Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine mad...Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine made from excessively dried Chinese jujubeshowed decreased quality. The reducing sugar content in Chinese jujube juice extractedby pectic enzymes was higher than the reducing sugar content extracted by hot water,however, methanol content in wine extracted by pectic enzymes also increased. Thereforethe hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than thatusing filtered juice readjusted to 20% soluble solid content (SSC) with sucrose orglucose. The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable forfermentation of Chinese jujube wine. Fermentation was carried out at 21-25℃. Theconcentration of SO2 in wine affected fermentation time and the optimum additional amountwas 40 mg L-1. Post fermentation storage in oak barrel improved the quality of Chinesejujube wine, as did 4.5% diatomite filtration.展开更多
Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice ...Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.展开更多
Lactic acid bacteria(LAB)play a crucial role in the malolactic fermentation(MLF)of wine,contributing to flavor improvement,acidity reduction,and microbial stability.However,the high alcohol concentration in wine poses...Lactic acid bacteria(LAB)play a crucial role in the malolactic fermentation(MLF)of wine,contributing to flavor improvement,acidity reduction,and microbial stability.However,the high alcohol concentration in wine poses a significant challenge of lactic acid bacteria.Ethanol can disrupt cell membrane integrity,inhibit metabolism,and induce oxidative stress,ultimately impairing cell growth and fermentation performance.This article provides a comprehensive review of the multi-layered defense mechanisms of lactic acid bacteria in response to ethanol stress during wine fermentation,by summarizing the key genes and proteins involved in cell membrane,intracellular metabolism,antioxidant systems,and biofilm formation.Understanding the molecular mechanisms of ethanol tolerance can help screen and cultivate strains with high ethanol tolerance,thereby improving the survival rate of lactic acid bacteria and enhancing the efficiency and reliability of the fermentation process.展开更多
The medium-chain fatty acid ethyl esters(MCFAEEs)are extremely important for the aroma profile of wines,and their metabolism process is influenced by the oxidation–reduction potential(ORP).However,the molecular mecha...The medium-chain fatty acid ethyl esters(MCFAEEs)are extremely important for the aroma profile of wines,and their metabolism process is influenced by the oxidation–reduction potential(ORP).However,the molecular mechanism by which ORP regulates MCFAEE production remains unclear.This study investigated these mechanisms based on transcriptome analysis of Saccharomyces cerevisiae under different ORPs during various stages of wine alcohol fermentation.The results showed that ORP regulation significantly changed the expression of genes involved in MCFAEE synthesis metabolic pathway.The expression level of pyruvate decarboxylase gene PDC6 was upregulated by 1.89-fold and 2.2-fold at 0 mV compared to100 mV during the early and middle fermentation stages,respectively.Similarly,aldehyde dehydrogenase gene ALD6 was upregulated by 1.8-fold at 0 mV relative to 60 mV in the late stage.Additionally,several genes involved in cell cycle,glutathione metabolism,the pentose phosphate pathway and MAPK signaling pathway,exhibited higher expression at 0 mV when compared to100 and 60 mV,which maybe thereby promote MCFAEE metabolism.These results establish a theoretical foundation for future research on the ORP regulation to improve the aroma quality of wines and provide a reference for the application of ORP operation in wine production.展开更多
Fermentation carries the history of human civilization,bringing us healthy and delicious food,inspiring creativity,embodying rich local culture,and closely relating to everyone's life.This series of books starts w...Fermentation carries the history of human civilization,bringing us healthy and delicious food,inspiring creativity,embodying rich local culture,and closely relating to everyone's life.This series of books starts with the origins of the ingredients used in traditional fermented foods,approaching the topic from the perspective of fermentation geography and exploring the fermentation culture and traditional fermented foods of different regions in China.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
文摘Fermentation processes were studied, with an aim of improving the quality of Chinesejujube wine. Results showed the quality of the wine made from fresh Chinese jujube anddried Chinese jujube were similar, but wine made from excessively dried Chinese jujubeshowed decreased quality. The reducing sugar content in Chinese jujube juice extractedby pectic enzymes was higher than the reducing sugar content extracted by hot water,however, methanol content in wine extracted by pectic enzymes also increased. Thereforethe hot water extraction method is recommended for fermentation of Chinese jujube wine.Fermentation using vacuum concentrated Chinese jujube juice was more effective than thatusing filtered juice readjusted to 20% soluble solid content (SSC) with sucrose orglucose. The inoculation of 0.3% Saccharomyces ellipsodieus Strain was suitable forfermentation of Chinese jujube wine. Fermentation was carried out at 21-25℃. Theconcentration of SO2 in wine affected fermentation time and the optimum additional amountwas 40 mg L-1. Post fermentation storage in oak barrel improved the quality of Chinesejujube wine, as did 4.5% diatomite filtration.
基金Supported by the National Natural Science Foundation of China(21276111,21206053,61305017)the Programme of Introducing Talents of Discipline to Universities(B12018)+2 种基金Fundamental Research Funds for the Central Universities(JUSRP11558)the Natural Science Foundation of Jiangsu Province(no.BK20160162)the Fundamental Research Funds for the Central Universities(JUSRP51510)
文摘Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.
基金financially supported by Key Project of the Natural Science Foundation of Ningxia Hui Autonomous Region(No.2025AAC020032)National Natural Science Foundation of China(No.32160578).
文摘Lactic acid bacteria(LAB)play a crucial role in the malolactic fermentation(MLF)of wine,contributing to flavor improvement,acidity reduction,and microbial stability.However,the high alcohol concentration in wine poses a significant challenge of lactic acid bacteria.Ethanol can disrupt cell membrane integrity,inhibit metabolism,and induce oxidative stress,ultimately impairing cell growth and fermentation performance.This article provides a comprehensive review of the multi-layered defense mechanisms of lactic acid bacteria in response to ethanol stress during wine fermentation,by summarizing the key genes and proteins involved in cell membrane,intracellular metabolism,antioxidant systems,and biofilm formation.Understanding the molecular mechanisms of ethanol tolerance can help screen and cultivate strains with high ethanol tolerance,thereby improving the survival rate of lactic acid bacteria and enhancing the efficiency and reliability of the fermentation process.
基金supported by the Key Science and Tech-nology Project of Xinjiang Uygur Autonomous Region(2022A02002-4)the Basic Research Program of Natural Science in Shaanxi Province(2023-JC-YB-145)the National Natural Science Foundation of China(31801528).
文摘The medium-chain fatty acid ethyl esters(MCFAEEs)are extremely important for the aroma profile of wines,and their metabolism process is influenced by the oxidation–reduction potential(ORP).However,the molecular mechanism by which ORP regulates MCFAEE production remains unclear.This study investigated these mechanisms based on transcriptome analysis of Saccharomyces cerevisiae under different ORPs during various stages of wine alcohol fermentation.The results showed that ORP regulation significantly changed the expression of genes involved in MCFAEE synthesis metabolic pathway.The expression level of pyruvate decarboxylase gene PDC6 was upregulated by 1.89-fold and 2.2-fold at 0 mV compared to100 mV during the early and middle fermentation stages,respectively.Similarly,aldehyde dehydrogenase gene ALD6 was upregulated by 1.8-fold at 0 mV relative to 60 mV in the late stage.Additionally,several genes involved in cell cycle,glutathione metabolism,the pentose phosphate pathway and MAPK signaling pathway,exhibited higher expression at 0 mV when compared to100 and 60 mV,which maybe thereby promote MCFAEE metabolism.These results establish a theoretical foundation for future research on the ORP regulation to improve the aroma quality of wines and provide a reference for the application of ORP operation in wine production.
文摘Fermentation carries the history of human civilization,bringing us healthy and delicious food,inspiring creativity,embodying rich local culture,and closely relating to everyone's life.This series of books starts with the origins of the ingredients used in traditional fermented foods,approaching the topic from the perspective of fermentation geography and exploring the fermentation culture and traditional fermented foods of different regions in China.
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.
