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Xu JZ, Zhang YY, Zhang WG. Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine. World J Microbiol Biotechnol 2023; 40:17. [PMID: 37981595 DOI: 10.1007/s11274-023-03844-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Accepted: 11/16/2023] [Indexed: 11/21/2023]
Abstract
Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don't understand how did they affect flavor compounds. Here, the relations between flavor compounds and microbial community ecological succession were investigated by monitoring flavor compounds and microbial community throughout the fermentation stage of rice wine. The composition of microbial community showed a dynamic change, but 13 dominant bacterial genera and 4 dominant fungal genera were detected throughout the fermentation stages. Saccharomyces presented a strong negative correlation with fungi genera but had positive associations with bacteria genera. Similarly, flavor compounds in rice wine were also showed the dynamic change, and 112 volatile compounds and 17 free amino acids were identified in the whole stages. The alcohol-ester ratio was decreased in the LTF stage, indicating that low temperature boosts ester formation. The potential correlation between flavor compounds and microbial community indicated that Delftia, Chryseobacterium, Rhizopus and Wickerhamomyces were the core functional microorganisms in rice wine. These findings clarified the correlation between changes in flavor compounds and in microbial community in the liquid fermentation of rice wine, and these results have some reference value for the quality improvement and technological optimization in liquid fermentation of rice wine.
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Affiliation(s)
- Jian-Zhong Xu
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China.
| | - Yang-Yang Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
| | - Wei-Guo Zhang
- The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Ministry of Education, Jiangnan University, 1800 # Lihu Road, WuXi, 214122, People's Republic of China
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Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics. Foods 2021; 10:foods10102498. [PMID: 34681547 PMCID: PMC8535880 DOI: 10.3390/foods10102498] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/29/2022] Open
Abstract
The attention of some winemakers and researchers over the past years has been drawn towards the partial or total dealcoholization of wines and alcoholic beverages due to trends in wine styles, and the effect of climate change on wine alcohol content. To achieve this, different techniques have been used at the various stages of winemaking, among which the physical dealcoholization techniques, particularly membrane separation (nanofiltration, reverse osmosis, evaporative perstraction, and pervaporation) and thermal distillation (vacuum distillation and spinning cone column), have shown promising results and hence are being used for commercial production. However, the removal of alcohol by these techniques can cause changes in color and losses of desirable volatile aroma compounds, which can subsequently affect the sensory quality and acceptability of the wine by consumers. Aside from the removal of ethanol, other factors such as the ethanol concentration, the kind of alcohol removal technique, the retention properties of the wine non-volatile matrix, and the chemical-physical properties of the aroma compounds can influence changes in the wine sensory quality during dealcoholization. This review highlights and summarizes some of the techniques for wine dealcoholization and their impact on wine quality to help winemakers in choosing the best technique to limit adverse effects in dealcoholized wines and to help meet the needs and acceptance among different targeted consumers such as younger people, pregnant women, drivers, and teetotalers.
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Zhu X, Navarro Y, Mas A, Torija MJ, Beltran G. A Rapid Method for Selecting Non- Saccharomyces Strains with a Low Ethanol Yield. Microorganisms 2020; 8:microorganisms8050658. [PMID: 32369912 PMCID: PMC7284643 DOI: 10.3390/microorganisms8050658] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/09/2020] [Accepted: 04/29/2020] [Indexed: 01/15/2023] Open
Abstract
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-Saccharomyces yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of Saccharomyces cerevisiae. The results showed that ten non-Saccharomyces strains were able to reduce the ethanol content, namely, Hanseniaspora uvarum (2), Issatchenkia terricola (1), Metschnikowia pulcherrima (2), Lachancea thermotolerans (1), Saccharomycodes ludwigii (1), Torulaspora delbrueckii (2), and Zygosaccharomyces bailii (1). Compared with S. cerevisiae, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of M. pulcherrima (Mp51 and Mp FA) and S. cerevisiae reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with Z. bailii (Zb43) and T. delbrueckii (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.
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González-Lázaro M, Martínez-Lapuente L, Palacios A, Guadalupe Z, Ayestarán B, Bueno-Herrera M, de la Cuesta PL, Pérez-Magariño S. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4580-4592. [PMID: 30891763 DOI: 10.1002/jsfa.9697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 03/11/2019] [Accepted: 03/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre-fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre-fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre-fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre-fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Miriam González-Lázaro
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Leticia Martínez-Lapuente
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Antonio Palacios
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, Logroño, La Rioja, Spain
| | - Marta Bueno-Herrera
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Pedro López de la Cuesta
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, Valladolid, Spain
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Pérez-Magariño S, Bueno-Herrera M, López de la Cuesta P, González-Lázaro M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3209-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Abstract
Membrane processes are increasingly reported for various applications in wine industry such as microfiltration, electrodialysis, and reverse osmosis, but also emerging processes as bipolar electrodialysis and membrane contactor. Membrane-based processes are playing a critical role in the field of separation/purification, clarification, stabilization, concentration, and de-alcoholization of wine products. They begin to be an integral part of the winemaking process. This review will provide an overview of recent developments, applications, and published literature in membrane technologies applied in wine industry.
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Affiliation(s)
- Youssef El Rayess
- a Faculty of Agricultural and Food Sciences, Holy Spirit University (USEK) , Jounieh , Lebanon.,b Université de Toulouse, INPT, UPS, Laboratoire de Genie Chimique , Castanet-Tolosan , France.,c Centre de Viticulture et d'Œnologie de Midi-Pyrénées, Castanet-Tolosan-France
| | - Martine Mietton-Peuchot
- d Université de Bordeaux, ISVV, EA 4577, Unité de Recherche OENOLOGIE , Villenave d'Ornon , France.,e INRA, ISVV, USC OENOLOGIE , Villenave d'Ornon , France
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