Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae. (1st August 2017)

• Record Type: Journal Article
• Authors: Wang, Xing-Chen; Li, Ai-Hua; Dizy, Marta; Ullah, Niamat; Sun, Wei-Xuan; Tao, Yong-Sheng
• Is Part Of: Food chemistry. Volume 228(2017)
• Page Start: 550
• Page End: 559
• Publication Date: 2017-08-01
• Subjects: (Z)-3-Hexene-1-ol (PubChem CID: 5281167) -- Nerol oxide (PubChem CID: 61275) -- 1, 1, 6-Trimethyl-1, 2-dihydronaphthalene (PubChem CID: 121677) -- β-Damascenone (PubChem CID: 5366074) -- Isoamyl alcohol (PubChem CID: 31260) -- Isoamyl acetate (PubChem CID: 31276) -- Ethyl butyrate (PubChem CID: 7762) -- Ethyl hexanoate (PubChem CID: 31265) -- Ethyl octanoate (PubChem CID: 7799) -- Phenylethyl alcohol (PubChem CID: 6054); Rhodotorula mucilaginosa -- Mixed inoculation -- Wine aroma compounds -- Sensory analysis -- Partial least-squares regression (PLSR); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.01.113
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Ecolly dry white wine was made by mixed inoculum of R. mucilaginosa / S. cerevisiae . Inoculum composition improved varietal and fermentative aroma compounds. Aroma traits were regressed with volatiles by partial least-square regression. Fermentative volatiles have more impact on aroma instead of varietal compounds. Abstract: 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.