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Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

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Abstract

In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC–MS, respectively. The results indicated that non-Saccharomyces yeast fermentation had lower maximum populations (7.8–8.0 Log cfu/mL), longer fermentation period (7–10 days), lower ethanol (4.13–7.79%), lower total acids (7.48–8.51 g/L) and higher volatile acids concentrations (0.08–0.23 g/L) when compared with those of Saccharomyces cerevisiae fermentation. Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora occidentalis, Pichia kudriavzevii and Torulaspora delbrueckii were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non-Saccharomyces yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine.

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Acknowledgements

This work was supported by the Major Science and Technology Program of Ningxia Hui Autonomous Region (2016BZ0601/02/03) and the Fundamental Research Funds Project for the Central Universities (2662015PY068).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei Province, People’s Republic of China

    Lanlan Hu, Jia Wang, Xueao Ji, Rui Liu, Fusheng Chen & Xiuyan Zhang

  2. Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070, Hubei Province, People’s Republic of China

    Lanlan Hu, Jia Wang, Xueao Ji, Rui Liu, Fusheng Chen & Xiuyan Zhang

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  1. Lanlan Hu
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  2. Jia Wang
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  3. Xueao Ji
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  4. Rui Liu
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  5. Fusheng Chen
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  6. Xiuyan Zhang
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Correspondence to Xiuyan Zhang.

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Hu, L., Wang, J., Ji, X. et al. Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation. J Food Sci Technol 55, 4001–4012 (2018). https://doi.org/10.1007/s13197-018-3325-5

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  • DOI: https://doi.org/10.1007/s13197-018-3325-5

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