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J Sci Food Agric

Title:		Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae
Author(s):		Sun N; Gao Z; Li S; Chen X; Guo J;
Address:		"College of Food Science and Engineering, Northwest A&F University, Yangling, China"
Journal Title:		J Sci Food Agric
Year:		2022
Volume:		20210615
Issue:		1
Page Number:		175 - 184
DOI:		10.1002/jsfa.11344
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. RESULTS: The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. CONCLUSION: Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. (c) 2021 Society of Chemical Industry"
Keywords:		Actinidia/metabolism/*microbiology Ethanol/analysis/metabolism Fermentation Fruit/metabolism/microbiology Humans Odorants/analysis Saccharomyces cerevisiae/*metabolism Saccharomycetales/*metabolism Taste Volatile Organic Compounds/*chemistry/*metabolism W;
Notes:		"MedlineSun, Nan Gao, Zhiyi Li, Shiqi Chen, Xiaowen Guo, Jing eng 2020NY-205/Key Research and Development Project of Shannxi Province/ 31601436/National Natural Science Foundation of China/ England 2021/06/02 J Sci Food Agric. 2022 Jan 15; 102(1):175-184. doi: 10.1002/jsfa.11344. Epub 2021 Jun 15"