Elsevier

Food Microbiology

Volume 103, May 2022, 103867
Food Microbiology

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

https://doi.org/10.1016/j.fm.2021.103867Get rights and content

Highlights

  • A comprehensive characterization and comparison of 11 non-Saccharomyces from 5 species was carried out in the kiwi wines.

  • Most non-Saccharomyces cerevisiae produced more polyphenols than S. cerevisiae.

  • Zr30, Zb37 and Sp57 produced more concentration of volatile compounds than the other strains including S. cerevisiae.

  • Tropical, red, dried, flowers and floral odors showed an intensive impact on the overall acceptability of the kiwi wine.

Abstract

To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 volatiles with a rOAV ≥0.1 were identified. Principal component analysis (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of ethyl esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory analysis demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) analysis revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely positive impact on the overall acceptability of the kiwi wine.

Introduction

Kiwi fruit (Actinidia, Actinidiaceae) stems from China, which is favored by consumers all over the world attributed to the fascinating flavor and nutrition (Ferguson and Stanley, 2003; Garcia et al., 2012). However, the increasing issues of over-production induced by storage intolerance are required to be solved urgently (Huang et al., 2021). FAO have reported that the global production of kiwifruit reached 4.348 million tons in 2019, with a year-on-year increase of 3.75%, and China is the largest producer of kiwifruit in the world, with an output of 2.197 million tons and a year-on-year increase of 3.91% in 2019 (FAO, 2019). At present, as the continuous development of functional diet, developing the processed products of kiwi has become a tendency. Kiwi wine retains the original nutrition and unique aroma of the fruit (Zhong et al., 2020). In addition, it plays an important role in human health due to the presence of polyphenols and other bioactive compounds with antioxidant activity (Liu et al., 2020c; Rupasinghe et al., 2017). It was deemed that the kiwi wine was relatively uncommon owing to the limitation of specialized yeasts for the kiwi wine fermentation (Towantakavanit et al., 2010). For a long time, the yeasts for grape wine making were used for kiwi wine production (Liu et al., 2020b). As a result, the aroma of kiwi wine is insufficient and monotonous, and it cannot fully reflect the aroma characteristics of the fruit (Walker and Stewart, 2016). Therefore, to find the suitable yeasts is curial for the development of kiwi wine.

As a promising candidate, non-Saccharomyces cerevisiae displays great potential and obtains much attention in recent years. Non-Saccharomyces yeasts are originated from the raw material or the wine brewing environment, and most of this group of yeasts cannot be employed or accomplished fermentation solely (Liu et al., 2020b). Unfortunately, they have been considered as unfavorable imperfections due to the production of various off-flavors substances, such as acetic acid, acetaldehyde, ethyl acetate and hydrogen sulfide, which can deteriorate the wine quality. However, during past years, the role of non-Saccharomyces cerevisiae in wine-making has been reevaluated. It is believed that non-Saccharomyces cerevisiae has some specific enzymatic properties, which are not possessed by S. cerevisiae. These properties can broaden methods to increase the diversity of aroma and flavor in fruit wine. For example, β-glucosidase generated by non-Saccharomyces cerevisiae played a vital role in fruit wine (Gaensly et al., 2015). Non-Saccharomyces cerevisiae with the activity of β-glucosidase may hydrolysis the glycoside-bound volatiles in the fruit juice to produce alcohols, esters, acids, terpenes and other volatile substances. It improved the flavor and aroma of fruit wine (Basso et al., 2016; Ciani et al., 2010; Jolly et al., 2006).

Aroma plays a pivotal role in fruit wine, which not only endows the wine with unique organoleptic characteristics but also has an effect on consumers’ preference (Li et al., 2020; Liu et al., 2020a). It is well known that the yeast physiology was strongly correlated with aromatic profile and has a significant impact on flavor (Verbelen et al., 2009). Thus, the aroma of kiwi wine can be regulated and enriched by monitoring the characteristics of non-Saccharomyces yeasts on laboratory-scale and industry-scale (Feizi et al., 2016).

Kiwi wine exhibits an extremely complex aroma character in the existence of numerous volatile compounds (mainly alcohols, aldehydes, ketones, acids, ethers and phenols) (Liu et al., 2016; Lopez-Vazquez et al., 2012). The volatile compounds produced magical performance and aroma features due to the interaction of molecules of different varieties and concentrations. Therefore, it is difficult to explain the essential reasons from the external phenomenon (Wei et al., 2019a, 2019b). Nowadays, the application of headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), multiple statistical methods including principal component analysis (PCA) (Liu et al., 2020a), and partial least-squares regression (PLSR) (Sherman et al., 2018) have provided a versatile and valuable method for performing aroma analysis and further elucidating the characteristics of diverse fermented beverages (Wei et al., 2019a, 2019b).

Some non-Saccharomyces strains have been evaluated for wine quality enhancement, while only a few non-Saccharomyces yeasts have been studied for aroma or quality improvement of the kiwi wines (Fracassetti et al., 2019; Liu et al., 2020b; Zhong et al., 2020). In this work, the performance of 11 strains of non-Saccharomyces yeasts from 5 species was comprehensively characterized and compared to improve the functional property and flavor quality of kiwi wine. Chemical compositions and sensorial profiles of all kiwi wines were assessed. To our knowledge, there has been no report focused on these species of yeasts in kiwi wine. Finally, PLSR was implemented on aroma notes to expose the association between aroma characteristics and overall acceptability of the kiwi wines. This study provides a new insight to promote the exploiting of aroma-preferred and nutritional kiwi beverages.

Section snippets

Yeasts

11 strains of non-Saccharomyces yeasts preserved in our laboratory were selected due to their activity of β-glycosidase (Table 1). They were previously isolated during the spontaneous fermentation of fruit wines. These yeasts have been identified by sequence analysis of the 26S rRNA D1/D2 domain (Wei et al., 2017) and the results have been uploaded in the GenBank Sequence database (Table 1). The β-glycosidase activity in the yeasts was analyzed according to a previously published method (

Basic physicochemical properties

Table 2 shows the various basic physicochemical properties of the kiwi wines and the juice. Acidity is an important parameter that contributes to the unique pure and refreshing traits for fruit wine (Braga et al., 2013). The total acid contents of the kiwi wines ranged from 15.00 to 23.12 g/L and they were higher than that of the juice, which confirmed the previous result (Wei et al., 2019a, 2019b). The fermentation with Wickeramomyces anomala H5 (Wa5) exerted the highest acidity content of

Conclusion

The results showed that the physicochemical properties and aromatic profiles of the wines varied according to the species of non-Saccharomyces yeasts used. Most non-Saccharomyces yeasts produced more organic acids and polyphenols compared with S. cerevisiae. In addition, non-Saccharomyces yeasts produced less ethanol than that with S. cerevisiae due to their poor sugar conversion ability. Zr30, Zb37 and Sp57 were found to produce more volatile compounds than the other strains including Sc21.

Declaration of competing interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Acknowledgement

This study was supported by National Natural Science Foundation of China (31601436) and Key Research and Development of Shaanxi Province (Grant No.2020NY-205). Authors would like to thank the instrument shared platform of college of food science & engineering of NWAFU, for the assistance in the GC-MS analysis.

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