The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production,and to evaluate their acidity,density,total phenoli...The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production,and to evaluate their acidity,density,total phenolic content,and antioxidant activity.Furthermore,the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and by two-dimensional gas chromatography coupled to mass spectrometry(GCxGC-TOF-MS).Finally,individual carotenoids were characterized using high performance liquid chromatography(HPLC).More than a thousand distinguishing molecules were found.It was discovered that vinegars fermented with S.cerevisiae produced a larger number of volatile chemicals.Among the three vinegars produced with this strain,the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples.The vinegar produced utilizing the mixture of T.delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.展开更多
The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing ...The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.展开更多
The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years.This study reports for the first time the enological potential of two strains Starmerella lactis-condensi MN412 and Cand...The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years.This study reports for the first time the enological potential of two strains Starmerella lactis-condensi MN412 and Candida oleophila YS209.In an innovative way,these strains were used in winemaking to improve floral and fruity aroma of Frappato red wine,which has not been explored.The enological performances of the two non-Saccharomyces strains were compared to a wine strain of Starmerella bacillaris,namely Cz3,previously characterized in winemaking conditions.In these three cases,the non-Saccharomyces strain was sequentially inoculated with S.cerevisiae wine strain NF213,used as control.The St.lactis-condensi MN412 was isolated from Sicilian manna,a sugar-rich matrix,extracted from Fraxinus angustifolia trees(Oleaceae).The strain C.oleophila YS209 was isolated from honey by-products.Microbiological counts showed the ability of MN412 and YS209 to maintain high counts up to 6 days of alcoholic fermentation.Regarding chemical parameters,Cz3 showed the highest glycerol production.Analysis of VOCs revealed that the trials with non-Saccharomyces yeasts were characterized by a higher concentration of esters that contributed positively to the fruity aroma of the wines.The sensory analysis confirmed that the use of MN412 and YS209 impacted positively the final wines in terms of fruity and floral intensity,respectively,while did not generate sensory defects.In conclusion,non-conventional yeasts represent strategy to improve floral-fruity freshness of wine aroma and sugar-rich matrices such as manna ash and honey might represent novel ecological niches as source of potential oenological yeast.展开更多
基金supported by the Regione Piemonte(POR FESR 2014-2020),as a part of the NUTRACORE Project.
文摘The aim of this work was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production,and to evaluate their acidity,density,total phenolic content,and antioxidant activity.Furthermore,the study characterized the volatile fingerprinting by headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS)and by two-dimensional gas chromatography coupled to mass spectrometry(GCxGC-TOF-MS).Finally,individual carotenoids were characterized using high performance liquid chromatography(HPLC).More than a thousand distinguishing molecules were found.It was discovered that vinegars fermented with S.cerevisiae produced a larger number of volatile chemicals.Among the three vinegars produced with this strain,the one fermented with Acetobacter_vino seemed to have a more elaborate flavour profile than all the other samples.The vinegar produced utilizing the mixture of T.delbruekii and Acetobacter was the only kind to have a high concentration of carotenoids.
基金partially funded by the Sicily Region research project“AINEB 50 Living Lab Nebrodi-Comune di Galati Mamertino(Messina Province,Sicily)”CUP:F47H20003430009.
文摘The growing interest in novel beer development determined the exploitation of unconventional yeasts isolated from novel ecological niches to generate unexplored sensory profiles.In recent years,there is an increasing interest in generating beers brewed with the addition of fruits.For the first time,Lachancea thermotolerans MNF105 and Saccharomyces cerevisiae MN113 isolated from manna,were tested as starter cultures to process loquat beer to improve the sensory profile.Innovatively,the yeast species L.thermotolerans was investigated for the production of sour fruit beer.Sour fruit beers produced with L.thermotolerans MNF105 were more balanced than the respective control,especially in terms of perceived acidity during sensory analysis.This could be due to the lower lactic acid production(0.49 g/L)compared to the respective control(1.74 g/L).The overall organoleptic investigation showed a preference for S.cerevisiae MN113(TF1)isolated from manna.Experimental trials conducted with the selected strains demonstrated the absence of off-odour and off-flavour and improved aroma perception.Aldehydes and alcohols were the most abundant compounds emitted from the beers.S.cerevisiae MN113 and L.thermotolerans MNF105,manna related yeasts,showed great technological properties,representing promising starters for the production of fruit beer and sour fruit beer.
基金funded by research project named“Bio-tecnologie in ambito Viticolo ed Enologico”,CUP B75F21001890007,CON 0406 with Milazzo Terre della Baronia srl wine company(Cam-pobello di Licata city,Sicily,Italy)by the STRAVINA project-Measure 16,Submeasure 16.1 of the RDP Sicily 2014-2020,Grant No:PRJ-055,CUP:G64I20000510009 with Caruso&Minini wine company(Marsala city,Sicily,Italy).
文摘The interest of non-Saccharomyces yeasts in wine fermentation increased constantly in last years.This study reports for the first time the enological potential of two strains Starmerella lactis-condensi MN412 and Candida oleophila YS209.In an innovative way,these strains were used in winemaking to improve floral and fruity aroma of Frappato red wine,which has not been explored.The enological performances of the two non-Saccharomyces strains were compared to a wine strain of Starmerella bacillaris,namely Cz3,previously characterized in winemaking conditions.In these three cases,the non-Saccharomyces strain was sequentially inoculated with S.cerevisiae wine strain NF213,used as control.The St.lactis-condensi MN412 was isolated from Sicilian manna,a sugar-rich matrix,extracted from Fraxinus angustifolia trees(Oleaceae).The strain C.oleophila YS209 was isolated from honey by-products.Microbiological counts showed the ability of MN412 and YS209 to maintain high counts up to 6 days of alcoholic fermentation.Regarding chemical parameters,Cz3 showed the highest glycerol production.Analysis of VOCs revealed that the trials with non-Saccharomyces yeasts were characterized by a higher concentration of esters that contributed positively to the fruity aroma of the wines.The sensory analysis confirmed that the use of MN412 and YS209 impacted positively the final wines in terms of fruity and floral intensity,respectively,while did not generate sensory defects.In conclusion,non-conventional yeasts represent strategy to improve floral-fruity freshness of wine aroma and sugar-rich matrices such as manna ash and honey might represent novel ecological niches as source of potential oenological yeast.
