Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Persimmon Juice Preparation
2.3. Strain Activation and Inoculum Preparation
2.4. Single-Factor Optimization of Mixed Yeast Fermentation for Alcohol Production
2.4.1. Determination of Optimal Yeast Composition Ratio
2.4.2. Optimization of Yeast Inoculation Ratio
2.4.3. Effect of Initial Sugar Concentration
2.4.4. Effect of pH
2.4.5. Effect of Temperature
2.4.6. Effect of Fermentation Duration
2.5. Multivariate Optimization of Mixed Yeast Fermentation Using Box–Behnken Design
2.6. Single-Factor Optimization of Monascus purpureus Fermentation for Esterification
2.6.1. Effect of Monascus purpureus Inoculation Ratio
2.6.2. Effect of Initial Sugar Concentration
2.6.3. Effect of pH
2.6.4. Effect of Temperature
2.6.5. Effect of Fermentation Duration
2.7. Multivariate Optimization of Monascus purpureus Fermentation Using Box–Behnken Design
2.8. Sensory Evaluation and Aroma Profiling
2.9. Staged Fermentation Protocol
3. Results
3.1. Synergistic Effects of Mixed Yeast Composition Ratios
3.2. Single-Factor Optimization of Mixed Yeast Fermentation for Alcohol Production
3.2.1. Yeast Inoculation Ratio
3.2.2. Initial Sugar Concentration
3.2.3. pH Dependence
3.2.4. Temperature Effects
3.2.5. Fermentation Duration
3.3. Multivariate Optimization of Mixed Yeast Fermentation Using Box–Behnken Design
3.4. Single-Factor Optimization of Monascus purpureus Fermentation for Esterification
3.4.1. Inoculation Ratio
3.4.2. Initial Sugar Concentration
3.4.3. pH Dependence
3.4.4. Temperature Effects
3.4.5. Fermentation Duration
3.5. Multivariate Optimization of Monascus purpureus Fermentation Using Box–Behnken Design
3.6. Sensory Evaluation and Aroma Profile of Persimmon Wine
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
GC–MS | Gas chromatography–mass spectrometry |
RSM | Response surface methodology |
SPME | Solid phase microextraction |
MSF | Multi-strain fermentation |
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Composition Ratio EC:Aq:F33 | CO2 Weight Loss (g) | Residual Sugar Concentration (g L−1) |
---|---|---|
1/0/0 | 6.39 ± 0.17 | 1.51 ± 0.08 |
0/1/0 | 6.25 ± 0.16 | 1.58 ± 0.08 |
0/0/1 | 6.20 ± 0.20 | 1.65 ± 0.10 |
7/4/4 | 8.85 ± 0.16 | 0.64 ± 0.14 |
4/4/7 | 10.99 ± 0.34 | 0.62 ± 0.01 |
4/7/4 | 9.71 ± 0.27 | 1.01 ± 0.02 |
1/2/2 | 7.73 ± 0.30 | 0.64 ± 0.03 |
2/1/2 | 9.12 ± 0.17 | 0.63 ± 0.12 |
2/2/1 | 8.96 ± 0.27 | 0.67 ± 0.01 |
1/1/3 | 8.14 ± 0.36 | 0.77 ± 0.03 |
1/3/1 | 9.01 ± 0.07 | 0.84 ± 0.04 |
3/1/1 | 10.06 ± 0.15 | 0.65 ± 0.04 |
1/1/1 | 10.03 ± 0.12 | 0.67 ± 0.02 |
Source | Sum of Squares | df | Mean Square | F-value | p-Value | Significant |
---|---|---|---|---|---|---|
Model | 14.49 | 9 | 1.61 | 12.97 | 0.00014 | ** |
A—Initial sugar concentration | 7.51 | 1 | 7.51 | 60.52 | 0.0001 | ** |
B—Inoculation ratio | 0.5243 | 1 | 0.5243 | 4.22 | 0.0789 | |
C—Temperature | 2.74 | 1 | 2.74 | 22.06 | 0.0022 | ** |
AB | 0.2153 | 1 | 0.2153 | 1.73 | 0.2293 | |
AC | 2.06 | 1 | 2.06 | 16.61 | 0.0047 | ** |
BC | 0.0001 | 1 | 0.0001 | 0.0005 | 0.9825 | |
A2 | 0.1070 | 1 | 0.1070 | 0.8619 | 0.3841 | |
B2 | 0.4349 | 1 | 0.4349 | 3.50 | 0.1034 | |
C2 | 0.7691 | 1 | 0.7691 | 6.20 | 0.0416 | ** |
Residual | 0.8688 | 7 | 0.1241 | |||
Lack of Fit | 0.6314 | 3 | 0.2105 | 3.55 | 0.1265 | |
Pure Error | 0.2374 | 4 | 0.0593 | |||
Cor Total | 15.36 | 16 | ||||
R2 | 0.9434 |
Source | Sum of Squares | df | Mean Square | F-Value | p-Value | Significant |
---|---|---|---|---|---|---|
Model | 108.82 | 9 | 12.09 | 9.37 | 0.0038 | ** |
A—Inoculation ratio | 18.61 | 1 | 18.61 | 14.41 | 0.0067 | ** |
B—Temperature | 0.0012 | 1 | 0.0012 | 0.0010 | 0.9760 | |
C-pH | 1.71 | 1 | 1.71 | 1.33 | 0.2874 | |
AB | 3.61 | 1 | 3.61 | 2.80 | 0.1384 | |
AC | 11.56 | 1 | 11.56 | 8.95 | 0.0202 | * |
BC | 6.00 | 1 | 6.00 | 4.65 | 0.0680 | |
A2 | 15.40 | 1 | 15.40 | 11.93 | 0.0106 | * |
B2 | 37.58 | 1 | 37.58 | 29.11 | 0.0010 | ** |
C2 | 8.11 | 1 | 8.11 | 6.28 | 0.0407 | * |
Residual | 9.04 | 7 | 1.29 | |||
Lack of Fit | 0.4375 | 3 | 0.1458 | 0.0678 | 0.9741 | |
Pure Error | 8.60 | 4 | 2.15 | |||
Cor Total | 117.86 | 16 |
No | Compounds | Fermented Methods (Area, %) | Odor Description | ||||
---|---|---|---|---|---|---|---|
MSF | EC | Aq | F33 | Mixed Yeast | |||
1 | Phenylethyl alcohol | 73.08 | 28.64 | 33.62 | 42.31 | 47.06 | Rose-like fragrance |
2 | 4-Hydroxyphenethyl alcohol | 0.23 | 0.04 | 0.06 | 0.19 | Sweet floral-fruity aroma | |
3 | 1-Decanol | 0.16 | Waxy, sweet, floral, fruity aroma | ||||
4 | Decyl methanol | 0.12 | 0.05 | 0.02 | 0.02 | 0.06 | Mild sweet rose-like scent |
5 | 1-Decanol | 0.16 | Waxy, sweet, floral, fruity aroma | ||||
6 | Terpinen-4-ol | 0.43 | Spicy note | ||||
7 | Nonanediol | 0.68 | Rosy, waxy, fruity lipid aroma | ||||
8 | Lauryl alcohol | 0.12 | Tuberose, violet-like scent | ||||
9 | Geranylgeraniol | 0.28 | Blooming rose aroma | ||||
10 | Ethyl 2-methylacetoacetate | 0.12 | Fruity aroma | ||||
11 | Isoamyl propionate | 0.14 | Fresh sweet fruity aroma | ||||
12 | 3,4-Dimethylbenzaldehyde | 2.99 | 0.48 | 0.59 | 0.54 | 0.12 | |
13 | Pentadecanal | 0.47 | Spicy note | ||||
14 | Hexadecanal | 0.11 | Weak floral, waxy aroma | ||||
15 | 8-Nonen-2-one | 0.21 | |||||
16 | Ketones (Total) | 0.39 | 0.17 | 0.15 | 0.08 | ||
17 | Phenethyl acetate | 1.72 | 1.36 | 6.96 | 2.37 | 4.73 | Rose, honey-like fragrance |
18 | Ethyl octanoate | 0.71 | 1.08 | 0.94 | Brandy-like aroma | ||
19 | Decanal | 0.05 | Citrus peel-like odor | ||||
20 | Ethyl decanoate | 0.54 | 0.42 | 0.75 | 1.08 | Alcoholic, sweet, floral notes | |
21 | 2,3-Butanediol | 0.11 | 0.16 | 0.07 | Fruity, creamy notes | ||
22 | 2,4-Di-tert-butylphenol | 3.17 | 6.07 | 5.38 | plastic-like or medicinal off-odors | ||
23 | Citronellol | 0.29 | 0.10 | 0.19 | Fresh green rose-like aroma |
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Du, Y.; Sun, Y.; Chen, R.; Xu, R.; Li, Q.; Liu, X.; Li, L.; Zhao, T. Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine. Fermentation 2025, 11, 278. https://doi.org/10.3390/fermentation11050278
Du Y, Sun Y, Chen R, Xu R, Li Q, Liu X, Li L, Zhao T. Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine. Fermentation. 2025; 11(5):278. https://doi.org/10.3390/fermentation11050278
Chicago/Turabian StyleDu, Yamin, Yangyang Sun, Rongqi Chen, Ruoxuan Xu, Qing Li, Xiuhe Liu, Lanxiao Li, and Tao Zhao. 2025. "Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine" Fermentation 11, no. 5: 278. https://doi.org/10.3390/fermentation11050278
APA StyleDu, Y., Sun, Y., Chen, R., Xu, R., Li, Q., Liu, X., Li, L., & Zhao, T. (2025). Staged Fermentation with a Saccharomyces cerevisiae Consortium and Monascus purpureus for Sustainable Valorization of Persimmon into High-Quality Wine. Fermentation, 11(5), 278. https://doi.org/10.3390/fermentation11050278