title: Effects of Six CommercialSaccharomyces cerevisiaeStrains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosacv.) Wine.
abstract: "Hayward" kiwifruit (Actinidia deliciosacv.), widely planted all around the world, were fermented with six different commercialSaccharomyces cerevisiaestrains (BM4×4, RA17, RC212, WLP77, JH-2, and CR476) to reveal their influence on the phenolic profiles, antioxidant activity, and aromatic components. Significant differences in the levels of caffeic acid, protocatechuate, and soluble solid content were found among wines with the six fermented strains. Wines fermented with RC212 strain exhibited the highest total phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters. Wines made withS. cerevisiaeBM 4×4 had the highest content of volatile acids, while the highest alcohol content was presented in CR476 wines. Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromas by principal component analyses. Kiwifruit wines made withS. cerevisiaeRC212 were characterized by a rich fruity flavor, while CR476 strain and WLP77 strain produced floral flavors and green aromas, respectively. Altogether, the results indicated that the use ofS. cerevisiaeRC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics.
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Xingchen
authors.initials: X
authors.lastname: Li
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Yage
authors.identifier: 0000-0003-1394-8290
authors.initials: Y
authors.lastname: Xing
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Lin
authors.initials: L
authors.lastname: Cao
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Qinglian
authors.identifier: 0000-0002-3116-9197
authors.initials: Q
authors.lastname: Xu
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Shaohua
authors.initials: S
authors.lastname: Li
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Ranran
authors.initials: R
authors.lastname: Wang
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Zijing
authors.initials: Z
authors.lastname: Jiang
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Zhenming
authors.initials: Z
authors.lastname: Che
authors.affiliation: Sichuan Province Key Laboratory of Food Biotechnology, College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
authors.forename: Hongbin
authors.initials: H
authors.lastname: Lin
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000975:Antioxidants / Q000032:analysis*; D005260:Female; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D025341:Principal Component Analysis; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D014920:Wine / Q000032:analysis* / Q000382:microbiology*
chemical_list: D000975:Antioxidants; D010636:Phenols