All these observations coincided with our findings ( Figure 3 ).…”

Section: Resultsmentioning

confidence: 99%

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification

Jiang

Zhang

et al. 2022

Foods

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Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for “wine acidity”, the flavour profile of the bio-acidified wines was shifted towards “jammy fruit” and “butter” aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour.

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“…Red varieties showed average values which were not far away from those shown by whites, with values of 70 and 77 mg•L −1 , respectively; they also showed higher acetate average values than esters, with ethyl lactate once again being the highest contribution compound among the esters family, and ethyl acetate being the highest among the acetates. In red varieties, high ethyl lactate values were found, exhibiting fruity and buttery descriptors [51], generally as a result of having undergone malolactic fermentation. 'Estaladiña', 'Tinto Jeromo-CL', 'Xafardán (Tinta Oubiña)', and 'Zamarrica' were the varieties with the highest ethyl lactate content, with 'Estaladiña' being the one with the highest ester content, while 'Santa Fé-A' and 'Benedicto' showed the lowest ester content, together with 'Melonera', 'Mandregue', and both 'Tortozona Tinta-CM' and 'Tortozona Tinta-A'.…”

Section: • Esters and Acetatesmentioning

confidence: 99%

The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature

Díaz-Fernández,

Cortés-Diéguez,

Muñoz-Organero

et al. 2024

Agronomy

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Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large niche in today’s highly globalized wine market. The increasing consumer demand for diversified products, as well as the changing climatic conditions, make establishing a process of varietal diversification essential to achieve both challenges. It is for this reason that the study of minority varieties, which have a higher level of adaptation to each area of origin, is of particular interest. With the main objective of achieving an in-depth knowledge of minority varieties in Spain, the national research project ‘Valorization of Minority Grapevine Varieties for their Potential for Wine Diversification and Resilience to Climate Change’ (MINORVIN), has been proposed. Within this extensive project, the present study describes the aroma profiles of 60 single-variety wines, corresponding with 44 different varieties, with 12 of these varieties being studied at the same time in several Spanish regions. Volatile compounds were determined through three consecutive vintages using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–flame ionization detector (GC-FID). Compounds were grouped into major compounds, including alcohols, C6 compounds, esters, acetates, acids, carbonyl compounds, and other type of compounds, and minor compounds, including lactones, terpenes, and C13-norisoprenoids, according to their concentration in the wines being analyzed. Among this last group of compounds, lactones were quantitatively the most abundant, followed by terpenes. This study reflects that minority variety wines show distinctive aromatic profiles, supporting the importance of valuing and promoting the autochthonous minority grapevine varieties for the Spanish winemaking industry.

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Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis

Cited by 21 publications

References 40 publications

Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider

Research on the Effect of Simultaneous and Sequential Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on Antioxidant Activity and Flavor of Apple Cider

Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification

The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature

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