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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MDPI AG
2025-05-01
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| Series: | Fermentation |
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| author | Yamin Du Yangyang Sun Rongqi Chen Ruoxuan Xu Qing Li Xiuhe Liu Lanxiao Li Tao Zhao |
| author_facet | Yamin Du Yangyang Sun Rongqi Chen Ruoxuan Xu Qing Li Xiuhe Liu Lanxiao Li Tao Zhao |
| author_sort | Yamin Du |
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| description | 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. |
| format | Article |
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| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Fermentation |
| spelling | doaj-art-a80463dce8f24a8f9cb0abc839f9b4082025-08-20T02:33:48ZengMDPI AGFermentation2311-56372025-05-0111527810.3390/fermentation11050278Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality WineYamin Du0Yangyang Sun1Rongqi Chen2Ruoxuan Xu3Qing Li4Xiuhe Liu5Lanxiao Li6Tao Zhao7College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaSchool of Agriculture Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaCollege of Food and Biosystem Engineering, Yantai Institute of Technology, Yantai 264000, ChinaCollege of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, ChinaPersimmon 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.https://www.mdpi.com/2311-5637/11/5/278persimmon winewaste valorizationstaged fermentationflavor profiling |
| spellingShingle | Yamin Du Yangyang Sun Rongqi Chen Ruoxuan Xu Qing Li Xiuhe Liu Lanxiao Li Tao Zhao Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine Fermentation persimmon wine waste valorization staged fermentation flavor profiling |
| title | Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine |
| title_full | Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine |
| title_fullStr | Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine |
| title_full_unstemmed | Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine |
| title_short | Staged Fermentation with a <i>Saccharomyces cerevisiae</i> Consortium and <i>Monascus purpureus</i> for Sustainable Valorization of Persimmon into High-Quality Wine |
| title_sort | staged fermentation with a i saccharomyces cerevisiae i consortium and i monascus purpureus i for sustainable valorization of persimmon into high quality wine |
| topic | persimmon wine waste valorization staged fermentation flavor profiling |
| url | https://www.mdpi.com/2311-5637/11/5/278 |
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