Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

  1. Wang, X.-C. 1
  2. Li, A.-H. 2
  3. Dizy, M. 3
  4. Ullah, N. 2
  5. Sun, W.-X. 1
  6. Tao, Y.-S. 14
  1. 1 College of Enology, Northwest A&F University, Yangling, Shaanxi, China
  2. 2 College of Food Science and Engineering, Northwest A&F University, Yangling, China
  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  4. 4 Shaanxi Engineering Research Centre for Viti-viniculture, Yangling, Shaanxi, China
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Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2017

Volumen: 228

Páginas: 550-559

Tipo: Artículo

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DOI: 10.1016/J.FOODCHEM.2017.01.113 SCOPUS: 2-s2.0-85013018774 WoS: WOS:000398751700070 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

Resumen

To improve the aroma profile of Ecolly dry white wine, the simultaneous and sequential inoculations of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae were performed in wine making of this work. The two yeasts were mixed in various ratios for making the mixed inoculum. The amount of volatiles and aroma characteristics were determined the following year. Mixed fermentation improved both the varietal and fermentative aroma compound composition, especially that of (Z)-3-hexene-1-ol, nerol oxide, certain acetates and ethyls group compounds. Citrus, sweet fruit, acid fruit, berry, and floral aroma traits were enhanced by mixed fermentation; however, an animal note was introduced upon using higher amounts of R. mucilaginosa. Aroma traits were regressed with volatiles as observed by the partial least-square regression method. Analysis of correlation coefficients revealed that the aroma traits were the multiple interactions of volatile compounds, with the fermentative volatiles having more impact on aroma than varietal compounds. © 2017 Elsevier Ltd