Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine DOI Creative Commons
Yamin Du, Yangyang Sun,

R Chen

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(5), P. 278 - 278

Published: May 13, 2025

Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due limited processing options. This study introduces a staged fermentation process transform persimmon into high-quality wine using Saccharomyces cerevisiae consortium (EC/Aq/F33 = 4/4/7) followed by Monascus purpureus. The decouples ethanol production esterification avoid nutrient competition: an 8-day yeast phase (21.11 °Brix, 0.29 g kg−1 yeast, 19.90 °C, pH 3.8) yields 12.12% (v/v) ethanol, M. purpureus (1.56% inoculation, 22.6 4.0) on day 8 10 days, producing 3.56 L−1 esters. results in 32 volatile compounds (e.g., phenethyl acetate), achieving sensory score 90.9/100–43% higher aromatic diversity than single-strain fermentation. By shortening time 40% compared with traditional methods (>25 days) enhancing flavor complexity, this scalable approach offers sustainable solution upcycling other tannin-rich perishables, supporting eco-friendly food production.

Language: Английский

Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine DOI Creative Commons
Yamin Du, Yangyang Sun,

R Chen

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(5), P. 278 - 278

Published: May 13, 2025

Persimmon waste, accounting for up to 30% of annual harvests, presents economic and environmental challenges due limited processing options. This study introduces a staged fermentation process transform persimmon into high-quality wine using Saccharomyces cerevisiae consortium (EC/Aq/F33 = 4/4/7) followed by Monascus purpureus. The decouples ethanol production esterification avoid nutrient competition: an 8-day yeast phase (21.11 °Brix, 0.29 g kg−1 yeast, 19.90 °C, pH 3.8) yields 12.12% (v/v) ethanol, M. purpureus (1.56% inoculation, 22.6 4.0) on day 8 10 days, producing 3.56 L−1 esters. results in 32 volatile compounds (e.g., phenethyl acetate), achieving sensory score 90.9/100–43% higher aromatic diversity than single-strain fermentation. By shortening time 40% compared with traditional methods (>25 days) enhancing flavor complexity, this scalable approach offers sustainable solution upcycling other tannin-rich perishables, supporting eco-friendly food production.

Language: Английский

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