文献类型：期刊文献

英文题名：Effect of Hanseniaspora Uvarum–Saccharomyces Cerevisiae Mixed-Fermentation on Aroma Characteristics of Rosa Roxburghii Tratt, Blueberry, and Plum Wines

作者：Huang, Mingzheng Liu, Xiaozhu Li, Xin Sheng, Xiaofang Li, Tingting Tang, Weiyuan Yu, Zhihai Wang, Yuangmeng

第一作者：黄名正

机构：[1] College of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guizhou, Guiyang, China; [2] School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guizhou, Guiyang, China; [3] College of Liquor and Food Engineering, Guizhou University, Guizhou, Guiyang, China

第一机构：贵州理工学院

年份：2022

外文期刊名：SSRN

收录：EI(收录号：20220393170)

语种：英文

外文关键词：Fermentation - Fruits - Gas chromatography - Mass spectrometry - Odors - Yeast

摘要：Here, a H. uvarum – Saccharomyces cerevisiae mixed-fermentation was used to ferment fruit wines. Three fruit wines' volatile aroma characteristics were analyzed by headspace–solid-phase microextraction–gas chromatography-mass spectrometry. The results showed that the H. uvarum – S. cerevisiae fermented R. roxburghii, blueberry, and plum fruit wines further enriched their flavor characteristics. The overall flavor characteristics of sequentially-inoculated fruit wines differed significantly from those fermented with S. cerevisiae alone, although several similarities were also observed. Sequential inoculation of H. uvarum and S. cerevisiae positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. In particular, H. uvarum – Saccharomyces cerevisiae mixed-fermentation produced blueberry wine had the widest variety and content of aroma compounds among the fermented wines. Therefore, H. uvarum – Saccharomyces cerevisiae mixed-fermentation inoculation in the three fermented fruit wines increased the aroma compound variety and content, thus enriching their aroma richness and complexity. ? 2022, The Authors. All rights reserved.