The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation withHanseniaspora uvarum,Kurtzmaniella quercitrusa, andSaccharomyces cerevisiaeunder four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-SaccharomycesyeastsH. uvarumandK. quercitrusashowed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented withS. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with theH. uvarumandK. quercitrusastrains. Under the condition of 18 °C–20 °Brix, strawberry wine fermented withK. quercitrusapresented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting thatK. quercitrusacan be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma.
Bo Yang,Shijiao Liu,Hongwen Zang,Yiwei Dai,Sufang Zhang,Xinping Lin,Huipeng Liang,Yingxi Chen
In order to explore novel producing strategies for enhancing flavor compounds profile and quality of strawberry wine, we studied the effect of the sequential fermentation of two selected indigenous non- Saccharomyces yeasts ( Hanseniaspora uvarum PGR9 and Kurtzmaniella quercitrusa PGT1) and Saccharomyces cerevisiae CGMCC 2.3854 on the fermentation kinetics, physicochemical characteristics, organic acids, antioxidant activity, volatile compositions, and sensory properties. Results showed that the ethanol content produced by the fermentation of Kq-Sc was significantly lower than that of Sc pure fermentation. In addition, the total volatile compounds concentration produced by the fermentation of Hu-Sc (16.2 ± 3.6 mg/L) and Kq - Sc (19.5 ± 3.1 mg/L) were significantly higher than that of Sc pure fermentation (13.8 ± 2.0 mg/L). In particular, the Kq-Sc strawberry wine presented the highest number of relative odor-active compounds (rOAV ≥1). Moreover, strawberry wine fermented by Hu + Kq-Sc showed the highest ABTS free radical scavenging ability and the highest overall sensory qualities. The results indicated that the K. quercitrusa PGT1 strain could be an alternative yeast for producing strawberry wine, and the sequential fermentations of Kq-Sc and Hu + Kq-Sc were effective strategies for improving the flavor and quality of strawberry wine.
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