Wine Fermentation Process Research Articles

Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.

To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dynamic changes of microbial communities and volatile flavor compounds (VFCs) during the different fermentation stages were investigated. After the optimization of the fermentation parameters, a novel product, i.e., the coffee flower rice wine (CFRW), was obtained with a bright yellow transparent, fragrant, and harmonious aroma and mellow and refreshing taste by sensory evaluation, when 4.62% of the coffee flowers and 1.93% koji were added and fermented at 24.10°C for 3.88 days. The results showed that Lactococcus was the dominant bacteria, accounting for 87.0-95.7%, while Rhizopus and Cladosporium were the main fungi, accounting for 68.2% and 11.3% on average, respectively, in the fermentation process of the CFRW. Meanwhile, twenty-three VFCs were detected in the CFRW, which included three alcohols, six terpenes, ten esters, three aromatics, and one furan. The correlation analysis revealed that there were 16 significant positive correlations and 23 significant negative correlations between the bacterium and VFCs (|ρ| > 0.6, p < 0.05), while there were 12 significant positive correlations and one significant negative correlation between the fungi and VFCs (|ρ| > 0.6, p < 0.05). Furthermore, five VFCs, including linalool, geraniol, ethyl acetate, 1-hexanol, and 3-methyl-1-butanol, contributed vital flavors to the CFRW, and they were all significantly negatively correlated with the changes of Massilia and Acinetobacter (|ρ| > 0.6, p < 0.05). Moreover a significant positive correlation was found between the relative abundance of Lactococcus and the contents of 3-methyl-1-butanol and ethyl acetate (|ρ| > 0.6, p < 0.05). Therefore, this study provides a valuable theoretical basis for further improving the quality and production technology of CFRW.

Study on the changes during the fermentation of the wine prepared from palm (Phoenix sylvestris) sap

The sugary sap of different palm trees is fermented to create palm wine, an alcoholic beverage. This work was aimed at studying the changes that occur during the fermentation process of wine made from the sap of the wild date palm species Phoenix sylvestris. At first, the best age of the palm tree was determined by observing total soluble solid and sap yield for 24 h and was found to be middle-aged palm plants (15–40 years old). Pure wine yeast (Saccharomyces cerevisiae SC22) and a natural starter culture were added to the palm saps, adjusting the total soluble solid (TSS) to 21.5° brix (°Bx). Total titratable acidity, pH, volatile acidity, reducing sugar, non-reducing sugar, total sugar, alcohol content, ester content, and aldehyde contents were the parameters under investigation. The statistical analysis showed significant (p ≤ 0.05) changes in the physico-chemical and volatile constituents of palm sap during the fermentation process in both systems. Sensory evaluation revealed that palm wine fermented with pure yeast culture was significantly superior to natural, spontaneously fermented wine. The acceptability test showed that the ideal characteristics of palm wine are cloudy in appearance, fruity in aroma, and sweet in taste.

Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine.

Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore, the present study aims to simulate barley yellow wine fermentation using a starter culture consisting of Rhizopus arrhizus, Saccharomyces cerevisiae, Pichia kudriavzevii, and Lacticaseibacillus rhamnosus. In this study, changes in enzyme activity, fermentation characteristics, volatile substance production, and amino acid content during the fermentation of highland barley yellow wine brewed with different starter cultures were evaluated. The results of this study show that regulating the proportion of mixed starter bacteria can effectively control the various stages of the fermentation process and improve the organoleptic characteristics and quality of yellow wine to varying degrees. Additionally, we found that the addition of probiotics could effectively improve the palatability of yellow wine. To the best of our knowledge, we have validated for the first time the use of the above multispecies starter culture, consisting of R. arrhizus, S. cerevisiae, P. kudriavzevii, and L. rhamnosus, in the production of highland barley yellow wine. The obtained findings provided reference data for optimizing highland barley yellow wine fermentation.

Wine fermentation process evaluation through NMR analysis: Polysaccharides, ethanol quantification and biological activity

Winemaking production is old knowledge of the combination of saccharification and fermentation processes. During the fermentation process, ethanol concentration is one of the main key parameters that provides the quality of wine and is linked to the consumption of carbohydrates present in wine. In this work was determined the better fermentation time, where the wine retains its highest concentration of ethanol and a higher concentration of the polysaccharides of Bordo wine of Vitis labrusca by 1D and 2D NMR measurements. The study provides information on the polysaccharide content for improving features and quality control of winemaking. Moreover, following previous studies by our group (de Lacerda Bezerra et al., 2018, de Lacerda Bezerra, Caillot, de Oliveira, Santana-Filho, & Sassaki, 2019; Stipp et al., 2023) showed that the soluble polysaccharides also inhibited the production of inflammatory cytokines (TNF-α and IL-1β) and mediator (NO) in macrophage cells stimulated with LPS, bringing some important health benefits of wine.

Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

Nineteen yeast strains were screened from the soil, dead branches, and fruit peels of a dragon fruit orchard. The yeast strain Z03M was obtained through preliminary screening, rescreening, and sensory flavor evaluation. This strain has certain alcohol-producing characteristics and good aroma-producing performance. Based on morphological and molecular identification, it was identified as Pichia kudriavzevii. The differences in flavor in dragon fruit wine from natural fermentation, inoculation with strain Z03M, commercial yeast, and mixed fermentation were comprehensive analyzed and compared via high-performance liquid chromatography, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectroscopy. During the fermentation process of dragon fruit wine, We found that strain Z03M preferentially utilizes glucose. Malic acid and lactic acid are the main organic acids found in dragon fruit wine. The relative contents of volatile flavor compounds such as alcohols, aldehydes, terpenes, and heterocyclics of dragon fruit wine fermented with strain Z03M were 71.11%, 4.34%, 0.32%, and 1.78%, respectively, which were significantly higher than those of the other fermented samples. Among them, the content of 3-methyl-1-butanol was high, providing a banana aroma to the dragon fruit wine. Additionally, the wine fermented by a mixture of strain Z03M and commercial yeast had a high content of ester compounds, indicating that mixed fermentation can improve the flavor quality of dragon fruit wine. The results of this study have the potential value for the production of dragon fruit wine and for the research and development of dragon fruit products.

Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae.

Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify exceptional indigenous S. cerevisiae strains from Yunnan olive, this study isolated 60 yeast strains from wild Yunnan olive fermentation mash. The five S. cerevisiae strains were subjected to morphological and molecular biological identification, followed by evaluation of their fermentation performance, ethanol production capacity, ester production capacity, H2S production capacity, killing capacity, and tolerance. Strains LJM-4, LJM-10, and LJM-26 exhibited robust tolerance to 6% ethanol volume fraction, pH 2.8, sucrose concentration of 400g/L, SO2 concentration of 0.3g/L, glucose concentration of 400g/L at both 40°C and 15°C. Additionally, strain LJM-10 demonstrated a faster fermentation rate compared to the other strains. Among the tested S. cerevisiae strains evaluated in this study for olive wine fermentation process in Yunnan region; strain LJM-10 displayed superior abilities in terms of ester and ethanol production while exhibiting the lowest H2S production levels. These findings suggest that strain LJM-10 holds great potential as an excellent candidate for optimizing fruit wine S. cerevisiae fermentation processes in Yunnan olive fruit wine.

Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

In Longyan grape, as a unique white wine variety in China, the connection between starters and wine flavor is poorly understood. Thus, this study compared the effects of commercial yeast VL2 and three selected native Saccharomyces cerevisiae strains on the microbial community and volatile compounds during alcohol fermentation of Longyan wine. Results showed that the indigenous yeast strain FMS can initiate fermentation faster than other strains. A total of 60 aromatic compounds were identified in all fermentation samples, and the concentration of volatile compounds in wines inoculated with FMS (9619.61 ± 500.18 μg/L) was significantly higher than in VL2 wines (8358.91 ± 131.48 μg/L). Moreover, the microbial diversity differed among the four strains, with the FMS fermentation samples having the highest microbial genus of 470. The core microorganisms of VL2 (13), JCT (15), FMS (18), and FML (12) wines were identified using OPLS analysis and Spearman's correlation analysis, respectively. Among them, Lactobacillus, Paenibacillus, and Pichia were the unique microorganisms in FMS wines, which performed a crucial part in the synthesis of aromatic compounds such as hexyl acetate, ethyl butanoate, ethyl octanoate, and ethyl 9-decenoate. Therefore, FMS wines has effectively improved the quality of the wines and diversified the organoleptic quality of Longyan wines from Huaizhuo Basin. This study provided useful references for understanding the role of brewing yeast in the formation of flavor compounds during the fermentation process of Longyan dry white wine, as well as the application of indigenous brewing yeast in the wine industry.

Advancements and Future Directions in Yellow Rice Wine Production Research

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.

A Look at the Supply Chain Management of Citrus Wine in Nueva Vizcaya: The Citrus Capital of the Philippines

This study aimed to document the supply chain management activities of citrus wine, the challenges faced by key players in the supply chain of Malabing Literacy Organization, Inc. (MALOI), and to provide recommendations for addressing these challenges. Using a qualitative descriptive design and a case study approach, the researchers found that effective fertilizer application, pest and disease control, and using quality seeds significantly enhance the value of citrus fruits. MALOI’s citrus wine is crafted from an exclusive, all-natural recipe without chemical additives and adheres to fair trade and global market safety regulations. Processors handle bottling, corking, and labeling, utilizing freezers for citrus fruit storage and wine racks for the finished products. Middlemen deliver the wines using Capitol’s service car or minibuses, distributing to sub-consignment stores, government entities, and directly to clients in the Bayombong, Kasibu, and Solano areas. Promotion occurs through Facebook, referrals, and trade events. Currently, the primary challenge for key players is the fermentation process of citrus wine, which is exacerbated by a lack of cooperation among members in various supply chain aspects. The researchers emphasize the importance of fostering teamwork and a positive work environment, along with thoroughly examining fermentation conditions to enhance the production of high-quality citrus wines for the market.

Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine

The purpose of this study was to comprehensively understand the formation mechanism of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine (HHBW). The dynamic changes of physicochemical properties, non-volatile compounds and volatile flavor compounds in HHBW at different fermentation times were investigated. The results indicated that the nutrient components and physiologically active substances in HHBW, such as proteins, β-glucan, total phenols and total flavonoids were higher than those in commercial highland barley wine (HBW). In addition, the analysis results of HS-SPME-GC-MS revealed significant differences in flavor compounds at each fermentation stage, with alcohol being the main flavor compound. The contents of aldehydes and ketones decreased rapidly with the progress of fermentation. Lactic acid was the most important organic acid in HHBW. Correlation analysis revealed a negative association between citric acid and most alcohols and esters, while tartaric acid and succinic acid exhibited positive correlations with alcohols. Bitter amino acids, such as valine, isoleucine, leucine, arginine and lysine, were positively correlated with most of the ester flavor compounds. The study can provide a reference for a deep understanding of the mechanism of the formation of the characteristic flavor of HHBW.

Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation process

Bacterial biofilms have attracted much attention in the food industry since this phenotype increases microbial resistance to environmental stresses. In wine-making, the biofilm produced by Oenococcus oeni is able to persist in this harsh environment and perform malolactic fermentations. Certain viticultural practices are interested in the simultaneous triggering of alcoholic fermentation by yeasts of the species Saccharomyces cerevisiae and malolactic fermentation by lactic acid bacteria. As yet, no data is available on the ability of these micro-organisms to produce mixed biofilms and promote fermentations. Here, the ability of S. cerevisiae and O. oeni to form mixed biofilms on different surfaces found in vinification was observed and analyzed using scanning electron microscopy experiments. Then, following co-inoculation with biofilm or planktonic cells microvinifications were carried out to demonstrate that the mixed biofilms developed on oak allow the efficient completion of fermentations because of their high resistance to stress. Finally, comparisons of the different metabolic profiles obtained by LC-MS were made to assess the impact of the mode of life of biofilms on wine composition.

Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor

Ginkgo biloba seed (GBS) contains rich nutrients, such as starch, protein, oil, and trace components, such as flavonoids and terpene lactones. Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. Six kinds of fermentation starter were selected to brew ginkgo wine. The results showed that different fermentation starters have significant impacts on the composition of the wine. The yeast group had higher total sugar content and comprehensive evaluation scores than the Jiuqu group, while the total acid and total free amino acid contents showed the opposite result. The total flavonoid and total terpene lactone contents of the yeast group were 21.0% and 12.8% higher than those of the Jiuqu group, respectively. However, the 4′-O-methylpyridoxine (MPN) and 4′-O-methylpyridoxine-5′-glucoside (MPNG) contents of the yeast group were also 12.6% and 2.3% higher than those of the Jiuqu group, respectively. The common volatile components in the two groups of samples were isoamyl alcohol, phenethyl alcohol, ethyl octanoate, and phenethyl acetate. The antioxidant capacity of ginkgo wine fermented by yeast was significantly higher than that of the Jiuqu group sample.

Detection and analysis of electrochemical signals in wine fermentation process

Detection and analysis of electrochemical signals in wine fermentation process

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics.

Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factors-yeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.

Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine

The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine’s oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.

Spatially Offset Raman Spectroscopic (SORS) Analysis of Wine Alcoholic Fermentation: A Preliminary Study

Spatially offset Raman spectroscopy (SORS) is a non-invasive analytical technique that allows the analysis of samples through a container. This makes it an effective tool for studying food and beverage products, as it can measure the sample without being affected by the packaging or the container. In this study, a portable SORS equipment was used for the first time to analyse the alcoholic fermentation process of white wine. Different sample measurement arrangements were tested in order to determine the most effective method for monitoring the fermentation process and predicting key oenological parameters. The best results were obtained when the sample was directly measured through the glass container in which the fermentation was occurring. This allowed for the accurate monitoring of the process and the prediction of density and pH with a root mean square error of cross-validation (RMSECV) of 0.0029 g·L−1 and 0.04, respectively, and R2 values of 0.993 and 0.961 for density and pH, respectively. Additionally, the sources of variability depending on the measurement arrangements were studied using ANOVA-Simultaneous Component Analysis (ASCA).

Analysis of sucrose addition on the physicochemical properties of blueberry wine in the main fermentation.

Harvested blueberries can be processed into wine to extend their shelf life and increase their commercial value. In order to produce fruit wine, external sugar is often added prior to fermentation to increase the final alcohol content to a target of 8-12% (v/v) to meet consumer expectations. we explore the effect of 8-14% (w/w) sucrose on the physicochemical properties of blueberry wine throughout the main fermentation process. We monitor changes of alcohol content, sugar, color, phenol, acidity, anthocyanin, and odor. We notice that sucrose affects the fermentation process and physicochemical composition of the final blueberry wine by fermentation rate, fermentation color and protection of functional substances protection. Additional sucrose extends the total time of fermentation, and increases wine acidity. The color of the wine is also affected, with added sugar darkening and yellowing the final product. Interestingly, the sucrose has a protective effect on anthocyanin levels, although total anthocyanin levels are still substantially reduced following fermentation. Finally, the additional sugar increases accumulation of volatile odor components, particularly alcohols and esters, as measured by an electronic nose. We conclude that an addition of 12% sucrose produces wine with superior physicochemical properties of alcohol, anthocyanin loss and odor relative to other conditions tested and recommend this approach to commercial manufacturers.

Aroma synthesis and energy consumption in wine fermentation: a multiobjective optimization approach

Consumption of energy during wine fermentation process is directly linked to the temperature profile, which has also proven to have a major impact on the aromatic composition of the end product. This paper studies the impact of the temperature profile in wine fermentation, and the trade-off between the synthesis of aroma compounds and the energy required to regulate the temperature during the process. To this end, we consider a mathematical model representing the main chemical reactions of the wine fermentation including the synthesis of aromas, and a thermal model able to compute the energy required to follow the temperature profile in the fermenter. The objective is to maximize the aroma concentration in the final product while minimizing the energy required to refrigerate the fermenter. The compromise between the two optimization objectives forms Pareto-optimal front solutions, and different solutions are shown in order to better understand the impact of temperature on the process. The approach intends to highlight the potential of control theory techniques and optimization to tackle the inherent cost/quality trade-offs in wine fermentation process, towards a more sustainable energy-efficient winemaking industry.

Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics

The purpose of this study was to reveal the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. Microbial diversity, volatile and non-volatile flavor substances were detected by high-throughput sequencing (HTS), headspace solid phase micro-extraction gas chromatography-mass spectrometry (HS-SPME/GC–MS) and gas chromatography time of flight mass spectrometry (GC-TOF-MS). High performance liquid chromatography (HPLC) was used to detect organic acids in corn wine fermentation, and its physiochemical properties were tracked. The results showed that physiochemical factors changed obviously with fermentation time. Bacillus, Prevotella_9, Acinetobacter and Gluconobacter were the predominant bacterial. Rhizopus and Saccharomyces were the dominant fungi. Acetic acid and succinic acid were important organic acids in corn wine. According to variable importance of projection (VIP) > 1 and P < 0.05, 24 volatile flavor substances with significant difference were screened out from 52 volatile flavor substances. Similarly, 25 non-volatile flavor substances with significant differences were screened out from the 97 reliable metabolites identified by 223 chromatographic peaks. Eight key metabolic pathways were enriched from 25 non-volatile flavor substances according to path influence values > 0.1 and P < 0.05. Based on Two-way Orthogonal Partial Least Squares (O2PLS) model and Pearson correlation coefficient, Saccharomyces, Rhizopus, uncultured_bacterium, Aneurinibacillus, Wickerhamomyces and Gluconobacter may be the potential volatile flavor-contributing microorganism genus in corn wine. The Pearson correlation coefficient showed that Saccharomyces was significantly positively correlated with malic acid, oxalic acid, valine and isoleucine, and Rhizopus was positively correlated with glucose-1-phosphate and alanine. These findings enhanced our understanding of the formation mechanism of flavor substances in corn wine and provided the theoretical basis for stabilizing flavor quality of corn wine.

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content.

Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples taken from fermenting must and young wine (the variety Tramín červený) in relation to the detected concentrations of biogenic amines during the fermentation process. In the examined samples, the number of yeasts and molds (from 3.8 to 6.8 log cfu/g or mL) and TVC (from 3.7 to 6.5 log cfu/g or mL) were determined via culture examination. At the same time, the number of LAB (from ˂3.0 to 4.4 log cfu/g or mL) was determined, which was the highest on day 4 of the must fermentation process and was related to the detected of the highest concentration of biogenic amines (histamine and tyramine) on day 6 in the investigated must samples using the UHPLC system. Mycobiota species were identified by MALDI-TOF MS, PCR, ITS-PCR-RFLP, and PCR sequencing of the amplified products. The study confirmed the presence of the yeasts Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniospora uvarum, Pichia kudriavzevii, Pichia kluyveri, Pichia fermentas, Torulaspora delbrueckii, and Candida tenuis. At the same time, the presence of molds (Cladosporium herbarum, Cladosporium cladosporioides, Penicillium granulatum, Penicillium mononematosum, Botritis cinerea, and Penicillium glabrum) was also confirmed in soil samples, leaves, grape berries, and fresh grape must. The study confirmed the reduction in the species diversity of the microbiota during the must fermentation process, which resulted in decreases in the concentrations of the monitored biogenic amines in the early stages of the must fermentation process and young wine of the variety Tramín červený.