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

Abstract

This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.

Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

“…A similar accumulation of lactic acid was also reported in cider fermentation 11 . Previous studies have demonstrated that a certain level of concentration of lactic acid results in wines with a softer flavor and lower acidity, which has a positive effect on the mouthfeel perception of wine 7,22 . The maximum content of ascorbic acid was detected in SP, whereas a little of it was detected in another two fermented wines.…”

“…Among terpenes, the d ‐limonene, with a sweet mandarin scent, dominated in mandarin juice, which was converted completely after fermentation. As in the tangerine wines fermented by Xu et al ., 22 esters, higher alcohols and fatty acids were found to be the most abundant volatiles in our mandarin wines. In our case, ethyl caprylate, with the smell of pineapple, apple, and brandy, 14 was the most prominent ester in CP and SC, with 1736.35 and 1086.09 μg kg −1 , respectively, whereas isoamyl acetate, with the aroma of banana, pear, and apple, 7 was dominant in SP mandarin wines (353.25 μg/kg).…”

Assessment of Tannin Tolerant Non-Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

“…In addition, W. anomalus was targeted to be used in alcohol reduction in fermented beverages. Furthermore, a low ethanol producing non- Saccharomyces yeast has been also targeted for use in the high level formation of aromatic compounds, such as esters, higher alcohols and fatty acids [ 44 , 47 ].…”

Effects of novel cellulase (Cel 906) and probiotic yeast fermentation on antioxidant and anti-inflammatory activities of vine tea (Ampelopsis grossedentata)

“…Compared with the control group ( Figure 1E ), the Y-401 group had significantly the highest polyphenol content (9.17 mg/ml) ( p < 0.001). Cellulases secreted by S. cerevisiae , pectinases help plants release bound and free polyphenols, increasing polyphenols in fermentation products ( Xu et al, 2022 ).…”