Characterisation of the metabolite profile and microbial community of repeated batch and coculture-fermented greengage wine
| Autor: | Cheng He, Jun Zhou, Jian Liu, Suyi Zhang, Pian Ye, Liang Cai, Miao Liu, Yingjie Liu, Jun Huang, Rongqing Zhou |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Wine 0303 health sciences biology Chemistry Saccharomyces bayanus food and beverages Bioengineering biology.organism_classification 01 natural sciences Applied Microbiology and Biotechnology Biochemistry Yeast Terpene 03 medical and health sciences Stropharia chemistry.chemical_compound Torulaspora delbrueckii 010608 biotechnology Fermentation Food science Citric acid 030304 developmental biology |
| Zdroj: | Process Biochemistry. 109:117-129 |
| ISSN: | 1359-5113 |
| DOI: | 10.1016/j.procbio.2021.06.016 |
| Popis: | This study aimed to investigate the effect of repeated batch fermentation of cocultured Saccharomyces bayanus Y4 and Torulaspora delbrueckii Y7 on the quality of greengage wine. The acidity, as well as citric acid and L-malic acid content, decreased significantly with the batches. The citric acid content of the single culture in each batch was 58.59, 26.27, and 8.45 g/L, respectively. Additionally, the ester content increased with the batches. The respective values were 1627.93, 2249.46, and 2491.17 μg/L for the prophase of coculture. However, volatile content in the fresh wine of Y4 yeast in each batch was high. Ketone and terpene contents in the first batch of coculture significantly increased from 31.64 to 95.60 μg/L and 58.58–95.13 μg/L, respectively. Furthermore, a significant difference was observed between the microbial communities fermented using single culture and coculture. The change in fungal community diversity for coculture pattern was higher than that in the mash-inoculated single strain, which decreased the abundance of dominant fungi. Pichia, Stropharia, Suillus, Malassezia, Trichoderma, Faecalibacterium, and Butyricicoccus were associated with esters, terpenes, phenylethyl alcohol, and β-ionone. Our study provides a new avenue to improve the flavour and quality of wine brewed using a characteristic fruit. |
| Databáze: | OpenAIRE |
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