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Food Res Int

Title:		Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
Author(s):		Li N; Wang L; Yin J; Ma N; Tao Y;
Address:		"College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. Shangluo Guidance Center for Special Industry and Leisure Agriculture, Shangluo 726000, China. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China. Electronic address: taoyongsheng@nwsuaf.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220125
Issue:
Page Number:		110959 -
DOI:		10.1016/j.foodres.2022.110959
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Hutai-8 grape (Vitis vinifera x Vitis labrusca) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of isobutyl acetate, ethyl butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation. This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality"
Keywords:		Fermentation Odorants/analysis Pichia Saccharomyces cerevisiae *Wine/analysis Aroma active compounds Aroma characteristics Citronellol (PubChem CID:8842) Ethyl acetate (PubChem CID: 8857) Ethyl butyrate (PubChem CID: 77632) Ethyl decanoate (PubChem CID: 8;
Notes:		"MedlineLi, Na Wang, Lingyun Yin, Jian Ma, Na Tao, Yongsheng eng Research Support, Non-U.S. Gov't Canada 2022/03/02 Food Res Int. 2022 Mar; 153:110959. doi: 10.1016/j.foodres.2022.110959. Epub 2022 Jan 25"