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Volume 9
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10.3390/pr9060970
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Communication

Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

by
Yan Zhao
1,2,
Xiaobin Yu
1,*,
Fengtao Zhu
2,*,
Guangpeng Liu
2,
Le Chu
2,
Xinhuan Yan
2,
Yinfei Ma
2,
Fatao He
2,
Gen Li
2,
Ying Zhang
3,
Mengnan Tan
2 and
Yao Lu
2
1
School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
2
Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-Operatives, Jinan 250200, China
3
School of Food Science and Engineering, Shandong Agriculture and Engineering University, Zibo 255300, China
*
Authors to whom correspondence should be addressed.
Processes 2021, 9(6), 970; https://doi.org/10.3390/pr9060970
Submission received: 17 May 2021 / Revised: 26 May 2021 / Accepted: 28 May 2021 / Published: 29 May 2021
(This article belongs to the Special Issue Role of Yeast in Wine Fermentation Processes)
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Abstract

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.
Keywords: jujube wine; aroma-active compounds; quality attributes; fermentation; Saccharomyces cerevisiae jujube wine; aroma-active compounds; quality attributes; fermentation; Saccharomyces cerevisiae

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MDPI and ACS Style

Zhao, Y.; Yu, X.; Zhu, F.; Liu, G.; Chu, L.; Yan, X.; Ma, Y.; He, F.; Li, G.; Zhang, Y.; et al. Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes 2021, 9, 970. https://doi.org/10.3390/pr9060970

AMA Style

Zhao Y, Yu X, Zhu F, Liu G, Chu L, Yan X, Ma Y, He F, Li G, Zhang Y, et al. Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes. 2021; 9(6):970. https://doi.org/10.3390/pr9060970

Chicago/Turabian Style

Zhao, Yan, Xiaobin Yu, Fengtao Zhu, Guangpeng Liu, Le Chu, Xinhuan Yan, Yinfei Ma, Fatao He, Gen Li, Ying Zhang, and et al. 2021. "Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine" Processes 9, no. 6: 970. https://doi.org/10.3390/pr9060970

APA Style

Zhao, Y., Yu, X., Zhu, F., Liu, G., Chu, L., Yan, X., Ma, Y., He, F., Li, G., Zhang, Y., Tan, M., & Lu, Y. (2021). Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine. Processes, 9(6), 970. https://doi.org/10.3390/pr9060970

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