Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine

被引：45
作者：
Huang, Jintao [1 ]
Wang, Yaqin [1 ]
Ren, Yichen [1 ]
Wang, Xingnan [1 ]
Li, Hongcai [1 ]
Liu, Zhande [2 ]
Yue, Tianli [1 ]
Gao, Zhenpeng [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Northwest A&F Univ, Coll Hort, Yangling 712100, Shaanxi, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 156卷
基金：
国家重点研发计划;
关键词：
Low-alcohol kiwi wine; Inoculation sequence; Physicochemical properties; Volatile organic compounds; Sensory evaluation; WATER-SOLUBLE VITAMINS; SACCHAROMYCES-CEREVISIAE; VOLATILE COMPOUNDS; APPLE; JUICE; FERMENTATION; PROFILE; STRAINS; AROMA; ACID;
D O I：
10.1016/j.lwt.2021.113049
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In order to prepare the kiwi wine with high nutritional characteristics and low alcohol content, the physicochemical properties, organic acids, monomer phenols, water-soluble vitamins and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus in different inoculation method were analyzed. The results showed that the alcohol content of the three kiwi wines ranged from 5.3 to 5.5% (v/v). The lactic acid content of COF (inoculated with a mix of S. cerevisiae and W. anomalus) low-alcohol kiwi wine was 10.99 mg/mL. The quercetin and catechin contents of WSF (sequential inoculation with W. anomalus followed by S. cerevisiae) low-alcohol kiwi wine were significantly lower than those in the other kiwi wines. The aroma in COF and WSF low-alcohol kiwi wines were predominately from W. anomalus, while those in SWF (sequential inoculation with S. cerevisiae followed by W. anomalus) low-alcohol kiwi wine were predominately from S. cerevisiae.
引用
收藏
页数：7
相关论文
共 43 条
[1]   Bioconversion of ferulic acid to vanillic acid by Halomonas elongata isolated from table-olive fermentation [J].
Abdelkafi, Slim ;
Sayadi, Sami ;
Gam, Zouhaier Ben Ali ;
Casalot, Laurence ;
Labat, Marc .
FEMS MICROBIOLOGY LETTERS, 2006, 262 (01) :115-120
[2]   Protective Effects of Fruit Wines against Hydrogen Peroxide-Induced Oxidative Stress in Rat Synaptosomes [J].
Cakar, Uros ;
Colovic, Mirjana ;
Milenkovic, Danijela ;
Medic, Branislava ;
Krstic, Danijela ;
Petrovic, Aleksandar ;
Dordevi, Brizita .
AGRONOMY-BASEL, 2021, 11 (07)
[3]   Fruit Wines Inhibitory Activity Against α-Glucosidase [J].
Cakar, Uros ;
Grozdanic, Nada ;
Petrovic, Aleksandar ;
Pejin, Boris ;
Nastasijevic, Branislav ;
Markovic, Bojan ;
Dordevic, Brizita .
CURRENT PHARMACEUTICAL BIOTECHNOLOGY, 2017, 18 (15) :1264-1272
[4]   Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juiceInfluence of 4 lactic acid bacteria [J].
Chen, Chen ;
Lu, Yanqing ;
Yu, Haiyan ;
Chen, Zeyuan ;
Tian, Huaixiang .
FOOD BIOSCIENCE, 2019, 27 :30-36
[5]   Yeast interactions in multi-starter wine fermentation [J].
Ciani, Maurizio ;
Comitini, Francesca .
CURRENT OPINION IN FOOD SCIENCE, 2015, 1 :1-6
[6]   Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines [J].
Duc-Truc Pham ;
Ristic, Renata ;
Stockdale, Vanessa J. ;
Jeffery, David W. ;
Tuke, Jonathan ;
Wilkinson, Kerry .
FOOD CHEMISTRY, 2020, 325
[7]   Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations [J].
Englezos, Vasileios ;
Pollon, Matteo ;
Rantsiou, Kalliopi ;
Ortiz-Julien, Anne ;
Botto, Riccardo ;
Segade, Susana Rio ;
Giacosa, Simone ;
Rolle, Luca ;
Cocolin, Luca .
FOOD RESEARCH INTERNATIONAL, 2019, 122 :392-401
[8]   Vitamins in wine: Which, what for, and how much? [J].
Evers, Marie Sarah ;
Roullier-Gall, Chloe ;
Morge, Christophe ;
Sparrow, Celine ;
Gobert, Antoine ;
Alexandre, Herve .
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (03) :2991-3035
[9]  
Fan G. S., 2019, IMPROVING ETHYL ACET
[10]   Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae [J].
Fan, Guangsen ;
Teng, Chao ;
Xu, Dai ;
Fu, Zhilei ;
Minhazul, Karim A. H. M. ;
Wu, Qiuhua ;
Liu, Pengxiao ;
Yang, Ran ;
Li, Xiuting .
JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2019, 128 (05) :564-570
12345