Research on improving the flavor of greengage wine based on co-cultivation of Torulaspora delbrueckii and Saccharomyces cerevisiae
| Autor: | Rongqing Zhou, Jun Huang, Jian Liu, Zhenghang Ni, Pian Ye |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Wine
biology Food spoilage food and beverages General Chemistry Decanoic acid biology.organism_classification Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound Torulaspora delbrueckii chemistry Food science Phenylethyl Alcohol Sugar Aroma Flavor Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 247:2765-2776 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-021-03822-x |
| Popis: | It was aimed at investigating the effect of co-cultivating Torulaspora delbrueckii (hereinafter abbreviated as T. delbrueckii) CCTCC M2019523 with Saccharomyces cerevisiae (hereinafter abbreviated as S. cerevisiae) on the quality of greengage wine and the diversity of the microbial community in the mash, including the ratio and sequence of cultivation. Among samples, it shows high quality of the fresh wine when sequential inoculated at the ratio of 1.2:1 and co-cultured. The content of the sugar and succinic acid decreased, while that of alcohol increased. Of them, the content of phenylethyl alcohol and capric aldehyde enhanced, while decanoic acid decreased, so that the intensity of rose and plant aroma was enhanced, the rare delicacy of spoilage and sourness was reduced. The acidity of the fresh wine was also significantly reduced by fed-batch culture and its plant aroma was also enhanced. It provides a new avenue to improve the flavor and quality of wine brewed by a featuring characteristic fruit. |
| Databáze: | OpenAIRE |
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