Journal
JOURNAL OF FUNGI
Volume 8, Issue 2, Pages -Publisher
MDPI
DOI: 10.3390/jof8020128
Keywords
tangerine wine; pure fermentation; sequential fermentation; mixed fermentation; phenolic compounds; volatile flavor compounds
Categories
Funding
- National Nature Science Foundation of China [31960469]
- Key Research and Development Program Key Project of Jiangxi Province, China [20171ACF60007]
- National Scholarship Program of China [201908360006]
- Science and Technology Project of the Jiangxi Province Education Department [GJJ170676, GJJ180636]
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This study found that sequential fermentation with non-Saccharomyces yeast and Saccharomyces cerevisiae can significantly increase the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines. These findings can be used to improve the sensory quality of tangerine wines and guide the selection of yeast and fermentation styles in fruit wine fermentation.
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.
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