Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae. (March 2022)

• Record Type: Journal Article
• Authors: Li, Na; Wang, Lingyun; Yin, Jian; Ma, Na; Tao, Yongsheng
• Is Part Of: Food research international. Volume 153(2022)
• Publication Date: 2022-03
• Subjects: Hutai-8 grape -- Single fermentation -- Mixed fermentation -- Aroma active compounds -- Key aroma compounds -- Aroma characteristics; Citronellol (PubChem CID:8842) -- β-Damascenone (PubChem CID: 5366074) -- Nerolidol (PubChem CID:5284507 -- Ethyl acetate (PubChem CID: 8857) -- Isobutyl alcohol (PubChem CID: 6560) -- Isoamyl acetate (PubChem CID: 31276) -- Ethyl butyrate (PubChem CID: 77632) -- Ethyl hexanoate (PubChem CID: 31265) -- Ethyl heptanoate (PubChem CID: 7797) -- Ethyl octanoate (PubChem CID: 7799) -- Ethyl decanoate (PubChem CID: 8048) -- Phenethyl acetate (PubChem CID: 7654); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.110959
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Key odorants of Hutai-8 rose wine were mainly varietal odorants and fruity easters. Co-inoculation enhanced the floral/fruity traits of Hutai-8 rose wine effectively. Co-inoculation increased levels of inactive odorants, improved aroma complexity. Abstract: Hutai-8 grape ( Vitis vinifera × Vitis labrusca ) was fermented into rose wine with Saccharomyces cerevisiae to characterize the key aroma compounds by sensomics approach, and fermented with selected Pichia fermentans and S. cerevisiae for aroma enhancement. In total, 82 odorants were detected in single-fermentation Hutai-8 rose wine, 22 aroma active compounds, mainly varietal odorants and fruity esters, were further quantitated for aroma reconstitution tests, and successfully mimicked sweet, floral, and fruity traits. Omission tests excluded the importance of isobutyl acetate, ethyl butyrate, 1-nonanol for aroma development. Furthermore, the successfully recombined co-fermentation Hutai-8 rose wine revealed 21 aroma active compounds identified from 79 odorants. The complexity of wine fruity/floral characteristics was improved through increased levels of inactive odorants and decreased levels of off-odorants. Moreover, rose wine made by co-inoculation had greater color stability compared to single-fermentation. This work provides insights into the understanding of mechanisms underlying modulation of co-fermentation for improved wine quality.