Gene/Protein
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Drug
Enzyme
Compound
Pivot Concepts:
Gene/Protein
Disease
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Drug
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Target Concepts:
Gene/Protein
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Query: UMLS:C0220723 (
PCA
)
4,687
document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)
The use of selected
Saccharomyces
and non-
Saccharomyces
strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers. To obtain a way to improve the aroma diversity and increase the differentiation of wine product, in this study, the aromatic effect of multi-culture of indigenous
Torulaspora delbrueckii
(
TD
12), simultaneous and sequential inoculation with two
Saccharomyces
strains (indigenous icewine yeast
SC
45 and commercial yeast BDX) with different enological characteristics were investigated in laboratory-scale 20 L fermenter, respectively. The results showed that
T. delbrueckii
co-fermented with different
S. cerevisiae
strain could generate diversified physicochemical and aromatic quality of wine as evidenced by
PCA
. Mixed fermentation of
SC
45/
TD
12 produced higher contents of higher alcohol (
3-methyl-1-pentanol
and phenylethyl alcohol), ethyl esters (ethyl decanoate and ethyl butanoate), terpenes and phenylacetaldehyde with less fatty acids (hexanoic acid, octanoic acid) and acetic acid, while BDX/
TD
12 generated more C
6
alcohol (1-hexanol) and acetate esters (ethyl acetate and isoamyl acetate). Compared to simultaneous inoculation, sequential inoculation could achieve higher aroma diversity, and generate higher intensity of fruity, flowery and sweet attributes of wine as assessed by calculating the odor activity values. The different
S. cerevisiae
strain and inoculation method in alcoholic fermentation could further influence the formations of aromatic compounds in malolactic fermentation. Our results highlighted the importance of
S. cerevisiae
strain in shaping the aromatic quality of wine in mixed fermentation, and also suggested that using different
S. cerevisiae
strains with distinct aromatic characteristics co-fermentation with specific non-
Saccharomyces
strain is a potential way to increase the aromatic diversity and quality of wine product, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.
...
PMID:Use of
Torulaspora delbrueckii
Co-fermentation With Two
Saccharomyces cerevisiae
Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile. 2967 99
