Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae
Jun Wang, Juanjuan Yan, Wenjia Zhang, Yuxiu Zhang, Zhigang Dong, Hua Luo +2 more
LWT
Abstract
Wine produced by mixed-yeast-starters of non-Saccharomyces strains and Saccharomyces cerevisiae proved to have distinctive aroma. To find more potential mixed-yeast-starters which can enhance sensory characteristics, five Wickerhamomyces anomalus strains were isolated in this paper. They were combined with S. cerevisiae respectively to co-ferment five wines. The aroma diversity and taste characteristics (intensity, astringency, complexity, and persistence) of three co-fermented wines were improved. Sc-WaG5 and Sc-WaG26 wines had higher concentrations of esters (acetate esters, ethyl esters and other esters). Sc-WaG27 wine showed highest contents of titratable acidity, total phenolic, total tannin and total anthocyanin. Additionally, it had higher level of norisoprenoids (ionone and damascenone), carbonyl compounds (2-octanone and nonanal), higher alcohols (isopentanol) and esters. Therefore, Sc-WaG27 wine possessed more complex aroma and highest sensory score. Our results highlighted that co-fermentation of the three W. anomalus strains with S. cerevisiae is a potential strategy to improve wine flavor and aroma, and enrich wine styles.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
co-fermentation improved aroma diversity and taste characteristics (intensity, astringency, complexity, and persistence)
“The aroma diversity and taste characteristics (intensity, astringency, complexity, and persistence) of three co-fermented wines were improved.”
co-fermentation enhanced sensory characteristics
“Wine produced by mixed-yeast-starters of non-Saccharomyces strains and Saccharomyces cerevisiae proved to have distinctive aroma.”
norisoprenoids (ionone and damascenone), carbonyl compounds (2-octanone and nonanal), higher alcohols (isopentanol), esters increased Sc-WaG27 wine
“Sc-WaG27 wine had higher level of norisoprenoids (ionone and damascenone), carbonyl compounds (2-octanone and nonanal), higher alcohols (isopentanol) and esters.”