Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

Hu, Lanlan; Wang, Jia; Ji, Xueao; Li, Rui; Chen, Fusheng; Zhang, Xiuyan

doi:10.1007/s13197-018-3325-5

Cited by 29 publications

(32 citation statements)

References 34 publications

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“…It plays an important role in diversity of tastes and flavors with established qualities (Abe et al, 2019). Pichia was considered as non-alcoholic yeast during the liquor making process, mainly used to produce volatile compounds in liquor (Mónaco et al, 2016;Hu et al, 2018). The previous research found that Pichia could degrade lactic acid and upregulate the microbial metabolic activity of ethanol in S. cerevisiae under lactic acid stress (Mónaco et al, 2014;Yamamoto et al, 2019;Deng et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.

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Section: Discussionmentioning

confidence: 99%

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Hao¹,

Tan

Lv³

et al. 2021

Front. Microbiol.

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“…The Agilent 6890N gas chromatography (Agilent 6890N, Agilent Technologies Inc., Shanghai, China) on an HP-5 capillary column (30 m × 0.32 mm × 0.25 µm) coupled to an Agilent 5975B mass spectrometer was used to analyze the extracted volatile aroma compounds. The extraction, analysis, and identification of volatile aroma compounds were conducted as described by Hu et al [24]. The odor active value (OAV), calculated as the ratio between the concentration of flavor compound to its odor threshold (OT), was used to obtain odor patterns.…”

Section: Hs-spme/gc-ms Analysis Of Volatile Aroma Compoundsmentioning

confidence: 99%

“…The sensory evaluation of citrus wine was conducted by a trained panel consisting of nine panelists (five females and four males) from Huazhong Agricultural University. The sensory evaluation of citrus wine was performed as described by [24].…”

Section: Sensory Evaluation Of Citrus Winementioning

confidence: 99%

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Liu

Wang

et al. 2020

Microorganisms

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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“…The most characteristic compounds produced by Hanseniaspora spp. that confer positive aroma to wines are acetate esters (isoamyl acetate, ethyl hexanoate, ethyl caprylate, phenylethyl propionate, ethyl caprate, ethyl 9-decenoeate, ethyl acetate, phenethyl acetate, beta-phenylethyl acetate, benzyl acetate and 2PA) [ 50 , 52 , 53 , 54 ] and aldehydes, such as acetaldehyde, benzaldehyde, 4-ethylbenzaldehyde and benzene acetaldehyde [ 50 ]. In addition, some alcohols (glycerol, 1-pentanol, phenethyl alcohol, benzyl alcohol), carboxylic acids (hexanoic acid, octanoic acid) and terpenes (limonene) are implicated in the wine flavors [ 50 , 52 ].…”

Section: Non-saccharomyces Speciesmentioning

confidence: 99%

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Carpena

Fraga-Corral

Otero

et al. 2020

Foods

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Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

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Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

Cited by 29 publications

References 34 publications

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

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