Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.
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.
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Xing-Chen
XC
Wang
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Ai-Hua
AH
Li
Department of Agriculture and Food Science, University of La Rioja, Logrono 26006, Spain.
Marta
M
Dizy
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Niamat
N
Ullah
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wei-Xuan
WX
Sun
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Centre for Viti-viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn.
Yong-Sheng
YS
Tao
D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D009812:Odorants; D012248:Rhodotorula / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
(Z)-3-Hexene-1-ol (PubChem CID: 5281167); 1,1,6-Trimethyl-1,2-dihydronaphthalene (PubChem CID: 121677); Ethyl butyrate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl octanoate (PubChem CID: 7799); Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Mixed inoculation; Nerol oxide (PubChem CID: 61275); Partial least-squares regression (PLSR); Phenylethyl alcohol (PubChem CID: 6054); Rhodotorula mucilaginosa; Sensory analysis; Wine aroma compounds; β-Damascenone (PubChem CID: 5366074)