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Peng Q, Meng K, Yang X, Xu Z, Zhang L, Zheng H, Yu H, Zhang Y, Xie G. Analysis of flavor substances in Shaoxing traditional hand-made Jiafan wine with different amounts of ZaoShao liquor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5252-5261. [PMID: 38308571 DOI: 10.1002/jsfa.13349] [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: 06/29/2023] [Revised: 01/25/2024] [Accepted: 02/03/2024] [Indexed: 02/05/2024]
Abstract
BACKGROUND Adding ZaoShao liquor (high-concentration liquor) is one of the most important steps in the brewing process of Shaoxing Jiafan wine, a product protected by Chinese geographical indications. The focus of this study is the effect of different additive amounts of liquor on the flavor of end products. RESULTS In this study, four kinds of Shaoxing Jiafan wine were brewed by changing the amount of ZaoShao liquor. Headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to detect the flavor substances of four kinds of Jiafan wine. The difference in flavor of four kinds of Jiafan wine was evaluated by electronic nose analysis technology and verified by sensory evaluation. Finally, the reliability of the experimental results was verified through an aroma reconstruction experiment of rice wine. In this study, the differences in flavoring substances under different amounts of ZaoShao liquor were verified from various angles. The results showed that the flavors of the four kinds of wines were significantly different. CONCLUSION The composition of flavor substances in Shaoxing rice wine varies with the amount of ZaoShao liquor. This study provided a scientific basis for the improvement of production technology of Shaoxing wine. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Qi Peng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Kai Meng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Xinyi Yang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Zhuoqin Xu
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Lili Zhang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Huajun Zheng
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Hefeng Yu
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Yuhao Zhang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Guangfa Xie
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
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2
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van Wyk N. Current Research on Flavor Compounds in Fermented Food Products. Foods 2024; 13:730. [PMID: 38472843 DOI: 10.3390/foods13050730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 03/14/2024] Open
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...].
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia
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3
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Zhou R, Song Q, Xia H, Song N, Yang Q, Zhang X, Yao L, Yang S, Dai J, Chen X. Isolation and Identification of Non- Saccharomyces Yeast Producing 2-Phenylethanol and Study of the Ehrlich Pathway and Shikimate Pathway. J Fungi (Basel) 2023; 9:878. [PMID: 37754986 PMCID: PMC10532961 DOI: 10.3390/jof9090878] [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: 07/16/2023] [Revised: 08/15/2023] [Accepted: 08/24/2023] [Indexed: 09/28/2023] Open
Abstract
2-phenylethanol (2-PE) has been widely utilized as an aromatic additive in various industries, including cosmetics, beer, olive oil, tea, and coffee, due to its rose-honey-like aroma. However, no reports have investigated the production of 2-PE by Starmerella bacillaris. Here, S. bacillaris (syn., Candida zemplinina, and named strain R5) was identified by analysis of morphology, physiology and biochemistry, and 26S rRNA and ITS gene sequence. Then, based on the analysis of whole-genome sequencing and comparison with the KEGG database, it was inferred that strain R5 could synthesize 2-PE from L-phe or glucose through the Ehrlich pathway or shikimate pathway. For further verification of the 2-PE synthesis pathway, strain R5 was cultured in M3 (NH4+), M3 (NH4+ + Phe), and M3 (Phe) medium. In M3 (Phe) medium, the maximum concentration of 2-PE reached 1.28 g/L, which was 16-fold and 2.29-fold higher than that in M3 (NH4+) and M3 (Phe + NH4+) media, respectively. These results indicated that 2-PE could be synthesized by strain R5 through the shikimate pathway or Ehrlich pathway, and the biotransformation from L-phe to 2-PE was more efficient than that from glucose. The qRT-PCR results suggested that compared to M3 (Phe + NH4+) medium, the mRNA expression levels of YAT were 124-fold and 86-fold higher in M3 (Phe) and M3 (NH4+) media, respectively, indicating that the transport of L-phe was inhibited when both NH4+ and Phe were present in the medium. In the M3 (Phe) and M3 (Phe + NH4+) media, the mRNA expression level of ADH5 was higher than PDC, hisC, GOT1, and YAT, and it was 2.6 times higher and 2.48 times higher, respectively, compared to the M3 (NH4+) medium, revealing that the key gene catalyzing the dehydrogenation of benzaldehyde to 2-PE is ADH5. Furthermore, strain R5 exhibits tolerance to high concentrations of 2-PE, reaching 3 g/L, which conferred an ideal tolerance to 2-PE. In summary, the synthesis pathway of 2-PE, mainly for the Ehrlich pathway, was proved for the first time in S. bacillaris, which had not been previously explored and provided a basis for non-Saccharomyces yeast-producing 2-PE and its applications.
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Affiliation(s)
- Rong Zhou
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
| | - Qingyi Song
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
| | - Huili Xia
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
| | - Na Song
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
| | - Qiao Yang
- ABI Group, Donghai Laboratory, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
| | - Xiaoling Zhang
- ABI Group, Donghai Laboratory, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
| | - Lan Yao
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
| | - Shihui Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China;
| | - Jun Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
- ABI Group, Donghai Laboratory, College of Marine Science and Technology, Zhejiang Ocean University, Zhoushan 316022, China; (Q.Y.); (X.Z.)
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China;
- College of Bioengineering and Food, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan 430068, China
| | - Xiong Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (R.Z.); (Q.S.); (H.X.); (N.S.); (L.Y.)
- College of Bioengineering and Food, Hubei University of Technology, No. 28, Nanli Road, Hongshan District, Wuhan 430068, China
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4
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Dini I, Tuccillo D, Coppola D, De Biasi MG, Morelli E, Mancusi A. Validation of an Eco-Friendly Automated Method for the Determination of Glucose and Fructose in Wines. Molecules 2023; 28:5585. [PMID: 37513456 PMCID: PMC10383760 DOI: 10.3390/molecules28145585] [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: 05/26/2023] [Revised: 06/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fermentable sugar dosage helps oenologists to establish a harvest's moment and control the fermentation process of the musts. The official analyses recommended for their determination are long, laborious, and must be carried out by specialized personnel. On the contrary, instrumental analysis automation limits human errors, increases precision, and reduces the time and cost of the analyses. In the food production sector, to use methods other than those recommended by supranational bodies in official reports, it is necessary to validate the analytical processes to establish the conformity of the results between the new methods and the reference ones. This work validated an automated enzymatic apparatus to determine the sum of glucose and fructose levels in wine samples. The validation was carried out on wine samples (dry red wine, dry white wine, moderately sweet wine, and sweet wine) containing different sugar concentrations by comparing data obtained using the OIV-MA-AS311-02 method performed by a specialized operator (reference method) and the same method performed by an automated apparatus. The difference between the results' means obtained with the two procedures was significant. Nevertheless, the automated procedure was considered suitable for the intended use since the differences between the averages were lower than the measurement uncertainty at the same concentration, and the repeatability results were better for the automated procedure than the reference method.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Dario Tuccillo
- Lcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, Italy
| | - Daniele Coppola
- Lcm Laboratorio Chimico Merceologico, Corso Meridionale, 80143 Napoli, Italy
| | | | - Elena Morelli
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
| | - Andrea Mancusi
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute 2, 80055 Portici, Italy
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5
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Bernardi B, Michling F, Fröhlich J, Wendland J. Mosaic Genome of a British Cider Yeast. Int J Mol Sci 2023; 24:11232. [PMID: 37446410 DOI: 10.3390/ijms241311232] [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: 06/19/2023] [Revised: 07/05/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
Hybrid formation and introgressions had a profound impact on fermentative yeasts domesticated for beer, wine and cider fermentations. Here we provide a comparative genomic analysis of a British cider yeast isolate (E1) and characterize its fermentation properties. E1 has a Saccharomyces uvarum genome into which ~102 kb of S. eubayanus DNA were introgressed that replaced the endogenous homologous 55 genes of chromosome XIV between YNL182C and YNL239W. Sequence analyses indicated that the DNA donor was either a lager yeast or a yet unidentified S. eubayanus ancestor. Interestingly, a second introgression event added ~66 kb of DNA from Torulaspora microellipsoides to the left telomere of SuCHRX. This region bears high similarity with the previously described region C introgression in the wine yeast EC1118. Within this region FOT1 and FOT2 encode two oligopeptide transporters that promote improved nitrogen uptake from grape must in E1, as was reported for EC1118. Comparative laboratory scale grape must fermentations between the E1 and EC1118 indicated beneficial traits of faster consumption of total sugars and higher glycerol production but low acetic acid and reduced ethanol content. Importantly, the cider yeast strain produced high levels of fruity ester, including phenylethyl and isoamyl acetate.
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Affiliation(s)
- Beatrice Bernardi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
| | | | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
- Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
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6
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Agostinelli F, Caldeira I, Ricardo-da-Silva JM, Damásio M, Egipto R, Silvestre J. First Approach to the Aroma Characterization of Monovarietal Red Wines Produced from Varieties Better Adapted to Abiotic Stresses. PLANTS (BASEL, SWITZERLAND) 2023; 12:2063. [PMID: 37653980 PMCID: PMC10224026 DOI: 10.3390/plants12102063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/04/2023] [Accepted: 05/16/2023] [Indexed: 09/02/2023]
Abstract
Adaptation strategies in the wine sector consist of the use of cultural techniques to limit damages caused by climate change, using, among other resources, varieties better adapted to the scenarios of abiotic stress exacerbation, namely water and thermal stress, as well as those more tolerant to heatwaves. With the intention to determine the aromatic characterization of ten monovarietal wines produced from cultivars with high productive performance in a global warming scenario ('Petit Verdot', 'Marselan', 'Merlot', 'Touriga Franca', 'Syrah', 'Vinhão', 'Bobal', 'Preto Martinho', 'Trincadeira', and 'Alicante Bouschet'), grown in Esporão vineyard (Alentejo, Portugal) and submitted to deficit irrigation (Ks ± 0.5), their aromatic character has been analyzed. Each grape variety was vinified at a small scale, in duplicate, and the wines were evaluated by a sensory panel, which rated several sensory attributes (visual, olfactory, and gustatory). Sensory analysis revealed a discrete appreciation for the monovarietal wines tasted, showing a differentiation at the olfactory level that was not too marked, although present, between the samples. The free volatile compounds were analysed using gas chromatography-olfactometry (GC-O), identified using a gas chromatography-mass spectrometry (GC-MS) technique and semi-quantified using the gas chromatography-flame ionization detector (GC-FID) technique. Based on the interpolation of the results of the various statistical analyses carried out, 49 probable odor active compounds (pOACs) were identified and based on the odor activity values (OAVs), 24 of them were recognized as odor active compounds (OACs) originated mainly during the fermentation processes. An aromatic characterization of the varieties has been proposed.
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Affiliation(s)
- Francesco Agostinelli
- Department of Agricultural, Forest and Food Sciences, University of Torino, Via Verdi, 8, 10124 Torino, Italy;
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;
- Polo de Inovação de Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (M.D.); (R.E.); (J.S.)
| | - Ilda Caldeira
- Polo de Inovação de Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (M.D.); (R.E.); (J.S.)
- MED—Mediterranean Institute for Agriculture, Environment and Development and CHANGE—Global Change and Sustainability Institute, Institute for Advanced Studies and Research, Universidade de Évora, Pólo da Mitra, 7006-554 Évora, Portugal
| | - Jorge M. Ricardo-da-Silva
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;
| | - Miguel Damásio
- Polo de Inovação de Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (M.D.); (R.E.); (J.S.)
| | - Ricardo Egipto
- Polo de Inovação de Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (M.D.); (R.E.); (J.S.)
| | - José Silvestre
- Polo de Inovação de Dois Portos, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoinha, 2565-191 Dois Portos, Portugal; (M.D.); (R.E.); (J.S.)
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7
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Fazio NA, Russo N, Foti P, Pino A, Caggia C, Randazzo CL. Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts. Microorganisms 2023; 11:1338. [PMID: 37317312 DOI: 10.3390/microorganisms11051338] [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: 03/28/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023] Open
Abstract
Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.
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Affiliation(s)
- Nunzio A Fazio
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Nunziatina Russo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Paola Foti
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
| | - Alessandra Pino
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Cinzia L Randazzo
- Department of Agriculture, Food and Environment, University of Catania, Via S. Sofia, 100, 95123 Catania, Italy
- ProBioEtna Srl, Spin off University of Catania, Via S. Sofia 100, 95123 Catania, Italy
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Mucalo A, Budić-Leto I, Zdunić G. Effect of Sequential Fermentation with Lachancea thermotolerans/ S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine. Foods 2023; 12:foods12091912. [PMID: 37174449 PMCID: PMC10177817 DOI: 10.3390/foods12091912] [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: 04/21/2023] [Revised: 05/04/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% v/v and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.
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Affiliation(s)
- Ana Mucalo
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Goran Zdunić
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
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9
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Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
Abstract
In winemaking, the influence of Saccharomyces cerevisiae strains on the aromatic components of wine is well recognized on a laboratory scale, but few studies deal with the comparison of numerous strains on a pilot scale fermentation. In this scenario, the present work aimed to validate the fermentative behavior of seven wild S. cerevisiae strains on pilot-scale fermentations to evaluate their impact on the aromatic profiles of the resulting wines. The strains, isolated from grapes of different Italian regional varieties, were tested in pilot-scale fermentation trials performed in the cellar in 1 hL of Aglianico grape must. Then, wines were analyzed for their microbiological cell loads, main chemical parameters of enological interest (ethanol, total sugars, fructose, glucose, total and volatile acidity, malic and lactic acids) and volatile aroma profiles by GC/MS/SPME. Seventy-six volatile compounds belonging to six different classes (esters, alcohols, terpenes, aldehydes, acids, and ketones) were identified. The seven strains showed different trends and significant differences, and for each class of compounds, high-producing and low-producing strains were found. Since the present work was performed at a pilot-scale level, mimicking as much as possible real working conditions, the results obtained can be considered as a validation of the screened S. cerevisiae strains and a strategy to discriminate in real closed conditions strains able to impart desired wine sensory features.
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Brazão J, Sun B, Caldeira I, Baeta F, Amaral J, Eiras-Dias J. Contributo para a caracterização de vinhos de oito castas portuguesas minoritárias. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2023. [DOI: 10.1051/ctv/ctv20233801021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
A riqueza do património genético vitícola existente em Portugal leva a considerá-lo como um dos países da Europa com maior densidade de castas autóctones, embora cerca de 85 % dessas castas só ocupem aproximadamente 10 % da área total de vinha. Apesar da preservação destas castas muito pouco cultivadas, que se designa de castas minoritárias, estar praticamente garantida em coleções ampelográficas, torna-se necessário a sua valorização e difusão pelo sector vitivinícola. Este trabalho constitui uma primeira abordagem para a caracterização físico-química e sensorial de vinhos produzidos, em duas vindimas, a partir de quatro castas brancas e de quatro castas tintas. No caso dos vinhos das castas tintas, a caracterização físico-química incluiu também o estudo do perfil de antocianinas, bem como a determinação dos teores de antocianas totais e de polifenóis totais. Os resultados obtidos mostraram uma diferenciação dos vinhos das duas vindimas, verificando-se também, ao nível organolético, apreciações globais superiores para os vinhos brancos das castas ‘Galego Dourado’ e ‘Códega do Larinho’ e para os vinhos tintos das castas ‘Malvasia Preta’ e ‘Cornifesto’. Verificou-se, ainda, que os vinhos que apresentaram teores mais elevados de antocianas foram os das castas ‘Cornifesto’ e ‘Malvasia Preta’, sendo os vinhos das castas ‘Tinta Negra’ e ‘Malvasia Preta’ os que evidenciaram ser mais ricos em polifenóis totais. Um resultado importante de notar é que os teores de polifenóis totais dos vinhos da mesma casta mostraram ser idênticos ou muito similares, nas duas vindimas. Contudo, considera-se que sejam necessários mais estudos para uma caracterização mais robusta dos vinhos destas castas.
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Zhang S, Xiao Y, Jiang Y, Wang T, Cai S, Hu X, Yi J. Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper ( Capsicum frutescens L.) during Natural Fermentation. Foods 2022; 12:foods12010101. [PMID: 36613316 PMCID: PMC9818826 DOI: 10.3390/foods12010101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/13/2022] [Accepted: 12/16/2022] [Indexed: 12/28/2022] Open
Abstract
The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of pickled chili peppers were investigated based on a multivariate analysis integrated with kinetics modeling. The results showed that the effect of brine on organic acid, sugar, and aroma was more dominant than that of containers, while free amino acids production was more affected by containers than brines. Chili pepper fermented using aged brine exhibited higher acidity (3.71−3.92) and sugar (7.92−8.51 mg/g) than that using fresh brine (respective 3.79−3.96; 6.50−9.25 mg/g). Besides, chili peppers fermented using pool containers showed higher free amino acids content (424.74−478.82 mg/100 g) than using a jar (128.77−242.90 mg/100 g), particularly with aged brine. As for aroma, the number of volatiles in aged brine was higher (88−96) than that in fresh brine (76−80). The contents of the esters, alcohols, and ketones were significantly higher in the aged brine samples than those in fresh brine (p < 0.05), while terpenes in chili pepper fermented using the pool were higher than those using the jar. In general, jar fermentation with aged brine contributed more flavor to pickled chili peppers than other procedures.
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Affiliation(s)
- 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
| | - 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
| | - Yongli Jiang
- 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
| | - 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
| | - 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
| | - Xiaosong Hu
- 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
- 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
- Correspondence: ; Tel.: +86-15810687441
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Siesto G, Corbo MR, Pietrafesa R, Sinigaglia M, Romano P, Bevilacqua A. Screening of Saccharomyces and Non- Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids. Foods 2022; 11:foods11223587. [PMID: 36429178 PMCID: PMC9689846 DOI: 10.3390/foods11223587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/06/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The type and quantity of precursor amino acids present in grape must that are used by wine yeasts affect the organoleptic and health properties of wine. The aim of this work was to conduct a preliminary screening among Saccharomyces and non-Saccharomyces indigenous strains, which were previously isolated from different Italian regional grape varieties. This was performed in order to evaluate their decarboxylase activity on certain important amino acids-such as arginine, proline, serine, and tyrosine-that are present in grape must. In particular, a qualitative test on 122 wine yeasts was performed on a decarboxylase medium using arginine, proline, serine, and tyrosine as precursor amino acids. Our results showed a considerable variability among the microbial species tested for this parameter. Indeed, Saccharomyces cerevisiae strains exhibited a high decarboxylase capability of the four amino acids tested; moreover, only 10% of the total (i.e., a total of 81) did not show this trait. A high recovery of decarboxylation ability for at least one amino acid was also found for Zygosaccharomyces bailii and Hanseniaspora spp. These findings can, therefore, promote the inclusion of decarboxylase activity as an additional characteristic in a wine yeast selection program in order to choose starter cultures that possess desirable technological traits; moreover, this also can contribute to the safeguarding of consumer health.
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Affiliation(s)
- Gabriella Siesto
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Rosaria Corbo
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Milena Sinigaglia
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
| | - Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, Piazza Mattei, 10, 00186 Rome, Italy
- Correspondence: (P.R.); (A.B.)
| | - Antonio Bevilacqua
- Department of Agriculture, Food, Natural Resources, and Engineering, University of Foggia, 71122 Foggia, Italy
- Correspondence: (P.R.); (A.B.)
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Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts. BEVERAGES 2022. [DOI: 10.3390/beverages8040059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts).
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