LAPSE:2023.5696
Published Article
LAPSE:2023.5696
Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine
February 23, 2023
Abstract
For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.
For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.
Record ID
Keywords
aroma-active compounds, Fermentation, jujube wine, quality attributes, Saccharomyces cerevisiae
Suggested Citation
Zhao Y, Yu X, Zhu F, Liu G, Chu L, Yan X, Ma Y, He F, Li G, Zhang Y, Tan M, Lu Y. Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. (2023). LAPSE:2023.5696
Author Affiliations
Zhao Y: School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Yu X: School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Zhu F: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Liu G: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Chu L: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Yan X: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Ma Y: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
He F: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Li G: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Zhang Y: School of Food Science and Engineering, Shandong Agriculture and Engineering University, Zibo 255300, China
Tan M: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Lu Y: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Yu X: School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
Zhu F: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Liu G: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Chu L: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Yan X: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Ma Y: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
He F: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Li G: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Zhang Y: School of Food Science and Engineering, Shandong Agriculture and Engineering University, Zibo 255300, China
Tan M: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Lu Y: Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
Journal Name
Processes
Volume
9
Issue
6
First Page
970
Year
2021
Publication Date
2021-05-29
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9060970, Publication Type: Journal Article
Record Map
Published Article
LAPSE:2023.5696
This Record
External Link
https://doi.org/10.3390/pr9060970
Publisher Version
Download
Meta
Record Statistics
Record Views
320
Version History
[v1] (Original Submission)
Feb 23, 2023
Verified by curator on
Feb 23, 2023
This Version Number
v1
Citations
Most Recent
This Version
URL Here
https://psecommunity.org/LAPSE:2023.5696
Record Owner
Auto Uploader for LAPSE
Links to Related Works