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Li C, Tang C, Zeng X, Zhang Y, He L, Yan Y. Exploration of carbonyl compounds in red-fleshed kiwifruit wine and perceptual interactions among non-volatile organic acids. Food Chem 2024; 448:139118. [PMID: 38552459 DOI: 10.1016/j.foodchem.2024.139118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 03/10/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
Carbonyl compounds are vital constituents that contribute to the flavor profile of alcoholic beverages. We examined 3-nitrophenylhydrazine as a derivatizing reagent for the measurement of 34 carbonyl compounds using UPLC-MS/MS. Adding formic acid and sodium acetate to the mobile phase significantly enhanced the detection limit of carbonyl compounds. The technique exhibited a notable extraction efficiency, yielding recovery percentages ranging from 83.6% to 117.1%, coupled with exceptional sensitivity, as evidenced by detection limits spanning from 0.07 μg/L to 4.80 μg/L. The relative standard deviation was <6.9%, indicating the precision and reliability of the analytical methodology. The method was verified by analyzing carbonyl compounds from red-fleshed kiwifruit wine. Furthermore, sensory assessment revealed that the amalgamation of tartaric acid, malic acid, and citric acid contributes to sour taste perception at sub-threshold concentrations through an additive interaction with supra-threshold non-volatile organic acids such as lactic acid and acetic acid.
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Affiliation(s)
- Cen Li
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Xiangyong Zeng
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yi Zhang
- Liupanshui liangdu kiwifruit Co. Ltd., Liupanshui 553001, Guizhou Province, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China
| | - Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, Guizhou Province, China.
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2
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Sun W, Chen X, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J. Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production. Food Chem 2024; 440:138309. [PMID: 38159319 DOI: 10.1016/j.foodchem.2023.138309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/01/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
To explore the diversity and fermentation potential of non-Saccharomyces cerevisiae associated with kiwifruit, indigenous yeasts isolated from kiwifruit and natural fermentation were comprehensively analyzed. A total of 166 indigenous yeasts were isolated, of which 54 representative strains were used for subsequent enzyme activity characterization. Different colorimetric methods were used to verify the ability of these strains to secrete hydrolytic enzymes, and then six strains were selected for sequential fermentation by specific activity assay. The performance of indigenous yeasts in improving organic acids, polyphenols, volatile compounds and sensory characteristics of wines was evaluated holistically. Results indicated that most sequential fermentations exhibited significant improvements in vitamin C and polyphenols. Remarkably, the involvement of Zygosaccharomyces rouxii, Meyerozyma guilliermondii, and Pichia kudriavzevii increased the concentrations of ethyl esters, acetates and alcohols, enhancing floral and tropical fruit odors and ultimately achieving the highest overall sensory acceptability, thereby highlighting their potential in kiwifruit wine fermentation.
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Affiliation(s)
- Wangsheng Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, China.
| | - Xiaowen Chen
- 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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Zhang J, Zhao M, Chen J, Zhu Y, Xiao C, Li Q, Weng X, Duan Y, Zuo Y. The improvement of Hovenia acerba-sorghum co-fermentation in terms of microbial diversity, functional ingredients, and volatile flavor components during Baijiu fermentation. Front Microbiol 2024; 14:1299917. [PMID: 38249457 PMCID: PMC10797018 DOI: 10.3389/fmicb.2023.1299917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 12/07/2023] [Indexed: 01/23/2024] Open
Abstract
The quality of Baijiu was largely affected by raw materials, which determine the flavor and taste. In the present study, organic acids, polyphenols, volatile flavor components and microbial community in Hovenia acerba-sorghum co-fermented Baijiu (JP1) and pure sorghum-fermented Baijiu (JP2) were comprehensively analyzed. Organic acids, polyphenols and volatile flavor components in JP1 were more abundant than JP2. The abundance and diversity of bacteria and fungi in JP1 was higher than that in JP2 in the early stage of fermentation, but presented opposite trend in the middle and late stages. Leuconostoc, Lentilactobacillus and Issatchenkia were dominant genera in JP1. Whereas, Cronobacter, Pediococcus and Saccharomyces occupied the main position in JP2. Lentilactobacillus and Issatchenkia were positively related to most of organic acids and polyphenols. Pseudomonas, Rhodococcus, Cronobacter, Pediococcus, Brucella, Lentilactobacillus, Lactobacillus, Saccharomycopsis, Wickerhamomyces, Aspergillus, Thermomyces and unclassified_f-Dipodascaccae were associated with the main volatile flavor components. The main metabolic pathways in two JPs exhibited the variation trend of first decreasing and then increasing, and the metabolism activity in JP1 were higher than that in JP2. The results demonstrated the introduction of Hovenia acerba improved the functional ingredients and volatile flavor components, which is helpful for the quality promotion of Baijiu. This study identified the key microorganisms and discussed their effect on organic acids, polyphenols and volatile flavor components during the fermentation of Baijiu with different raw materials, providing a scientific basis for the development and production of high-quality Baijiu.
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Affiliation(s)
- Jing Zhang
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Quality Management and Inspection and Quarantine, Yibin University, Yibin, China
| | - Minhui Zhao
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Jing Chen
- College of Food and Biological Engineering, Chengdu University, Chengdu, China
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Faculty of Quality Management and Inspection and Quarantine, Yibin University, Yibin, China
| | - Yuanting Zhu
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Chen Xiao
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Qi Li
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Xiaoqi Weng
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Yunxuan Duan
- College of Life Science, Sichuan Normal University, Chengdu, China
| | - Yong Zuo
- College of Life Science, Sichuan Normal University, Chengdu, China
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Liu J, Guan W, Sun Z, Ni Y, He L, Tian F, Cai L. Application of Cyclocarya paliurus-Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules 2023; 29:32. [PMID: 38202614 PMCID: PMC10780096 DOI: 10.3390/molecules29010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 01/12/2024] Open
Abstract
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus-kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus-kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH- radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus-kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus-kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus-kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus-kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus-kiwifruit extract, low-cost processing, and great market potential.
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Affiliation(s)
- Jing Liu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Weiliang Guan
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
| | - Zhidong Sun
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
| | - Yunfan Ni
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Long He
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan 316000, China; (J.L.); (Y.N.); (L.H.)
| | - Luyun Cai
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315000, China; (W.G.); (Z.S.)
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Li X, Xu X, Wu C, Tong X, Ou S. Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods 2023; 12:3509. [PMID: 37761218 PMCID: PMC10530138 DOI: 10.3390/foods12183509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of T. halophilus and W. anomalus produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of T. halophilus and W. anomalus could be a choice for the future production of moromi with good flavour and quality under a lower temperature.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xinyu Xu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
| | - Changzheng Wu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xing Tong
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Shiyi Ou
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
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Li Y, Jiang G, Long H, Liao Y, Wu L, Huang W, Liu X. Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus. BMC Microbiol 2023; 23:239. [PMID: 37644381 PMCID: PMC10463620 DOI: 10.1186/s12866-023-02982-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 08/16/2023] [Indexed: 08/31/2023] Open
Abstract
BACKGROUND The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES. RESULTS The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA. Additionally, trehalose improved redox homeostasis by reducing the levels of reactive oxygen species (ROS) and inducing the activities of antioxidant enzymes. In addition, DEGs affected by the application of trehalose were enriched in these categories including in gene expression, protein synthesis, energy metabolism, and cell cycle pathways. Additionally, trehalose increased the content of intracellular malondialdehyde (MDA) and adenosine triphosphate. CONCLUSIONS These results reveal the protective role of trehalose in ES mitigation and strengthen the possible uses of WA in the wine fermentation sector.
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Affiliation(s)
- Yinfeng Li
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Guilan Jiang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Hua Long
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Yifa Liao
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Liuliu Wu
- Henan Institute of Science and Technology, Xinxiang, 453000, People's Republic of China
| | - Wenyue Huang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Xiaozhu Liu
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China.
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Yao L, Shi X, Chen H, Zhang L, Cen L, Li L, Lv Y, Qiu S, Zeng X, Wei C. Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation. Foods 2023; 12:2370. [PMID: 37372580 DOI: 10.3390/foods12122370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Rice, supplemented with Dendrobium officinale, was subjected to cofermentation using Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalus FBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol-sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition of D. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either from D. officinale itself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism of D. officinale produces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation with D. officinale both could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer's yeast and non-yeast yeasts in rice wine brewing.
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Affiliation(s)
- Li Yao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xueqin Shi
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Sichuan Langjiu Co., Ltd., Luzhou 646000, China
| | - Hang Chen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lin Zhang
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lanyan Cen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lian Li
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiangyong Zeng
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chaoyang Wei
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Salas-Millán JÁ, Aguayo E, Conesa-Bueno A, Aznar A. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine. Foods 2023; 12:foods12030491. [PMID: 36766020 PMCID: PMC9914186 DOI: 10.3390/foods12030491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 01/05/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich's pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential.
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Affiliation(s)
- José Ángel Salas-Millán
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- JimboFresh International SLL, C/Mina Buena Suerte, 1, La Unión, 30360 Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence: (E.A.); (A.A.)
| | - Andrés Conesa-Bueno
- JimboFresh International SLL, C/Mina Buena Suerte, 1, La Unión, 30360 Murcia, Spain
| | - Arantxa Aznar
- Department of Agronomical Engineering, Institute of Plant Biotechnology, UPCT, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
- Correspondence: (E.A.); (A.A.)
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Wang J, Yan J, Zhang W, Zhang Y, Dong Z, Luo H, Liu M, Su J. Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae. Lebensm Wiss Technol 2023; 173:114285. [DOI: 10.1016/j.lwt.2022.114285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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ZHANG Y, QIU Q, XU Y, ZHU J, YUAN M, CHEN M. Fast aging technology of novel kiwifruit wine and dynamic changes of aroma components during storage. Food Sci Technol 2023. [DOI: 10.1590/fst.98422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yu ZHANG
- Hubei University of Technology, China
| | - Qing QIU
- Hubei University of Technology, China
| | | | | | - Meng YUAN
- Hubei University of Technology, China
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Salas-Millán JÁ, Aznar A, Conesa E, Conesa-Bueno A, Aguayo E. Fruit Wine Obtained from Melon by-Products: Physico-Chemical and Sensory Analysis, and Characterization of Key Aromas by GC-MS. Foods 2022; 11:foods11223619. [PMID: 36429211 PMCID: PMC9689717 DOI: 10.3390/foods11223619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
About 20% of fresh fruits and vegetables are rejected for not meeting the superficial aesthetic standards (color, shape, and size). Part of the food production is not used in the human food chain. The transformation of these fresh products into novel re-valuable ones is a challenge for a sustainable food industry. This research studies an alcoholic fermentation fruit-based wine from two melon (Cucumis melo L.) cultivars: Jimbee® (smooth and yellow skin with orange flesh) and Okashi® (netted yellow-orange skin with pale green flesh). The melon juice (must) was fermented by Saccharomyces cerevisiae and enriched in sucrose and organic acids to achieve alcoholic fermentation, acidity, and flavors, obtaining a fruity-flavored and dry melon-based wine with 10° alcoholic grade, in both melon cultivars. The volatile compounds were measured by GC-MS and the odor activity value (OAV) was calculated. The Jimbee and Okashi melon wines increased their aromatic profile due to an increment in medium-chain fatty acid ethyl esters such as ethyl hexanoate, ethyl octanoate, and ethyl decanoate (OAV > 1), which contributed to the fruity aroma. Other volatile compounds such as ethyl 9-decenoate and phenethyl acetate (OAV > 1) appeared in the Okashi wine, which brought a floral aroma. For sensory evaluation (40−100), the Jimbee cultivar, with its orange flesh, scored 68.2 and the Okashi cultivar, with pale green flesh, scored 82.8, which was the preferred melon-based wine. This is an example of a circular economy model to produce a fruit-based wine with commercial potential and satisfactory sensory evaluation.
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Affiliation(s)
- José Ángel Salas-Millán
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- JimboFresh International SLL, C/Mina Buena Suerte, 1, 30360 Murcia, Spain
| | - Arantxa Aznar
- Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | - Encarnación Conesa
- Department of Agronomical Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Paseo Alfonso XIII, 48, 30203 Cartagena, Spain
| | | | - Encarna Aguayo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, Spain
- Food Quality and Health Group, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena (UPCT), Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence:
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Lan T, Wang J, Yuan Q, Lei Y, Peng W, Zhang M, Li X, Sun X, Ma T. Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry. Food Chem X 2022; 15:100427. [PMID: 36211771 PMCID: PMC9532800 DOI: 10.1016/j.fochx.2022.100427] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 10/24/2022] Open
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Wang C, Liang S, Yang J, Wu C, Qiu S. The impact of indigenous Saccharomyces cerevisiae and Schizosaccharomyces japonicus on typicality of crystal grape (Niagara) wine. Food Res Int 2022; 159:111580. [DOI: 10.1016/j.foodres.2022.111580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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