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. 2020 Feb 26;8(3):323.
doi: 10.3390/microorganisms8030323.

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Lanlan Hu  1 , Rui Liu  1 , Xiaohong Wang  1   2 , Xiuyan Zhang  1   2
Affiliations

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Lanlan Hu et al. Microorganisms. .

Abstract

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

Keywords: Citrus wine; Co-fermentation; Non-Saccharomyces yeast strains; Sensory quality.

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Conflict of interest statement

There are no conflicts of interest among the authors.

Figures

Figure 1
Figure 1
Growth kinetics and sugar consumption kinetics of yeast strains during fermentations. (A, B and C are co-fermentation with S. cerevisiae, and D is pure culture). A. H. uvarum; B. T. delbrueckii; C. H. opuntiae; D. S. cerevisiae. -□- Growth kinetics of non-Saccharomyces in co-fermentations -♦- Sugar consumption kinetics. -ο- Growth kinetics of S. cerevisiae in co-fermentations -●- Growth kinetics of S. cerevisiae in pure fermentation
Figure 2
Figure 2
Principal component analysis of volatile aroma compounds in citrus wines. Sc-Hu, S. cerevisiae/H. uvarum co-fermentation; Sc-Td, S. cerevisiae/T. delbrueckii co-fermentation; Sc-Hop, S. cerevisiae/H. opuntiae co-fermentation; Sc, S. cerevisiae fermentation.
Figure 3
Figure 3
Hierarchical cluster analysis of volatile compounds in citrus wines. Normalization of all values for better visualization; Sc-Hu, S. cerevisiae/H. uvarum co-fermentation; Sc-Td, S. cerevisiae/T. delbrueckii co-fermentation; Sc-Hop, S. cerevisiae/H. opuntiae co-fermentation; Sc, S. cerevisiae fermentation.
See this image and copyright information in PMC

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