| Title: | Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae |
| Author(s): | Hu K; Jin GJ; Xu YH; Tao YS; |
| Address: | "College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. National Center for Yeast Technology Research and Promotion, Yichang, Hubei 443003, China; Angel Yeast Co., Ltd, Yichang, Hubei 443003, China. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn" |
| DOI: | 10.1016/j.foodres.2018.03.037 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Wine aroma response to a selected Hanseniaspora uvarum Yun268 strain was investigated using different inoculation strategies with commercial Saccharomyces cerevisiae yeast, namely, simultaneous fermentation (SiF), sequential fermentation (SeF), S. cerevisiae fermentation treated with extracellular extract of H. uvarum (EE), and pure S. cerevisiae fermentation (PF). Contributive volatiles in the perception of enhanced aroma traits were uncovered by partial least-squares regression. Results showed that controlled inoculation resulted into different amounts of H. uvarum Yun268, which distinctively affected the chemical and sensory profiles of wines. The concentration of aromatic compounds could be increased by H. uvarum Yun268 yeasts via high levels of beta-glucosidase activity and fatty acids. Terpenes, C(13)-norisoprenoids, acetate esters, ethyl esters, and fatty acids served as the impact volatiles that contributed to the enhanced aroma traits. SiF specifically increased the contents of C(13)-norisoprenoids, terpenes, and ethyl esters, while EE enhanced varietal volatile content rather than those of fermentative ones. However, excessive H. uvarum Yun268 in sequential inoculation elevated the concentrations of acetate esters and volatile phenols, triggering nail polish odor in Cabernet Sauvignon red wines" |
| Keywords: | Ethanol/metabolism *Fermentation Food Analysis Food Microbiology/*methods Fruit/*microbiology Hanseniaspora/*metabolism Humans Judgment Least-Squares Analysis Odorants/*analysis Olfactory Perception Saccharomyces cerevisiae/*metabolism *Smell Time Factors; |
| Notes: | "MedlineHu, Kai Jin, Guo-Jie Xu, Yin-Hu Tao, Yong-Sheng eng Comparative Study Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:119-127. doi: 10.1016/j.foodres.2018.03.037. Epub 2018 Mar 13" |
