Improved flavor profiles of red pitaya ( Hylocereus lemairei ) wine by controlling the inoculations of Saccharomyces bay
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ORIGINAL ARTICLE
Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature Xue Lin1 • Xiaoping Hu1
•
Qingke Wang1 • Congfa Li1
Revised: 30 March 2020 / Accepted: 24 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effects of the inoculation method of Saccharomyces bayanus BV818 and non-Saccharomyces yeast Metschnikowia agaves P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 °C for alcohols and at 21 °C for esters and acids. Within an experimental range of 17 °C to 29 °C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04484-5) contains supplementary material, which is available to authorized users. & Xiaoping Hu [email protected] & Congfa Li [email protected] Xue Lin [email protected] Qingke Wang [email protected] 1
College of Food Science and Engineering, Hainan University, Haikou 570228, Hainan, People’s Republic of China
was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 °C and 25 °C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature. Keywords Non-saccharomyces Inoculation method Fermentation temperature Pitaya wine Volatile compound
Introduction Pitaya (Hylocereus sp.), also known as dragon fruit, is a member of the Cactaceae family. Pitaya is native to Latin America and West Indies and is cultivated in tropical and subtropical regions of the world. This fruit is planted over 34,000 hectares with an output of 100,000 tons annually in China, and the sales revenue exceeded 7 billion yuan. However, storage of this fruit is difficult, so it is often processed and consumed as dried fruit or wine (Gong et al. 2017b). Pitaya can be divided into red (Hylocereus lemairei, also called Hylocereus polyrhizus), white (Hylocereus undatus), and yellow (Hylocereus megalanthus) depending on the color of peel and pulp. Red pitaya has attracted great attention because of its bright red–purple color and st
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