通过本地非酵母细胞外提取物处理提高猕猴桃葡萄酒的营养成分和香气特征

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Wangsheng Sun, Xiaowen Chen, Sinuo Feng, Jia Han, Shiqi Li, Fangyu Long, Jing Guo
{"title":"通过本地非酵母细胞外提取物处理提高猕猴桃葡萄酒的营养成分和香气特征","authors":"Wangsheng Sun,&nbsp;Xiaowen Chen,&nbsp;Sinuo Feng,&nbsp;Jia Han,&nbsp;Shiqi Li,&nbsp;Fangyu Long,&nbsp;Jing Guo","doi":"10.1016/j.fm.2024.104651","DOIUrl":null,"url":null,"abstract":"<div><div>To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-<em>Saccharomyces</em> yeast extracellular extract treatment for fermentation was established. The extracellular extract from <em>Zygosaccharomyces rouxii</em>, <em>Pichia kudriavzevii</em>, and <em>Meyerozyma guilliermondii</em> were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.</div></div>","PeriodicalId":12399,"journal":{"name":"Food microbiology","volume":"125 ","pages":"Article 104651"},"PeriodicalIF":4.5000,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment\",\"authors\":\"Wangsheng Sun,&nbsp;Xiaowen Chen,&nbsp;Sinuo Feng,&nbsp;Jia Han,&nbsp;Shiqi Li,&nbsp;Fangyu Long,&nbsp;Jing Guo\",\"doi\":\"10.1016/j.fm.2024.104651\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-<em>Saccharomyces</em> yeast extracellular extract treatment for fermentation was established. The extracellular extract from <em>Zygosaccharomyces rouxii</em>, <em>Pichia kudriavzevii</em>, and <em>Meyerozyma guilliermondii</em> were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.</div></div>\",\"PeriodicalId\":12399,\"journal\":{\"name\":\"Food microbiology\",\"volume\":\"125 \",\"pages\":\"Article 104651\"},\"PeriodicalIF\":4.5000,\"publicationDate\":\"2024-10-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0740002024001898\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0740002024001898","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

为了发掘菌株的潜力,进一步提高猕猴桃葡萄酒的芳香复杂性,同时避免不良风味,建立了本地非酵母菌发酵的细胞外提取物处理方法。制备了来自 Zygosaccharomyces rouxii、Pichia kudriavzevii 和 Meyerozyma guilliermondii 的胞外提取物,并将其单独或成对添加到猕猴桃酒发酵体系中。随后,综合评价了不同方案生产的猕猴桃酒的理化性质、抗氧化剂和挥发性特征的变化,并通过感官评价和偏最小二乘法回归分析了影响感官可接受性的主要香气描述指标。结果表明,细胞外提取物处理显著提高了猕猴桃酒的有机酸和单体酚含量、抗氧化能力和挥发性物质。与 Sc 相比,Pk-Zr 和 Mg-Zr 中酯类和醇类的增加以及醛类和酸类的减少增强了猕猴桃酒的芳香复杂性,同时减少了青草味和真菌味,从而提高了感官的可接受性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment
To unlock the potential of strains for further enhancing the aromatic complexity of kiwifruit wines while avoiding undesirable flavors, indigenous non-Saccharomyces yeast extracellular extract treatment for fermentation was established. The extracellular extract from Zygosaccharomyces rouxii, Pichia kudriavzevii, and Meyerozyma guilliermondii were prepared and supplemented individually or in pairs to the kiwifruit wine fermentation system. Subsequently, the changes in physicochemical properties, antioxidants, and volatile characteristics of kiwifruit wines produced by different protocols were comprehensively evaluated, and the major aroma descriptors affecting sensory acceptability were analyzed by sensory evaluation and partial least squares regression. The results showed that extracellular extract treatment significantly improved the organic acids and monomeric phenols content, antioxidant capacity, and volatiles of kiwifruit wines. Compared to Sc, the increase in esters and alcohols, along with the decrease in aldehydes and acids in Pk-Zr and Mg-Zr, enhanced the aromatic complexity while reduce grassy and fungal flavors, resulting in higher sensory acceptability.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信