Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation

Wu Zhong,Tuo Chen,Hong Yang,Erhu Li

doi:10.3390/fermentation6010025

Wu Zhong, Tuo Chen + Show 2 more

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https://doi.org/10.3390/fermentation6010025

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Abstract

High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.

Highlights

In light of a growing consumer acceptance of kiwifruit wine worldwide, there has been an increased attention expected to obtain wine with high quality and good taste
The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols
The screened 23 yeasts, which could degrade over 80% citric acid in WLC, were identified by means of polymerase chain reaction–restriction fragment length polymorphism (PCR-RFLP)

Summary

Introduction

In light of a growing consumer acceptance of kiwifruit wine worldwide, there has been an increased attention expected to obtain wine with high quality and good taste. Significant levels of biologically active components in kiwifruit (Chinese gooseberry) can be transferred into the wine, benefiting human health and reducing the risks of certain diseases such as cancer, cardiovascular diseases and degenerative illnesses [1,2]. The kiwifruit wine was first produced by Graebener in. 1894, and Vitkovskij had reported that the wine had similar characteristics to champagne and Riesling wine [3]. The unique aroma endowed kiwifruit wine with irreplaceable characteristics, and a total of 44 volatiles were reported in kiwifruit wine [4]. Soufleros [3] verified that the produced kiwifruit wine was rich in titratable acidity, and organic acids contributed mostly to the total acidity

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