Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine

Huang, Di; Yao, Zhong; Liu, Yanlin; Song, Yuyang; Zhao, Xixi; Qin, Yi

doi:10.1016/j.lwt.2023.115059

Cited by 11 publications

(3 citation statements)

References 72 publications

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“…Amino acids are commonly present in fruit wines and play an important role in their taste [ 49 ]. Consistently with the present work, previous studies have detected aspartate, alanine, valine, tyrosine leucine, and isoleucine in KW [ 16 , 50 ]. Aspartate is the principal component responsible for the umami taste in KW, while alanine mainly contributes to sweetness, and the branched amino acids valine, leucine, and isoleucine impact bitterness [ 51 ].…”

Section: Discussionsupporting

confidence: 94%

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Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Zhou,

Liu,

Lan

et al. 2024

Foods

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Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.

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Section: Discussionsupporting

confidence: 94%

“…In addition, leucine could be catabolized to α -keto acids, with a cheese-like odor, in turn, metabolized to aldehydes, alcohols, and carboxylic acids [ 38 ]. Leucine is also involved in the formation of isoamyl alcohol and its isomer, amyl alcohol [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Zhou,

Liu,

Lan

et al. 2024

Foods

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show abstract

“…As the concentration of fatty acids increases, the wine’s aroma changes from ‘fruity’ and ‘cheesy’ to ‘fatty liver’ and even ‘rancid’ 13 . Notably, in our previous study 15 , kiwifruit wines were found to be more prone to exceeding their organoleptic thresholds for higher alcohols, which impaired their sensory aroma. In contrast, fatty acid concentrations exceeding the thresholds leading to the production of defective aromas were not reported.…”

Section: Introductionmentioning

confidence: 77%

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

Huang,

Fan,

Dai

et al. 2024

npj Sci Food

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This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety ‘Qinmei’), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa ‘Xuxiang’ was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.

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The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing

Yuan,

Yang,

Liang

et al. 2023

Food Bioscience

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Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine

Cited by 11 publications

References 72 publications

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing

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