« Previous AbstractNitrogen migration and transformation in a saline-alkali paddy ecosystem with application of different nitrogen fertilizers    Next AbstractAroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard »

Food Chem

Title:		Evaluation of aroma enhancement for 'Ecolly' dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae
Author(s):		Wang XC; Li AH; Dizy M; Ullah N; Sun WX; Tao YS;
Address:		"College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Department of Agriculture and Food Science, University of La Rioja, Logrono 26006, Spain. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Centre for Viti-viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2017
Volume:		20170125
Issue:
Page Number:		550 - 559
DOI:		10.1016/j.foodchem.2017.01.113
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds"
Keywords:		"Fermentation Fruit/*chemistry Odorants Rhodotorula/*chemistry Saccharomyces cerevisiae/*chemistry Wine/*analysis (Z)-3-Hexene-1-ol (PubChem CID: 5281167) 1, 1, 6-Trimethyl-1, 2-dihydronaphthalene (PubChem CID: 121677) Ethyl butyrate (PubChem CID: 7762) Ethyl;"
Notes:		"MedlineWang, Xing-Chen Li, Ai-Hua Dizy, Marta Ullah, Niamat Sun, Wei-Xuan Tao, Yong-Sheng eng England 2017/03/21 Food Chem. 2017 Aug 1; 228:550-559. doi: 10.1016/j.foodchem.2017.01.113. Epub 2017 Jan 25"