Yeasts in Fruit Wine Fermentation

Charoenchai, Charoen

doi:10.1007/978-1-4939-9782-4_15

Cited by 2 publications

(2 citation statements)

References 42 publications

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“…This suggests that the consumption of wild foods may influence the gut mycobiome structure by introducing endophytic fungi. Ingestion of Zygosaccharomyces and Pichia is known to be associated with the consumption of fermented or decaying fruits, 52 , 53 their levels in the guts of obese subjects in the KM cohort were found to be higher than those in the HK cohort (Supplementary Figure S3C). 54–56 In contrast, a decreased proportion of the bacterial genus Bacteroide , 57 known to be associated with high protein and fat consumption, were identified in the gut of obese subjects in the KM cohort than those in the HK cohort.…”

Section: Discussionmentioning

confidence: 99%

Gut mycobiome alterations in obesity in geographically different regions

Zhan,

Wan,

Sun

et al. 2024

Gut Microbes

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Section: Discussionmentioning

confidence: 99%

Gut mycobiome alterations in obesity in geographically different regions

Zhan,

Wan,

Sun

et al. 2024

Gut Microbes

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“…Sugars are fermented mainly by yeast during AF, producing ethanol, fatty acid esters, glycerol, aldehydes, and carbon dioxide. Ethanol contributes to wine-like odor as well as serves as a co-solvent along with water to extract organic compounds with various aroma notes and/or colors from fermented fruit musts, which react with other compounds to synthesize ethyl esters like important volatile compounds, contributing to the sensory profile and stability of fruit wine (Charoenchai 2019 ). Glycerol contributes to the sweetness, the full and round mouthfeel of wine, and wine texture (Laguna et al 2017 ).…”

Section: Raw Materials For Fruit Wine Makingmentioning

confidence: 99%

The formation of volatiles in fruit wine process and its impact on wine quality

Tan,

Ji,

Gong

et al. 2024

Appl Microbiol Biotechnol

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Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.

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Yeasts in Fruit Wine Fermentation

Cited by 2 publications

References 42 publications

Gut mycobiome alterations in obesity in geographically different regions

Gut mycobiome alterations in obesity in geographically different regions

The formation of volatiles in fruit wine process and its impact on wine quality

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