The effects of inoculating non-Saccharomyces and Saccharomyces cerevisiae together on yeast growth and flavor components of wines were investigated. The whole navel orange wines were brewed by Kloeckera apiculate, S. cerevisiae, and simultaneous or sequential inoculation of these two strains. The flavor components of wines were determined by HS-SPME, GC-MS, and principal component analysis. A total of 38 flavor components were detected in the four kinds of whole navel orange wines, including nine alcohols, 11 esters, nine terpenes, four acids, and five ketones and phenols. Among them, terpenes accounted for the highest proportion (>30%). Wines fermented by sequential inoculation had the most abundant flavor substances (37 types) and the highest concentration (21.957 mg/L), while simultaneously inoculated wines had 35 types of flavor substances with a total concentration of 20.704 mg/L. Furthermore, the types and contents of esters and terpenes in mixed strains fermented wines were higher than those in single-strain fermented wines. In conclusion, sequentially inoculated fermentation improved flavor components of wines, which provides theoretical basis for brewing whole navel orange wines with better quality.
ZHENG Shudan
,
CHEN Gang
,
QUE Faxiu
,
WAN Ling
,
DENG Shanhong
,
JIAN Suping
. Effects of co-fermentation of Kloeckera apiculata and Saccharomyces cerevisiae on flavor components of navel orange wine[J]. Food and Fermentation Industries, 2019
, 45(12)
: 101
-108
.
DOI: 10.13995/j.cnki.11-1802/ts.020206
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