Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fe...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300305X |
| _version_ | 1797676565953249280 |
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| author | Yu Chen Jiali Qi Hanyu Yang Xingmeng Lei Jiao Jiang Yuyang Song Yi Qin Yan-Lin Liu |
| author_facet | Yu Chen Jiali Qi Hanyu Yang Xingmeng Lei Jiao Jiang Yuyang Song Yi Qin Yan-Lin Liu |
| author_sort | Yu Chen |
| collection | DOAJ |
| description | Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fermentation among two Shaanxi regions. Results showed that Aureobasidium, Alternaria, Pichia and Saccharomyces, were the dominant fungi in apricot wine fermentation. A total of 80 volatiles including esters, alcohols, acids and terpenes were detected from two apricot wines. Their correlations suggested that apricot wine aroma was mainly affected by Pichia kudriavzevii, rather than Saccharomyces cerevisiae we commonly considered. Furthermore, reinforced inoculation of P. kudriavzevii LQD20 has exhibited the commendable potential in enhancing sensory qualities. The results of this study provide fundamental information of the indigenous microbiota in microbial dynamic during apricot wine fermentation, which would be helpful in exploiting the strains with potential for industrial use as starter cultures. |
| first_indexed | 2024-03-11T22:31:03Z |
| format | Article |
| id | doaj.art-9393baa0e95b4ea68a0e2d0ea861c393 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:31:03Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-9393baa0e95b4ea68a0e2d0ea861c3932023-09-23T05:12:34ZengElsevierFood Chemistry: X2590-15752023-10-0119100862Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starterYu Chen0Jiali Qi1Hanyu Yang2Xingmeng Lei3Jiao Jiang4Yuyang Song5Yi Qin6Yan-Lin Liu7College of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, ChinaCollege of Enology, Northwest A & F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling 712100, China.College of Enology, Northwest A & F University, Yangling 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding authors at: College of Enology, Northwest A & F University, Yangling 712100, China.Microbial activity during spontaneous fermentation in alcoholic beverages have driven in developing the chemical and aromatic characteristic of products but not clear in apricot wines. We have characterised the composition of fungal communities and volatile metabolites in apricot wine spontaneous fermentation among two Shaanxi regions. Results showed that Aureobasidium, Alternaria, Pichia and Saccharomyces, were the dominant fungi in apricot wine fermentation. A total of 80 volatiles including esters, alcohols, acids and terpenes were detected from two apricot wines. Their correlations suggested that apricot wine aroma was mainly affected by Pichia kudriavzevii, rather than Saccharomyces cerevisiae we commonly considered. Furthermore, reinforced inoculation of P. kudriavzevii LQD20 has exhibited the commendable potential in enhancing sensory qualities. The results of this study provide fundamental information of the indigenous microbiota in microbial dynamic during apricot wine fermentation, which would be helpful in exploiting the strains with potential for industrial use as starter cultures.http://www.sciencedirect.com/science/article/pii/S259015752300305XApricot wineSpontaneous fermentationFungal diversityAroma controlPichia kudriavzevii |
| spellingShingle | Yu Chen Jiali Qi Hanyu Yang Xingmeng Lei Jiao Jiang Yuyang Song Yi Qin Yan-Lin Liu Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter Food Chemistry: X Apricot wine Spontaneous fermentation Fungal diversity Aroma control Pichia kudriavzevii |
| title | Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter |
| title_full | Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter |
| title_fullStr | Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter |
| title_full_unstemmed | Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter |
| title_short | Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter |
| title_sort | fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of pichia kudriavzevii for potential as starter |
| topic | Apricot wine Spontaneous fermentation Fungal diversity Aroma control Pichia kudriavzevii |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300305X |
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