Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine
Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a <i>Saccharomyces cerevisiae</i> consor...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/5/278 |
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| Summary: | Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due to limited processing options. This study introduces a staged fermentation process to transform persimmon into high-quality wine using a <i>Saccharomyces cerevisiae</i> consortium (EC/Aq/F33 = 4/4/7) followed by <i>Monascus purpureus</i>. The process decouples ethanol production and esterification to avoid nutrient competition: an 8-day yeast phase (21.11 °Brix, 0.29 g kg<sup>−1</sup> yeast, 19.90 °C, pH 3.8) yields 12.12% (<i>v</i>/<i>v</i>) ethanol, followed by <i>M. purpureus</i> (1.56% inoculation, 22.6 °C, pH 4.0) on day 8 for 10 days, producing 3.56 g L<sup>−1</sup> esters. This results in 32 volatile compounds (e.g., phenethyl acetate), achieving a sensory score of 90.9/100–43% higher in aromatic diversity than single-strain fermentation. By shortening fermentation time by 40% compared with traditional methods (>25 days) and enhancing flavor complexity, this scalable approach offers a sustainable solution for upcycling persimmon and other tannin-rich perishables, supporting eco-friendly food production. |
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| ISSN: | 2311-5637 |