Food Research International, Год журнала: 2024, Номер 201, С. 115609 - 115609
Опубликована: Дек. 30, 2024
Язык: Английский
Food Chemistry, Год журнала: 2025, Номер 478, С. 143678 - 143678
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
2
Foods, Год журнала: 2025, Номер 14(5), С. 886 - 886
Опубликована: Март 5, 2025
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by spoilage. In recent years, there has been increase in consumer demand quality and flavor diversity fruit wines. Therefore, it necessary to develop novel products. this research, we assessed analyzed influences fermentation with Hanseniaspora uvarum, Kurtzmaniella quercitrusa, Saccharomyces cerevisiae under four conditions on kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, profiles Strawberry wines fermented indigenous non-Saccharomyces yeasts H. uvarum K. quercitrusa showed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) 2,2'-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities significantly different compared S. cerevisiae. addition, adjusting initial soluble solids contents juices temperatures positively affected strains. Under condition 18 °C-20 °Brix, presented highest capacity, enhanced color intensity. It worth noting that can be alternative yeast producing high-quality a distinct floral aroma.
Язык: Английский
Процитировано
2
FEMS Microbiology Ecology, Год журнала: 2025, Номер unknown
Опубликована: Янв. 20, 2025
Abstract The role of microbial terroir for enhancing the geographical origin wines is well appreciated. Still, we lack a good understanding assembly mechanisms driving carposphere grapevine microbiota. We investigated cultivar, vintage, units (TUs) and vineyard geographic location on composition carpospheric microbiota three important cultivars in viticultural zone Drama, Greece using amplicon sequencing. Our strategy to define TUs based georeferencing analysis allowed us disentangle effects TU vineyards location, considered as lumped factor most studies date. hypothesized that: (i) these factors contribute differently microbiome that (ii) fungal bacterial communities follow different mechanisms. Vintage were stronger determinants communities, although latter showed weaker response. effect over geography cultivar reinforces viticulture. identified fungi (Cladosporium, Aureobasidium, Alternaria) bacteria (Pseudomonas, Methylobacterium, Sphingomonadaceae) main members core microbiome. These microorganisms associated with specific TUs, feature could be pursued towards new microbiome-modulated paradigm
Язык: Английский
Процитировано
1
Foods, Год журнала: 2025, Номер 14(7), С. 1113 - 1113
Опубликована: Март 24, 2025
Non-Saccharomyces yeasts have the potential to ameliorate wine ethanol levels, but such fit-for-purpose yeast strains are still lacking. Seventy-one indigenous non-Saccharomyces isolated from spontaneous fermentations of four regions in China (Ningxia, Xinjiang, Gansu, and Shaanxi) were screened for formation characterized major metabolite profiles synthetic grape juice fermentation obtain with low yields. Four Hanseniaspora less volatile acidity production primarily selected, their yield was reduced by 22-32% compared S. cerevisiae. These further evaluated oenological properties, namely temperature tolerance, H2S production, killer activities against Strain HuC-3-2 then subjected Atmospheric Room Temperature Plasma (ARTP) mutagenesis, a mutant (HuC32-2-72) rapid growth optimized ethanol-reducing capability obtained. The best-performing sequential cerevisiae Merlot juice, resulted 1.4% v/v decrease yield. Comprehensive analysis populations key metabolites highlighted important carbon sinks, as well glycerol formation, partially accounting reduction. In addition amelioration, also led alterations many metabolites, including compounds some organic acids, which can modulate aroma flavor.
Язык: Английский
Процитировано
0
Molecules, Год журнала: 2025, Номер 30(7), С. 1620 - 1620
Опубликована: Апрель 4, 2025
Co-inoculation with Saccharomyces cerevisiae and non-Saccharomyces yeasts is an effective method to improve the flavor of cider. Wickerhamomyces anomalus, known for its high ester production capacity, was evaluated in combination S. identify optimal mixed yeast inoculants improved sensory characteristics. Three W. anomalus strains three inoculation ratio attributes (1:5, 1:1, 5:1) were tested assess their impact on physicochemical indices All used as starters developed fermentation-producing ciders alcoholic degrees between 6.22 6.36 (% v/v). resulted significantly higher ester, volatile acid, alcohol levels compared those monocultures, increasing complexity fruity floral aromas. Furthermore, proportion inoculations positively correlated increased aromatic esters alcohols. The Sc–Wa (1:5) cider showed highest contents ethyl ethanoate 3-methylbutan-1-ol, contributing a nail polish-like aroma. (1:1) yielded diversity than did (5:1), suggesting that co-inoculation 1:1 may provide fermentation strategy aroma enhancement. These findings offer valuable insights into how can be effectively applied co-fermentation, providing foundation future use industrial applications.
Язык: Английский
Процитировано
0
LWT, Год журнала: 2025, Номер unknown, С. 117841 - 117841
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
Food Research International, Год журнала: 2024, Номер 201, С. 115609 - 115609
Опубликована: Дек. 30, 2024
Язык: Английский
Процитировано
0