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Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

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Abstract

The effect of different yeast strains on the quality of kiwi wine was investigated by polyphase determine approaches in the present research. The influence of co-culture and inoculation sequence on the quality was also explored simultaneously. Results suggested that the characteristics of the kiwi wine were affected by the metabolic characteristic of strains. The flavor content and their flavor profile of samples fermented by co-culturing of strain among species, genus, and families. When Saccharomyces bayanus (Y5 or Y6) co-cultured with Torulaspora delbrueckii Y7, the ratio of phenethyl alcohol increased, but that of octanoic acid and ethyl octanoate decreased significantly. The odor activity value (OAV) of ethyl octanoate and ethyl hexanoate was increased by co-culturing Saccharomyces with T. delbrueckii, and that of decanal and terpinen-4-ol was enhanced by co-culturing of different strains of Saccharomyces. It was an excepting process to obtain high quality of kiwi wine by co-culturing technology of yeasts, and was very effective to optimize the process by polyphase analysis approaches.

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Acknowledgements

This research was financially supported by the Sichuan University–Luzhoulaojiao Company Fund (Grant No. 17H1039).

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Authors and Affiliations

  1. College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China

    Jian Liu, Pian Ye, Jun Huang & Rongqing Zhou

  2. National Engineering Laboratory of Clean Technology for Leather Manufacture, Sichuan University, Chengdu, 610065, China

    Rongqing Zhou

  3. National Engineering Research Centre of Solid-State Brewing, Luzhou, 646000, China

    Rongqing Zhou

  4. Luzhoulaojiao Company Limited, Luzhou, 646000, China

    Miao Liu, Feng Lin, Hongbo Wang, Suyi Zhang, Jun Zhou & Liang Cai

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  1. Jian Liu
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  2. Miao Liu
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  5. Jun Huang
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Correspondence to Rongqing Zhou.

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Liu, J., Liu, M., Ye, P. et al. Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii. Eur Food Res Technol 246, 807–820 (2020). https://doi.org/10.1007/s00217-020-03439-6

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  • DOI: https://doi.org/10.1007/s00217-020-03439-6

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