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Hu L, Chen X, Cao Y, Gao P, Xu T, Xiong D, Zhao Z. Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider. Food Chem X 2024; 23:101575. [PMID: 39022787 PMCID: PMC11252787 DOI: 10.1016/j.fochx.2024.101575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 05/14/2024] [Accepted: 06/14/2024] [Indexed: 07/20/2024] Open
Abstract
This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of Saccharomyces cerevisiae and six indigenous L. plantarum strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L. plantarum strains significantly differed (p < 0.05) in terms of antioxidant activity and aroma compounds in the ciders. MLF induced by L. plantarum resulted in the substantial consumption of malic acid and increased levels of lactic acid in the ciders, with strain-specific effects observed, particularly with L. plantarum SCFF284. In addition, ciders produced from mixed fermentations exhibited higher levels of antioxidant activity than those from pure S. cerevisiae fermentation (p < 0.05), especially for LAM284. Furthermore, ciders produced from mixed fermentations exhibited higher levels of aroma compounds, such as ethyl acetate and isoamyl alcohol, and also received higher sensory scores compared to ciders produced through pure S. cerevisiae fermentation (p < 0.05). These results highlight the effectiveness of MLF induced by L. plantarum in enhancing the antioxidant activity and aroma profile of ciders.
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Affiliation(s)
- Lujun Hu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Xiaodie Chen
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Yulan Cao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Teng Xu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Dake Xiong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Zhifeng Zhao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610000, China
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Sun W, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Simultaneous inoculation of non-Saccharomyces yeast and lactic acid bacteria for aromatic kiwifruit wine production. Food Microbiol 2024; 123:104589. [PMID: 39038894 DOI: 10.1016/j.fm.2024.104589] [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: 04/06/2024] [Revised: 06/25/2024] [Accepted: 06/28/2024] [Indexed: 07/24/2024]
Abstract
To further explore strain potential and develop an aromatic kiwifruit wine fermentation technique, the feasibility of simultaneous inoculation by non-Saccharomyces yeast and lactic acid bacteria was investigated. Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Limosilactobacillus fermentum, which have robust β-glucosidase activity as well as good acid and ethanol tolerance, were inoculated for simultaneous fermentation with Zygosaccharomyces rouxii and Meyerozyma guilliermondii, respectively. Subsequently, the chemical compositions and sensory characteristics of the wines were comprehensively evaluated. The results showed that the majority of the simultaneous protocols effectively improved the quality of kiwifruit wines, increasing the content of polyphenols and volatile compounds, thereby enhancing sensory acceptability compared to the fermentation protocols inoculated with non-Saccharomyces yeast individually. Particularly, the collaboration between Lacp. plantarum and Z. rouxii significantly increased the diversity and content of esters, alcohols, and ketones, intensifying floral and seeded fruit odors, and achieving the highest overall acceptability. This study highlights the potential significance of simultaneous inoculation in kiwifruit wine production.
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Affiliation(s)
- Wangsheng Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Sinuo Feng
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Pengfei Bi
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Jia Han
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Xu Liu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Zhe Zhang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
| | - Jing Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China.
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Tian MB, Hu RQ, Liu ZL, Shi N, Lu HC, Duan CQ, Wang J, Sun YF, Kong QS, He F. The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking. Food Chem 2024; 436:137730. [PMID: 37862992 DOI: 10.1016/j.foodchem.2023.137730] [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: 06/29/2023] [Revised: 10/03/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
To produce quality dry red wines with high-acidity grapes of Vitis amurensis, an experiment was designed to adjust pH during winemaking by adding KHCO3 at two time points and two pH levels in conjunction with malolactic fermentation (MLF). The organic acids and volatiles were detected by HPLC and GC-MS separately, combing with the color characteristic and sensory evaluation, we investigated the quality of V.amurensis wines under pH adjustment. Results showed that the pH adjustment weakened the wine color slightly but helped to initiate MLF. The low pH value of alcoholic fermentation favored the development of esters and higher alcohols. Higher pH levels promoted a sufficient MLF and enhanced the global aroma levels by 1.14-1.25 times, which led to higher sensory scores. In conclusion, KHCO3 addition and MLF improved the quality of V. amurensis dry red wines, chemical addition after alcoholic fermentation was more effective for cold regions.
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Affiliation(s)
- Meng-Bo Tian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Rui-Qi Hu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Long Liu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ning Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Hao-Cheng Lu
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jun Wang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yan-Feng Sun
- Ji'an Ginseng Featuer Industry Development Center, Ji'an 134200, China
| | - Qing-Sen Kong
- Ji'an Yajiang Valley Winery Co., Ltd., Ji'an 134202, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Wu Y, Li Z, Zou S, Dong L, Lin X, Chen Y, Zhang S, Ji C, Liang H. Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non- Saccharomyces cerevisiae. Foods 2023; 12:3565. [PMID: 37835218 PMCID: PMC10572567 DOI: 10.3390/foods12193565] [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: 08/22/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) combined with gas chromatography-ion mobility spectrometry (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for the fermentation of cider to determine differences in aroma material, and the determination of odor activity value (OAV) is applied less frequently in research. Through Rhodotorula mucilaginosa, Debaryomyces hansenii, Zygosaccharomyces bailii, and Kluyveromyces Marxianus, four different strains of non-Saccharomyces yeast fermented cider, and it was found that, in both the chemical composition and flavor of material things, compared with monoculture-fermented cider using S. cerevisiae, all differences were significant. Co-inoculated fermentation significantly improved the flavor and taste of cider. As in the volatile compounds of OVA > 1, octanoic acid (Sc 633.88 μg/L, co-inoculation fermented group 955.49 μg/L) provides vegetable cheese fragrance and decanoic acid, ethyl ester (Sc 683.19 μg/L, co-inoculation fermented group 694.98 μg/L) a creamy fruity fragrance, etc., and the average content increased after co-inoculated fermentation. Phenylethyl alcohol, which can produce a rose scent, was relatively abundant in cider samples and varied greatly among the groups. Moreover, the contents of ethyl lactate and 1-butanol in the Sc+Rm (ciders fermented by S. cerevisiae and R. mucilaginosa) were the highest of all of the cider samples. Different types of non-Saccharomyces yeast produced cider with different flavor characteristics. This study demonstrates that different species of non-Saccharomyces yeast do have an important impact on the characteristics of cider and that co-inoculation with non-Saccharomyces yeast and S. cerevisiae for cider fermentation may be a strategy to improve the flavor of cider.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Huipeng Liang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (Y.W.); (Z.L.); (S.Z.); (L.D.); (X.L.); (Y.C.); (S.Z.); (C.J.)
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Nikolaou A, Mitropoulou G, Nelios G, Kourkoutas Y. Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1. Microorganisms 2023; 11:microorganisms11030646. [PMID: 36985219 PMCID: PMC10051719 DOI: 10.3390/microorganisms11030646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023] Open
Abstract
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation.
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Indrati N, Phonsatta N, Poungsombat P, Khoomrung S, Sumpavapol P, Panya A. Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process. Front Nutr 2022; 9:934842. [PMID: 36159495 PMCID: PMC9493497 DOI: 10.3389/fnut.2022.934842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 08/15/2022] [Indexed: 11/21/2022] Open
Abstract
Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism’s stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
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Affiliation(s)
- Niken Indrati
- Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Natthaporn Phonsatta
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand
| | - Patcha Poungsombat
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
| | - Sakda Khoomrung
- Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand
- Department of Chemistry and Center of Excellence for Innovation in Chemistry (PERCH-CIC), Faculty of Science, Mahidol University, Bangkok, Thailand
| | - Punnanee Sumpavapol
- Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
- *Correspondence: Punnanee Sumpavapol,
| | - Atikorn Panya
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand
- Atikorn Panya,
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Zhao H, Li Y, Liu L, Zheng M, Feng Z, Hu K, Tao Y. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation. Food Res Int 2022; 159:111604. [DOI: 10.1016/j.foodres.2022.111604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/26/2022]
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The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12146919] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices.
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Liu Y, Seah RH, Abdul Rahaman MS, Lu Y, Liu SQ. Concurrent inoculations of Oenococcus oeni and Lachancea thermotolerans: Impacts on non-volatile and volatile components of spent coffee grounds hydrolysates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111795] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety. FERMENTATION 2021. [DOI: 10.3390/fermentation7010024] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Winemaking depends on several elaborate biochemical processes that see as protagonist either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a fundamental role in determining the quality chemical and aromatic properties of wine. They are essential not only for malic acid conversion, but also for producing several desired by-products due to their important enzymatic activities that can release volatile aromatic compounds during malolactic fermentation (e.g., esters, carbonyl compounds, thiols, monoterpenes). In addition, LAB in oenology can act as bioprotectors and reduce the content of undesired compounds. On the other hand, LAB can affect wine consumers’ health, as they can produce harmful compounds such as biogenic amines and ethyl carbamate under certain conditions during fermentation. Several of these positive and negative properties are species- and strain-dependent characteristics. This review focuses on these aspects, summarising the current state of knowledge on LAB’s oenological diversity, and highlighting their influence on the final product’s quality and safety. All our reported information is of high interest in searching new candidate strains to design starter cultures, microbial resources for traditional/typical products, and green solutions in winemaking. Due to the continuous interest in LAB as oenological bioresources, we also underline the importance of inoculation timing. The considerable variability among LAB species/strains associated with spontaneous consortia and the continuous advances in the characterisation of new species/strains of interest for applications in the wine sector suggest that the exploitation of biodiversity belonging to this heterogeneous group of bacteria is still rising.
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Wohlfahrt Y, Patz CD, Schmidt D, Rauhut D, Honermeier B, Stoll M. Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO 2 Enrichment (FACE). Foods 2021; 10:145. [PMID: 33445693 PMCID: PMC7828110 DOI: 10.3390/foods10010145] [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: 12/15/2020] [Revised: 12/29/2020] [Accepted: 01/07/2021] [Indexed: 11/16/2022] Open
Abstract
Challenges of climate change on the future grape and wine production are widely discussed in science and in the wine industry with the goal to maintain a consistent must and wine quality in the future. Therefore, the effect of elevated CO2 (eCO2)-as one of the relevant greenhouse gases jointly responsible for a changing climate-was investigated concerning the composition of must and wine made of two grapevine cultivars V. vinifera L. cvs. Riesling and Cabernet Sauvignon within the established VineyardFACE (Free-Air Carbon dioxide Enrichment) experiment. Must and wine analysis were conducted in three consecutive years (2014-2016) by analyzing standard must and wine parameters, e.g., total soluble solids (TSS), pH, total acidity (TA), organic acids (e.g., tartaric acid, malic acid, shikimic acid, citric acid, volatile acid and gluconic acid) or total phenolics (TP). Also, for both cultivars CIELab coordinates (L* for lightness, a* as green/red and b* as blue/yellow components) were used to test colour in young white and red wines. Additionally, total anthocyanins and monomeric indices were analyzed for young wines of the red cultivar Cabernet Sauvignon. With marginal differences between CO2 treatments, the composition of must and young wines was not found to be negatively influenced by an eCO2 concentration.
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Affiliation(s)
- Yvette Wohlfahrt
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;
| | - Claus-Dieter Patz
- Department of Beverage Research, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;
| | - Dominik Schmidt
- Department of Modeling and Systems Analysis, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;
| | - Bernd Honermeier
- Department of Agronomy and Plant Breeding I, Justus Liebig University, Schubertstrasse 81, 35392 Giessen, Germany;
| | - Manfred Stoll
- Department of General and Organic Viticulture, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany;
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Carpena M, Fraga-Corral M, Otero P, Nogueira RA, Garcia-Oliveira P, Prieto MA, Simal-Gandara J. Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile. Foods 2020; 10:foods10010051. [PMID: 33375439 PMCID: PMC7824511 DOI: 10.3390/foods10010051] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 12/16/2022] Open
Abstract
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Affiliation(s)
- Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Raquel A. Nogueira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Correspondence: (M.A.P.); (J.S.-G.)
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Méndez-Zamora A, Gutiérrez-Avendaño DO, Arellano-Plaza M, De la Torre González FJ, Barrera-Martínez I, Gschaedler Mathis A, Casas-Godoy L. The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation. FEMS Yeast Res 2020; 20:6034014. [PMID: 33316048 DOI: 10.1093/femsyr/foaa067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 12/10/2020] [Indexed: 11/13/2022] Open
Abstract
Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20°C, 25°C and 30°C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, and finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature.
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Affiliation(s)
- Andrés Méndez-Zamora
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Daniel Oswaldo Gutiérrez-Avendaño
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Melchor Arellano-Plaza
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Francisco Javier De la Torre González
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Anne Gschaedler Mathis
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
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Nikolaou A, Kandylis P, Kanellaki M, Kourkoutas Y. Winemaking using immobilized kefir cells on natural zeolites. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Liu W, Li H, Jiang D, Zhang Y, Zhang S, Sun S. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines. Food Microbiol 2020; 91:103551. [PMID: 32539970 DOI: 10.1016/j.fm.2020.103551] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 04/25/2020] [Accepted: 05/20/2020] [Indexed: 01/01/2023]
Abstract
Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property of black raspberry wine, and four fermentation trials including single S. cerevisiae inoculation plus spontaneous MLF (BSU) and controlled MLF with O. oeni (BSO), sequential culture of T. delbrueckii and S. cerevisiae plus spontaneous MLF (BTSU) and controlled MLF (BTSO) were tested and compared. Fermentation results showed MLF in BSU, BSO and BTSO were successful, with respective period of 40, 25 and 23 days, whereas a stuck MLF occurred in BTSU. Volatile compounds were determined by HS-GC-IMS method, with a total of 45 aromas identified. BTSO was distinguished by a significant higher signal intensity of many fruity esters and a lower production of several alcohols and terpenes, which was in agreement with its perception result of strong 'fruity' and slight note of 'solvent' and 'herbaceous' during quantitative descriptive analysis. On the contrary, BSU was found to reinforce the synthesis of most detected volatiles, resulting in the enhancement of both beneficial and off-flavour compounds, therefore scoring lower in the 'global aroma' descriptor. Principal component analysis showed BSU and BSO were similar in the volatile composition, whereas BTSO was quite different. Overall, BTSO had greater potential to be used in the production of black raspberry wine.
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Affiliation(s)
- Wenli Liu
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China
| | - Dongqi Jiang
- Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, PR China
| | - Yue Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Sicheng Zhang
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China; Institute of Bionanotechnology, Ludong University, Yantai, Shandong, 264025, PR China.
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Tufariello M, Capozzi V, Spano G, Cantele G, Venerito P, Mita G, Grieco F. Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy). Microorganisms 2020; 8:E726. [PMID: 32414096 PMCID: PMC7285497 DOI: 10.3390/microorganisms8050726] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/01/2020] [Accepted: 05/08/2020] [Indexed: 01/11/2023] Open
Abstract
The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.
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Affiliation(s)
- Maria Tufariello
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy;
| | - Giuseppe Spano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, 71121 Foggia, Italy;
| | | | - Pasquale Venerito
- Center for Research, Experimentation and Training in Agriculture “Basile Caramia”, 70010 Locorotondo, Italy;
| | - Giovanni Mita
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
| | - Francesco Grieco
- Institute of Sciences of Food Production, National Research Council, 73100 Lecce, Italy;
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The Effect of Elevated CO2 on Berry Development and Bunch Structure of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10072486] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Carbon dioxide (CO2) as one of the main factors driving climate change is known to increase grapevine growth and yield and could, therefore, have an impact on the fruit quality of vines. This study reports the effects of elevated CO2 (eCO2) on berry development and bunch structure of two grapevine cultivars (Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon) within the VineyardFACE (Free-Air Carbon Dioxide enrichment) experiment, using must analysis and non-invasive fluorescence sensor technology. Berry development was examined on five dates over three consecutive years by analyzing total soluble solids (TSS), pH, total acidity, organic acids, nutrition status, and non-invasive Multiplex measurements. Before harvest, secondary bunches were collected to examine bunch and berry parameters. Results showed that eCO2 had little impact on berry composition of Riesling and Cabernet Sauvignon during berry development, which could be related to bunch structure or single berry weight within single seasons. Elevated CO2 (eCO2) did not result in modified TSS accumulation during ripening but was directly related to the chlorophyll index SFR_R. Higher single berry weights (SBW), higher malic acid (MA), and lower tartaric acid (TAA) were examined at some stages during development of berries under eCO2 levels. Our study provides evidence that eCO2 did alter some bunch and berry parameters without a negative impact on fruit quality.
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18
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Li CX, Zhao XH, Zuo WF, Zhang TL, Zhang ZY, Chen XS. The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109184] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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Wojdyło A, Samoticha J, Chmielewska J. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region. J Food Sci 2020; 85:1070-1081. [PMID: 32125714 DOI: 10.1111/1750-3841.15061] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/16/2019] [Accepted: 01/02/2020] [Indexed: 11/30/2022]
Abstract
Wines produced from grapes cultivated in cool climate areas are characterized by high levels of organic acids. One method to correct this is malolactic fermentation (MLF). The aim of this study was to determine the effectiveness of different strains of Oenococcus oeni bacteria (Viniflora CH11, Viniflora CH16, Viniflora CH35, Viniflora Oenos, SIHA LACT Oeno) during the biological acidity reduction process. Red wine from Rondo and Regent cultivars was obtained by ethanol fermentation of the pulp, at 20 °C for 14 days. The profile of organic acids was examined with a particular focus on changes in the content of l-malic and l-lactic acids. Additionally, the impact on profile and quantity of phenolic compounds and antioxidant capacity was measured. The results showed that MLF had a positive influence on content of organic acids through the reduction of l-malic acid content with a simultaneous increase of the amount of l-lactic acid. The best effect was obtained with the CH11 and CH35 bacterial strains. The biological acidity reduction process had no significant (P > 0.05) impact on phenolic content or antioxidant capacity. However, the wine making process (ethanol fermentation, maturation) contributed to the reduction of polyphenols and in consequence lower antioxidant capacity of the final tested wines. PRACTICAL APPLICATION: The present study provides useful information on the impact of different Oenococcus oeni bacterial strains on MLF in red wines, reduction of l-malic to l-lactic acid, and stability of phenolic compounds during MLF and the maturation period. Also, this article provides information about phenolic compounds and antioxidant capacity during malolactic fermentation and maturity of red wines made from hybrids of Vitis vinifera such as Rondo and Regent cultivars.
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Affiliation(s)
- Aneta Wojdyło
- Dept. of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław Univ. of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland
| | - Justyna Samoticha
- Dept. of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław Univ. of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland
| | - Joanna Chmielewska
- Dept. of Fermentation and Cereal Technology, Wrocław Univ. of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630, Wrocław, Poland
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20
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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010015] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.
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21
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Moreno-Olivares JD, Paladines-Quezada D, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R. Study of aromatic profile of different crosses of Monastrell white wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:38-49. [PMID: 31435935 DOI: 10.1002/jsfa.9991] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/22/2019] [Accepted: 08/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry. RESULTS On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Diego Paladines-Quezada
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, La Alberca, Murcia, Spain
| | | | | | | | - Rocio Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, La Alberca, Murcia, Spain
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Dzedze N, Van Breda V, Hart R, Van Wyk J. Wine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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23
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Simó G, Fernández-Fernández E, Vila-Crespo J, Ruipérez V, Rodríguez-Nogales JM. Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni. Food Chem 2019; 276:643-651. [DOI: 10.1016/j.foodchem.2018.10.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 10/05/2018] [Accepted: 10/05/2018] [Indexed: 11/15/2022]
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Measures to improve wine malolactic fermentation. Appl Microbiol Biotechnol 2019; 103:2033-2051. [DOI: 10.1007/s00253-018-09608-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 12/27/2018] [Indexed: 01/06/2023]
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25
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WEI XF, MA XL, CAO JH, SUN XY, FANG YL. Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.12117] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Xiao-Feng WEI
- College of Enology, China; Shaanxi Engineering Research, China
| | - Xue-Lei MA
- College of Food Science and Pharmacy, China
| | | | - Xiang-Yu SUN
- College of Enology, China; Key Laboratory of Agro-products, China
| | - Yu-Lin FANG
- College of Enology, China; Shaanxi Engineering Research, China
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26
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Guo J, Yan Y, Wang M, Wu Y, Liu SQ, Chen D, Lu Y. Effects of enzymatic hydrolysis on the chemical constituents in jujube alcoholic beverage fermented with Torulaspora delbrueckii. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.051] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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27
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Wang S, Li S, Zhao H, Gu P, Chen Y, Zhang B, Zhu B. Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation. Food Res Int 2018; 108:254-263. [DOI: 10.1016/j.foodres.2018.03.032] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 11/15/2022]
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28
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Sun SY, Chen ZX, Jin CW. Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.023] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Gammacurta M, Lytra G, Marchal A, Marchand S, Christophe Barbe J, Moine V, de Revel G. Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. Food Chem 2017; 239:252-259. [PMID: 28873567 DOI: 10.1016/j.foodchem.2017.06.123] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 06/20/2017] [Accepted: 06/20/2017] [Indexed: 11/29/2022]
Abstract
This research investigated the influence of lactic acid bacteria (LAB) strains on ester levels in Bordeaux red wines. These wines were made in five Bordeaux areas in two vintages, using three yeast strains. Malolactic fermentation (MLF) was carried out using industrial starters or indigenous strains, each in triplicate. Ester concentrations were determined by liquid-liquid-extraction- or HS-SPME-GC/MS at various stages in the winemaking process. The levels of most compounds were slightly impacted by LAB, depending on grape variety. Nevertheless, branched hydroxylated esters, such as ethyl 2-hydroxy-3-methylbutanoate and ethyl 2-hydroxy-4-methylpentanoate were the only compounds to be strongly influenced by the bacteria strain, regardless of matrix composition or the yeasts used for alcoholic fermentation. Moreover, the effect observed after MLF persisted over time, for at least 12months. These esters are apparently important markers of LAB esterase activity. To our knowledge, this was the first time they had been identified in this role.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
| | - Georgia Lytra
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Stéphanie Marchand
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Jean Christophe Barbe
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
| | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, EA 4577 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon Cedex, France; INRA, ISVV, USC 1366 œnologie, 210 chemin de Leysotte CS 50008, 33882 Villenave d'Ornon, France.
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Lu Y, Chua JY, Huang D, Lee PR, Liu SQ. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Food Chem 2017; 215:209-18. [DOI: 10.1016/j.foodchem.2016.07.158] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 07/16/2016] [Accepted: 07/28/2016] [Indexed: 11/29/2022]
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32
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Induction of simultaneous and sequential malolactic fermentation in durian wine. Int J Food Microbiol 2016; 230:1-9. [DOI: 10.1016/j.ijfoodmicro.2016.04.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2015] [Revised: 03/29/2016] [Accepted: 04/03/2016] [Indexed: 11/22/2022]
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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Appl Microbiol Biotechnol 2016; 100:8877-88. [PMID: 27405438 DOI: 10.1007/s00253-016-7720-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2016] [Revised: 06/27/2016] [Accepted: 06/30/2016] [Indexed: 10/21/2022]
Abstract
This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.
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Sun SY, Gong HS, Liu WL, Jin CW. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiol 2016; 55:16-24. [DOI: 10.1016/j.fm.2015.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 11/17/2015] [Accepted: 11/25/2015] [Indexed: 11/16/2022]
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Characterizing aromatic typicality of Riesling wines: merging volatile compositional and sensory aspects. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2361-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Baker AK, Ross CF. Sensory Evaluation of Impact of Wine Matrix on Red Wine Finish: A Preliminary Study. J SENS STUD 2014. [DOI: 10.1111/joss.12089] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Allison K. Baker
- School of Food Science; Washington State University; Pullman WA 99164
| | - Carolyn F. Ross
- School of Food Science; Washington State University; Pullman WA 99164
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Sumby KM, Jiranek V, Grbin PR. Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni. Food Chem 2013; 141:1673-80. [DOI: 10.1016/j.foodchem.2013.03.087] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Revised: 02/21/2013] [Accepted: 03/26/2013] [Indexed: 11/25/2022]
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Juega M, Costantini A, Bonello F, Cravero MC, Martinez-Rodriguez A, Carrascosa A, Garcia-Moruno E. Effect of malolactic fermentation by Pediococcus damnosus
on the composition and sensory profile of Albariño and Caiño white wines. J Appl Microbiol 2013; 116:586-95. [DOI: 10.1111/jam.12392] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 10/25/2013] [Accepted: 11/07/2013] [Indexed: 11/30/2022]
Affiliation(s)
- M. Juega
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - A. Costantini
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | - F. Bonello
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | - M.-C. Cravero
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
| | | | - A.V. Carrascosa
- Instituto de Investigación en Ciencias de la Alimentación (CIAL); CSIC-UAM; Madrid Spain
| | - E. Garcia-Moruno
- Consiglio per la ricerca e la sperimentazione in agricoltura (Centro di ricerca per l'enologia); Asti Italy
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Costello PJ, Siebert TE, Solomon MR, Bartowsky EJ. Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarum. J Appl Microbiol 2013; 114:797-806. [PMID: 23216623 DOI: 10.1111/jam.12098] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 11/22/2012] [Accepted: 12/03/2012] [Indexed: 02/06/2023]
Abstract
AIMS To assess the abilities of commercial wine lactic acid bacteria (LAB) to synthesize potentially flavour active fatty acid ethyl esters and determine mechanisms involved in their production. METHODS AND RESULTS Oenococcus oeni AWRI B551 produced significant levels of ethyl hexanoate and ethyl octanoate following growth in an ethanolic test medium, and ester formation generally increased with increasing pH (4.5 > 3.5), anaerobiosis and precursor supplementation. Cell-free extracts of commercial O. oeni strains and Lactobacillus plantarum AWRI B740 were also tested for ester-synthesizing capabilities in a phosphate buffer via: (i) acyl coenzyme A: alcohol acyltransferase (AcoAAAT) activity and (ii) reverse esterase activity. For both ester-synthesizing activities, strain-dependent variation was observed, with AcoAAAT activity generally greater than reverse esterase. Reverse esterase in O. oeni AWRI B551 also esterified 1-propanol to produce propyl octanoate, and deuterated substrates ([(2)H(6)]ethanol and [(2)H(15)]octanoic acid) to produce the fully deuterated ester, [(2)H(5)]ethyl [(2)H(15)]octanoate. CONCLUSIONS Wine LAB exhibit ethyl ester-synthesizing capability and possess two different ester-synthesizing activities, one of which is associated with an acyl coenzyme A: alcohol acyltransferase. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates that wine LAB exhibit enzyme activities that can augment the ethyl ester content of wine. This knowledge will facilitate greater control over the impacts of malolactic fermentation on the fruity sensory properties and quality of wine.
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Affiliation(s)
- P J Costello
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
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Antalick G, Perello MC, de Revel G. Characterization of fruity aroma modifications in red wines during malolactic fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:12371-12383. [PMID: 23163662 DOI: 10.1021/jf303238n] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The role of malolactic fermentation (MLF) in the fruity aroma of red wines was investigated by an analytical study on more than 60 volatile compounds in 48 red wines made in varied conditions and supplemented by a sensory study. Lactic acid bacteria (LAB) modify the fruity notes of red wines but without a specific trend. The absence, in the short term, of a lactic mask was emphasized, whereas the existence of a smoked/toasted reduction-like mask note was evoked but not characterized. Variations in the composition of the fruity aroma markers were predominant. Although LAB β-glycosidase activities were not very involved, on the other hand, esterase seemed to play a central role that was sometimes associated with the metabolism of the sulfur-containing compounds. New insights in ester metabolism in enological LAB and the importance of wine composition on bacterial variations in metabolites and aromatic alterations were emphasized.
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Knoll C, Fritsch S, Schnell S, Grossmann M, Krieger-Weber S, du Toit M, Rauhut D. Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma. World J Microbiol Biotechnol 2011; 28:1143-53. [DOI: 10.1007/s11274-011-0917-x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2011] [Accepted: 10/03/2011] [Indexed: 11/25/2022]
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