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Article

Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114

by
Hua Xiong
1,2,3,†,
Yingyue Zhang
1,†,
Wanting Wang
1,
Hong Ye
1 and
Qing Zhang
1,2,4,*
1
School of Food and Bioengineering, Xihua University, Chengdu 610039, China
2
Food Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu 610039, China
3
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu 610039, China
4
Sichuan Advanced Agricultural & Industrial Institute, China Agricultural University, Chengdu 611430, China
*
Author to whom correspondence should be addressed.
†
Hua Xiong and Yingyue Zhang contributed equally to this work and should be considered co-first author.
Molecules 2024, 29(8), 1781; https://doi.org/10.3390/molecules29081781
Submission received: 28 February 2024 / Revised: 30 March 2024 / Accepted: 11 April 2024 / Published: 14 April 2024
(This article belongs to the Special Issue Challenges in Food Flavor and Volatile Compounds Analysis)
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Abstract

To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with Saccharomyces cerevisiae SC-125 and Angel yeast SY, as well as Lactiplantibacillus plantarum BC114. Single yeast and co-fermentation with Lactiplantibacillus plantarum were used as the control groups. The research aimed to investigate the physicochemical parameters of navel orange wine during fermentation. Additionally, headspace solid-phase microextraction gas chromatography–mass spectrometry (HP-SPME-GC-MS) was employed to determine and analyze the types and levels of flavor compounds in the navel orange wines produced through the different fermentation methods. The co-fermentation using the three strains significantly enhanced both the quantity and variety of volatile compounds in the navel orange wine, concomitant with heightened total phenol and flavonoid levels. Furthermore, a notable improvement was observed in the free radical scavenging activity. A sensory evaluation was carried out to analyze the differences among the various navel orange wines, shedding light on the impact of different wine yeasts and co-fermentation with LAB on the quality of navel orange wines.
Keywords: navel orange fruit wine; Saccharomyces cerevisiae; Lactiplantibacillus plantarum; co-fermentation; volatile components navel orange fruit wine; Saccharomyces cerevisiae; Lactiplantibacillus plantarum; co-fermentation; volatile components

Share and Cite

MDPI and ACS Style

Xiong, H.; Zhang, Y.; Wang, W.; Ye, H.; Zhang, Q. Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules 2024, 29, 1781. https://doi.org/10.3390/molecules29081781

AMA Style

Xiong H, Zhang Y, Wang W, Ye H, Zhang Q. Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules. 2024; 29(8):1781. https://doi.org/10.3390/molecules29081781

Chicago/Turabian Style

Xiong, Hua, Yingyue Zhang, Wanting Wang, Hong Ye, and Qing Zhang. 2024. "Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114" Molecules 29, no. 8: 1781. https://doi.org/10.3390/molecules29081781

APA Style

Xiong, H., Zhang, Y., Wang, W., Ye, H., & Zhang, Q. (2024). Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules, 29(8), 1781. https://doi.org/10.3390/molecules29081781

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