文献类型：期刊文献

英文题名：Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine

作者：Li, Yinfeng Zhang, Yuanlin Liu, Xiaozhu

第一作者：李宇芳

通信作者：Liu, XZ[1]|[14440df22f06bbcaad0e9]刘晓柱;

机构：[1]Guizhou Inst Technol, Guiyang 550003, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang 550003, Peoples R China.|贵州理工学院;

年份：2024

外文期刊名：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001163542400001)】；

基金：No Statement Available

语种：英文

外文关键词：red pitaya wine; Meyerozyma guilliermondii; co-inoculation; volatile compounds

摘要：Red pitaya (Hylocereus polyrhizus) is cultivated in tropical and subtropical regions worldwide. Red pitaya is rich in nutritional and medicinal ingredients. Oenological yeasts play vital roles in wine fermentation by metabolizing a variety of aromatic compounds that affect the flavor and sensory properties of wine. In this study, we examined the influence of Meyerozyma guilliermondii on the physicochemical parameters, sensory properties, and aroma chemical composition of red pitaya wine co-inoculated with Saccharomyces cerevisiae. The results showed that mixed inoculation of M. guilliermondii and S. cerevisiae reduced the alcohol content of red pitaya wine. Moreover, using M. guilliermondii and S. cerevisiae as fermentation starters increased the content of volatile alcohols, aldehydes, ketones, and other compounds, as well as the types of alcohols, aldehydes, and ketones. In addition, M. guilliermondii did not affect the sensory characteristics of the red pitaya wine. Therefore, co-inoculation of M. guilliermondii and S. cerevisiae was helpful in enhancing the richness and complexity and improving the aromatic flavor properties of red pitaya wine. The results obtained in this study could serve as a reference for the production of red pitaya wine and other fruit wines.