Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Summary Wickerhamomyces anomalus D1‐4, a non‐Saccharomyces yeast known for its aroma production, offers a novel approach to improving the aroma and quality of mulberry wine. We employed various inoculation methods for fermenting mulberry wine and assessed its physicochemical, bioactive compounds, an...

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Bibliographic Details
Published in:International journal of food science & technology 2024-02, Vol.59 (2), p.971-984
Main Authors: Li, Yanshu, Ma, Yongkun, Xu, Manqing, Yaqoob, Sanabil, Aregbe, Afusat Yinka, Xiong, YuQing
Format: Article
Language:English
Subjects:
Acetates
Acetic acid
Alcohols
Antioxidants
Aroma
Aroma compounds
Bioactive compounds
Biological activity
Color
Ethyl hexanoate
Fermentation
Flavors
Inoculation
Isoamyl acetate
Isopentyl alcohol
mixed culture fermentation
Mulberry wine
Nitrogen oxides
non‐Saccharomyces yeast
Odour
Phenylethyl alcohol
Photochemicals
quality
Saccharomyces
Saccharomyces cerevisiae
Terpenes
Wickerhamomyces anomalus
Wine
Wines
Yeast
Yeasts
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Summary:Summary Wickerhamomyces anomalus D1‐4, a non‐Saccharomyces yeast known for its aroma production, offers a novel approach to improving the aroma and quality of mulberry wine. We employed various inoculation methods for fermenting mulberry wine and assessed its physicochemical, bioactive compounds, antioxidant activities, colour and aroma components. The results revealed that the addition of Wickerhamomyces anomalus D1‐4 to the fermentation led to a significant increase in the levels of alcohols, terpenes, nitrogen oxides and methyl in mulberry wine, especially, produced the characteristic isobutyl acetate and isopentyl hexanoate, and greatly increased the relative content of isopentyl acetate, isopentyl alcohol and phenylethyl alcohol. The sequential inoculation of Saccharomyces cerevisiae for 24 h followed by Wickerhamomyces anomalus D1‐4 fermented for 9 days was the best fermentation method for mulberry wine. Regarding colour, bioactive compounds and antioxidant activities, the fermentation was superior to other fermentations, and it was also able to maximise the aroma of mulberry wine and give it a strong floral and fruity aroma, especially higher ethyl hexanoate and ethyl octanoate. These findings demonstrate the unique fermentation characteristics of non‐Saccharomyces yeasts in enhancing the flavour and quality of mulberry wine. In this study, we explored the impact of combining W. anomalus D1‐4 with S. cerevisiae through different inoculation methods on the aroma and quality of mulberry wine.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16857