Cargando…
The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae
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, Hanseni...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143248/ https://www.ncbi.nlm.nih.gov/pubmed/32110914 http://dx.doi.org/10.3390/microorganisms8030323 |
_version_ | 1783519569810292736 |
---|---|
author | Hu, Lanlan Liu, Rui Wang, Xiaohong Zhang, Xiuyan |
author_facet | Hu, Lanlan Liu, Rui Wang, Xiaohong Zhang, Xiuyan |
author_sort | Hu, Lanlan |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-7143248 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-71432482020-04-14 The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae Hu, Lanlan Liu, Rui Wang, Xiaohong Zhang, Xiuyan Microorganisms Article 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. MDPI 2020-02-26 /pmc/articles/PMC7143248/ /pubmed/32110914 http://dx.doi.org/10.3390/microorganisms8030323 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Hu, Lanlan Liu, Rui Wang, Xiaohong Zhang, Xiuyan The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title | The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title_full | The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title_fullStr | The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title_full_unstemmed | The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title_short | The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae |
title_sort | sensory quality improvement of citrus wine through co-fermentations with selected non-saccharomyces yeast strains and saccharomyces cerevisiae |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143248/ https://www.ncbi.nlm.nih.gov/pubmed/32110914 http://dx.doi.org/10.3390/microorganisms8030323 |
work_keys_str_mv | AT hulanlan thesensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT liurui thesensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT wangxiaohong thesensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT zhangxiuyan thesensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT hulanlan sensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT liurui sensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT wangxiaohong sensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae AT zhangxiuyan sensoryqualityimprovementofcitruswinethroughcofermentationswithselectednonsaccharomycesyeaststrainsandsaccharomycescerevisiae |