文献类型：期刊文献

英文题名：Effects of Co-Inoculation and Sequential Inoculation of Wickerhamomyces Anomalus and Saccharomyces Cerevisiae on the Physicochemical Properties and Aromatic Characteristics of Longan (Dimocarpus Longan Lour.) Wine

作者：Liu, Xiaozhu Li, Yinfeng Zhou, Jichuang Huang, Mingzheng

第一作者：刘晓柱

机构：[1] Guizhou Institute of Technology, Guiyang, China

第一机构：贵州理工学院

通信机构：Guizhou Institute of Technology, Guiyang, China;Guizhou Institute of Technology, Guiyang, China|贵州理工学院;

年份：2021

卷号：13

期号：2

起止页码：56-66

外文期刊名：Quality Assurance and Safety of Crops and Foods

收录：EI(收录号：20223012426535);Scopus(收录号：2-s2.0-85109135961)

语种：英文

外文关键词：Aldehydes - Aromatic compounds - Aromatization - Esters - Fermentation - Ketones - Wine - Yeast

摘要：Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inoculation, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine. ? 2021 Codon Publications