« Previous AbstractDiaminopropane-appended activated carbons for the adsorptive removal of gaseous formaldehyde using a portable indoor air purification unit    Next AbstractApplication and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines »

Food Chem

Title:		Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines
Author(s):		Sun SY; Che CY; Sun TF; Lv ZZ; He SX; Gu HN; Shen WJ; Chi da C; Gao Y;
Address:		"School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China. sysun81@yahoo.com.cn"
Journal Title:		Food Chem
Year:		2013
Volume:		20121229
Issue:		4
Page Number:		2233 - 2241
DOI:		10.1016/j.foodchem.2012.12.032
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The current study was carried out to elucidate the effect of sequential inoculation of Saccharomyces cerevisiae (RC212, D254) and Oenococcus oeni (SG26, Lalvin 31 and Uvaferm Alpha) on the production of cherry wines, especially on the chemical and aromatic characteristics. SI-D culture required the shortest period (23 d) to complete the fermentation, while other inoculations needed longer time. Analysis from chemical composition showed that titratable acidity and content of l-malic acid exhibited evident differences among the samples after MLF. For volatile compounds, 49 major components were identified, mostly comprising of alcohols, acids and esters. Cherry wines obtained from SI-B and SI-C showed higher contents of total volatile alcohols, and SI-D wines produced the greatest amount of volatile acids. According to the odour active value (OAV), 9 out of 49 studied volatile components had OAV >1 in all the analyzed wines, while six volatile components showed OAV >1 only for some of them. Furthermore, a sensory analysis was performed to compare the sensory profile of these cherry wines, and results evidenced that wines resulting from different inoculations presented diverse sensory profiles. These findings suggest that sequential inoculations posed a great potential in affecting and modulating the aromatic profile of cherry wines"
Keywords:		Fermentation Industrial Microbiology/*methods Odorants/analysis Oenococcus/*metabolism Prunus/*metabolism/*microbiology Saccharomyces cerevisiae/*metabolism Volatile Organic Compounds/*analysis/metabolism Wine/*analysis/microbiology;
Notes:		"MedlineSun, Shu Yang Che, Chang Yang Sun, Teng Fei Lv, Zhen Zhen He, Shu Xiao Gu, Hong Na Shen, Wen Juan Chi, Da Chun Gao, Yi eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/03/19 Food Chem. 2013 Jun 15; 138(4):2233-41. doi: 10.1016/j.foodchem.2012.12.032. Epub 2012 Dec 29"