Food and Fermentation Industries >

2021 , Vol. 47 >Issue 21: 59 - 66

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027982

Effect of different inoculation on the quality of greengage wines and microbial diversity

  • LIU Yingjie ,
  • HUANG Jun ,
  • LIU Jian ,
  • WU Chongde ,
  • JIN Yao ,
  • ZHOU Rongqing
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  • (College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2021-05-08

  Revised date: 2021-06-11

  Online published: 2021-11-30

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Abstract

The quality difference of greengage wines fermented by single culture inoculation, co-culture inoculation and no inoculation were studied. A fed-batch fermentation method based on Saccharomyces cerevisiae and Torulaspora delbrueckii co-culture was developed. The results showed that the content of alcohol and free radical scavenging ability were increased, the content of total and volatile acids were reduced, and the microbial community structure of wine was significantly changed by inoculating single culture and co-culturing. The proportion of alcohols was increased, the content of acids, 4-ethyl phenol, 4-ethylene glycol (4-EG) and ethylphenol were reduced by two genera strains with different inoculation. In the second batch of co-cultured fermentation, the proportion of terpenes increased slightly, floral and fruity aroma was stronger. S. cerevisiae and T. delbrueckii had similar contributions, mainly increased the content of ethyl caproate, methyl benzoate, isoamyl acetate, isoamyl alcohol, nerolidol, farnesol, decanal and so on. These results established a new fermentation method of greengage wine.

Key words： greengage wine; Saccharomyces cerevisiae; Torulaspora delbrueckii; flavor; microbial diversity

Cite this article

LIU Yingjie , HUANG Jun , LIU Jian , WU Chongde , JIN Yao , ZHOU Rongqing . Effect of different inoculation on the quality of greengage wines and microbial diversity[J]. Food and Fermentation Industries, 2021 , 47(21) : 59 -66 . DOI: 10.13995/j.cnki.11-1802/ts.027982

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