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Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation

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Abstract

To investigate the effects of inoculation ratio, concentration, and sequence of selected Metschnikowia agaves P3-3 and commercial Saccharomyces cerevisiae D254 on the volatiles of pineapple wine in mixed fermentation, the growth and fermentation ability of two yeast strains were monitored, and the physicochemical characteristics (including reducing sugar, total acidity, volatile acidity, and ethanol content) and volatile profile of pineapple wines produced by different inoculation strategies were analysed using chemical method and headspace-solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GCMS), respectively. Results indicate that although the proliferation of M. agaves P3-3 was repressed by S. cerevisiae D254, changes in inoculation methods influenced yeast–yeast interactions and modulated the physicochemical properties and volatile profile of pineapple wine. Inoculation sequence and concentration of two strains were more important to volatile profile of pineapple wine than inoculation ratio. Simultaneous inoculations with 1 × 107 CFU/mL M. agaves P3-3 and sequential inoculations increased the total acidity level, but their volatile acidity was lower than that with 5 × 106 CFU/mL M. agaves P3-3. Simultaneous inoculations with 5 × 106 CFU/mL M. agaves P3-3 retained more types of variety volatiles. However, the appropriate increase in the inoculation concentration of the cells and sequential inoculation increased the fermentative volatiles, especially ester levels.

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Acknowledgements

This research was funded by the National Natural Science Foundation of China, grant number 31760456, the Education Department of Hainan Province, grant number Hnky2019-7, the Natural Science Foundation of Hainan province, grant number 317056, and the Scientific Research Foundation of Hainan University, Grant number KYQD1660.

Funding

This research was funded by the National Natural Science Foundation of China, grant number 31760456, the Education Department of Hainan Province, grant number Hnky2019-7, the Natural Science Foundation of Hainan province, grant number 317056, and the Scientific Research Foundation of Hainan University, Grant number KYQD1660.

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Authors and Affiliations

  1. College of Food Science and Engineering, Hainan University, Haikou, China

    Xue Lin, Yanyan Jia, Kaiya Li, Xiaoping Hu & Congfa Li

  2. College of Sciences, Hainan University, Haikou, China

    Sixin Liu

  3. Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou, 570228, China

    Xue Lin, Xiaoping Hu, Congfa Li & Sixin Liu

Authors
  1. Xue Lin
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  2. Yanyan Jia
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  3. Kaiya Li
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  4. Xiaoping Hu
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  5. Congfa Li
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  6. Sixin Liu
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Contributions

XL drafted the manuscript. YYJ performed the experiments. KYL conducted data analysis. CFL conceived and designed the research. XPH and SXL revised the manuscript. All authors read and approved the final manuscript.

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Correspondence to Congfa Li or Sixin Liu.

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Lin, X., Jia, Y., Li, K. et al. Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation. J Food Sci Technol 59, 327–343 (2022). https://doi.org/10.1007/s13197-021-05019-2

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  • DOI: https://doi.org/10.1007/s13197-021-05019-2

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