Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 550-559Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.113
Keywords
Rhodotorula mucilaginosa; Mixed inoculation; Wine aroma compounds; Sensory analysis; Partial least-squares regression (PLSR)
Funding
- National Natural Science Foundation of China [31371724]
- Fundamental Research Funds for the Central Universities [2014YQ005]
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To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds. (C) 2017 Elsevier Ltd. All rights reserved.
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