Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash
The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color...
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Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdf |
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| author | XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing |
| author_facet | XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing |
| author_sort | XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing |
| collection | DOAJ |
| description | The effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color and volatile flavor substances of coix seed wine mash were investigated. The results showed that compared with the SC group, mixed fermentation could reduce the alcohol content, pH and reducing sugar content of coix seed wine mash, and increase the brightness of the wine mash. The types of volatile flavor substances were significantly increased by mixed fermentation, especially esters (P<0.05). 43, 49, 48 and 48 volatile flavor substances were detected in the SC group, the TD+SC group, the IO+SC group and the SP+SC group, respectively. Among them, the contents of phenylacetaldehyde, nonanal and 3-hydroxy-2-butanone were significantly increased in the SP+SC group (P<0.05). The biomark compounds were 1-pentanol, 2,3-butanediol, phenethyl alcohol, etc in SC group, n-decanol, 2-methyl butanol, diethyl succinate, etc in the TD+SC group, isovaleric acid, ethyl benzoate, ethyl phenylacetate, etc in the IO+SC group, and acetic acid isobutyl ester, ethyl butyrate, phenylacetaldehyde, etc in the SP+SC group. In conclusion, the mixed fermentation of non-Saccharomyces and commercial S. cerevisiae was helpful to improve the color and flavor quality of coix seed wine mash. |
| format | Article |
| id | doaj-art-9192b0b51dbe4806883e49c6fddf738b |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-9192b0b51dbe4806883e49c6fddf738b2025-08-20T03:04:46ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-03-014339510110.11882/j.issn.0254-5071.2024.03.015Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mashXIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing0College of Landscape and Food Engineering, Xuchang Vocational Technical College, Xuchang 461000, ChinaThe effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP) on the basic physicochemical properties, color and volatile flavor substances of coix seed wine mash were investigated. The results showed that compared with the SC group, mixed fermentation could reduce the alcohol content, pH and reducing sugar content of coix seed wine mash, and increase the brightness of the wine mash. The types of volatile flavor substances were significantly increased by mixed fermentation, especially esters (P<0.05). 43, 49, 48 and 48 volatile flavor substances were detected in the SC group, the TD+SC group, the IO+SC group and the SP+SC group, respectively. Among them, the contents of phenylacetaldehyde, nonanal and 3-hydroxy-2-butanone were significantly increased in the SP+SC group (P<0.05). The biomark compounds were 1-pentanol, 2,3-butanediol, phenethyl alcohol, etc in SC group, n-decanol, 2-methyl butanol, diethyl succinate, etc in the TD+SC group, isovaleric acid, ethyl benzoate, ethyl phenylacetate, etc in the IO+SC group, and acetic acid isobutyl ester, ethyl butyrate, phenylacetaldehyde, etc in the SP+SC group. In conclusion, the mixed fermentation of non-Saccharomyces and commercial S. cerevisiae was helpful to improve the color and flavor quality of coix seed wine mash.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdfnon-saccharomyces| saccharomyces cerevisiae|color|flavor|coix seed wine mash |
| spellingShingle | XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash Zhongguo niangzao non-saccharomyces| saccharomyces cerevisiae|color|flavor|coix seed wine mash |
| title | Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| title_full | Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| title_fullStr | Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| title_full_unstemmed | Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| title_short | Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| title_sort | effects of mixed fermentation of non saccharomyces and saccharomyces cerevisiae on color and flavor of coix seed wine mash |
| topic | non-saccharomyces| saccharomyces cerevisiae|color|flavor|coix seed wine mash |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-95.pdf |
| work_keys_str_mv | AT xiaofucailiyingkuiliukaigujunhuawangjing effectsofmixedfermentationofnonsaccharomycesandsaccharomycescerevisiaeoncolorandflavorofcoixseedwinemash |