Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses
The mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae (S. cerevisiae) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non-Saccharomyces yeast species...
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225001982 |
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| author | Xin-ying Xu Jun-bo Wei Ruo-ting Hou Mei-qing Li Yu Wang Xue-Ling Gao Jin Liang Hai-wei Zhang |
| author_facet | Xin-ying Xu Jun-bo Wei Ruo-ting Hou Mei-qing Li Yu Wang Xue-Ling Gao Jin Liang Hai-wei Zhang |
| author_sort | Xin-ying Xu |
| collection | DOAJ |
| description | The mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae (S. cerevisiae) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non-Saccharomyces yeast species (Tourlaspora delbrueckii (T.d.), Metschnikowia pulcherrima (M.p.), Schizosaccharomyces pombe (S.p.) and Issatchenkia terricola (I.t.)) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists (n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non-Saccharomyces yeasts with S. cerevisiae, for developing distinct styles and enhancing the oenological quality of strawberry wine. |
| format | Article |
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| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
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| series | Applied Food Research |
| spelling | doaj-art-95c5ef4950cc49e092cde6af19ec96e42025-08-20T02:06:58ZengElsevierApplied Food Research2772-50222025-06-015110089010.1016/j.afres.2025.100890Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analysesXin-ying Xu0Jun-bo Wei1Ruo-ting Hou2Mei-qing Li3Yu Wang4Xue-Ling Gao5Jin Liang6Hai-wei Zhang7Joint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaJoint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaCorresponding author.; Joint Research Center for Food Nutrition and Health of IHM, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei 230036, ChinaThe mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae (S. cerevisiae) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non-Saccharomyces yeast species (Tourlaspora delbrueckii (T.d.), Metschnikowia pulcherrima (M.p.), Schizosaccharomyces pombe (S.p.) and Issatchenkia terricola (I.t.)) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists (n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non-Saccharomyces yeasts with S. cerevisiae, for developing distinct styles and enhancing the oenological quality of strawberry wine.http://www.sciencedirect.com/science/article/pii/S2772502225001982Strawberry wineNon-Saccharomyces yeastSequential fermentationAroma profilesGC-IMSCATA |
| spellingShingle | Xin-ying Xu Jun-bo Wei Ruo-ting Hou Mei-qing Li Yu Wang Xue-Ling Gao Jin Liang Hai-wei Zhang Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses Applied Food Research Strawberry wine Non-Saccharomyces yeast Sequential fermentation Aroma profiles GC-IMS CATA |
| title | Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses |
| title_full | Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses |
| title_fullStr | Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses |
| title_full_unstemmed | Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses |
| title_short | Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses |
| title_sort | sequential inoculation of non saccharomyces yeasts and saccharomyces cerevisiae modulates strawberry wine quality physicochemical volatile and sensory analyses |
| topic | Strawberry wine Non-Saccharomyces yeast Sequential fermentation Aroma profiles GC-IMS CATA |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225001982 |
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