Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

Dai, Chen; Liu, Shao-Quan

doi:10.1016/j.lwt.2015.07.050

Cited by 46 publications

(42 citation statements)

References 27 publications

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“…The first three principal components (PC1, PC2, and PC3) occupied 77.8, 15.5, and 6.1% of the total variance (Figure ). The juice was separated into the positive part of PC1 with higher OAVs (OAV > 1) of desirable cis‐rose oxide (O21, 102.28–22.21), linalool (O17, 44.14–5.14), 1‐octen‐3‐ol (O6, 19.67–0 after LJ), citronellol (O32, 8.97–0 after PRF) and geraniol (O36, 1.86–0 after LJ) during fermentation differing from prior work (Chen & Liu, ); whereas the negative part of PC1 showed higher OAVs of ethyl octanoate (O28, 165.63–145.89) for other fermentation stages. The PRF status was located on the neutral right quadrant, which was closer to isoamyl acetate (O1, 0.98), octanoate acid (O30, 0.03), and ethyl octanoate (O28, 164.03) than LW and POF (Figure ).…”

Section: Resultsmentioning

confidence: 89%

“…Fruit wine fermentation is an alternative for increasing the value and reducing lychee postharvest losses (Berenguer et al, ). However, the typical aroma of lychee (terpenoids of cis‐rose oxide, citronellol, linalool, and geraniol) have been found to decrease during fermentation (Chen & Liu, , ; Ong & Acree, ). Thus, there is a need to ascertain the quality problems caused by the loss of volatile substances during fruit processing accompanied with some new formations (Chen & Liu, ; Schüttler, Friedel, Jung, Rauhut, & Darriet, ).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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Characteristic aroma substances of cis‐rose oxide imparts the odorant of “lychee‐like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid‐phase microextraction gas chromatography‐mass spectrometry combined with headspace gas chromatography‐ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis‐rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis‐rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit‐based products have gained huge popularity in the recent years. The main high value‐added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.

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Section: Resultsmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Tang

Zeng

Brennan

et al. 2019

J Food Process Preserv

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“…The samples were blended with a blender until the samples were fined and then the longan juice was passed through a filter. Longan juice was obtained, the sugar content adjusted (°Brix) to 20.0% with pure sucrose and the pH to 3.5 with 50% w/v dl ‐malic acid, and then sterilized with 100 ppm of potassium metabisulfite (Chen & Liu, , ).…”

Section: Methodsmentioning

confidence: 99%

“…Nowadays, Saccharomyces cerevisiae strains are typically used for winemaking, which regulate fermentation in juices and are tolerant to acidic, alcoholic, anaerobic conditions, and high sugar (Chen & Liu, ). Recent studies have shown the using non‐ Saccharomyces strains, which are considered to be good candidates for commercial winemaking as several have shown high oenological potential (Azzolini et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

Sanoppa

Huang

2019

Food Science & Nutrition

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This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2‐phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values.

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“…Metabolic, chemical and sensory profile studies of non-Saccharomyces yeast fermentations have shown that T. delbrueckii species in particular make a positive contribution toward the flavour of alcoholic beverages (Ciani & Picciotti, 1995;Ciani & Maccarelli, 1998;Jolly et al, 2003a;Van Breda et al, 2013;Belda et al, 2015;Loira et al, 2015;Renault et al, 2015;Chen & Liu, 2016;Renault et al, 2016;Ngqumba et al, 2017). This was further demonstrated in a study conducted by Hernández-Orte et al (2008), in which wines produced with T. delbrueckii had high concentrations of aliphatic lactones and ethyl dihydrocinnamate, imparting sensory notes such as "dried fruit" and "coconut" to the wine.…”

Section: Introductionmentioning

confidence: 92%

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

Breda

Jolly

Booyse

et al. 2018

SAJEV

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Nine Torulaspora delbrueckii yeast strains, a commercial T. delbrueckii strain and a commercial Saccharomyces cerevisiae yeast strain were used in the production of small-scale Chenin blanc and Pinotage vinifications. The fermentations were carried out at 15°C and 24°C respectively. Four T. delbrueckii yeasts were used as single inoculants, while the remainder were inoculated sequentially. The commercial S. cerevisiae yeast strains were added at zero, 24 and 48 hours after the T. delbrueckii strain. The wines were evaluated chemically and sensorially and the data was analysed statistically. The results for the white wine vinification trial showed that two T. delbrueckii treatments could produce novel wines, either on their own or as a component of co-inoculated fermentations. These compared well with, and even exceeded, the quality of wine produced by the S. cerevisiae reference treatment regarding chemical composition and overall sensory quality. One T. delbrueckii strain showed its robustness by being re-isolated from the yeast lees at the end of fermentation. The red wine vinifications were less conclusive, and no distinctive T. delbrueckii "fingerprint" was observed in the chemical and sensory data, neither was a pattern observed regarding the different inoculation times.

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Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

Cited by 46 publications

References 27 publications

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Characterization of aroma profile and characteristic aromas during lychee wine fermentation

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

Torulaspora delbrueckii Yeast Strains for Small-scale Chenin blanc and Pinotage Vinifications

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