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Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine.

ABSTRACT: Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were the most abundant groups in terms of the amounts of identified volatiles in four pineapple wines, followed by acids and sulphur compounds. Different S. cerevisiae strains possess various capacities to release or synthesize volatiles during pineapple wine fermentation. For global aroma, strain D254 yielded the highest total number and concentration of volatiles and could be used as a starter culture for the making of intense pineapple wine. Strain BV818 produced wine with the highest amounts of volatiles with OAVs > 1 and scored the highest in global aroma. Thus, BV818 might be the appropriate strain that could impart characteristic aromas and enhance wine complexity. The relative content of esters formed by strain VIC was higher than that yielded by the other strains. Strain CECA produced the highest relative contents of alcohols, aldehydes and ketones. However, VIC and CECA were not ideal starter cultures because of their low sense scores. This study provided a foundation for the production of pineapple wine with the desired flavour profile.

SUBMITTER: Lin X

PROVIDER: S-EPMC6133854 | biostudies-other | 2018 Oct

REPOSITORIES: biostudies-other

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Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine.

Lin Xue X Wang Qingke Q Hu Xiaoping X Wu Wuyang W Zhang Yexin Y Liu Sixin S Li Congfa C

Journal of food science and technology 20180801 10

Yeast strain plays a central role in the formation of aroma and flavour of fruit wine. The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818 and CECA) on volatile compounds of fermented pineapple (Ananas comosus L. Merr.) juice was investigated. Alcohols and esters were the most abundant groups in terms of the amounts of identified volatiles in four pineapple wines, followed by acids and sulphur compounds. Different S. cerevisiae strains possess va ...[more]

PMID: 30228410

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Project description:Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yeasts remain unknown despite their increasingly widespread use in winemaking. Furthermore, the impact of nitrogen consumption by non-Saccharomyces yeasts on YAN availability, alcoholic performance and volatile compounds production by S. cerevisiae in sequential fermentation has been little studied. With a view to improving the use of non-Saccharomyces yeasts in winemaking, we studied the use of amino acids and ammonium by three strains of non-Saccharomyces yeasts (Starmerella bacillaris, Metschnikowia pulcherrima, and Pichia membranifaciens) in grape juice. We first determined which nitrogen sources were preferentially used by these yeasts in pure cultures at 28 and 20°C (because few data are available). We then carried out sequential fermentations at 20°C with S. cerevisiae, to assess the impact of the non-Saccharomyces yeasts on the availability of assimilable nitrogen for S. cerevisiae. Finally, 22 volatile compounds were quantified in sequential fermentation and their levels compared with those in pure cultures of S. cerevisiae. We report here, for the first time, that non-Saccharomyces yeasts have specific amino-acid consumption profiles. Histidine, methionine, threonine, and tyrosine were not consumed by S. bacillaris, aspartic acid was assimilated very slowly by M. pulcherrima, and glutamine was not assimilated by P. membranifaciens. By contrast, cysteine appeared to be a preferred nitrogen source for all non-Saccharomyces yeasts. In sequential fermentation, these specific profiles of amino-acid consumption by non-Saccharomyces yeasts may account for some of the interactions observed here, such as poorer performances of S. cerevisiae and volatile profile changes.

Dataset Information

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine.

Publications

Evaluation of different <i>Saccharomyces cerevisiae</i> strains on the profile of volatile compounds in pineapple wine.

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