Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China

Wei, Mengyuan; Tian, Yue; Zhang, Kekun; Wang, Lei; Ge, Qian; Ma, Tingting; Fang, Yulin; Sun, Xiangyu

doi:10.1016/j.fochx.2023.100976

Cited by 3 publications

(1 citation statement)

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“…The total acid content of the fermented mulberry wine did not differ significantly ( p > 0.05), and the FC9 and K1 yeasts were 0.6 g/L and 1.0 g/L higher than the average total acid content of the mulberry wine fermented with the other three types of yeast. The appropriate acid content in fruit wine affects the quality, taste, color, and biological stability of the wine and helps inhibit bacteria [ 26 , 27 ]. The volatile acid content of the mulberry wine fermented with different yeasts was the same, with no significant difference ( p > 0.05), while the volatile acid content of the mulberry wine fermented with yeast EC118 was 0.4 g/L or 0.5 g/L higher than that of the other yeasts.…”

Section: Resultsmentioning

confidence: 99%

Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine

Lian,

Lei,

Han

et al. 2024

Foods

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Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with low-yield higher alcohols for the fermentation of mulberry wine, we tested five commonly used commercial yeasts available on the market to ferment mulberry wine. All five yeasts were able to meet the requirements in terms of yeast fermentation capacity, speed, and physical and chemical markers of mulberry wine. The national standards were met by the fermentation requirements and the fermented mulberry wine. We identified yeast DV10 as a yeast with low-yield higher alcohols suitable for mulberry wine fermentation. The total higher alcohol content in fermented mulberry wine was 298 mg/L, which was 41.9% lower than that of fermented mulberry wine with yeast EC118. The contents of 17 free amino acids and five sugars in mulberry juice and five yeast-fermented mulberry wines were tested. The results showed that the higher the amino acid and sugar content in yeast-fermented mulberry wine, the higher the content of higher alcohols produced by fermentation. A correlation analysis performed on each higher alcohol produced when yeast DV10 fermented the mulberry wine indicated decreased sugar and related amino acids. The findings demonstrated a substantial negative correlation among the levels of increased alcohol, decreased sugar, and matching amino acid content. Considering the correlation values among increased alcohol, decreased sugar, and related amino acids, the very slight difference suggests that both sugar anabolism and amino acid catabolism pathways have an equivalent impact on the synthesis of higher alcohols during the fermentation of mulberry wine. These results provide a theoretical basis for reducing the content of higher alcohols in mulberry wines, given the history and foundation for producing mulberry wine.

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Section: Resultsmentioning

confidence: 99%