Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation

Xue, Shi-Jin; Zhang, Jiarui; Zhang, Ruixia; Qin, Yi; Yang, Xiaobing; Jin, Guojie; Tao, Yong-Sheng

doi:10.1016/j.foodres.2022.111369

Cited by 6 publications

(2 citation statements)

References 55 publications

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“…Te evolution of ORP and accumulated aeration volume during fermentation is shown in Figure 2. Te change in ORP showed an approximate "L" shape with a rapidly decreasing trend from >150 mV at the beginning of fermentation due to the consumption of oxygen by the yeasts and then remained close to stable under the natural ORP without aeration, except for Hu fermentation, which was consistent with previous studies [31,32]. Te ORP value dropped to lowest <−100 mV at about 30 h, and then, aeration was activated to maintain ORP at −50 mV and −100 mV, respectively.…”

Section: Aeration Controlled By Orpsupporting

confidence: 92%

Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

Xue

Wang

Chen

et al. 2023

Australian Journal of Grape and Wine Research

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Background and Aims. Aeration, an important operation in winemaking, cannot be controlled accurately based on dissolved oxygen for ester production in wine alcohol fermentation. The following study describes an aeration control method with oxidation-reduction potential (ORP) in alcohol fermentation and investigates its effect on ester production in fermentations with different starter cultures. Methods and Results. The proposed method is based on using ORP as a switch for aeration timing. Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including Saccharomyces cerevisiae (Sc), Pichia fermentans (Pf), Hanseniaspora uvarum (Hu), and their mixes (Pf/Sc and Hu/Sc). The accumulated aeration volume, residual sugar concentration, viable cell number, and ester concentration were analyzed. Results showed that aeration levels could be controlled effectively with an ORP value, and aeration with higher ORPs triggered faster sugar utilization in Sc and Hu/Sc fermentation. Pf and Hu survived one day less in their respective cofermentation with aeration when ORP was −100 mV or −50 mV compared to the natural ORP (−150 mV∼−105 mV in Pf/Sc and −141 mV∼−107 mV in Hu/Sc, respectively). Aeration driven by ORP changed ester profiles in cofermentations. With the aeration levels increasing, the proportion of medium-chain fatty acid ethyl esters in the concentration of total esters first increased and then decreased in Hu/Sc fermentation. When ORP was −100 mV in Pf/Sc fermentation, the proportion of higher alcohol acetates to total esters was highest (8.14%), while that of ethyl acetate to total esters was lowest (87.35%). Conclusions. Aeration driven by ORP improved wine ester profiles by increasing the proportion of medium-chain fatty acid ethyl esters or reducing that of ethyl acetate in cofermentations. Significance of the Study. The present study will allow wineries and researchers to optimize the aeration process in alcohol fermentation and develop a scientific aeration strategy to improve the wine ester profile and aroma quality.

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Section: Aeration Controlled By Orpsupporting

confidence: 92%

Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

Xue

Wang

Chen

et al. 2023

Australian Journal of Grape and Wine Research

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“…Cluster number 3 included the volatiles mainly characterizing wines from Minutolo, irrespective of the yeast starter. This cluster included floral terpenes (linalool, terpineol), characteristic of the mildly aromatic variety Minutolo [ 27 ]; medium-chain fatty acids and their ethyl esters (related to fruity notes) [ 32 , 39 ]; isoamyl acetate, also associated with fruity notes [ 12 ]; and phenylethyl alcohol and its acetate, linked to flowery notes [ 37 ]. However, the use of the two different yeasts determined a shift of the prevalent volatile compounds, in particular of the esters.…”

Section: Resultsmentioning

confidence: 99%

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Paradiso

Sanarica²,

Zara³

et al. 2022

Foods

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Global warming poses a threat to winemaking worldwide, especially in dry–warm regions such as Southern Italy. Must fermentation with non-Saccharomyces yeast starter is a possible approach to limit the negative effects of climate change, leading to desirable effects such as an increase in total acidity and/or aroma improvement. The aim of this study was to evaluate the effects of the use of a non-Saccharomyces starter (Lachancea thermotolerans) on the chemical and sensory properties of wines obtained by the the fermentation of two autochthonous Apulian grape cultivars, namely Bombino nero and Minutolo, as compared to the traditional Saccharomyces cerevisiae-driven fermentation. Bombino and Minutolo wines fermented with either Lachancea thermotolerans or Saccharomyces cerevisiae were characterized for their oenological parameters, volatile profiles, and sensory properties. Both chemical and sensory properties were affected by the yeast starter. Inoculation of L. thermotolerans increased sensory complexity, with different floral and sweet-like attributes for both cultivars. Bombino nero, a neutral cultivar, showed a clear effect on wine composition, with both an increase in lactic acid and a change in the volatile profile. On the contrary, the impact of L. thermotolerans was partially masked in Minutolo due to the strong primary aroma background of this highly terpenic cultivar. In this work, we evidenced a notable cultivar × yeast interaction, showing how generalizations of the effects of non-Saccharomyces yeasts on vinification are difficult to achieve, as they show a cultivar-specific outcome.

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Micro‑oxygenation in red wines: Current status and future perspective

Cui,

Ling,

Huang

et al. 2025

Food Chemistry

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Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation

Cited by 6 publications

References 55 publications

Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures

Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

Micro‑oxygenation in red wines: Current status and future perspective

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