DOI: 10.1016/j.lwt.2020.109184
论文题名: The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider
作者: Li C.X. ; Zhao X.H. ; Zuo W.F. ; Zhang T.L. ; Zhang Z.Y. ; Chen X.S.
刊名: LWT
ISSN: 236438
出版年: 2020
卷: 124 语种: 英语
英文关键词: 1031
; 107689
; 311
; 31265
; 525
; 702
; 7344
; 7654
; 8103
; 8857
; Apple cider
; Chemical constituents
; Citric acid
; Ethnaol
; Ethyl acetate
; Ethyl hexanoate
; Ethyl lactate
; Hexanol
; Lactic acid
; Malic acid
; Malolactic fermentation
; Oenococcus oeni
; Phenethyl acetate
; Propanol
; Volatiles
Scopus关键词: Alcoholic beverages
; Bacilli
; Citric acid
; Esters
; Fermentation
; Fruits
; Lactic acid
; Propanol
; Yeast
; 1031
; 107689
; 31265
; 7344
; 7654
; 8103
; 8857
; Apple ciders
; Chemical constituents
; Ethnaol
; Ethyl acetates
; Ethyl hexanoate
; Ethyl lactate
; Hexanol
; Malic acids
; Malolactic fermentation
; Oenococcus oeni
; Phenethyl acetate
; Volatiles
; Fatty acids
英文摘要: This study examined for the first time the effect on malolactic fermentation of an autochthonous Oenococcus oeni PG-16, which was isolated following alcohol fermentation of red-fleshed apple cider. The chemical composition and volatile characteristics of red-fleshed apple ciders produced via simultaneous and sequential inoculation of yeast with either PG-16 or a commercial O. oeni 1 strain were examined. The fermentations were monitored by measuring cell viability and organic acid metabolism. Irrespective of the inoculation mode, malic acid and citric acid were rapidly degraded in the presence of PG-16 during alcoholic fermentation in comparison with the control. These changes were accompanied by increases in lactic acid, acetic acid, ethyl lactate, acetate esters, pH, fatty acids and terpenes, although higher alcohols were unchanged. Cider obtained after inoculation with PG-16 had a sensory evaluation profile dominated by fruits and floral notes linked to esters, and to butter and creamy notes associated with ethyl lactate and 2,3-butanediol that enhanced the global aromatic intensity. Our findings suggest that simultaneous inoculation using the Excellence XR yeast strain and the O. oeni PG-16 lactic acid bacterial strain is an effective method for preparing red-fleshed apple cider. © 2020 Elsevier Ltd Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/158612
Appears in Collections: 气候变化与战略
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作者单位: State Key Laboratory of Crop Biology, College of Horticulture Sciences, Shandong Agricultural University, Tai'an, Shandong, China; College of Life Sciences and Enology, Taishan University, Taian, 271021, China; Collaborative Innovation Center of Fruit & Vegetable Quality and Efficient Production, Tai'an, Shandong, China
Recommended Citation:
Li C.X.,Zhao X.H.,Zuo W.F.,et al. The effects of simultaneous and sequential inoculation of yeast and autochthonous Oenococcus oeni on the chemical composition of red-fleshed apple cider[J]. LWT,2020-01-01,124