title: Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines.
abstract: The current study was carried out to elucidate the effect of sequential inoculation of Saccharomyces cerevisiae (RC212, D254) and Oenococcus oeni (SG26, Lalvin 31 and Uvaferm Alpha) on the production of cherry wines, especially on the chemical and aromatic characteristics. SI-D culture required the shortest period (23 d) to complete the fermentation, while other inoculations needed longer time. Analysis from chemical composition showed that titratable acidity and content of l-malic acid exhibited evident differences among the samples after MLF. For volatile compounds, 49 major components were identified, mostly comprising of alcohols, acids and esters. Cherry wines obtained from SI-B and SI-C showed higher contents of total volatile alcohols, and SI-D wines produced the greatest amount of volatile acids. According to the odour active value (OAV), 9 out of 49 studied volatile components had OAV >1 in all the analyzed wines, while six volatile components showed OAV >1 only for some of them. Furthermore, a sensory analysis was performed to compare the sensory profile of these cherry wines, and results evidenced that wines resulting from different inoculations presented diverse sensory profiles. These findings suggest that sequential inoculations posed a great potential in affecting and modulating the aromatic profile of cherry wines.
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China. sysun81@yahoo.com.cn
authors.forename: Shu Yang
authors.initials: SY
authors.lastname: Sun
authors.forename: Chang Yang
authors.initials: CY
authors.lastname: Che
authors.forename: Teng Fei
authors.initials: TF
authors.lastname: Sun
authors.forename: Zhen Zhen
authors.initials: ZZ
authors.lastname: Lv
authors.forename: Shu Xiao
authors.initials: SX
authors.lastname: He
authors.forename: Hong Na
authors.initials: HN
authors.lastname: Gu
authors.forename: Wen Juan
authors.initials: WJ
authors.lastname: Shen
authors.forename: Da Chun
authors.initials: da C
authors.lastname: Chi
authors.forename: Yi
authors.initials: Y
authors.lastname: Gao
mesh_terms: D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D009812:Odorants / Q000032:analysis; D056585:Oenococcus / Q000378:metabolism*; D027861:Prunus / Q000378:metabolism* / Q000382:microbiology*; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D055549:Volatile Organic Compounds