Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

Abstract

Lychee (LHF) and lychee with yerba mate (LMF) wines were developed in two fermentation stages by the probiotic yeast Saccharomyces boulardii. The physicochemical and sensory characteristics of the wines, as well as the total phenolic compounds (TPCs), methylxanthines, phenolic acids, flavonoids and antioxidant activity (AA), were determined. Yeast showed viability > 6.31 log CFU mL^− 1 in the LHF and LMF wines at the end of preparation, demonstrating the probiotic potential of the proposed beverages. S. boulardii metabolizes the sugars present in beverages, generating ethanol and CO₂. LHF wines had a higher content of vitamin C and a lighter color, with alcoholic, sweet and sweet fruit flavours. The yerba mate provided greater AA, TPC and methylxanthine contents; phenolic acid and flavonoid levels; brown, ocher, and yellowish colours; honey and dark colours; fermented aroma; yerba mate and fermented flavour; bitter taste and aftertaste; and greater viscosity in the mouth in the LMF wines. Fermented Lychee wines were generally more sensorially accepted. A greater preference was observed for LHF wine with a second fermentation for 15 days at 10 °C.