Co‐inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality |
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Authors: | Shu Yang Sun Han Sheng Gong Kun Zhao Xiao Lin Wang Xue Wang Xi Hao Zhao Bing Yu Huan Xin Wang |
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Affiliation: | School of Food Engineering, Ludong University, , Yantai, Shandong, 264025 China |
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Abstract: | This study examined the effect of co‐inoculation of yeast and lactic acid bacteria (LAB) on the chemical and sensory characteristics of cherry wines, in comparison with a traditional sequential culture. Three LABs were investigated, including two O. oeni (SG26 and Viniflora) and one L. plantarum (PL18). All co‐inoculations significantly shortened the fermentation time (average 8 days earlier) to reach a stable level of residual sugar (<2 g L?1) and L‐malic acid (<0.5 g L?1), and no inhibitory effect on the yeast proliferation was observed. For volatiles determined, co‐culture with SG26 produced the greatest amount of volatile components (138.5 mg L?1), whereas sequential inoculation with PL18 had the lowest level (119.6 mg L?1). PCA result revealed that different LABs had diverse influences on the volatile profile of cherry wines, and sensory analysis confirmed that these samples presented distinct sensory profiles, and particularly, a stronger note of fruity was perceived when co‐culture was used. |
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Keywords: | Fruit wine malolactic fermentation
QDA
volatile compounds |
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