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Wang F, Zhao P, Du G, Zhai J, Guo Y, Wang X. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques. Food Chem 2024; 456:139981. [PMID: 38876061 DOI: 10.1016/j.foodchem.2024.139981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/16/2024]
Abstract
Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes.
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Affiliation(s)
- Fei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, PR China
| | - Junjun Zhai
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China
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2
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Yao L, Shi X, Chen H, Zhang L, Cen L, Li L, Lv Y, Qiu S, Zeng X, Wei C. Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation. Foods 2023; 12:2370. [PMID: 37372580 DOI: 10.3390/foods12122370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Rice, supplemented with Dendrobium officinale, was subjected to cofermentation using Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalus FBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol-sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition of D. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either from D. officinale itself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism of D. officinale produces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation with D. officinale both could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer's yeast and non-yeast yeasts in rice wine brewing.
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Affiliation(s)
- Li Yao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xueqin Shi
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Sichuan Langjiu Co., Ltd., Luzhou 646000, China
| | - Hang Chen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lin Zhang
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lanyan Cen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lian Li
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiangyong Zeng
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chaoyang Wei
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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3
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Yan X, Li S, Tu T, Li Y, Niu M, Tong Y, Yang Y, Xu T, Zhao J, Shen C, Wang S. Free amino acids identification and process optimization in greengage wine fermentation and flavor formation. J Food Sci 2023; 88:988-1003. [PMID: 36691797 DOI: 10.1111/1750-3841.16452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 11/09/2022] [Accepted: 12/20/2022] [Indexed: 01/25/2023]
Abstract
Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty acids, higher alcohols, and esters. Amino acid (AA) metabolisms in yeast are an important source of these secondary compounds, which vary with the fermentation conditions. This study explored and optimized the impact of different parameters (carbon source, inoculum, pH, temperature) on FAA contents and dynamics in greengage wine. The results demonstrated that total and essential amino acid (EAA) content rose with a higher proportion of glucose, less yeast inoculation, higher temperature, and higher initial pH. With the results obtained it was concluded that the condition of 22.4°C, pH 4.5, and 3% inoculation was optimum for a 14.9-fold increase of EAAs in fermented greengage wine. In the long run, the research will aid in the development of the greengage brewing industry.
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Affiliation(s)
- Xin Yan
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Shu Li
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China.,Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Tingyao Tu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yiqin Li
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Mansi Niu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yuqin Tong
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yang Yang
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Tao Xu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Jian Zhao
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Caihong Shen
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Songtao Wang
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
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4
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Liu S, Laaksonen O, Li P, Gu Q, Yang B. Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:736-750. [PMID: 35019274 DOI: 10.1021/acs.jafc.1c07302] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-Saccharomyces yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-Saccharomyces yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to Saccharomyces cerevisiae. The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-Saccharomyces yeasts in winemaking and their applicative perspective in berry wine production.
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Affiliation(s)
- Shuxun Liu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland
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Ni Z, Ye P, Liu J, Huang J, Zhou R. Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03822-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Liu J, Liu M, Ye P, He C, Liu Y, Zhang S, Huang J, Zhou J, Zhou R, Cai L. Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.06.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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7
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Improvement of Torulaspora delbrueckii Genome Annotation: Towards the Exploitation of Genomic Features of a Biotechnologically Relevant Yeast. J Fungi (Basel) 2021; 7:jof7040287. [PMID: 33920164 PMCID: PMC8070057 DOI: 10.3390/jof7040287] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/02/2021] [Accepted: 04/08/2021] [Indexed: 12/15/2022] Open
Abstract
Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enhanced wine to its ability to survive longer in frozen dough. In this work, publicly available genomes of T. delbrueckii were explored and their annotation was improved. A total of 32 proteins were additionally annotated for the first time in the type strain CBS1146, in comparison with the previous annotation available. In addition, the annotation of the remaining three T. delbrueckii strains was performed for the first time. eggNOG-mapper was used to perform the functional annotation of the deduced T. delbrueckii coding genes, offering insights into its biological significance, and revealing 24 clusters of orthologous groups (COGs), which were gathered in three main functional categories: information storage and processing (28% of the proteins), cellular processing and signaling (27%), and metabolism (23%). Small intraspecies variability was found when considering the functional annotation of the four available T. delbrueckii genomes. A comparative study was also conducted between the T. delbrueckii genome and those from 386 fungal species, revealing a high number of homologous genes with species from the Zygotorulaspora and Zygosaccharomyces genera, but also with Lachancea and S. cerevisiae. Lastly, the phylogenetic placement of T. delbrueckii was clarified using the core homologs that were found across 204 common protein sequences of 386 fungal species and strains.
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Chen L, Li D, Ren L, Song S, Ma X, Rong Y. Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine. Food Sci Nutr 2021; 9:71-86. [PMID: 33473272 PMCID: PMC7802529 DOI: 10.1002/fsn3.1899] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 12/26/2022] Open
Abstract
Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces anomalus (W. anomalus) and Saccharomyces cerevisiae (S. cerevisiae). The results underlined that inoculation strategies and non-Saccharomyces yeasts all affected the volatile acidity, total acidity, and alcohol content of rice wine. The sequential cofermentation consumed relatively more sugar and resulted in the higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improve rice wine flavor than simultaneous cofermentation. Moreover, simultaneous cofermentation increased fatty aroma of rice wine, while sequential cofermentation increased mellow and cereal-like flavor. These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Dongna Li
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Lixia Ren
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Shiqing Song
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Xia Ma
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Yuzhi Rong
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
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Tandee K, Kittiwachana S, Mahatheeranont S. Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds. Food Chem 2020; 348:128921. [PMID: 33540299 DOI: 10.1016/j.foodchem.2020.128921] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 01/15/2023]
Abstract
The seeds of dried longan, one of the major processed fruits in Thailand, contain several bioactive compounds. In this study, we developed longan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activities and volatile compounds in different conditions. The results suggested that Saccharomyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble solids at an optimal temperature of 30 °C. Different yeast strains showed various extents of antioxidant activities; however, the fermentation temperature and initial soluble solids of longan juice had little effect on the inhibition of reactive species. Antioxidant activities were significantly increased with increasing seed content. Dominant volatile compounds, which were independent of the winemaking conditions, were found to be phenethyl alcohol, 2,3-butylene glycol, 5-hydroxymethyl-2-furaldehyde, ethyl hydrogen succinate, and 4-hydroxyphenethyl alcohol. These compounds highly influenced the antioxidant activities of longan wine produced by incorporating the seeds.
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Affiliation(s)
- Kanokwan Tandee
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand
| | - Sila Kittiwachana
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sugunya Mahatheeranont
- Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center on Chemistry for the Development of Health-Promoting Products from Northern Resources, Chiang Mai University, Chiang Mai 50200, Thailand.
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Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03439-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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