This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the de...This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the derived wines.A control product was produced using Saccharomyces cerevisiae.Analytical techniques,namely HPLC-DAD-RID and LLE-GC/MS,were used to evaluate sugars,organic acids,alcohols,phenolic compounds,amino acids,and volatile compounds profiles.Fermentation reduced the sugar(glucose and fructose)and amino acid contents and increased alcohol(ethanol and glycerol),organic acids(lactic and acetic acids),phenolics,and volatile compounds.The use of the B.bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S.cerevisiae but with higher concentrations of phenolics(rutin,gallic acid,caftaric acid,and caffeic acid)and important volatile compounds(isoamyl acetate).The watermelon wine had a higher content of bioaccessible phenolic compounds than the must,especially catechin,procyanidin B1,procyanidin B2 and gallic acid,due to their high bioaccessibility(>70%).The yeast type influenced the chemical profile of the beverages.B.bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.展开更多
文摘This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains(Bret-tanomyces lambicus,Brettanomyces bruxellensis,and Lachancea thermotolerans)on the chemical profile of the derived wines.A control product was produced using Saccharomyces cerevisiae.Analytical techniques,namely HPLC-DAD-RID and LLE-GC/MS,were used to evaluate sugars,organic acids,alcohols,phenolic compounds,amino acids,and volatile compounds profiles.Fermentation reduced the sugar(glucose and fructose)and amino acid contents and increased alcohol(ethanol and glycerol),organic acids(lactic and acetic acids),phenolics,and volatile compounds.The use of the B.bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S.cerevisiae but with higher concentrations of phenolics(rutin,gallic acid,caftaric acid,and caffeic acid)and important volatile compounds(isoamyl acetate).The watermelon wine had a higher content of bioaccessible phenolic compounds than the must,especially catechin,procyanidin B1,procyanidin B2 and gallic acid,due to their high bioaccessibility(>70%).The yeast type influenced the chemical profile of the beverages.B.bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale.
