Dataset Information

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.

ABSTRACT: Cactus pear fruit (Opuntia ficus-indica) has a chemical composition that renders it an attractive substrate for wine fermentation. However, there have been serious post-harvest losses of cactus fruit due to its short shelf life. This study aims to investigate wine production from cactus pear fruit juice by optimizing fermentation temperature, pH, and inoculum concentration (Saccharomyces cerevisiae) to obtain optimum quality-indicative responses. Response surface methodology coupled with central composite rotatable design was adopted in the present study to achieve optimized fermentation process conditions. The fermentation process was carried out for 6 days with varied input variables, and all the models showed significant p-values for interaction of variance (<0.05). Cactus pear fruit wine with a total acidity of 12.39 ± 1.32 g/L equivalent to tartaric acid (TTAE), alcohol content of 9 ± 0.31%, v/v, total antioxidant concentration of 235.3 ± 9.15 mg/L AAE (Ascorbic acid equivalent), and sensory acceptance of 7.74 ± 0.34 was produced at an optimized temperature of 30 °C, pH of 3.9, and inoculum concentration of 16%. The developed models could predict the quality of wine developed from cactus pear fruit.

SUBMITTER: Tsegay ZT

PROVIDER: S-EPMC6111886 | biostudies-other | 2018 Jul

REPOSITORIES: biostudies-other

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Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.

Tsegay Zenebe Tadesse ZT Sathyanarayana Chanukya Basavanahally CB Lemma Solomon Mengistu SM

Foods (Basel, Switzerland) 20180730 8

Cactus pear fruit (<i>Opuntia ficus-indica</i>) has a chemical composition that renders it an attractive substrate for wine fermentation. However, there have been serious post-harvest losses of cactus fruit due to its short shelf life. This study aims to investigate wine production from cactus pear fruit juice by optimizing fermentation temperature, pH, and inoculum concentration (<i>Saccharomyces cerevisiae</i>) to obtain optimum quality-indicative responses. Response surface methodology couple ...[more]

PMID: 30061505

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Project description:Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. Unveiling the microbiome and its dynamics, and understanding the ecological factors that explain such biodiversity, has been a challenge to oenology. In this work, we tackle this using a metagenomics approach to describe the natural microbial communities, both fungal and bacterial microorganisms, associated with spontaneous wine fermentations. For this, the wine microbiome, from six Portuguese wine appellations, was fully characterized as regards to three stages of fermentation - Initial Musts (IM), and Start and End of alcoholic fermentations (SF and EF, respectively). The wine fermentation process revealed a higher impact on fungal populations when compared with bacterial communities, and the fermentation evolution clearly caused a loss of the environmental microorganisms. Furthermore, significant differences (p < 0.05) were found in the fungal populations between IM, SF, and EF, and in the bacterial population between IM and SF. Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Among bacterial communities, the most abundant family was Enterobacteriaceae; though families of species associated with the production of lactic acid (Lactobacillaceae, Leuconostocaceae) and acetic acid (Acetobacteriaceae) were also detected. Interestingly, a biogeographical correlation for both fungal and bacterial communities was identified between wine appellations at IM suggesting that each wine region contains specific and embedded microbial communities which may contribute to the uniqueness of regional wines.

Dataset Information

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.

Publications

Optimization of Cactus Pear Fruit Fermentation Process for Wine Production.

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