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Welke JE, Hernandes KC, Lago LO, Silveira RD, Marques ATB, Zini CA. Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques. J Chromatogr A 2024; 1734:465264. [PMID: 39181094 DOI: 10.1016/j.chroma.2024.465264] [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: 03/27/2024] [Revised: 08/11/2024] [Accepted: 08/13/2024] [Indexed: 08/27/2024]
Abstract
Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.
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Affiliation(s)
- Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil.
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Laura Oliveira Lago
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Rafaela Diogo Silveira
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | | | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
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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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Li Y, Xu L, Sam FE, Li A, Hu K, Tao Y. Improving aromatic higher alcohol acetates in wines by co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6875-6883. [PMID: 38690688 DOI: 10.1002/jsfa.13519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 02/01/2024] [Accepted: 04/04/2024] [Indexed: 05/02/2024]
Abstract
BACKGROUND Higher alcohol acetates (HAAs) are potent aroma-active esters that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast-yeast interaction on targeted improvement of aromatic HAAs, we evaluated fermentation activity, cell viability, amino acid consumption and HAA production when Pichia kluyveri and Saccharomyces cerevisiae were inoculated concurrently or sequentially. RESULTS Pichia kluyveri PK-21 possessed the ability to survive and increased HAA level up to 5.2-fold in mixed fermentation. Such an increment may benefit from the efficient conversion of higher alcohol precursors into HAAs (>27-fold higher than S. cerevisiae). During mixed fermentation, the two yeasts exhibited crucial interactions regarding cell growth and amino acid competition. Saccharomyces cerevisiae dominated over the co-inoculated P. kluyveri by efficient uptake of amino acids and biomass production. However, this dominance decreased in sequential fermentation, where P. kluyveri growth increased due to the consumption of preferred amino acids prior to S. cerevisiae. Pearson correlation analysis indicated that phenylalanine and aspartic acid may act as positive amino acids in boosting P. kluyveri growth and HAA production. Laboratory-scale winemaking validated the fermentation performance of P. kluyveri in sequential inoculum, resulting in a balanced aroma profile with enhanced floral and tropical fruity characteristics in the final wines. CONCLUSION This study proposes a microbial, non-genetically engineered approach for targeted increase of HAA production in winemaking and the findings provide new insights into yeast-yeast interactions. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yueqi Li
- College of Enology, Northwest A&F University, Yangling, China
| | - Lingbin Xu
- College of Enology, Northwest A&F University, Yangling, China
| | | | - Aihua Li
- College of Food Science and Engineering, Yangling, China
| | - Kai Hu
- College of Enology, Northwest A&F University, Yangling, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, China
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling, China
- Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, China
- Shaanxi Engineering Research Center for Viti-viniculture, Yangling, China
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4
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Yang L, Zhu X, Mao Y, Zhang X, Xu B, Yang X. Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of Chardonnay wine. Food Res Int 2024; 190:114636. [PMID: 38945625 DOI: 10.1016/j.foodres.2024.114636] [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: 01/28/2024] [Revised: 05/22/2024] [Accepted: 06/08/2024] [Indexed: 07/02/2024]
Abstract
There has been growing interest in the use of mixed cultures comprised of Oenococcus oeni and Saccharomyces cerevisiae to produce wine with local style and typicality. This study has investigated the influence of the inoculation protocol of O. oeni on the fermentation kinetics and aromatic profile of Chardonnay wine. The one selected autochthonous O. oeni strain (ZX-1) inoculated at different stages of the alcoholic fermentation process successfully completed malolactic fermentation (MLF). Co-inoculum of S. cerevisiae and O. oeni enabled simultaneous alcoholic fermentation and MLF, leading to at least a 30 % reduction in the total fermentation time when compared to the sequential inoculation process, which was attributed to the lower ethanol stress. Meanwhile, co-inoculum stimulated the accumulation of volatile aroma compounds in Chardonnay wine. In particular, the mixed modality where the O. oeni strain ZX-1 was inoculated 48 h after S. cerevisiae allowed higher levels of terpenes, acetates, short-chain, and medium-chain fatty acid ethyl esters to be produced, which may result in the enhanced floral and fruity attributes of wine. Aroma reconstitution and omission models analysis revealed that the accumulation of linalool, geraniol, isoamyl acetate, ethyl hexanoate, and ethyl caprylate during the mixed fermentation process enhanced the stone fruit, tropical fruit, and citrus aromas in Chardonnay wine. Therefore, the simultaneous fermentation of S. cerevisiae and autochthonous O. oeni ZX-1 has a positive effect on MLF and contributes to producing wines with distinctive style.
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Affiliation(s)
- Liu Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Xia Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China
| | - Yaling Mao
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Xuan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Binyan Xu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Xueshan Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China.
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Xiao Y, Zhang S, Liu Z, Wang T, Cai S, Chu C, Hu X, Yi J. Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches. Food Res Int 2023; 173:113397. [PMID: 37803735 DOI: 10.1016/j.foodres.2023.113397] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/17/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
The influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper fermentation was investigated in this study. Multiple omics approaches were employed, including metabolomics analysis to identify volatile and non-volatile flavor compounds, and genomic analysis to gain insights into the underlying molecular mechanism driving flavor formation of chili peppers inoculated with Pichia spp. The results showed that inoculation with Pichia spp. accelerated fermentation process of chili peppers compared to spontaneous fermentation. Metabolomics analysis showed P. fermentans promoted characteristic terpenes [e.g., (Z)-β-ocimene and linalool], L-glutamate, gamma-aminobutyric acid, and succinate production, while P. manshurica produced more alcohols (e.g., isoamyl alcohol and phenylethyl alcohol) and phenols (e.g., 4-ethylguaiacol and 2-methoxy-4-methylphenol). Genomics analysis revealed that a substantial portion of the genes in Pichia spp. were associated with amino acid and carbohydrate metabolism. Specifically, the pathways involved in amino acid metabolism and the release of glycoside-bound aromatic compounds were identified as the primary drivers behind the unique flavor of fermented chili peppers, facilitated by Pichia spp.
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Affiliation(s)
- Yue Xiao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
| | - Chuanqi Chu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China.
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Wang JJ, Zhang WW, Guan ZJ, Thakur K, Hu F, Zhang JG, Wei ZJ. Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine. Food Chem 2023; 409:135277. [PMID: 36586271 DOI: 10.1016/j.foodchem.2022.135277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/22/2022] [Accepted: 12/19/2022] [Indexed: 12/25/2022]
Abstract
Lycium barbarum and Polygonatum cyrtonema are known for their medicinal, edible, and ornamental properties. The sensory indices of the novel high-quality L. barbarum and P. cyrtonema compound wine (LPCW) fermented by Saccharomyces cerevisiae RW and Debaryomyces hansenii AS2.45 under different inoculation methods were analyzed. The alcohol content of the LPCW ranged from 3.88 to 4.75 % under three mixed inoculations. The total saponin and total polysaccharide contents in LPCW inoculated with D. hansenii first and S. cerevisiae after 24 h were 4.39 mg/mL and 0.21 mg/mL, respectively. Ethyl butyrate, citronellol, and 3-(methylthio) propanol were unique metabolites of D. hansenii. 4-Methoxybenzoic acid was the core product of brewing of by S. cerevisiae. Except for wine inoculated with S. cerevisiae only, the acceptability scores of all the LPCW samples were higher than 7.3. Our data provided the foundation for the development and application of medicinal and food homologous substances in food fermentation.
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Affiliation(s)
- Jing-Jing Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wang-Wei Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zi-Jing Guan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
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Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum. Foods 2023; 12:foods12030655. [PMID: 36766182 PMCID: PMC9914050 DOI: 10.3390/foods12030655] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/29/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate and total antioxidant capacity; specifically, the SPL5 cider showed the highest DPPH radical scavenging rate (77.28%), while the SPL2 gave the highest total antioxidant capacity (39.57 mmol/L). Additionally, the triple mixed-culture fermentation resulted in improved flavor and aroma with a lower acidity (L-malic acid) and higher aroma compounds (Esters), when compared with the single-culture fermented ciders (Saccharomyces cerevisiae); more specifically, the SPL4 cider resulted in the highest total flavor and aroma compounds. In addition, sensory evaluation demonstrated that ciders produced using the triple mixed-cultures gained higher scores than those fermented using the single-culture of S. cerevisiae, giving better floral aroma, fruity flavor, and overall acceptability. Therefore, our results indicated that the triple mixed-cultures (S. cerevisiae, P. kudriavzevii, and L. plantarum) were found to make up some enological shortages of the single S. cerevisiae fermented cider. This study is believed to provide a potential strategy to enhance cider quality and further give a reference for new industrial development protocols for cider fermentation that have better sensory qualities with higher antioxidant properties.
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Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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9
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Zhang J, Fang L, Huang X, Ding Z, Wang C. Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine. J Food Sci 2022; 87:4878-4891. [PMID: 36258662 DOI: 10.1111/1750-3841.16328] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/09/2022] [Accepted: 08/20/2022] [Indexed: 11/29/2022]
Abstract
This research aims to investigate the effects of both sequential fermentation and coinoculation fermentation with yeast and lactic acid bacterial (LAB) on the dynamics of changes in basic quality parameters and organic acid, anthocyanin, and phenolic components as well as antioxidant activity during the fermentation of blueberry. The coculture-fermented blueberry wine showed significant decreases in total phenolics, flavonoids, and anthocyanins,by 23.9%, 15.9%, and 13.7%, respectively, as compared with those before fermentation Fermentation changed the contents of organic acids in each group, with a more than 7-fold increase in lactic acid contents as well as a more than 4-fold reduction in quinic acid and malic acid contents. The content of all investigated anthocyanins first increased and then decreased. Moreover, different fermentation strategies exerted a profound influence on the dynamic change in phenolic components during fermentation; specifically, most of the phenolic acids showed a trend of increasing first, then decreasing, and finally increasing. Gallic acid, p-coumaric acid, quercetin, and myricetin were increased by 116.9%, 130.1%, 127.2% and 177.6%, respectively, while syringic acid, ferulic acid, cinnamic acid, and vanillic acid were decreased by 49.5%, 68.5%, and 37.1% in sequentially fermented blueberry wine. Coinoculation fermentation with yeast and LAB produces faster dynamic variations and higher organic acid, anthocyanin, and phenolic profiles than sequential inoculation fermentation. PRACTICAL APPLICATION: In this work, brewing technology of sequential fermentation and coinoculation fermentation with yeast and LAB (Lactobacillus plantarum SGJ-24 and Oenococcus oeni SD-2a) was adopted to ferment blueberry wine. This is an innovative technology of fruit wine brewing technology to produce wine products. Compared with traditional sequential brewing, simultaneous inoculation brewing can significantly accelerate the brewing process of fruit wine and slightly improve the quality of fruit wine in terms of active ingredients.
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Affiliation(s)
- Jigang Zhang
- School of Biological Food and Environment, Hefei University, Hefei, People's Republic of China
| | - Ling Fang
- Tongling Testing Center for Food and Drug Control, Tongling City, People's Republic of China
| | - Xudong Huang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, People's Republic of China
| | - Zhien Ding
- Department of Biological and Food Engineering, Bozhou University, Bozhou City, People's Republic of China
| | - Chuyan Wang
- School of Biological Food and Environment, Hefei University, Hefei, People's Republic of China
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Jiang J, Zhang W, Wu Y, Shi X, Yang X, Song Y, Qin Y, Ye D, Liu Y. Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification. Foods 2022; 11:foods11162511. [PMID: 36010513 PMCID: PMC9407048 DOI: 10.3390/foods11162511] [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: 08/02/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/22/2022] Open
Abstract
Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for “wine acidity”, the flavour profile of the bio-acidified wines was shifted towards “jammy fruit” and “butter” aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour.
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Affiliation(s)
- Jiao Jiang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
| | - Wenjing Zhang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Yitian Wu
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xuerong Shi
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
| | - Xiaobing Yang
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
| | - Dongqing Ye
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Correspondence: (D.Y.); (Y.L.)
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, Xianyang 712100, China
- Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Yinchuan 750104, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang 712100, China
- Correspondence: (D.Y.); (Y.L.)
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11
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Evaluation of Malolactic Starters in White and Rosé Winemaking of Moschofilero Wines. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12115722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic fermentation (AF) of must of the Moschofilero cultivar, the only ‘gris’ native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains Viniflora® CH16, Viniflora® Oenos and Viniflora® CiNe were inoculated after the completion of AF driven by the Saccharomyces cerevisiae strain UCLM S325. Growth of the aforementioned starter cultures was assessed during fermentation by classical microbiological techniques, and verification of their dominance was performed by (GTG)5 fingerprinting. Assessment of standard enological parameters and colorimetric analysis were performed by established approaches. Identification and quantification of organic acids, ethanol and glycerol was performed by high performance liquid chromatography (HPLC), while the solid-phase microextraction method (SPME), coupled with gas chromatography/mass spectrometry (GC/MS), was employed for the identification and quantification of volatile compounds. Finally, sensory analysis took place according to ISO 13299:2016. The suitability of the starter cultures employed to drive AF and MLF was exhibited; AF and MLF of the white and rosé wines were completed after 15 days. Upon completion of AF, substantial differences were observed in the chemical characteristics of the white and rosé wines, which were also reflected in the balance descriptor. MLF also resulted in significant changes. In all cases total acidity decreased and volatile acidity and pH value increased, while the vanilla and butter descriptors increased. Interestingly, the color intensity of the rosé wines also increased. A series of strain-dependent changes in the chemical composition and sensory analysis of both white and rosé wines was also observed.
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