Search Results (2)

High-acidity fruit wines, such as sea buckthorn wine, are valued for their nutritional benefits but often suffer from excessive tartness and limited aroma complexity, which restrict their consumer acceptance. The application of non-Saccharomyces yeasts with acid tolerance and flavor-enhancing potential offers a promising strategy to address these challenges. In this study, a highly acid-tolerant yeast strain, Pichia kudriavzevii GAAS-JG-1, was isolated from a naturally fermented apricot system and systematically characterized in terms of its taxonomy, physiological properties, and fermentation potential. The experimental results demonstrated that Pichia kudriavzevii GAAS-JG-1 maintained robust growth activity (OD₆₀₀ = 1.18 ± 0.09) even under extremely acidic conditions (pH 2.0). Furthermore, the strain exhibited a strong tolerance to high ethanol concentrations (16%), elevated sugar levels (350 g/L), and substantial sulfur dioxide exposure (500 mg/L). Optimal growth was observed at 35 °C (OD₆₀₀ = 2.21 ± 0.02). When co-fermented with Saccharomyces cerevisiae in sea buckthorn wine, the ethyl acetate content increased significantly from 303.71 μg/L to 4453.12 μg/L, while the ethyl propionate levels rose from 5.18 μg/L to 87.75 μg/L. Notably, Pichia kudriavzevii GAAS-JG-1 also produced novel flavor compounds such as methyl acetate and ethyl 3-methylthiopropionate, which were absent in the single-strain fermentation. These findings highlight the potential of Pichia kudriavzevii GAAS-JG-1 as a valuable non-Saccharomyces yeast resource with promising applications in the fermentation of high-acidity specialty fruit wines. Full article

Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E–nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma–contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs. Full article