Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine

被引：13

作者：

Sun, Wangsheng ^{[1
]}

Chen, Xiaowen ^{[1
]}

Feng, Sinuo ^{[1
]}

Bi, Pengfei ^{[1
]}

Han, Jia ^{[1
]}

Li, Shiqi ^{[1
]}

Liu, Xu ^{[1
]}

Zhang, Zhe ^{[1
]}

Long, Fangyu ^{[1
]}

Guo, Jing ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY | 2024年 / 460卷

关键词：

Kiwifruit wine; Indigenous non; Saccharomyces cerevisiae; Mixed starter culture; Key volatiles evolution; Sensory evaluation; POLYPHENOL; CAPACITY;

D O I：

10.1016/j.foodchem.2024.140758

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters to enhance the aromatic complexity of kiwifruit wine, Zygosaccharomyces rouxii, Pichia kudriavzevii and Meyerozyma guilliermondii were pairwise combined and then used in sequential fermentation with Saccharomyces cerevisiae. The impact of different starter cultures on the chemical composition and flavor profile of the kiwifruit wines was comprehensively analyzed, and the aroma evolution during alcoholic fermentation was investigated by examining the changes in key volatiles and their loss rates. Compared with Saccharomyces cerevisiae, mixed starter cultures not only improve antioxidant capacity but also increase esters and alcohols yields, presenting intense floral and fruity aromas with high sensory acceptability. The results indicated that sequential inoculation of nonSaccharomyces cerevisiae combination and Saccharomyces cerevisiae promoted the development of volatiles while maintaining the stability of key aroma compounds in the winemaking environment and reducing the aroma loss rates during alcoholic fermentation.

引用

页数：14

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