Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non-Saccharomyces yeast and lactic acid bacteria.

IF 3.3 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-03-20 DOI:10.1002/jsfa.14207
Ting-Yu Hsu, Chien-Hao Chen, Yen-Tso Lai, Chen-Che Hsieh, Chang-Wei Hsieh, Kuan-Chen Cheng
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Abstract

Background: Pineapple (Ananas comosus) is a popular subtropical fruit, but its acidic taste reduces the overall acceptability of fermented pineapple wine. In this study, juice from 'Cayenne' pineapple was inoculated with Hanseniaspora uvarum and Saccharomyces cerevisiae for alcoholic fermentation, followed by malolactic fermentation (MLF) with lactic acid bacteria (LAB). Physicochemical properties, microbial community, and flavor metabolites of the products were analyzed.

Results: Pineapple wine with an alcohol concentration ranging from 12% to 13% (v/v) showed significant increases in the levels of ethyl octanoate, ethyl acetate, and hexyl acetate. Sweetness and pleasant aroma of the final product were imparted by significant increases of approximately 1.26 g L-1 and 60.14 mg L-1 in glycerol and total ester concentrations, respectively, following sequential fermentation by H. uvarum and S. cerevisiae compared to S. cerevisiae alone. Among three LAB selected for MLF, Lactobacillus plantarum NTUAFM-B016 was the most compatible with H. uvarum and S. cerevisiae and displayed faster MLF completion (6-8 days).

Conclusion: These results provide a reference to increase consumer preference for pineapple wine and promote the application of non-Saccharomyces yeast-LAB co-culture in wine making. © 2025 Society of Chemical Industry.

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CiteScore
8.10
自引率
4.90%
发文量
634
审稿时长
3.1 months
期刊介绍: The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.
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