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

Abstract

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.

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

“…Recent studies focused on the microbial composition and diversity during the wine fermentation based on culture-dependent methods ( Ghosh et al, 2015 ; Liu R. et al, 2015 ) or culture-independent methods ( Portillo and Mas, 2016 ; Tapsoba et al, 2016 ; Wei et al, 2018 ). These diverse microbial populations and their potential interplay in the different stages of alcoholic fermentation constitute a complex biological process that contributes largely to the final chemical composition ( Gammacurta et al, 2017 ) of wine and, therefore, to its sensory properties ( Hu et al, 2020 ). SF and IF are the main fermentation methods employed in producing wine.…”

New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines

“…Reporting the first study on a C. zemplinina population isolated from grapes/wines in Apulian region, this investigation provides further insights into the Apulian microbiological diversity of oenological significance. The potential future perspectives of the present work mainly include the evaluation of the selected strains (i) at the industrial scale of wine production, (ii) in combination with S. cerevisiae strains, (iii) in terms of compatibility with malolactic starter cultures, (iv) as candidate starter cultures to produce alcoholic beverages from fruits other than grapevines [16,29,[49][50][51][52][53][54].…”

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

“…Tangerine wines not only retain the flavor of Nanfeng tangerines but are also associated with the production of a variety of flavor components and biologically active compounds during the alcoholic fermentation process [3], including polyphenols [4]. Tangerine wines are produced to reduce surplus inventory and fruit degradation caused by overproduction; this helps increase the shelf life and value of Nanfeng tangerines [3,5,6]. However, currently available tangerine wines are uncompetitive due to their restricted flavor profiles, which are determined by fermentation procedures, fermentation strains and other characteristics [6][7][8][9][10][11].…”

“…Tangerine wines are produced to reduce surplus inventory and fruit degradation caused by overproduction; this helps increase the shelf life and value of Nanfeng tangerines [3,5,6]. However, currently available tangerine wines are uncompetitive due to their restricted flavor profiles, which are determined by fermentation procedures, fermentation strains and other characteristics [6][7][8][9][10][11].…”