Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i>
The co-fermentation of <i>Saccharomyces cerevisiae</i> and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (<i>Candida glabrata</i> NCUF308.1, <i>Pichia ano...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3655 |
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| author | Wenqin Cai Bang Li Yanru Chen Guiming Fu Haowei Fan Mengfei Deng Yin Wan Na Liu Mengxiang Li |
| author_facet | Wenqin Cai Bang Li Yanru Chen Guiming Fu Haowei Fan Mengfei Deng Yin Wan Na Liu Mengxiang Li |
| author_sort | Wenqin Cai |
| collection | DOAJ |
| description | The co-fermentation of <i>Saccharomyces cerevisiae</i> and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (<i>Candida glabrata</i> NCUF308.1, <i>Pichia anomala</i> NCUF306.1, and <i>Wickerhamomyces anomalus</i> NCUF307.1) and <i>S. cerevisiae</i> NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with <i>S. cerevisiae</i> NCUF309.2 fermentation (S), the population of <i>S. cerevisiae</i> NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of <i>C. glabrata</i> NCUF308.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of <i>P. anomala</i> NCUF306.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of <i>W. anomalus</i> NCUF307.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (<i>p</i> < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine. |
| first_indexed | 2024-03-09T18:20:24Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:24Z |
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| spelling | doaj.art-398ed282074f44f8bb8fa341789ed8182023-11-24T08:22:12ZengMDPI AGFoods2304-81582022-11-011122365510.3390/foods11223655Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i>Wenqin Cai0Bang Li1Yanru Chen2Guiming Fu3Haowei Fan4Mengfei Deng5Yin Wan6Na Liu7Mengxiang Li8State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaState Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaThe co-fermentation of <i>Saccharomyces cerevisiae</i> and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (<i>Candida glabrata</i> NCUF308.1, <i>Pichia anomala</i> NCUF306.1, and <i>Wickerhamomyces anomalus</i> NCUF307.1) and <i>S. cerevisiae</i> NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with <i>S. cerevisiae</i> NCUF309.2 fermentation (S), the population of <i>S. cerevisiae</i> NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of <i>C. glabrata</i> NCUF308.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of <i>P. anomala</i> NCUF306.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of <i>W. anomalus</i> NCUF307.1 and <i>S. cerevisiae</i> NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (<i>p</i> < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine.https://www.mdpi.com/2304-8158/11/22/3655ester-producing yeastsco-fermentation<i>Saccharomyces cerevisiae</i>ester compounds |
| spellingShingle | Wenqin Cai Bang Li Yanru Chen Guiming Fu Haowei Fan Mengfei Deng Yin Wan Na Liu Mengxiang Li Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> Foods ester-producing yeasts co-fermentation <i>Saccharomyces cerevisiae</i> ester compounds |
| title | Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> |
| title_full | Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> |
| title_fullStr | Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> |
| title_full_unstemmed | Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> |
| title_short | Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: <i>Candida glabrata</i>, <i>Pichia anomala</i>, and <i>Wickerhamomyces anomalus</i> |
| title_sort | increase the content of ester compounds in blueberry wine fermentation with the ester producing yeast i candida glabrata i i pichia anomala i and i wickerhamomyces anomalus i |
| topic | ester-producing yeasts co-fermentation <i>Saccharomyces cerevisiae</i> ester compounds |
| url | https://www.mdpi.com/2304-8158/11/22/3655 |
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