Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains and Media
2.2. Laboratory-Scale Fermentation of Wine
2.3. Growth and Sugar Consumption Kinetics of S. cerevisiae
2.4. Analysis of Physicochemical Characteristics and Volatile Compounds in Wines
2.5. Sensory Evaluations of Wine
2.6. Data Analyses
3. Results and Discussions
3.1. Growth and Sugar Consumption Kinetics of S. cerevisiae during Wine Fermentation
3.2. The Physicochemical Characteristics and the Volatile Aroma Compounds of Wines
3.3. Varietal Aroma Compounds
3.4. Fermentative Aroma Compounds
3.5. Sensory Evaluation of Wines
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Wine | Fermentation Period (d) | Residual Sugar (g/L) | Alcohol (%, v/v) | Total Acid (g/L) | Volatile Acid (g/L) |
---|---|---|---|---|---|
Control | 7 | 3.83 ± 0.02 a | 11.62 ± 0.15 a | 6.66 ± 0.13 a | 0.29 ± 0.02 a |
SLY-4EW | 7 | 4.00 ± 0.08 a | 11.99 ± 1.02 a | 6.75 ± 0.27 a | 0.28 ± 0.01 a |
HX-13EW | 7 | 3.93 ± 0.05 a | 11.95 ± 0.15 a | 6.56 ± 0.27 a | 0.27 ± 0.01 a |
F2-24EW | 7 | 3.98 ± 0.16 a | 11.63 ± 0.59 a | 6.66 ± 0.40 a | 0.27 ± 0.01 a |
Compounds | Wines | Odor Threshold | OAV | Sensory Description | |||
---|---|---|---|---|---|---|---|
SLY-4EW | HX-13EW | F2-24EW | Control | ||||
1-Hexanol | 0.91 ± 0.08 ab | 0.84 ± 0.04 b | 0.79 ± 0.04 b | 0.98 ± 0.07 a | 8 [21] | 0.1–1 | Herbaceous, grass [21] |
E-3-Hexen-1-ol | - | - | 0.03 ± 0.00 a | - | 0.4 [22] | <0.1 | Herbaceous, grass [21] |
C6 compounds | 0.91 ± 0.08 ab | 0.84 ± 0.04 b | 0.82 ± 0.04 b | 0.98 ± 0.07 a | |||
Linalool | 0.40 ± 0.03 a | 0.39 ± 0.01 a | 0.30 ± 0.02 b | 0.21 ± 0.05 c | 0.1 [22] | >1 | Muscat, flowery, fruity [23] |
Citronellol | 0.24 ± 0.00 a | 0.23 ± 0.03 a | 0.14 ± 0.03 b | 0.08 ± 0.01 c | 0.1 [23] | >1 | Green lemon [21] |
1-Octen-3-ol | 0.20 ± 0.03 a | 0.14 ± 0.04 b | 0.16 ± 0.04 ab | 0.08 ± 0.01 c | 0.02 [23] | >1 | Mushroom [23] |
Geranylacetone | 0.05 ± 0.02 a | 0.06 ± 0.03 a | 0.04 ± 0.00 a | - | 0.06 [24] | 0.1–1 | Flowery [24] |
Nerolidol | 0.12 ± 0.01 a | 0.10 ± 0.01 b | 0.06 ± 0.00 c | 0.07 ± 0.00 c | 0.7 [23] | 0.1–1 | Roses, apple, orange [23] |
Terpineol | - | 0.06 ± 0.01 a | 0.02 ± 0.02 b | - | 0.25 [25] | 0.1–1 | Flowery, piny [26] |
Geraniol | 0.06 ± 0.01 b | 0.07 ± 0.00 a | - | - | 0.03 [25] | >1 | Roses [25] |
Caryophyllene | - | - | 0.08 ± 0.01 a | - | 0.064 | >1 | Spicy, woody, orange |
Lavandulol | - | - | 0.02 ± 0.000 a | - | - | ||
Terpenes | 1.07 ± 0.11 a | 1.04 ± 0.13 a | 0.82 ± 0.08 b | 0.43 ± 0.07 c | |||
Varietal aroma compounds | 1.98 ± 0.19 a | 1.88 ± 0.17 a | 1.64 ± 0.12 a | 1.41 ± 0.13 b | |||
Isoamyl alcohol | 211.78 ± 15.74 b | 238.09 ± 1.14 a | 217.26 ± 6.67 b | 114.37 ± 1.24 c | 30 [27] | >1 | Whiskey, malt, burnt [27] |
2,3-Butanediol | 0.93 ± 0.31 a | 1.15 ± 0.35 a | 0.98 ± 0.04 a | 1.19 ± 0.12 a | 120 [28] | <0.1 | Butter, creamy [28] |
1-Pentanol | 0.02 ± 0.00 d | 0.10 ± 0.00 a | 0.09 ± 0.01 b | 0.08 ± 0.01 c | 80 | <0.1 | Mellow, astringency |
1-Octanol | 0.85 ± 0.06 a | 0.70 ± 0.21 ab | 0.56 ± 0.06 b | 0.74 ± 0.15 ab | 0.9 [29] | 0.1–1 | Flesh orange, rose, sweetherb [29] |
1-Nonanol | 0.71 ± 0.36 ab | 0.82 ± 0.04 a | 0.39 ± 0.06 b | 0.51 ± 0.02 b | 0.015 [30] | >1 | Orange [30] |
1-Decanol | 0.19 ± 0.07 a | 0.16 ± 0.07 a | 0.13 ± 0.00 a | 0.18 ± 0.01 a | 0.4 [27] | 0.1–1 | Flowery [27] |
4-Methyl-1-Pentanol | 0.47 ± 0.01 a | 0.41 ± 0.03 b | 0.48 ± 0.01 a | 0.47 ± 0.08 a | 50 [31] | <0.1 | Almonds, toast [31] |
3-Methyl-1-Pentanol | 0.98 ± 0.17 a | 0.98 ± 0.07 a | 0.85 ± 0.02 a | 0.96 ± 0.14 a | 0.5 [31] | >1 | Soil, mushroom [31] |
Active amyl alcohol | 48.44 ± 3.11b | 52.32 ± 0.77 a | 48.76 ± 1.32 b | 50.01 ± 0.44 ab | 65 [32] | 0.1–1 | Hetero alcohol, almond [32] |
Benzyl alcohol | 0.24 ± 0.01 a | 0.17 ± 0.00 b | 0.16 ± 0.03 b | 0.23 ± 0.05 a | 200 [29] | <0.1 | Almond [29] |
Benzene alcohol | 154.28 ± 2.76 a | 125.79 ± 23.35 b | 132.20 ± 5.58 b | 88.23 ± 9.09 c | 7.5 [29] | >1 | Soil, mushroom [29] |
Higher alcohols | 418.89 ± 22.60 a | 420.71 ± 26.03 a | 401.83 ± 13.79 a | 256.97 ± 11.36 b | |||
Isobutyric acid | 0.04 ± 0.00 c | 0.13 ± 0.04 b | 0.28 ± 0.01 a | 0.27 ± 0.04 a | 2.3 [25] | 0.1–1 | Cheese, rancid [25] |
Isovaleric acid | 0.77 ± 0.04 a | 0.97 ± 0.30 a | 0.74 ± 0.08 a | 0.90 ± 0.04 a | 0.03 [25] | >1 | Fatty [25] |
2-Methyl butyric acid | 0.66 ± 0.01 b | 0.97 ± 0.08 a | 0.71 ± 0.28 b | 0.69 ± 0.06 b | 0.033 [21] | >1 | Cheese [21] |
Octanoic acid | 1.10 ± 0.04 b | 0.69 ± 0.04 d | 0.93 ± 0.05 c | 1.46 ± 0.23 a | 0.5 [22] | >1 | Cheese, rancid [22] |
Decanoic acid | 0.25 ± 0.00 a | 0.16 ± 0.03 b | 0.16 ± 0.02 b | 0.27 ± 0.01 a | 1 [25] | 0.1–1 | Fatty, unpleasant [25] |
Fatty acids | 2.81 ± 0.09b | 2.92 ± 0.50 b | 2.82 ± 0.44 b | 3.58 ± 0.38 a | |||
Ethyl acetate | 0.10 ± 0.02 a | - | - | - | 7.5 [29] | <0.1 | Fruity, sweet taste [29] |
Ethyl propionate | 0.36 ± 0.11 a | 0.30 ± 0.03 a | 0.28 ± 0.03 a | 0.25 ± 0.08 a | 1.8 [23] | 0.1–1 | Pineapples, bananas, apples [23] |
Ethyl butyrate | 0.77 ± 0.43 a | 0.48 ± 0.05 a | 0.83 ± 0.54 a | 0.41 ± 0.14 a | 0.02 [27] | >1 | Strawberries, apples, bananas [27] |
Ethyl isovalerate | 1.05 ± 0.42 a | - | 0.11 ± 0.01 bc | 0.38 ± 0.02 b | 0.003 | >1 | Bananas, fruity |
Ethyl caproate | 21.46 ± 2.68 a | 9.26 ± 0.80 b | 21.58 ± 4.69 a | 7.27 ± 1.28 b | 0.014 [27] | >1 | Green apples, fennel [27] |
Ethyl heptanoate | 0.11 ± 0.01 a | 0.07 ± 0.01 b | 0.13 ± 0.05 a | 0.07 ± 0.01 b | 0.002 [27] | >1 | Sweet, strawberries, bananas [27] |
Diethyl succinate | 0.31 ± 0.10 a | 0.29 ± 0.01 ab | 0.21 ± 0.01 b | 0.26 ± 0.09 ab | 200 [27] | <0.1 | Fruity, melons [27] |
Ethyl octanoate | 9.80 ± 0.27 b | 10.48 ± 1.19 b | 16.60 ± 0.61 a | 7.10 ± 0.19 c | 0.25 [27] | >1 | Fruity [27] |
Ethyl nonanoate | 0.44 ± 0.24 a | 0.29 ± 0.03 ab | 0.25 ± 0.03 b | 0.21 ± 0.06 b | 1.3 [27] | 0.1–1 | Flowery, fruity [27] |
Ethyl caprate | 7.29 ± 0.28 a | 5.79 ± 0.60 b | 4.01 ± 0.61 c | 3.27 ± 0.57 d | 0.2 [33] | >1 | Apples, flowery [29] |
Ethyl laurate | 0.53 ± 0.15 a | 0.57 ± 0.05 a | 0.35 ± 0.04 b | 0.34 ± 0.07 b | 1.5 [34] | 0.1–1 | Fruity, fatty [34] |
Ethyl palmitate | 0.15 ± 0.01 a | 0.08 ± 0.05 b | 0.06 ± 0.01 c | 0.08 ± 0.00 b | 1.5 [34] | <0.1 | Fatty, fruity, sweet [34] |
Fatty acid ethyl esters | 42.32 ± 4.72 a | 27.60 ± 2.82 b | 44.40 ± 6.62 a | 19.63 ± 2.52 c | |||
Isoamyl acetate | 6.82 ± 0.44 b | 3.44 ± 0.44 d | 8.43 ± 0.32 a | 3.64 ± 0.08 c | 0.2 [27] | >1 | Green apples, bananas [27] |
2-Methylbutyl acetate | - | 1.61 ± 0.48 b | 6.33 ± 0.38 a | 2.16 ± 0.35 b | 0.16 [27] | >1 | Bananas, fruity [27] |
Isobutyl acetate | 0.29 ± 0.14 a | 0.19 ± 0.07 a | 0.36 ± 0.23 a | 0.21 ± 0.02 a | 1.6 [27] | 0.1–1 | Bananas [29] |
Hexyl acetate | 0.44 ± 0.00 b | 0.32 ± 0.09 b | 0.73 ± 0.47 a | 0.42 ± 0.07 ab | 1.5 [27] | 0.1–1 | Fruity, pear, cherry [27] |
Octyl acetate | 0.20 ± 0.09 a | - | 0.13 ± 0.04 a | 0.15 ± 0.01 a | - | ||
Phenylethyl acetate | 13.89 ± 0.19 a | 10.761 ± 0.241 c | 9.39 ± 0.21 d | 13.17 ± 0.42 b | 0.65 [34] | >1 | Fruity, flowery [34] |
Acetic esters | 21.63 ± 0.86 ab | 16.33 ± 1.31 b | 25.36 ± 1.65 a | 19.74 ± 0.94 b | |||
Octanoic acid-2-methyl butyl ester | 0.30 ± 0.00 a | 0.12 ± 0.00 d | 0.21 ± 0.01 b | 0.16 ± 0.02 c | |||
Isoamyl acetate | 0.35 ± 0.08 a | 0.13 ± 0.03 c | 0.23 ± 0.11 b | 0.21 ± 0.02 bc | 1 [25] | 0.1–1 | Apples, pineapples [25] |
Isoamyl caprylate | 0.55 ± 0.14 a | 0.32 ± 0.07 b | 0.34 ± 0.06 b | 0.52 ± 0.04 a | 0.125 [25] | 0.1–1 | Fruity, cheese [25] |
Ethyl benzoate | 0.34 ± 0.02 a | 0.21 ± 0.01 b | 0.21 ± 0.00 b | 0.20 ± 0.00 b | |||
Phenethyl hexanoate | 0.34 ± 0.03 a | 0.23 ± 0.02 b | 0.17 ± 0.01 c | 0.35 ± 0.06 a | |||
Phenethyl octanoate | - | 0.03 ± 0.01 a | 0.03 ± 0.01 a | - | |||
Other esters | 1.88 ± 0.27 a | 1.03 ± 0.14 c | 1.18 ± 0.27 c | 1.43 ± 0.15 b | |||
Esters | 58.82 ± 5.81 b | 44.96 ± 1.68 c | 70.95 ± 7.77 a | 40.80 ± 4.17 c | |||
Nonanal | 0.11 ± 0.01 b | 0.08 ± 0.02 c | 0.11 ± 0.02 b | 0.14 ± 0.02 a | 0.015 [27] | >1 | Green, spicy [27] |
Decanal | 0.07 ± 0.01 a | 0.06 ± 0.00 b | 0.03 ± 0.00 c | 0.06 ± 0.00 a | 0.001 | >1 | Flowery |
Octanal | 0.06 ± 0.01 b | - | 0.06 ± 0.01 a | - | 0.001 | >1 | Bitter, lemons |
Hexanal | - | 0.01 ± 0.01 a | 0.01 ± 0.01 a | - | |||
2,3-Pentanedione | 0.16 ± 0.08 b | 0.41 ± 0.02 a | 0.44 ± 0.07 a | 0.40 ± 0.05 a | 2 [21] | 0.1–1 | Pecans [21] |
Benzaldehyde | 0.40 ± 0.10 a | 0.68 ± 0.48 a | 0.327 ± 0.024 b | 0.40 ± 0.02 a | 2 [21] | 0.1–1 | Toasted almonds [21] |
Phenylacetaldehyde | 0.12 ± 0.00 a | 0.10 ± 0.01 a | 0.12 ± 0.04 a | 0.12 ± 0.02 a | 0.005 [25] | >1 | Flowers, roses, honey [25] |
Carbonyl compounds | 0.92 ± 0.19 b | 1.33 ± 0.53 a | 1.11 ± 0.16 ab | 1.13 ± 0.10 ab | |||
Fermentation aroma | 488.45 ± 28.73 a | 469.92 ± 31.32 a | 476.71 ± 22.85 a | 302.48 ± 15.44 b |
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Zhu, W.; Zhang, W.; Qin, T.; Liao, J.; Zhang, X. Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. J. Fungi 2022, 8, 1057. https://doi.org/10.3390/jof8101057
Zhu W, Zhang W, Qin T, Liao J, Zhang X. Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines. Journal of Fungi. 2022; 8(10):1057. https://doi.org/10.3390/jof8101057
Chicago/Turabian StyleZhu, Wanying, Wenxia Zhang, Tao Qin, Jing Liao, and Xiuyan Zhang. 2022. "Effects of Purified β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Typicality of Wines" Journal of Fungi 8, no. 10: 1057. https://doi.org/10.3390/jof8101057