Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine
Main Article Content
Keywords
non-Saccharomyces yeasts, Wickerhamomyces anomalus, longan wine, physicochemical properties, aromatic characteristics
Abstract
Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inoculation, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.
References
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Ye, M., Yue, T. and Yuan, Y., 2014. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation. FEMS Yeast Research 14(6): 873–882. 10.1111/1567–1364.12175
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Zhao, H.B., Li, H., Tian, Y., Yu, Z. H., Liu X. H., Huang, M. Z., et al. 2020. Isolation, identification, physiological characteristics and mixed fermentation of a non-Saccharomyces cerevisiae from Rosa roxburghii. Science and Technology of Food Industry 41(16), 114–120. 10.13386/j.issn1002-0306.2020.16.019
Cui, Y., Liu, S., Deng, Q.Y., Shi, L. and Lv, W. 2020. Mixed fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae for low alcohol white wine. The Food Industry 41(08): 60–64.
Gonzalez, R. and Morales, P., 2017. Wine secondary aroma: understanding yeast production of higher alcohols. Microb Biotechnol 10(6): 1449–1450. 10.1111/1751-7915.12770
Han, D. M., Luo, T., Zhang, L., Wu, J. Q., Wu, H. T., Wu, Z. X., et al. 2020. Optimized precooling combined with SO2-released paper treatment improves the storability of longan (Dimocarpus longan Lour.) fruits stored at room temperature. Food Science of Nutrition 8(6): 2827–2838. 10.1002/fsn3.1577
Jing, X., Yang, H., Su, W., Dong, T. D. and Huang, S. S., 2018. Fermentation performances of persimmon wine with mixed yeasts of non-Saccharomyces and Saccharomyces cerevisiae. China Brewing 37(12): 52–56. 10.11882/j.issn.0254-5071.2018.12.010
Johnson, E.A., 2013, Biotechnology of non-Saccharomyces yeasts-the basidiomycetes. Application in Microbiology Biotechnology 97(17): 7563–7577. 10.1007/s00253-013-5046-z
Jolly, N.P., Varela, C. and Pretorius, I.S., 2014. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Research 14(2): 215–237. 10.1111/1567-1364.12111
Ju, N., Hu, J., Zhao, M.M., Ke, Y. and Chen, L., 2019. Effects of mixed cultures with Hanseniaspora uvarum and Saccharomyces cerevisiae on fermented wolfberry wine. Science and Technology of Food Industry 40(06): 106–113. 10.13386/j.issn1002-0306.2019.06.018
Ju, N., Zhao, M.M., Ke, Y., Chen, L., Zhao, Z. H. and Ma, Y., 2017. Isolation, screening and analysis of aroma components of non-Saccharomyces for wolfberry wine. Food and Fermentation Industries 43(11): 125–131. 10.13995/j.cnki.11-1802/ts.014953
Liu, X.Z., Li, H., Li, Y.F., Li, T. T. and Huang, M. M., 2020a. Effects of inoculation of Wickerhamomyces anomalus on the physicochemical property and aroma profile of Prunus salicina Lindl. cv ‘Kongxinli’ fruit wine. Food Science and Technology 45(11): 21–27. 10.13684/j.cnki.spkj.2020.11.005
Liu, X.Z., Zhao, H.B., Li, Y.F., Yu, Z. H., Liu, X. H. and Huang, M, Z., 2020b. Identification and oenological properties analysis of a strain of Hanseniaspora uvarum from Rosa roxburghii. Food and Fermentation Industries 46(08): 97–104. 10.13995/j.cnki.11-1802/ts.022942
Morata, A., Escott, C., Loira, I., Del Fresno, J. M., González, C. and Suárez-Lepe, J. A., 2019. Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making. Molecules 24(24): 4490. 10.3390/molecules24244490
Morales, M.L., Ochoa, M., Valdivia, M., Ubeda, C., Romero-Sanchez, S., Ibeas, J. I., et al. 2020. Volatile metabolites produced by different flor yeast strains during wine biological ageing. Food Research International 128: 108771. 10.1016/j.foodres.2019.108771
Padilla, B., Gil, J.V. and Manzanares, P., 2018. Challenges of the non-conventional yeast Wickerhamomyces anomalus in winemaking. Fermentation 4(3): 1–14. 10.3390/fermentation4030068
Park, S., Kim, J.H., Son, Y., Goh, S. H. and Oh, S., 2016. Longan (Dimocarpus longan Lour.) fruit extract stimulates osteoblast differentiation via Erk1/2-Dependent RUNX2 activation. Journal of Microbiology Biotechnology 26(6): 1063–1066. 10.4014/jmb.1601.01092
Rossouw, D. and Bauer, F.F., 2016. Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity. Food Microbiology 55: 32–46. 10.1016/j.fm.2015.11.017
Sanoppa, K., Huang, T.C. and Wu, M.C., 2019. Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines. Food Science of Nutrition 7(9): 2817–2826. 10.1002/fsn3.1076
Schneider, J., Rupp, O. and Trost, E., et al. 2012. Genome sequence of Wickerhamomyces anomalus DSM 6766 reveals genetic basis of biotechnologically important antimicrobial activities. FEMS Yeast Research 12(3): 382–386. 10.1111/j.1567-1364.2012.00791.x
Song, R. R., Duan, W. P., Zhu, X., Liu, Q., Yang, X. S. and Han, S. Y., 2019. Effects of sequential inoculation with Torulaspora delbrueckii and Saccharomyces cerevisiae on aroma profile of dry red wine. Food and Fermentation Industries 45(24): 1–9. 10.1007/s00217-016-2781-2
Tandee, K., Kittiwachana, S. and Mahatheeranont, S., 2020. Antioxidant activities and volatile compounds in longan (Dimocarpus longan Lour.) wine produced by incorporating longan seeds. Food Chemistry 348: 128921. 10.1016/j.foodchem.2020.128921
Wang, C., Mas, A. and Esteve-Zarzoso, B., 2016. The interaction between Saccharomyces cerevisiae and non-Saccharomyces yeast during alcoholic fermentation is species and strain specific. Frontier in Microbiology 13(7): 502. 10.3389/fmicb.2016.00502
Xia, TQ., Gao, X.Y., Liu, X.L., Wang, Q. and Wang J. L., 2018. Optimization of clarification process and determination of physical and chemical indexes of red raspberry fruit wine. China Brewing 37(08), 138–142. 10.11882/j.issn.0254-5071.2018.08.027
Yan, H. J., Zhang, M. Y., Sun, K., Yang, X. K., Ge, C., Zhou, J. F., et al. 2020. Effects of the co-fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum on aroma of Muscat wine. Food and Fermentation Industries 46(11): 165–171. 10.13995/j.cnki.11-1802/ts.023634
Ye, M., Yue, T. and Yuan, Y., 2014. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation. FEMS Yeast Research 14(6): 873–882. 10.1111/1567–1364.12175
Yuan, X.R., Yu, X.C., Yang, F., Zhang, L., Chi, Y. L., Wang, Y., et al. 2020. Fermentation of longan fruit wine with aroma-producing yeast and Saccharomyces cerevisiae. China Brewing 39(07): 74–77. 10.11882/j.issn.0254-5071.2020.07.015
Zhao, H.B., Li, H., Tian, Y., Yu, Z. H., Liu X. H., Huang, M. Z., et al. 2020. Isolation, identification, physiological characteristics and mixed fermentation of a non-Saccharomyces cerevisiae from Rosa roxburghii. Science and Technology of Food Industry 41(16), 114–120. 10.13386/j.issn1002-0306.2020.16.019
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May 19, 2021
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Liu, X., Li, Y., Zhou, J., & Huang, M. (2021). Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine. Quality Assurance and Safety of Crops & Foods, 13(2), 56-66. https://doi.org/10.15586/qas.v13i2.893
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How to Cite
Liu, X., Li, Y., Zhou, J., & Huang, M. (2021). Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine. Quality Assurance and Safety of Crops & Foods, 13(2), 56-66. https://doi.org/10.15586/qas.v13i2.893