Scientia Agricultura Sinica ›› 2018, Vol. 51 ›› Issue (11): 2178-2192.doi: 10.3864/j.issn.0578-1752.2018.11.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Aroma Enhancement of Ecolly Dry White Wine by Co-inoculation of Selected Pichia fermentans and Saccharomyces cerevisiae

WANG QianQian1, QIN Jie1, MA DeCao1, TAO YongSheng1,2   

  1. 1 College of Enology, Northwest A&F University, Yangling 712100, Shaanxi; 2Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, Shaanxi
  • Received:2017-11-14 Online:2018-06-01 Published:2018-06-01

RichHTML

7

PDF

821

Abstract: 【Objective】It is aimed to evaluate the aroma enhancement of Ecolly dry white wine produced by simultaneous inoculation of one selected Pichia fermentans and Saccharomyces cerevisiae yeast, and to optimize fermentation process of Ecolly dry white wine.【Method】The selected strain P. fermentans (H5Y-28) was co-inoculated in synthetic grape must with a strain S. cerevisiae yeast (F5) at the ratios of 10:1, 4:1, 1:1, 1:4, 1:10, respectively; and single inoculation of S. cerevisiae was set as control. Yeasts biomass and viable cells count of all the samples were monitored during fermentation and the results were used to build yeasts growth kinetics. For fermentation test of Ecolly dry white wine, same ratios of P. fermentans (H5Y-28) and S. cerevisiae yeast (F5) were inoculated on Ecolly must, single inoculation of S. cerevisiae and single inoculation of S. cerevisiae with extracellular enzyme extract from 72h P. fermentans (H5Y-28) culture  were used as controls. Volatile aroma compounds analysis and sensory analysis of Ecolly wine samples were conducted by SPME-GC–MS and a well-trained tasting panel in the next April.【Result】Yeasts growth kinetics showed that the amount of viable cells and the survival duration of the selected strain obviously increased with the higher inoculation ratio of P. fermentans in model fermentation, but 10:1 and 4:1 inoculation lowered the total amount of S. cerevisiae yeast. Sensory analysis of Ecolly dry white wine samples revealed that mixed fermentation could improve intensities of fruity and flower characteristics, particularly tropical fruity note. However, higher inoculation ratios of P. fermentans (10:1) caused intense scent of green trait while wine samples of 1:1 and 4:1 only induced weak scent of green trait. Volatile aroma compounds analysis showed that the total concentration of varietal aroma compounds increased significantly as the inoculation ratio of P. fermentans increased, especially terpenols and C13-norisoprenoids. Moreover, the addition of extracellular enzyme extract improved the total level of varietal aroma compounds, especially C13-norisoprenoids (90% higher than the single use of S. cerevisiae). In terms of fermentative aroma compounds, mixed fermentation remarkably elevated the concentration of acetate, C6-C12 fatty acids and their corresponding ethyl esters, isoamyl alcohol and phenyl ethanol. Compared with the wine sample of single use of S. cerevisiae, inoculation ratio of 1:1 improved the contents of varietal aroma compounds and fermentative aroma compounds by 26% and 39%, respectively, and the total content of medium-chain fatty acids ethyl esters in wine sample of 1:1 was notably 40% higher than the control (single use of S. cerevisiae). 【Conclusion】 Mixed fermentation at the ratio 1:1 of P. fermentans and S. cerevisiae has no negative effect on the growth of S. cerevisiae yeast,andhas a great potential to improve the quality of the wine aroma of Ecolly dry white wine.

Key words: Pichia fermentans;mixed fermentation, aroma enhancement fermentation, dry white wine, growth kinetics, aroma

[1]    GÜnata Y Z, Bayonove C L, Baumes R L, CORDONNIER R E. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. Journal of Chromatography A, 1985, 331: 83-90.
[2]    LIU J B, ZHU X L, ULLAH N, TAO Y S. Aroma glycosides in grapes and wine. Journal of Food Science, 2017, 82(2): 248.
[3]    PADILLA B, GIL J V, MANZANARES P. Past and future of non-Saccharomyces yeasts: from spoilage microorganisms to biotechnological tools for improving wine aroma complexity. Frontiers in Microbiology, 2016, 7: 411.
[4]    SWANGKEAW J, VICHITPHAN S, BUTZKE C E, VICHITPHAN K. Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine. World Journal of Microbiology and Biotechnology, 2011, 27(2): 423-430.
[5]    JOLLY N P, VARELA C, PRETORIUS I S. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. Fems Yeast Research, 2014, 14(2): 215-237.
[6]    Ugliano M, Henschke P A. Yeasts and wine flavour// Moreno-Arribas M V, Polo M C. Wine Chemistry and Biochemistry. New York: Springer, 2009: 313-392.
[7]    陶永胜, 朱晓琳, 马得草, 胡凯, 彭传涛. 葡萄汁有孢汉逊酵母糖苷酶增香酿造葡萄酒的潜力分析. 农业机械学报, 2016, 47(10): 280-286.
Tao Y S, Zhu X L, Ma D C, HU K, PENG C T. Application of glycosidase from Hanseniaspora uvarum on wine aroma enhancement. Transactions of The Chinese Society of Agricultural Machinery, 2016, 47(10): 280-286. (in Chinese).
[8]   RENAULT P, COULON J, DE R G, BARBE J C, BELY M. Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement. International Journal of Food Microbiology, 2015, 207: 40-48.
[9]    KIM D H, HONG Y A, PARK H D. Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters, 2008, 30(9): 1633-1638.
[10]   COMITINI F, GOBBI M, DOMIZIO P, ROMANI C, LENCIONI L, MANNAZZU I, CIANI M. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae. Food Microbiology, 2011, 28(5): 873-882.
[11]   LEE P R, KHO S H C, YU B, PHILIP C, LIU S Q. Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae. Microbial Biotechnology, 2013, 6(4): 385-393.
[12]   DOMIZIO P, ROMANI C, LENCIONI L, COMITINI F, GOBBI M, MANNAZZU I, CIANI M. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation. International Journal of Food Microbiology, 2011, 147(3): 170-180.
[13]   MINGORANCE-CAZORLA L, CLEMENTE-JIMÉNEZ J M, MARTÍNEZ-RODRÍGUEZ S, LAS HERAS-VÁZQUEZ F J, RODRÍGUEZ-VICO F.. Contribution of different natural yeasts to the aroma of two alcoholic beverages. World Journal of Microbiology and Biotechnology, 2003, 19: 297-304.
[14]   CLEMENTE-JIMENEZ J M, MINGORANCE-CAZORLA L, MARTÍNEZ-RODRÍGUEZ S, LAS HERAS-VÁZQUEZ F J, RODRÍGUEZ-VICO F. Influence of sequential yeast mixtures on wine fermentation. International Journal of Food Microbiology, 2005, 98(3): 301-308.
[15]   CONTRERAS A, HIDALGO C, SCHMIDT S, HENSCHKE P A, CURTIN C, VARELA C. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content. International Journal of Food Microbiology, 2015, 205: 7-15.
[16]   王星晨, 胡凯, 陶永胜. 葡萄汁有孢汉逊酵母和酿酒酵母的混合酒精发酵动力学. 食品科学, 2016, 37(3): 103-108.
WANG X C, HU K, TAO Y S. Kinetics of alcohol fermentation by mixed cultures of Hanseniaspora uvarum and Saccharomyces cerevisiae. Food Science,2016, 37(3): 103-108. (in Chinese).
[17]   王华. 葡萄酒分析检验. 北京: 中国农业出版社, 2010: 200-204.
WANG H. Wine Analysis. Beijing: China Agricultural Press, 2010: 200-204. (in Chinese).
[18]   HU K, ZHU X L, MU H, MA Y, ULLAH N, TAO Y S. A novel extracellular glycosidase activity from Rhodotorula mucilaginosa: its application potential in wine aroma enhancement. Letters in Applied Microbiology, 2016, 62(2): 169-176.
[19]   TAO Y S, LIU Y Q, LI H. Sensory characters of Cabernet sauvignon dry red wine from Changli county (China). Food Chemistry, 2009, 114(2): 565-569.
[20]   TAO Y S, LI H, WANG H, ZHANG L. Volatile compounds of young Cabernet sauvignon red wine from Changli county (china). Journal of Food Composition & Analysis, 2008, 21(8): 689-694.
[21]   TAO Y S, ZHANG L. Intensity prediction of typical aroma characters of Cabernet sauvignon wine in Changli county. LWT-Food Science and Technology, 2010, 43(10): 1550-1556.
[22]   WANG X J, TAO Y S, WU Y, AN R Y, YUE Z Y. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard. Food Chemistry, 2017, 226: 41-50.
[23]   CULLERÉ L, ESCUDERO A, CACHO J, FERREIRA V. Gas chromatography−olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. Journal of Agricultural & Food Chemistry, 2004, 52(6): 1653-1660.
[24]   CRANDLES M, REYNOLDS A G, KHAIRALLAH R, BOWEN A. The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines. LWT-Food Science and Technology, 2015, 64(1): 243-258.
[25]   GUTH H. Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural & Food Chemistry, 1997, 45(8): 3027-3032.
[26]   WANG X C, LI A H, DIZY M, ULLAH N, SUN W X, TAO Y S. Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa, and Saccharomyces cerevisiae. Food Chemistry, 2017, 228: 550-559.
[27]   WANG D, XU Y, HU J, ZHAO G. Fermentation kinetics of different sugars by apple wine yeast Saccharomyces cerevisiae. Journal of the Institute of Brewing, 2004, 110(4): 340-346.
[28]   IMMA A, MARÍA B, NICOLÁS R, ALBERT M, JOSE M G, BRAULIO E Z. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations. European Food Research and Technology, 2010, 231(2): 215-224.
[29]   李婷, 陈景桦, 马得草, 王星晨, 陶永胜. 优选非酿酒酵母与酿酒酵母在模拟葡萄汁发酵中生长动力学及酯酶活性分析. 食品科学, 2017, 38(22): 60-66.
LI T, CHEN J H, MA D C, WANG X C, TAO Y S. Yeast growth kinetics and esterase activities of the selected non-Saccharomyces yeast and Saccharomyces cerevisiae in the fermentation of model grape juice. Food Science, 2017, 38(22): 60-66. (in Chinese).
[30]   VIANA F, GIL J V, VALLÉS S, MANZANARES P. Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. International Journal of Food Microbiology, 2009, 135(1): 68-74.
[31]   NAVARRETE-BOLAÑOS J L, FATO-ALDECO E, GUTIÉRREZ- MORENO K, BOTELLO-ÁLVAREZ J E, JIMÉNEZ-ISLAS H,. RICO-MARTINEZ R.A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine. Journal of Food Science, 2013, 78(10): M1560-M1568.
[32]   SAERENS S M G, DELVAUX F, VERSTREPEN K J, VAN-DIJCK P, THEVELEIN J M, DELVAUX F R. Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. Applied & Environmental Microbiology, 2008, 74: 454-461.
[33]   AZZOLINI M, TOSI E, LORENZINI M, FINATO F, ZAPPAROLI G. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii, cultures in association with Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology, 2015, 31(2): 277-293.
[34]   FERREIRA V, FERNÁNDEZ P, PEÑA C, ESCUDERO A, CACHO J F. Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis. Journal of the Science of Food & Agriculture, 1995, 67(3): 381-392.
[1] YANG CaiLi, LI YongZhou, HE LiangLiang, SONG YinHua, ZHANG Peng, LIU ZhaoXian, LI PengHui, LIU SanJun. Genome-Wide Identification and Analysis of TPS Gene Family and Functional Verification of VvTPS4 in the Formation of Monoterpenes in Grape [J]. Scientia Agricultura Sinica, 2025, 58(7): 1397-1417.
[2] WANG RuiZhi, LI Tao, QIAN XiangLing, ZHANG Ya, YANG XiaoZhuo, LI GuangYan, WEI HaiYan, ZHANG HongCheng, LIU GuoDong. Effects of Nitrogen Panicle Fertilizer on Yield, Quality and Aroma of Southern Japonica Rice Nanjing 9108 [J]. Scientia Agricultura Sinica, 2025, 58(12): 2316-2332.
[3] DONG Jie, ZHANG Peng, LI WangZe, LI HeFang, ZHOU GuoChao, CHEN KeQin, FANG YuLin, ZHANG KeKun. Effects of Seedlessness and Swelling Treatments Based on GA3 and CPPU on the Fruit Quality of 'Shine Muscat' Grapes [J]. Scientia Agricultura Sinica, 2025, 58(10): 2008-2021.
[4] ZHANG SiNing, ZHANG XingRui, WU DongXuan, KANG JingBo, CHEN XiaoLin, GENG LiJun, YIN GuangMin, CHEN JiaJing, GAO JunYan, CAI ZhongHu, LIU Yuan, XU Juan. Aroma Quality Analysis of Guangdongxiangshui Lemon Based on Molecular Sensory Technology [J]. Scientia Agricultura Sinica, 2025, 58(1): 141-155.
[5] FENG Fan, JIANG XingRui, WANG LingYun, ZHANG YongGang, LI AiHua, TAO YongSheng. The Stabilization of Aroma and Color During Hutai-8 Rose Winemaking by Gallic Acid Treatment [J]. Scientia Agricultura Sinica, 2024, 57(8): 1592-1605.
[6] LUO Qin, MAO FangHua, CHEN XieYong, CHEN Jing, HUANG Biao, YE NaiXing, ZHENG DeYong, WEI Hang, YAO QingHua. Analysis of Aroma Characteristics and Origin Discrimination of White Peony Tea in Different Origins [J]. Scientia Agricultura Sinica, 2024, 57(23): 4774-4793.
[7] ZHAO HaiJuan, ZHANG YuPing, ZHANG YuJun, LIU Ning, XU Ming, LIU JiaCheng, WANG BiJun, LIU WeiSheng, LIU Shuo. Evaluation of Fruit Aroma in Chinese Plum Germplasm Based on Electronic Nose Technology [J]. Scientia Agricultura Sinica, 2024, 57(21): 4328-4341.
[8] WANG JianFeng, HAN YuQi, WANG Kai, ZHAO Man, LI JiXin, FENG LiDan, ZHANG Bo, ZHAO Yong, JIANG YuMei. Influence of Pre-Harvest Application of Benzothiadiazole on Color and Aroma of Cabernet Gernischt Grapes During Fruit Development [J]. Scientia Agricultura Sinica, 2024, 57(19): 3870-3893.
[9] XU MengYu, WANG JiaYang, WANG JiangBo, TANG Wen, CHEN YiHeng, SHANGGUAN LingFei, FANG JingGui, LU SuWen. Differential Analysis of Aroma Substance Content and Gene Expression in the Berry Skins of Different Grape Germplasms [J]. Scientia Agricultura Sinica, 2024, 57(13): 2635-2650.
[10] WANG ChunXiao, YU JunZhu, ZHOU WenYa, XU YinHu. Research Progress on the Application of Non-Saccharomyces During Wine Fermentation [J]. Scientia Agricultura Sinica, 2023, 56(3): 529-548.
[11] ZHANG KeKun,CHEN KeQin,LI WanPing,QIAO HaoRong,ZHANG JunXia,LIU FengZhi,FANG YuLin,WANG HaiBo. Effects of Irrigation Amount on Berry Development and Aroma Components Accumulation of Shine Muscat Grape in Root-Restricted Cultivation [J]. Scientia Agricultura Sinica, 2023, 56(1): 129-143.
[12] LU Xiang, GAO Yuan, WANG Kun, SUN SiMiao, LI LianWen, LI HaiFei, LI QingShan, FENG JianRong, WANG DaJiang. Analysis of Aroma Characteristics in Different Cultivated Apple Strains [J]. Scientia Agricultura Sinica, 2022, 55(3): 543-557.
[13] HAO Yan,LI XiaoYing,YE Mao,LIU YaTing,WANG TianYu,WANG HaiJing,ZHANG LiBin,XIAO Xiao,WU JunKai. Characteristics of Volatile Components in Peach Fruits of 21shiji and Jiucui and Their Hybrid Progenies [J]. Scientia Agricultura Sinica, 2022, 55(22): 4487-4499.
[14] JI XiaoHao,LIU FengZhi,WANG BaoLiang,LIU PeiPei,WANG HaiBo. Genetic Variation of Alcohol Acyltransferase Encoding Gene in Grape [J]. Scientia Agricultura Sinica, 2022, 55(14): 2797-2811.
[15] ZHANG YuanYuan,LIU WenJing,ZHANG BinBin,CAI ZhiXiang,SONG HongFeng,YU MingLiang,MA RuiJuan. Characterization of the Lactone Volatile Compounds in Different Types of Peach (Prunus persica L.) Fruit and Evaluations of Their Contributions to Fruit Overall Aroma [J]. Scientia Agricultura Sinica, 2022, 55(10): 2026-2037.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
京ICP备09089781号-30
Copyright 2018 © Editorial office of Scientia Agricultura Sinica
Tel: 86-010-82106279    E-mail: zgnykx@mail.caas.net.cn
Supported by Beijing Magtech Co.Ltd