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Lian W, Lei J, Han C, Wu J, Liu Z, Liu W, Jiapaer A, Su H, Xu Y, Chen Y, Liu F. Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine. Foods 2024; 13:1788. [PMID: 38928730 PMCID: PMC11203288 DOI: 10.3390/foods13121788] [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: 04/27/2024] [Revised: 05/31/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
Healthy, nutritious, and delicious mulberry wine is loved by everyone, but there is no specific yeast for mulberry wine. To screen for yeasts with low-yield higher alcohols for the fermentation of mulberry wine, we tested five commonly used commercial yeasts available on the market to ferment mulberry wine. All five yeasts were able to meet the requirements in terms of yeast fermentation capacity, speed, and physical and chemical markers of mulberry wine. The national standards were met by the fermentation requirements and the fermented mulberry wine. We identified yeast DV10 as a yeast with low-yield higher alcohols suitable for mulberry wine fermentation. The total higher alcohol content in fermented mulberry wine was 298 mg/L, which was 41.9% lower than that of fermented mulberry wine with yeast EC118. The contents of 17 free amino acids and five sugars in mulberry juice and five yeast-fermented mulberry wines were tested. The results showed that the higher the amino acid and sugar content in yeast-fermented mulberry wine, the higher the content of higher alcohols produced by fermentation. A correlation analysis performed on each higher alcohol produced when yeast DV10 fermented the mulberry wine indicated decreased sugar and related amino acids. The findings demonstrated a substantial negative correlation among the levels of increased alcohol, decreased sugar, and matching amino acid content. Considering the correlation values among increased alcohol, decreased sugar, and related amino acids, the very slight difference suggests that both sugar anabolism and amino acid catabolism pathways have an equivalent impact on the synthesis of higher alcohols during the fermentation of mulberry wine. These results provide a theoretical basis for reducing the content of higher alcohols in mulberry wines, given the history and foundation for producing mulberry wine.
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Affiliation(s)
- Weijia Lian
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Jing Lei
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Chen Han
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Jiuyun Wu
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Zhigang Liu
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Wei Liu
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Ayijiamali Jiapaer
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Hanming Su
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Yanjun Xu
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Ya Chen
- Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China; (W.L.); (J.L.); (C.H.); (J.W.); (Z.L.); (W.L.); (A.J.); (H.S.); (Y.X.)
| | - Fengjuan Liu
- Institute of Quality Standards & Testing Technology for Agri-Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
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Johnson NAN, Ekumah JN, Ma Y, Akpabli-Tsigbe NDK, Adade SYSS, Manching X, Quaisie J, Kwaw E, Wang C. Optimization of fermentation parameters for the production of a novel selenium enriched mulberry (Morus nigra) wine. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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3
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Hu J, Vinothkanna A, Wu M, Ekumah J, Akpabli‐Tsigbe NDK, Ma Y. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine. Food Sci Nutr 2021; 9:6294-6306. [PMID: 34760259 PMCID: PMC8565223 DOI: 10.1002/fsn3.2590] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/05/2021] [Accepted: 09/09/2021] [Indexed: 12/30/2022] Open
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p-hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
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Affiliation(s)
- Jie Hu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Meng Wu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Yongkun Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
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Chawafambira A. The effect of incorporating herbal ( Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine. Food Sci Nutr 2021; 9:4539-4549. [PMID: 34401101 PMCID: PMC8358337 DOI: 10.1002/fsn3.2432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 11/15/2022] Open
Abstract
The use of medicinal herbs in food processing to improve food quality and human health is growing in sub-Saharan Africa. Herbal infusions have perceived medicinal benefits. This study investigated the effect of incorporating L. javanica extract on the phenolic, physicochemical, and sensory properties of a Uapaca kirkiana fruit-based wine. The fruit and L. javanica were analyzed for proximate, pH, total soluble sugars (TSS), total sugar, titratable acidity, phenolics, and antioxidant activity (AOA). The prepared substrate was fermented at optimized fermentation temperature of 23°C, pH of 3.4, inoculum concentration of 9.5% (v/v) (Saccharomyces cerevisiae), and L. javanica extract concentration of 10% (v/v). The produced wine had a pH, total sugar, TSS, total acidity, and vitamin C content of 3.1 ± 0.2, 3.0 ± 0.1 g/L, 4.8 ± 0.1%, 5.9 ± 0.01 g/L, and 4.4 ± 0.1 mg/100 g, respectively. The wine had 12.2 ± 2.1 mg GAE/g, 0.06 ± 0.01 mg/g, and 1.8 ± 1.1 mg CE/g total phenols, tannins, and flavonoids, respectively. The alcohol, free sulfur dioxide (SO2), AOA, and color values of the produced wine were 10.2 ± 0.1 alcohol by volume (ABV)%, 58.1 ± 1.2 mg/L, 73.1 ± 0.1 EC50 mg/L, and 40.4 ± 2.1% yellow, respectively. The flavor, color, and overall acceptance of the produced wine were rated as "good" and were significantly different (p < .05) from control wine. The addition of L. javanica extracts enhanced total phenol, color, and sensory properties of the wine. The utilization of U. kirkiana fruit by incorporating L. javanica infusion can reduce postharvest losses and improve nutrition and health.
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Affiliation(s)
- Armistice Chawafambira
- Department of Food Science and TechnologyChinhoyi University of TechnologyChinhoyiZimbabwe
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Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Response Surface Optimization of Cactus Pear ( Opuntia ficus-indica) with Lantana camara ( L. camara) Fruit Fermentation Process for Quality Wine Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8647262. [PMID: 32399478 PMCID: PMC7201468 DOI: 10.1155/2020/8647262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 11/23/2019] [Accepted: 12/03/2019] [Indexed: 11/17/2022]
Abstract
Fermenting blended fruits has been used to improve fruit wine quality. Cactus pear and Lantana camara fruits have well-known nutritive and health benefits. The purpose of this study was to investigate cactus wine quality improvement by applying response surface optimization method of cactus pear and Lantana camara fruits juice fermentation process. Wine quality responses were optimized at an experimental strategy developed using central composite rotatory design by varying fermentation process variable temperature, inoculum, and Lantana camara fruit juice concentration for six days. The developed fermentation models were significant (p < 0.01) to predict alcohol, total phenol content, and sensory property of the final wine accurately. From the statistics calculations, fermentation temperature of 24.8°C, inoculum concentration 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v) were the overall optimum values to produce cactus pear fruit wine with alcohol 9.53 ± 0.84% (v/v), total phenol content 651.6 ± 54 (mg L-1 equivalent to gallic acid), and sensory value of 8.83 ± 0.29. The Lantana camara fruit juice concentration added had shown significant (p < 0.05) enhancement on total phenol content and sensory values of the final wine. The results can be used for large-scale wine production in order to reduce its postharvest losses.
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Zhang Q, Sun Q, Tan X, Zhang S, Zeng L, Tang J, Xiang W. Characterization of γ-aminobutyric acid (GABA)-producing Saccharomyces cerevisiae and coculture with Lactobacillus plantarum for mulberry beverage brewing. J Biosci Bioeng 2020; 129:447-453. [DOI: 10.1016/j.jbiosc.2019.10.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 09/24/2019] [Accepted: 10/01/2019] [Indexed: 11/29/2022]
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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) andLantana camara(L. camara) Fruits. J FOOD QUALITY 2019. [DOI: 10.1155/2019/6834946] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Blending different fruits as well as adding medicinal herbs improves important physicochemical and sensorial properties of fruit wine. The present study aimed at investigating prominent physicochemical and sensory properties of wine produced from cactus pear andLantana camarafruit juice blend. Both fruit juices were characterized based on pH, sugar, titratable acidity, total phenol, and organic acid contents. The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), andLantana camarafruit juice concentration of 10.66% (v/v). The final wine was characterized as having pH of 3.47 ± 0.04, 4.6 ± 0.02 g/L sugar equivalent to dextrose, 0.33 ± 0.006% titratable acidity (w/v citric acid), total phenol of 696.1 ± 22.1 mg/L equivalent to gallic acid, and 4.35 ± 0.4 mg/mL organic acid equivalent to citric acid composition. Predominant color intensity, ethanol, methanol, total sulfite, and sensory value of the final wine were measured as 48.07 ± 2.66% of yellowish color, 8.6 ± 0.68% (v/v), 124.4 ± 9.5 mg/L, 129.94 ± 4.04 mg/L, and 8.65 ± 0.92, respectively. The blendedLantana camarafruit enhanced total phenol, color, and sensory value of the final wine. Titratable acidity and methanol and sulfite contents of the final wine are in an acceptable limit compared to standards for commercial wines. Utilizing cactus pear fruit by incorporatingLantana camarafruit for health-enhancing functional food development such as fruit wines could solve the current postharvest loss of both fruits and be a means of alternative beverage.
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Sun SY, Zhang QF, Liu WL, Li HM, Liu YL, Jiang XM, Zhao YP. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.524] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shu Yang Sun
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Qin Fang Zhang
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Wen Li Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Hua Min Li
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yan Long Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Xiao Man Jiang
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yu Ping Zhao
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
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Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9791-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Liu M, Yang K, Qi Y, Zhang J, Fan M, Wei X. Fermentation temperature and the phenolic and aroma profile of persimmon wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miaomiao Liu
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Kun Yang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Yiman Qi
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Jie Zhang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Mingtao Fan
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Xinyuan Wei
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
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Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Tchabo W, Ma Y, Kwaw E, Zhang H, Xiao L, Apaliya MT. Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chem 2018; 239:470-477. [DOI: 10.1016/j.foodchem.2017.06.140] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/24/2017] [Accepted: 06/26/2017] [Indexed: 10/19/2022]
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14
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Xie X, Zhang L, Gao X. Phenolic Compounds Content and Antioxidant Activity of Mulberry Wine During Fermentation and Aging. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/ajft.2017.367.373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry ( Morus nigra ) wine subjected to non-thermal accelerating aging techniques. Food Chem 2017; 232:89-97. [DOI: 10.1016/j.foodchem.2017.03.160] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 03/22/2017] [Accepted: 03/23/2017] [Indexed: 11/19/2022]
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