Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality

Summary 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. plant...

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Published in:International journal of food science & technology 2013-09, Vol.48 (9), p.1783-1790
Main Authors: Sun, Shu Yang, Gong, Han Sheng, Zhao, Kun, Wang, Xiao Lin, Wang, Xue, Zhao, Xi Hao, Yu, Bing, Wang, Huan Xin
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Food industries
Food microbiology
Food science
Fruit and vegetable industries
Fruit wine
Fundamental and applied biological sciences. Psychology
malolactic fermentation
Prunus
QDA
Vitaceae
volatile compounds
Wines
Yeast
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container_title International journal of food science & technology
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creator Sun, Shu Yang
Gong, Han Sheng
Zhao, Kun
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Zhao, Xi Hao
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Wang, Huan Xin
description Summary 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 (
doi_str_mv 10.1111/ijfs.12151
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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 (&lt;2 g L−1) and L‐malic acid (&lt;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). 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source Oxford Journals Open Access Collection; Wiley
subjects Bacteria
Biological and medical sciences
Food industries
Food microbiology
Food science
Fruit and vegetable industries
Fruit wine
Fundamental and applied biological sciences. Psychology
malolactic fermentation
Prunus
QDA
Vitaceae
volatile compounds
Wines
Yeast
title Co-inoculation of yeast and lactic acid bacteria to improve cherry wines sensory quality
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