« Previous AbstractBiogenic volatile organic compound emissions from leaves and fruits of apple and peach trees during fruit development    Next AbstractElevated ozone inhibits isoprene emission of a diploid and a triploid genotype of Populus tomentosa by different mechanisms »

Food Microbiol

Title:		Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
Author(s):		Li S; Bi P; Sun N; Gao Z; Chen X; Guo J;
Address:		"College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, People's Republic of China. College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, People's Republic of China. Electronic address: g301327@126.com"
Journal Title:		Food Microbiol
Year:		2022
Volume:		20210709
Issue:
Page Number:		103867 -
DOI:		10.1016/j.fm.2021.103867
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV >/=0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine"
Keywords:		Fermentation Odorants/analysis Polyphenols Saccharomyces cerevisiae/genetics *Wine/analysis Yeasts Kiwi wine Non-Saccharomyces yeasts Partial least-squares regression (PLSR) Relative odor activity value (rOAV);
Notes:		"MedlineLi, Shiqi Bi, Pengfei Sun, Nan Gao, Zhiyi Chen, Xiaowen Guo, Jing eng England 2022/01/28 Food Microbiol. 2022 May; 103:103867. doi: 10.1016/j.fm.2021.103867. Epub 2021 Jul 9"