Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine
In this study, non-Saccharomyces cerevisiae with strong fermentation ability, excellent aroma production and high tolerance were isolated and screened from the natural fermentation broth of navel orange in Fengjie. Navel orange wine was prepared by mixed fermentation with commercial S. cerevisiae BV...
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-148.pdf |
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| author | ZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia |
| author_facet | ZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia |
| author_sort | ZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia |
| collection | DOAJ |
| description | In this study, non-Saccharomyces cerevisiae with strong fermentation ability, excellent aroma production and high tolerance were isolated and screened from the natural fermentation broth of navel orange in Fengjie. Navel orange wine was prepared by mixed fermentation with commercial S. cerevisiae BV818, and its brewing characteristics were evaluated. The results showed that a total of 15 strains of non-Saccharomyces cerevisiae were isolated and screened, numbered as A1-A15, and 2 excellent strains A1 and A2 were screened according to fermentation ability and aroma production ability. Strains A1 and A2 were identified as Starmerella bacillaris and Pichia kluyveri, respectively. Strain A1 could tolerate glucose 500 g/L, fructose 500 g/L and ethanol 14%, strain A2 could tolerate glucose 400 g/L, fructose 400 g/L and ethanol 12%, strains A1 and A2 could tolerate KCl 1.2 mol/L, SO<sub>2</sub> 500 mg/L, temperature 12-38 ℃, and pH 3. A total of 35 aroma compounds were detected in navel orange wines prepared by fermentation of strain A1 and A2 mixed with strain BV818 (10∶1, V/V), respectively and 11 key aroma compounds (OAV>1) were selected based on aroma activity value (OAV). The total esters contents of navel orange wine fermented by mixing strain A1 and strain BV818 was increased by 177.95%. Total phenols, total flavonoids, glycerol contents, sensory score, ascorbic acid, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals scavenging rate were the highest, which were 487.92 mg/L, 565.88 mg/L, 7.39 g/L, 84.54 points, 642.31 mg/L and 86.85%, respectively. In conclusion, strain A1 had the potential to be used in navel orange wine industry. |
| format | Article |
| id | doaj-art-1bbc3d922c964cbf948ea6d5f43da293 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-1bbc3d922c964cbf948ea6d5f43da2932025-08-20T01:57:27ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-0144114815510.11882/j.issn.0254-5071.2025.01.022Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wineZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia01. Winegrape and Wine Technological Innovation Center of Shandong Province, Shandong Academy of Grape, Jinan 250100, China; ;2. Chongqing Fengjie Kuifeng Liquor Co., Ltd., Chongqing 404600, ChinaIn this study, non-Saccharomyces cerevisiae with strong fermentation ability, excellent aroma production and high tolerance were isolated and screened from the natural fermentation broth of navel orange in Fengjie. Navel orange wine was prepared by mixed fermentation with commercial S. cerevisiae BV818, and its brewing characteristics were evaluated. The results showed that a total of 15 strains of non-Saccharomyces cerevisiae were isolated and screened, numbered as A1-A15, and 2 excellent strains A1 and A2 were screened according to fermentation ability and aroma production ability. Strains A1 and A2 were identified as Starmerella bacillaris and Pichia kluyveri, respectively. Strain A1 could tolerate glucose 500 g/L, fructose 500 g/L and ethanol 14%, strain A2 could tolerate glucose 400 g/L, fructose 400 g/L and ethanol 12%, strains A1 and A2 could tolerate KCl 1.2 mol/L, SO<sub>2</sub> 500 mg/L, temperature 12-38 ℃, and pH 3. A total of 35 aroma compounds were detected in navel orange wines prepared by fermentation of strain A1 and A2 mixed with strain BV818 (10∶1, V/V), respectively and 11 key aroma compounds (OAV>1) were selected based on aroma activity value (OAV). The total esters contents of navel orange wine fermented by mixing strain A1 and strain BV818 was increased by 177.95%. Total phenols, total flavonoids, glycerol contents, sensory score, ascorbic acid, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals scavenging rate were the highest, which were 487.92 mg/L, 565.88 mg/L, 7.39 g/L, 84.54 points, 642.31 mg/L and 86.85%, respectively. In conclusion, strain A1 had the potential to be used in navel orange wine industry.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-148.pdfstrain screening|tolerance|navel orange wine|volatile flavor compounds|physicochemical index|antioxidant activity |
| spellingShingle | ZHONG Ke, XIAO Jian, TANG Xiaohong, DING Yan, LI Zhiyu, LI Ruirui, HAN Xiaomei, SUN Yuxia Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine Zhongguo niangzao strain screening|tolerance|navel orange wine|volatile flavor compounds|physicochemical index|antioxidant activity |
| title | Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine |
| title_full | Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine |
| title_fullStr | Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine |
| title_full_unstemmed | Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine |
| title_short | Effect of non-Saccharomyces cerevisiae on the quality of navel orange fruit wine |
| title_sort | effect of non saccharomyces cerevisiae on the quality of navel orange fruit wine |
| topic | strain screening|tolerance|navel orange wine|volatile flavor compounds|physicochemical index|antioxidant activity |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-148.pdf |
| work_keys_str_mv | AT zhongkexiaojiantangxiaohongdingyanlizhiyuliruiruihanxiaomeisunyuxia effectofnonsaccharomycescerevisiaeonthequalityofnavelorangefruitwine |