Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations. (15th November 2018)

• Record Type: Journal Article
• Authors: Liu, Shuxun; Laaksonen, Oskar; Kortesniemi, Maaria; Kalpio, Marika; Yang, Baoru
• Is Part Of: Food chemistry. Volume 266(2018)
• Page Start: 262
• Page End: 274
• Publication Date: 2018-11-15
• Subjects: Carboxypyranomalvidin-3-glucoside (PubChem CID: 10325504) -- Pyranomalvidin-3-glucoside (PubChem CID: 44195285) -- Pyruvic acid (PubChem CID: 1060) -- Acetaldehyde (PubChem CID: 177); Bilberry wine -- Chemical composition -- Non-Saccharomyces yeasts -- Torulaspora delbrueckii -- Schizosaccharomyces pombe -- Pure fermentation -- Sequential fermentation -- Mixed fermentation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.06.003
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Non- Saccharomyces yeast fermentation were studied for producing bilberry wine. Torulaspora delbrueckii reduced ethanol and acetic acid contents significantly. Schizosaccharomyces pombe resulted in increase of glycerol and vitisin precursors. Non- Saccharomyces yeasts performed differently in impacting phenolic profiles. Inoculation type impacted on the release of flavor compounds. Abstract: This study evaluated the effects of fermentation with pure cultures of Torulaspora delbrueckii (TD291 and TD70526) and Schizosaccharomyces pombe (SP3796 and SP70572), as well as in sequential and mixed inoculations with Saccharomyces cerevisiae, on the chemical composition of bilberry wine. In comparison to the bilberry wines produced by pure and sequential fermentations, mixed cultures produced bilberry wines with more ethanol, higher pH values, higher percentages of red and yellow shade, but less glycerol and acetaldehyde. Higher values of color intensity and bluish parameter were found in products of pure fermentations with non- Saccharomyces yeasts. Compared to S. cerevisiae, T. delbrueckii contributed to the reduction of ethanol and acetic acid while increasing the content of succinic acid, lactic acid and higher alcohols; S. pombe consumed malic acid almost completely and produced more glycerol, acetaldehyde and/or pyruvic acid . Fermentation with SP70572 had the highest amounts of anthocyanins and hydroxycinnamic acids derivatives.