Abstract
The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.
Similar content being viewed by others
References
Câmara JS, Alves MA, Marques JC. Multivariate analysis for the classification and differentiation of Madeira wines according to main grape varieties. Talanta 68: 1512–1521 (2006).
Duarte WF, Dias DR, Oliveira JM, Vilanova M, Teixeira JA, Almeida e Silva JB, Schwan RF. Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res. Int. 43: 2303–2314 (2010)
Hao Y, Chen F, Wu G, Gao W. Impact of postharvest nitric oxide treatment on lignin biosynthesis-related genes in wax apple (Syzygium samarangense) fruit. J. Agric. Food Chem. 64: 8483–8490 (2016)
Hernanz D, Gallo V, Recamales ÁF, Meléndez-Martínez AJ, González-Miret ML, Heredia FJ. Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard. Food Chem. 113: 530–537 (2009)
Huang DW, Chang WC, Wu JS, Shih RW, Shen SC. Vescalagin from pink wax apple [Syzygium samarangense (Blume) Merrill and Perry] alleviates hepatic insulin resistance and ameliorates glycemic metabolism abnormality in rats fed a high-fructose diet. J. Agric. Food Chem. 64: 1122–1129 (2016)
Iorizzo M, Macciola V, Testa B, Lombardi SJ, De Leonardis A. Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy). Eur. Food Res. Technol. 238: 1037–1048 (2014)
Jiang B, Zhang Z. Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of China. Molecules 15: 9184–9196 (2010)
Joyeux A, Lafon-Lafourcade S, Ribéreau-Gayon P. Evolution of acetic acid bacteria during fermentation and storage of wine. Appl. Environ. Microb. 48: 153–156 (1984)
Kappler U, Dahl C. Enzymology and molecular biology of prokaryotic sulfite oxidation. Fems Microbiol. Lett. 203: 1–9 (2001)
Li W, Wang JH, Zhang CY, Ma HX, Xiao DG. Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation. J. Ind. Microbiol. Biot. 44: 949–960 (2017)
López Del Castillo-Lozano M, Delile A, Spinnler HE, Bonnarme P, Landaud S. Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures. Appl. Microbiol. Biotechnol. 75: 1447–1454 (2007)
Lytra G, Tempere S, Marchand S, De Revel G, Barbe JC. How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation. Food Chem. 194: 196–200 (2016)
Ma L, Huang S, Du L, Tang P, Xiao D. Reduced production of higher alcohols by Saccharomyces cerevisiae in red wine fermentation by simultaneously overexpressing BAT1 and deleting BAT2. J. Agric. Food Chem. 65: 6936–6942 (2017)
Nyanga LK, Nout MJ, Smid EJ, Boekhout T, Zwietering MH. Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits. Int. J. Food Microbiol. 166: 426–432 (2013)
Perpète P, Duthoit O, De Maeyer S, Imray L, Lawton AI, Stavropoulos KE, Gitonga VW, Hewlins MJ, Dickinson JR. Methionine catabolism in Saccharomyces cerevisiae. Fems Yeast Res. 6: 48–56 (2006)
Quéré JML, Husson F, Renard CMGC, Primault J. French cider characterization by sensory, technological and chemical evaluations. LWT-Food Sci. Technol. 39: 1033–1044 (2006)
Steingass CB, Grauwet T, Carle R. Influence of harvest maturity and fruit logistics on pineapple (Ananas comosus [L.] Merr.) volatiles assessed by headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS). Food Chem. 150: 382–391 (2014)
Sumby KM, Grbin PR, Jiranek V. Microbial modulation of aromatic esters in wine: Current knowledge and future prospects. Food Chem. 121: 1–16 (2010)
Sun SY, Jiang WG, Zhao YP. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chem. 127: 547–555 (2011)
Swiegers JH, Pretorius IS. Modulation of volatile sulfur compounds by wine yeast. Appl. Microbiol. Biot. 74: 954–960 (2007)
Takush DG, Osborne JP. Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine. Aust. J. Grape Wine Res. 18: 131–137 (2012)
Velázquez R, Zamora E, Álvarez ML, Hernández LM, Ramírez M. Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine. Front. Microbiol. 6: 1222 (2015)
Venkatachalam K, Techakanon C, Thitithanakul S. Impact of the ripening stage of wax apples on chemical profiles of juice and cider. ACS Omega 3: 6710–6718 (2018)
Vilanova M, Sieiro C. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño. J. Ind Microbiol. Biot. 33: 929–933 (2006)
Xiao ZB, Liu JH, Chen F, Wang LY, Niu YW, Feng T, Zhu JC. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis. Nat. Prod. Res. 29: 656–662 (2015)
Zhang M, Xu Q, Duan C, Qu W, Wu Y. Comparative study of aromatic compounds in young red wines from cabernet sauvignon, cabernet franc, and cabernet gernischet varieties in China. J. Food Sci. 72: C248–C252 (2007)
Zhu JC, Niu YW, Feng T, Liu SJ, Cheng HX, Xu N, Yu HY, Xiao ZB. Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae. Nat. Prod. Res. 28: 1887–1893 (2014)
Acknowledgements
This study was financially supported by the Natural Science Foundation of Hainan province (Grant Number 317056) and the Scientific Research Foundation of Hainan University (Grant Number KYQD1660).
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Lin, X., Hu, X., Wu, W. et al. Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains. Food Sci Biotechnol 28, 657–667 (2019). https://doi.org/10.1007/s10068-018-0511-1
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-018-0511-1