文献类型：期刊文献

英文题名：Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine

作者：Li, Yinfeng Zhao, Hubing Liu, Xiaozhu

机构：[1] College of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, 550003, China; [2] Guizhou Xijiu Co., Ltd., Zunyi, 563000, China

第一机构：贵州理工学院

通信机构：College of Food & Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, 550003, China|贵州理工学院;

年份：2024

外文期刊名：International Journal of Food Engineering

收录：EI(收录号：20244617354856);Scopus(收录号：2-s2.0-85208532631)

语种：英文

外文关键词：Aromatization - Volatile organic compounds - Wine - Yeast

摘要：In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) > 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine. ? 2024 Walter de Gruyter GmbH, Berlin/Boston.