Frontiers in Microbiology
·
2022
·
IF 6.064
Li Jing,Hong Mengnan,Qi Baiyu
Non-Saccharomyces yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non-Saccharomyces yeast species, Torulaspora delbrueckii is often studied and used in winemaking in recent years, but its application in icewine has not been reported yet. In this study, indigenous T. delbrueckii strains (TD1 and TD2) and Saccharomyces cerevisiae strains (commercial yeast SC1 and indigenous icewine yeast SC2) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae (SC1 and SC2) fermentations were used as the control; TD1, TD2, and SC2 strains used were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to investigate the effect of T. delbrueckii on the aroma complexity of icewine, which is of great significance to the application of T. delbrueckii in icewine production. The results showed that T. delbrueckii was completely replaced by S. cerevisiae at the middle and later fermentative stages in mixed culture fermentations. Compared with the icewine fermented with pure S. cerevisiae, mixed culture fermented icewines contained lower acetic acid and ethanol, and higher glycerol. The inoculation of T. delbrueckii greatly impacted the levels of several important volatile compounds, and more 2-phenylethyl alcohol, isoamyl acetate, linalool, D-limonene, p-cymene and cineole were produced, and the fruity, flowery, and sweet characteristic was intensified. Moreover, the relevance of strain-specificity within T. delbrueckii to aroma compound differences was shown. To our knowledge, this study is the first to investigate the application of T. delbrueckii in Vidal blanc icewine fermentation, and volatile aroma compounds in the icewine fermented by T. delbrueckii and S. cerevisiae.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 11
·2765-2776
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IF 2.998
Ni Zhenghang,Ye Pian,Liu Jian,Huang Jun,Zhou Rongqing
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.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Jingjing Liu,Yin Wan,Yanru Chen,Haowei Fan,Mengxiang Li,Qihai Jiang,Guiming Fu
Simultaneous inoculation of non- Saccharomyces cerevisiae during the alcoholic fermentation process has been found to be an effective strategy for enhancing wine flavor. This study aimed to investigate the effect of Torulaspora delbrueckii NCUF305.2 on the flavor of navel orange original brandy (NOOB) using E–nose combined with HS–SPME–GC–MS. The results showed a significant increase ( p < 0.05) in the sensitivity of NOOB to W5C, W3C, W1S, and W3S sensors by mixed fermentation (MF). Esters in NOOB increased by 4.13%, while higher alcohols increased by 21.93% ( p < 0.001), terpenes and others increased by 52.07% and 40.99% ( p < 0.01), respectively. Notably, several important volatile compounds with relative odor activity values above 10 showed an increase. Sensory analysis revealed that a more pronounced citrus-like flavor and higher overall appearance scores were found in MF than in pure fermentation (PF). These findings offer valuable theoretical guidance for enhancing the quality of fruit brandies.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Jingjing Liu,Yin Wan,Yanru Chen,Mengxiang Li,Na Liu,Huibo Luo,Dan Huang,Hong Peng,Guiming Fu
Torulaspora delbrueckii is a non- Saccharomyces cerevisiae that is widely used to improve the flavor of fruit wine. To investigate the effect of T. delbrueckii (Td) NCUF305.2 on the quality of navel orange wine (NOW), the physicochemical characteristics and volatile compounds of NOWs inoculated with different numbers of Td NCUF305.2 were evaluated. Results showed that the contents of ethanol and organic acids were increased by mixed fermentation. The esters contents in three mixed fermentation samples increased by 0.14–36.05% than those of pure fermentation with Sc NCUF309.2. The acetate esters contents in NOWs were significantly ( p < 0.05) increased by mixed fermentation, especially in MF2 (mixed fermentation of Td NCUF305.2 and Sc NCUF309.2 at an inoculum ratio of 10:1) (8.76 mg/L). Moreover, the ethyl esters content in MF2 (1.15 mg/L) was also the highest among the mixed fermentation samples (0.69–1.15 mg/L). These compounds could give NOW strong fruity, flowery, and sweet scents. In addition, the contents of phenethyl alcohol, citronellol , and cis -carveol in MF2 were the highest.
研究领域:
食品科学
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酿酒学
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微生物学
·
化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）