Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans. (June 2021)

• Record Type: Journal Article
• Authors: Zhong, Wu; Liu, Shaoquan; Yang, Hong; Li, Erhu
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 145(2021)
• Publication Date: 2021-06
• Subjects: Blueberry wine -- Deacidification -- Fermentation -- Non-saccharomyces -- Organic acid; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111261
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Blueberry wine has an excessively sour taste due to the presence of high-level of organic acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for blueberry wine production in this work. The flocculation of JT-1-3 in comparison with two S. cerevisiaes strains was evaluated. Then citric acid degradation of JT-1-3 was assessed in synthetic media with different citric acid/glucose ratios under shaking or static conditions. Finally, JT-1-3 was inoculated in blueberry juice for fermentation. The results confirmed that JT-1-3 had appropriate flocculation and consumed citric acid and glucose greatly. In final wines, 6.25% (v/v) alcohol was achieved with 1.83% (w/w) residual sugar. Compared with juice, citric, malic and tartaric acids declined significantly by 43.35%, 35.29% and 44.68% in wine, respectively. 2-phenylethanol, ethyl 9-hexadecenoate, ethyl decanoate were the main volatiles in blueberry wine and most esters contributed to the aroma with high odor activity values. Sensory evaluation showed that wine produced by JT-1-3 imparted improved taste with lower acidity, bitterness and hotness perceptions compared with S. cerevisiae fermentation. This work revealed that JT-1-3 had a great potential to be applied for blueberry wine fermentation along with deacidification. Highlights: Effect of Pichia fermentans on quality of blueberry wine was studied. A significant decrease in citric acid and total acids was found. Developed a way to obtain low-acid, low-ethanol flavor-improved blueberry wine. P. fermentans showed great potential to be applied in must with high citric acid.