Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY
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Published:2023-09-27
Issue:10
Volume:9
Page:872
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ISSN:2311-5637
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Container-title:Fermentation
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language:en
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Short-container-title:Fermentation
Author:
Zhang Yingyue1, Ye Hong1, Zou Yuting1, He Zihan1, Xu Bitao1, Wang Su1, Peng Chuanning1, Zhou Xuerui1, Zhang Qing12ORCID, Xiang Wenliang12, Cai Ting12, Tang Jie123
Affiliation:
1. School of Food and Bioengineering, Xihua University, Chengdu 610039, China 2. Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, China 3. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
Abstract
This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physicochemical markers, alterations in organic acids and amino acids, alongside the antioxidant properties throughout the fermentation process, all within an optimized environment. The characterization of flavor compounds in the navel orange wines subjected to diverse yeast strains and mixed fermentation was conducted using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HP-SPME/GC-MS). This method facilitated the identification of flavor compound types and concentrations. Moreover, electronic sensory systems including electronic noses and electronic eyes were harnessed to discern distinctions among various navel orange wines. Through these techniques, the research aimed to elucidate the variances induced by different yeast strains during both individual and mixed fermentation processes, shedding light on their impacts on the ultimate quality of navel orange wines.
Funder
National Natural Science Foundation of China Key Research and Development Project of Sichuan Province Sichuan Province Science and Technology Support Program Key Scientific Research Fund of Xihua University Chengdu Science and Technology Program Natural Science Foundation of Sichuan Province
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
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