The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae.

Rui Liu,Xiuyan Zhang,Xiaohong Wang,Lanlan Hu

doi:10.3390/microorganisms8030323

Rui Liu, Xiuyan Zhang + Show 2 more

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https://doi.org/10.3390/microorganisms8030323

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Journal: Microorganisms	Publication Date: Feb 26, 2020
Citations: 34	License type: CC BY 4.0

Affiliation: Huazhong Agricultural University

Abstract

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.

Highlights

Citrus is one of the most abundant fruit crops in China, with a production of 8.56 million tons, accounting for 11.8% of the global production in 2017 (FAO, 2017)
The volatile acid concentrations in co-fermentations (0.11–0.12 g/L) with the exception of S. cerevisiae/T. delbrueckii (Sc-Td) co-fermentation (0.15 g/L) displayed insignificant difference from that of pure S. cerevisiae fermentation (0.11 g/L), while other researchers reported that co-fermentations had a lower content of volatile acid than pure S. cerevisiae fermentation had [8,33]
The content of 1-pentanol with sweet and vanilla odor was higher in co-fermentation with the exceptions of S. cerevisiae/H. uvarum (Sc-Hu) fermentation than that of pure S. cerevisiae fermentation did, which would strengthen the fruity and balsamic of citrus wine. These results revealed that co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae significantly contributed to the biosynthesis of higher alcohols, especially phenylethanol, and the higher alcohols production in fruit wine was determined by non-Saccharomyces yeast strain and the fermentation process

Summary

Introduction

Citrus is one of the most abundant fruit crops in China, with a production of 8.56 million tons, accounting for 11.8% of the global production in 2017 (FAO, 2017). Ponkan has a thin skin, and the quality of the fruit during storage at room temperature is highly prone to deterioration and decay over time. Improving storage performance and reducing fruit decay during storage and transportation are major issues for the citrus industry [2,3]. In addition to being consumed as fresh fruit, citrus can be processed into citrus wine to extend its shelf life and increase its added value [4]. The insufficient research and development of fermented citrus wine, as well as the poor flavor and quality of citrus wine, decreased its competitiveness on the fruit wine market [5]

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