Nan Sun1, Zhiyi Gao1, Shiqi Li1, Xiaowen Chen1, Jing Guo1. 1. College of Food Science and Engineering, Northwest A&F University, 712100, Yangling, Shaanxi, People's Republic of China.
Abstract
BACKGROUND: To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. RESULTS: The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. The partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, while aldehydes were the major contributors to the sour note. CONCLUSION: Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.
BACKGROUND: To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. RESULTS: The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. The partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, while aldehydes were the major contributors to the sour note. CONCLUSION: Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.