FOOD MICROBIOLOGY
·
2021
·
IF 5.516
Shiqi Li,Pengfei Bi,Nan Sun,Zhiyi Gao,Xiaowen Chen,Jing Guo
To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non- Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non- Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV ≥0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
·
IF 4.52
Shiqi Li,Pengfei Bi,Nan Sun,Zhiyi Gao,Xiaowen Chen,Jing Guo
To improve the functional properties and flavor complexity of kiwi wine using different non- Saccharomyces cerevisiae , Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii (Zr), ZygoSaccharomyces bailii (Zb) and Schizosaccharomyces pombe (Sp) were inoculated sequentially with S. cerevisiae (Sc). The physicochemical and sensorial profiles of the wines were evaluated. The evolution of cells showed that non- Saccharomyces exhibited varying degrees of fermentation vigor and only acted during the first vinification stage. Ethanol content, pH, ΔE and organic acids in the wines varied according to the yeasts used. Compared with the pure Sc fermentation, the sequential fermentations of Wa-Sc and Sp-Sc significantly increased the production of polyphenols. Fifteen volatile compounds with relative odor activity values (rOAV) ≥ 1.0 were identified. Furthermore, principal component analysis (PCA) revealed that Zr-Sc and Sp-Sc were correlated with higher levels of ethyl esters (ethyl hexanoate, ethyl heptanoate, ethyl decanoate), isoamyl acetate and 2-phenyl-1-ethanol in the wines, improving the flower and sweet notes. Zr-Sc also enhanced the tropical fruity aroma. Sequential inoculation with Zb was related to the contents of acetate esters, ethyl butyrate , methyl butyrate and cineole, triggering the tropical fruity odor. In addition, the partial least-squares regression (PLSR) revealed that acetate esters contributed greatly to the tropical fruity note.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD PROCESS ENGINEERING
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2018
·Vol. 42
·期 2
·e12969
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IF 1.955
Wu Zhong,Xinyue Li,Hong Yang,Erhu Li
In this study, an effective deacidification process for kiwifruit wine using ion exchange resins was investigated. Static adsorption experiments were conducted to screen an appropriate resin and optimize the volume ratio of resin to wine. Dynamic adsorption experiments were conducted to optimize the flow rate. Sensory and chemical analysis of the deacidified kiwifruit wine were also performed. The results demonstrated that 330 resin with a maximum adsorption capacity decreased total acid and citric acid to 4.32 and 1.39 g/L in kiwifruit wine. The acid adsorption process fitted Ho's sorption kinetic model well. The volume ratio of the 330 resin to wine and the feed flow rate were further optimized to be 1:30 and 4 mL/min. Kiwifruit wine with total acid and citric acid contents of 7.98 and 4.74 g/L was obtained, under optimum conditions, while preserving alcohol, vitamin C (Vc), flavonoids and phenol content, and improving the flavor. Practical applications The high acidity in kiwifruit wine depress the sensory quality and attraction to consumers. Resins are applied for liquid treatment because of high efficiency, insolubility and low cost. This work showed that 330 resin treatment is a promising method to deacidify kiwifruit wine and provided an economical and effective processing method for kiwifruit processing enterprises. Monitoring acidity change and kiwifruit wine quality help enterprises better control the process. Furthermore, the easy removal of resins will greatly reduce energy consumption, resulting in lower processing cost.
研究领域:
食品科学
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化学工程
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xiaohan Wei,Jie Hao,Kexin Xiong,Hui Guo,Siyu Xue,Yiwei Dai,Yujiao Zhang,Yingxi Chen,Sufang Zhang
Kiwifruit, a climacteric-fruit susceptible to rapid deterioration, attains considerable value upon transformation into kiwifruit wine, thereby increasing its added value. However, a noteworthy challenge arises from its high pectin content, which negatively affects byproduct quality, necessitating pectinase treatment during processing. Commercial pectinases exhibit heightened pectin esterase activity, giving rise to safety apprehensions due to augmented methanol content during kiwifruit pectin hydrolysis. In this study, Bacillus velezensis W17-6 was screened for its high pectinase activity coupled with low pectin esterase activity. The resultant crude pectinase named PBV was acquired through fed-batch-fermentation and partial purification. Subsequently, PBV was deployed in the fermentation of Xuxiang kiwifruit wine, and its impact on overall quality was assessed through diverse analyses. The results indicated that Xuxiang kiwifruit wine with PBV treatment outperformed counterparts treated with commercial pectinases. PBV treatment not only yielded superior clarity (83.75% ± 0.47%) and juice yield (81.60% ± 0.47%) but also increased the total flavonoids content in Xuxiang kiwifruit wine by 1.2 times compared to commercial pectinase. Notably, the methanol content of PBV-treated Xuxiang kiwifruit wine was significantly lower at 36.13 ± 1.83 mg/L than that of wines treated with two commercial pectinases. PBV-treated kiwifruit wine also exhibited elevated concentrations of volatile compounds such as phenethyl alcohol, ethyl undecanoate, lauric aldehyde, isobutyric acid, and myrcene. Impressively, PBV-treated kiwifruit wine surpassed other wines in both electronic and artificial sensory analyses. In summary, PBV exhibits substantial potential in the production of low-methanol, high-quality kiwifruit wine, enhancing the flavor and nutritional value while minimizing methanol production and improving the safety profile.
研究领域:
食品科学
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酿酒学
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生物技术
·
微生物学
✓ 已验证
DOI
高影响因子
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