Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccha...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000240 |
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| author | Yu Chen Xingmeng Lei Luxing Sun Binghong Gao Peng An Dongqing Ye Haibin Mu Yi Qin Yuyang Song Yanlin Liu |
| author_facet | Yu Chen Xingmeng Lei Luxing Sun Binghong Gao Peng An Dongqing Ye Haibin Mu Yi Qin Yuyang Song Yanlin Liu |
| author_sort | Yu Chen |
| collection | DOAJ |
| description | In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccharomyces cerevisiae and Pichia kudriavzevii were selected for laboratory-scale fermentations. Results showed that S. cerevisiae S9 exhibited significantly higher sugar consumption than S2 and CECA strains, with the former demonstrating a fructophilic character. Mixed fermentations of P. kudriavzevii N11 and N12 resulted in lower citric acid content (decreasing by 12–25 %) and higher glycerol levels (increasing by 12–47 %) compared to pure fermentation. In the mixed fermentation, indigenous S. cerevisiae species supported the survival of P. kudriavzevii, effectively enhancing the fruity esters and terpenes content of apricot wine. This study provides technical support for screening specialized starters for apricot wine production. |
| format | Article |
| id | doaj-art-fa2a35be68c14a1f97ad16bf88dc9d37 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-fa2a35be68c14a1f97ad16bf88dc9d372025-02-12T05:32:24ZengElsevierFood Chemistry: X2590-15752025-01-0125102178Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot winesYu Chen0Xingmeng Lei1Luxing Sun2Binghong Gao3Peng An4Dongqing Ye5Haibin Mu6Yi Qin7Yuyang Song8Yanlin Liu9College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, ChinaGuangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAdministrative Committee of Wine Industry Zone of Ningxia Helan Mountains' East Foothill, Yingchuan, Ningxia 750002, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, ChinaCollege of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China.College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi, 712100, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China.In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccharomyces cerevisiae and Pichia kudriavzevii were selected for laboratory-scale fermentations. Results showed that S. cerevisiae S9 exhibited significantly higher sugar consumption than S2 and CECA strains, with the former demonstrating a fructophilic character. Mixed fermentations of P. kudriavzevii N11 and N12 resulted in lower citric acid content (decreasing by 12–25 %) and higher glycerol levels (increasing by 12–47 %) compared to pure fermentation. In the mixed fermentation, indigenous S. cerevisiae species supported the survival of P. kudriavzevii, effectively enhancing the fruity esters and terpenes content of apricot wine. This study provides technical support for screening specialized starters for apricot wine production.http://www.sciencedirect.com/science/article/pii/S2590157525000240Apricot wineIndigenous yeastsPichia kudriavzeviiMicrobial interactionsVolatile compoundsAromatic characteristics |
| spellingShingle | Yu Chen Xingmeng Lei Luxing Sun Binghong Gao Peng An Dongqing Ye Haibin Mu Yi Qin Yuyang Song Yanlin Liu Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines Food Chemistry: X Apricot wine Indigenous yeasts Pichia kudriavzevii Microbial interactions Volatile compounds Aromatic characteristics |
| title | Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| title_full | Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| title_fullStr | Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| title_full_unstemmed | Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| title_short | Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| title_sort | exploring the potentials of indigenous saccharomyces cerevisiae and pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines |
| topic | Apricot wine Indigenous yeasts Pichia kudriavzevii Microbial interactions Volatile compounds Aromatic characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000240 |
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