effects of six commercial saccharomyces cerevisiae strains on...

Research ArticleEffects of Six Commercial Saccharomyces cerevisiaeStrains on Phenolic Attributes Antioxidant Activity andAroma of Kiwifruit (Actinidia deliciosa cv) Wine

Xingchen Li Yage Xing Lin Cao Qinglian Xu Shaohua Li Ranran Wang Zijing JiangZhenming Che and Hongbin Lin

Sichuan Province Key Laboratory of Food Biotechnology College of Food and Bioengineering Xihua UniversityChengdu 610039 China

Correspondence should be addressed to Yage Xing xingyage1163com

Received 18 October 2016 Accepted 7 December 2016 Published 30 January 2017

Academic Editor Encarnacion Ruiz

Copyright copy 2017 Xingchen Li et al This is an open access article distributed under the Creative Commons Attribution Licensewhich permits unrestricted use distribution and reproduction in any medium provided the original work is properly cited

ldquoHaywardrdquo kiwifruit (Actinidia deliciosa cv) widely planted all around the world were fermented with six different commercialSaccharomyces cerevisiae strains (BM4times4 RA17 RC212WLP77 JH-2 and CR476) to reveal their influence on the phenolic profilesantioxidant activity and aromatic components Significant differences in the levels of caffeic acid protocatechuate and solublesolid content were found among wines with the six fermented strains Wines fermented with RC212 strain exhibited the highesttotal phenolic acids as well as DPPH radical scavenging ability and also had the strongest ability to produce volatile esters Winesmade with S cerevisiae BM 4times4 had the highest content of volatile acids while the highest alcohol content was presented in CR476wines Scoring spots of wines with these strains were separated in different quadrants on the components of phenolics and aromasby principal component analyses Kiwifruit wines made with S cerevisiae RC212 were characterized by a rich fruity flavor whileCR476 strain and WLP77 strain produced floral flavors and green aromas respectively Altogether the results indicated that theuse of S cerevisiae RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics

1 Introduction

ldquoHaywardrdquo kiwifruit (Actinidia deliciosa cv) is one of themost popular fruits today and is cultivated extensively inNew Zealand China the United States and Southern Europe[1] The popularity of kiwifruit should be not only due toits fresh flavor and succulent mouth-feel but also becauseof its high content of vitamin C vitamin E phenolicsand other bioactive compounds that have high antioxidanteffects and are beneficial for overall health [2 3] Howeverfurther development of the kiwifruit industry and economyhas been significantly limited by the short shelf-life of thefruit and frequent losses during storage [4] The extremelyconcentrated production period of the fruit contributes topoor-quality fruits accelerated senescence and short storagelife [5 6] Making wine with postharvested kiwifruit canmitigate these problems by cutting down on waste Moreimportantly kiwifruit wine is soft and mellow with unique

flavor and there is no doubt that its popularity will continueto grow around the world in the future especially in placeslike China where the fruit is already plentiful [7]

The bioactive compounds and flavor quality of kiwifruitwine are affected by many factors including brewing technol-ogy fermentation culture origin rawmaterials and aging [89] Saccharomyces cerevisiae as the key yeast in the microor-ganism for fermentation is one of the most importantcontributor for the aroma flavor and bioactive componentsof fruit wine [10 11] Li et al [12] found that differentyeast strains have notable influence on polyphenol contentduring cider fermentation Sun et al [13] also revealed thatcherry wines fermented with S cerevisiae BM4times4 retainedthe highest content of phenolic acids while S cerevisiaeD254wines kept the lowest phenolic acids and higher terpenecontent Among Riesling wines S cerevisiae EC1118 V1116and VL1 yeast strains showed a definite impact on the odor-active compounds [14] These results altogether suggested

HindawiBioMed Research InternationalVolume 2017 Article ID 2934743 10 pageshttpsdoiorg10115520172934743

2 BioMed Research International

that the application of different strains of S cerevisiae duringwine fermentation could significantly influence the bioactivecomponents (eg phenolics and polysaccharides) aromaconstituents and sensory characteristics of the wine [15 16]

Phenolic compounds are some of the most importantactive substances that determine the character of kiwifruitwine These compounds are also of interest to consumersdue to high antioxidant levels and antimicrobial activity[17 18] greatly contributing to the sensory properties ofthe wine by affecting its color and taste [19 20] Most ofthese phenolic compounds originate from fresh fruit to thewine during prefermentation and a few are newly formedduring the fermentation process [21] Each individual yeaststrain differed in adaptability ethanol-production and sugar-reduction ability [14] Because of this both the contentsof phenolic substances and antioxidant activity in the winesystem had differences depending on the strain that is used[13 22] Therefore the selection of yeast strains is directlyrelated to the composition and content of phenolics when thefermentation process is fully consistent

Aroma is one of the key factors in distinguishing thecharacter of fruit wines as it significantly affects the flavorand quality of the wine system [23] The first-level aromas offruit wines are terpene compounds and isoprene derivativesdetermined by the variety and origin of the fruit Second-level aromas are produced during fermentation and aresignificantly affected by the yeast [10 24] The functionof yeast is to release flavor and synthesize varietal volatilecompounds [16] So finding a suitable yeast strain is crucial asit can produce the most desirable fermentative aromas suchas ethyl and acetate esters that provide fruity or floral nuances[11 25] To date only the fermentation and fruit quality ofkiwifruit wine have been widely investigated by researchersNo paper has yet been published on the effects of differentcommercial S cerevisiae strains on the phenolic attributesantioxidant activity or aroma of kiwifruit wine

The first objective of this study was to investigate theeffects of different commercial S cerevisiae on the phenolicprofiles and antioxidant activity in kiwifruit wines Thefurther purpose of this study was to identify and quantifyvolatile aromas of kiwifruit wines fermentedwith S cerevisiaestrains in terms of producingwinewith a unique flavor profileand pleasant character

2 Materials and Methods

21 Chemicals Phenolic standards volatile standards Folin-Ciocalteursquos phenol reagent 22-diphenyl-1-picrylhydrazylfree radical (DPPH) 6-hydroxy-2578-tetramethyl chro-man-2-carboxylic acid (Trolox) 221015840-azino-bis and 3-eth-ylbenzothiazoline-6-sulfonic acid (ABTS) ethanol (chro-matographic grade) and methanol (99) were purchasedfrom Sigma-Aldrich (St Louis MO USA) Other routinechemicals were purchased fromAobo Chemical Co (BeijingChina)

22 Kiwifruit Sample Preparation ldquoHaywardrdquo kiwifruits(Actinidia deliciosa cv) with the soluble solid content of16∘Brix were harvested from orchards in Cangxi county

(32∘101015840N 105∘451015840E) Sichuan province China which wereused as the material for the wine production in this researchThe harvested fruits were chosen with absence of diseaseinfection or physical injuries firstly and then immediatelystored at 4∘C in the cool room of Fruits amp VegetablesPreservation Laboratory in Xihua University for furtherstudies

23 Fermentation Technology of Kiwifruit Wine

231 Yeast Strains Six commercial strains of S cerevisiaewere selected and purchased from Lallemand (France) in thisstudy which are Lalvin BM4times4 RA17 RC212 WLP77 JH-2and CR476 respectively [12 13] These strains showed adap-tive characteristics such as good fermentation speed lowproduction of foam and growth at high or low temperature[26] maintained separately at 4∘C on yeast extract peptonedextrose agar medium (2 glucose 2 peptone 1 yeastextract and 2 agar) as well as in glycerol stocks at minus80∘CYeast strains should be activated and cultured at 28∘C beforethe fermentation procedure The commercial yeast ZymaF15 (LAFFORT France) applied with good results in someChinese wineries was used as the Control

232 Prefermentation Procedures The prefermentation pro-cedures of kiwifruit wine were conducted according themethod reported byWang et al [7] with somemodificationsThe kiwifruits were sorted by size and quality then manuallypeeled and pulped Pectinase (015 gl activated 10000Ug)and SO2 (40mgL) were then added to the juice Kiwijuice was obtained by centrifugation of fruit pulp (speed4000 rpmmin time 6min) and placed into a fermentationjar [27] Finely granulated sugar was then mixed into hotwater at a ratio of 1 2 and stirred then the syrup was pouredinto the fermentation jar until the sugar content of the kiwijuice was 20∘Brix The mixture was then set aside to cool

233 Fermentation Precultures for the six S cerevisiae yeastswere used to inoculate kiwifruit juice blends at a final con-centration of 106 CFUmL The six samples were fermentedat 25 plusmn 1∘C for two weeks The fermented samples were thenracked into a secondary jar and further aged under the sameconditions The whole fermentation process was monitoredby measuring the soluble solid content (SSC) After fourweeks the fermentation was stopped by adding the SO2(50mgL) to the samples until the SSC contained less than8∘Brix The finished young kiwi wine was filtered throughfilter plates then bottled and stored at 16∘C until subsequentanalysis [15] All fermented samples were completed inquadruplicate

24 Conventional Analysis The soluble solid content (SSC)was determined by a refractometer (Model 0ndash35∘BrixJiahuang Instruments China) Titratable acidity (TA) wasmeasured by titrating a sample (4mL of juice or wine dilutedwith 20mL of distilled water) with 01 NNaOH Alcoholcontent ( vv) was analyzed using the Gay Lussac Tableby distilling and adjusting 100mL of fermented sample to

BioMed Research International 3

15∘C The pH was measured with a Thermo Orion 420 at pHmeter (Thermo Fisher Scientific Waltham MA USA) Thetransmittance (T) was measured by ultraviolet-visible 7200spectrophotometer (Unico Instrument Co Shanghai China)with colorimetric cup and distilled water was used as blankThe values for CIE L CIE 119886 and CIE 119887 were determinedwith CR-400 Chroma meter equipped with CR-S4w utilitysoftware (Konica Minolta Sensing Inc Japan)

25 Phenolic Profiles Phenolic compounds in the wine sam-ples were determined with an Agilent 1230 HPLC systemusing methods described by Wang et al [7] and Porgali andBuyuktuncel [28] with somemodificationsThewine samplesand standard solutions were filtered through a 02 120583m syringefilter and 20120583L of the filtrate was injected into the HPLCsystem Chromatographic separation was performed on aC18 reversed-phase Symmetry Analytical column (5 120583m times250mm times 46mm Waters Corp Milford MA) Two differ-ent mobile phases were prepared for this purpose mobilephase A was 10mM phosphoric acid solution and mobilephase B was methanol The optimized gradient program forphase B was as follows 0ndash15min (0ndash60) 15ndash20min (60ndash80) 200ndash22min (80ndash100) 22ndash27min (100ndash0) and 27ndash32min (0) Flow rate was 1mLmin during analysis timeand injection volume was 10 120583L Detection wavelengths weredetermined according to the spectra obtained from AgilentChem Station Software

26 Total Phenolics and Antioxidant Activity Total phenoliccontent of the wine samples was measured according tothe method described by Ivanova et al [29] with somemodifications The results were expressed as milligrams ofgallic acid equivalents (GAE) Scavenging free radical poten-tials were tested in a solution of 1-diphenyl-2-picrylhydrazyl(DPPH) This DPPH solution (39mL 25mgL) in methanolwas mixed with the sample extracts (01mL) then the reac-tion process was monitored at 515 nm until the absorbancewas stable [30] The screening of antioxidant capacity wasreported as a decolorization assaywith 22-Azino-bis(3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS)method [3 31]

27 Aroma Analysis

271 AromaAnalysisMethod For each SPME analysis 10mLof wine (70 gL tartaric acid 12 vv) 18 g of NaCl andan internal standard mixture (octyl propionate with a finalconcentration of 6044120583gL 3-octanol with a final concen-tration of 2254120583gL) were placed in 20mL vials capped witha PTFE-silicon septum and heated to 40∘C After 20minof stirring at 1100 rpmmin the SPME fiber (80120583m PDMSSupelco USA) was exposed to the sample headspace for40min and then inserted into the GC injection port for a3min desorption time

The analysis and GC-MS technology were operatedaccording to a previous description by Rebiere et al [32]The samples were analyzed on a 6890N gas chromatograph(Agilent Technologies Santa Clara CA) using an Agilent

HP-5 MSI column (5 phenylmethyl polysiloxane 30m025mm id 025 lm film thickness) in combination witha 5973 mass selective detector Chromatographic conditionswere inlet at 250∘C with injection volume of 2 120583L in pulsedsplitless mode During the analysis period the split ratiowas 1 3 and flow rate (He) was 1mLmin The temperatureprogram was from 40∘C (0min) to 140∘C for 2min followedby an increase to 250∘C at a rate of 10∘Cmin and a 5min holdthen from 250∘C to 300∘C at 15∘Cmin and finally 300∘Cfor 5min Other conditions included an ion source of 250∘Celectron impact (EI)modewith an ionization voltage of 70 eVand mass range of 35ndash350 amus

272 Qualitative and Quantitative Analyses Compoundidentity was verified according to mass spectral librarymatches (NIST 05 Database Agilent Technologies) whenthe matching degree was greater than 90 The spectraretention time and aromatic characteristics of the existingstandard compounds were confirmed [33] Using the stan-dard addition method 26 volatile components were quanti-tatively analyzed and the contents of unknown compoundsin the samples were obtained by extrapolation The standardsolutions were prepared by diluting the stock solution insynthetic wine (70 gL tartaric acid in 12 alcohol solution)to obtain a range of concentrations The calibration curvefor each target compound was built by plotting the selectedmass ion abundance ratio [34] Quantitative data of theidentified compounds were obtained by interpolation ofthe selected mass ion areas versus the internal standardarea

28 Sensory Analysis Sensory analyses were conducted sep-arately to determine both aromatic and tactile attributesThe aromatic attributes were determined according to odordescriptors and the tactile attributes developed by Gawel etal [35] These attributes of the wines were assessed by asensory panel consisting of eight wine industry professionals(four women and four men) selected from staff and fac-ulty members of Xihua University China who are familiarwith wine sensory characteristics and with a minimum ofthree years of wine-tasting experience We provided a smallamount of training to explain the scoring methodologyand defined the necessary terms Wines were randomlyserved and water was provided for palate cleansing Thesensory attributes were scored on a ten-point scale with zerorepresenting ldquononexistentrdquo and ten representing ldquoextremerdquo[17]

29 Statistical Analysis Samples were analyzed in quadru-plicate for each wine replicate and results expressed as themean value plusmn standard deviation (SD) The quadruplicatewine samples were statistically analyzed in SPSS 190 forWindows (SPSS Inc Chicago Illinois USA) via analysis ofvariance (ANOVA) and Dunnettrsquos multiple range tests Thefigures of Principal Component Analysis (PCA) performedthe phenolic profiles and aroma compounds also inOrigin 86(OriginLab Hampton Massachusetts) in order to determinethe differences in data sets and to establish the relationships


Table 1 Conventional analysis of kiwifruit wine (119899 = 4)

Wine pH SSClowastlowastlowast AClowastlowast CIE 119871lowast CIE 119886lowast CIE b TAlowast 119879lowast

Control 295 plusmn 003a 98 plusmn 05a 86 plusmn 07a 7812 plusmn 103a 030 plusmn 002a 771 plusmn 041a 1227 plusmn 010a 849 plusmn 12a

BM 4times4 303 plusmn 004b 74 plusmn 02c 102 plusmn 06b 8096 plusmn 096a 027 plusmn 002b 778 plusmn 042a 1214 plusmn 012a 864 plusmn 14a

RA17 297 plusmn 004a 55 plusmn 04d 110 plusmn 07c 8237 plusmn 081b 024 plusmn 001c 754 plusmn 038b 1020 plusmn 009c 883 plusmn 13b

RC212 295 plusmn 002a 44 plusmn 04d 119 plusmn 05c 8812 plusmn 121d 032 plusmn 002a 741 plusmn 041b 1037 plusmn 010c 913 plusmn 14c

WLP77 293 plusmn 003a 49 plusmn 03d 111 plusmn 07c 8501 plusmn 098b 030 plusmn 000a 740 plusmn 030b 1028 plusmn 011c 892 plusmn 12c

JH-2 291 plusmn 005a 83 plusmn 05b 85 plusmn 06a 7710 plusmn 089a 023 plusmn 001b 755 plusmn 041b 1100 plusmn 010b 855 plusmn 13a

CR476 297 plusmn 002a 67 plusmn 03c 105 plusmn 05b 7931 plusmn 111a 025 plusmn 000c 740 plusmn 034b 1225 plusmn 013a 872 plusmn 14b

Results were expressed as the mean of quadruplicates plusmn standard deviation (SD) Values with different superscript roman letters (andashf) in the same row aresignificantlowast represents significance at (P lt 005)lowastlowast at (P lt 001) andlowastlowastlowast at (P lt 0001) Soluble solid content (SSC) values are performed by ∘Brix Titratableacidity (TA) values and the alcohol content (AC) values are reported in gL and vv respectivelyThe transmittance (119879) values are expressed with percentage

between samples and phenolic profiles as well as samples andvolatile compounds

3 Results and Discussion

31 Conventional Analysis of Kiwifruit Wine The six Scerevisiae yeasts (BM4times4 RA17 RC212WLP77 JH-2 CR476and the Control strain) were inoculated in the fruit juicesunder the fermentation conditions of kiwifruit wine at 25∘CThe basic indexes were shown in Table 1 including pH SSCalcohol content (AC) titratable acidity (TA) and transmit-tance (T) The differences of pH values could be ignoredin these wines AC reflected the ability of yeasts to producealcohol during the fermentation process [38] A moderateamount of alcohol had significant differences (119875 lt 001)among wines fermented with different yeasts ranging from85 vv to 119 vv The differences in TA were significantacross all wine samples The lowest TA content was foundin kiwifruit wine fermented with RA17 at 1020 gL and thehighest with CR476 at 1225mgLThe SSC of the wine was all20∘Brix before fermentation wines with S cerevisiae RC212generated the lowest concentrations of 44∘Brix at the end offermentation CIE 119871 and CIE 119887 differed significantly (119875 lt001) Wine fermented with RC212 showed the highest valuesof CIE L which determines the intensity of the green color ofthe wine

It was noted that all pH values in the kiwifruit wineswere lower than that of cherry wine (407ndash422) red wine(359ndash366) or Sauvignon Blanc (297ndash309) [22 26 30] Thismay have been caused by the different pH values in the rawfruits The average pH of fresh kiwifruit is lower than that ofmost other fruits [39] which was preserved in the kiwifruitwine Our results also indicate that the different strains of Scerevisiae used in fermentation significantly affected the ACin the system A drastic decrease in SSC further confirmedthat the selected yeasts dominated the fermentation process[16] SSC was lowest in RC212 regardless of fermentationtime suggesting that this strain had optimal adaptation andability to reduce sugar Wines made with RC212 retainedthe most ideal green color as reflected in the high CIE Lwhich was consistent with the color findings in cherry wineswith this strain [26] The color transmittance and clarityof kiwifruit wine are important parameters for consumer

minus2

0

2

PC2

(1743

)

64

00

00

05

05

minus2minus4

minus05

0 82

PC1 (5647)

JH-2

WLP77

BM4times4

CR476

Control

RA17

Proanthocyanidins B2CatechinCaftaric acid

ProtocatechuateCaffeic acid

Ellagic acid

Chlorogenic acidL-Epicatechin

Ferulic acidp-Coumaric acid

Gallic acid

RC212

Figure 1 Principle component analysis biplot of the phenolicsubstances from kiwifruit wines with six S cerevisiae commercialstrains including BM4times4 RA17 RC212 WLP77 JH-2 and CR476

acceptance and are thus necessary for the production of high-quality fruit wines

32 Phenolic Profiles in Kiwifruit Wines Polyphenolic com-pounds are known to influence the color and flavor of winesand also play a major role in their nutrition and healthbenefits As shown in Table 2 the highest content of total phe-nolic compounds in the wines fermented with S cerevisiaeRC212 followed by RA17 and BM4times4 Caffeic acid content(1185ndash2797mgL) differed significantly (119875 lt 0001) in alltested samples reaching the highest levels in RC212 winesand the lowest inWLP77The concentrations of L-epicatechin(0748ndash1961mgL) in wines fermented with RA17 and RC212were significantly higher than that in the wines producedwith other strains Catechin content also differed significantly(119875 lt 0001) across all the samples (and was undetectable inBM4times4 and JH-2 wines) Proanthocyanidins B2 and gallicacid were also found in low levels Additionally the PCAanalysis was performed on the phenolic attributes in effortto further understand how these differences impacted thequality of the wine (Figure 1)


Table 2 Phenolic concentrations in six kiwifruit wines with corresponding total phenolics ABTS radical scavenging activity and DPPHradical scavenging activity (119899 = 4)

CR476 JH-2 WLP77 RC212 RA17 BM 4times4 ControlGallic acidlowastlowast 0174 plusmn 0021c 0340 plusmn 0034a 0217 plusmn 0023c 0395 plusmn 0018b 0377 plusmn 0035ab 0291 plusmn 0031b 0351 plusmn 0025a

Proanthocyanidins B2lowast 0359 plusmn 0037a 0207 plusmn 0021d 0322 plusmn 0043b 0451 plusmn 0052b 0287 plusmn 0031bc 0235 plusmn 0027d 0387 plusmn 0032a

L-Epicatechinlowastlowast 0748 plusmn 0127c 1243 plusmn 0114b 1554 plusmn 0088ab 1961 plusmn 0134ab 1829 plusmn 0164a 0802 plusmn 0107c 1763 plusmn 0112a

Caffeic acidlowastlowastlowast 1786 plusmn 0121c 1055 plusmn 0094e 1185 plusmn 0114e 2797 plusmn 0157a 2011 plusmn 0096b 1564 plusmn 0142d 2636 plusmn 0110a

Caftaric acidlowast 0576 plusmn 0049ab 0273 plusmn 0042d 0378 plusmn 0074c 0758 plusmn 0051b 0547 plusmn 0037b 0422 plusmn 0023c 0656 plusmn 0047a

Ferulic acidlowast 0520 plusmn 0054a 0698 plusmn 0085b 0746 plusmn 0073b 0933 plusmn 0088c 1088 plusmn 0124c 0648 plusmn 0057ab 0971 plusmn 0090a

Ellagic acidlowastlowast 0265 plusmn 0036a 0214 plusmn 0018a ND 0577 plusmn 0019c 0415 plusmn 0031b 0268 plusmn 0021a 0403 plusmn 0022a

Catechinlowastlowastlowast 0276 plusmn 0020b ND 0159 plusmn 0010d 0416 plusmn 0026b 0201 plusmn 0019c ND 0347 plusmn 0021a

Protocatechuatelowastlowastlowast 0135 plusmn 0008e 0206 plusmn 0013d 0291 plusmn 0009c 0645 plusmn 0061b ND 0326 plusmn 0032c 0549 plusmn 0024a

p-Coumaric acid 0571 plusmn 0030a 0627 plusmn 0022b 0603 plusmn 0031a 0642 plusmn 0050b 0597 plusmn 0039a 0587 plusmn 0041a 0533 plusmn 0059a

Chlorogenic acid 0554 plusmn 0042b 0576 plusmn 0033b 0612 plusmn 0044a 0682 plusmn 0035a 0629 plusmn 0048ab 0453 plusmn 0026c 0649 plusmn 0039a

Total phenolicslowastlowast 234 plusmn 11d 249 plusmn 7c 253 plusmn 13c 317 plusmn 10b 305 plusmn 15ab 272 plusmn 12bc 298 plusmn 11a

ABTSlowast 1349 plusmn 053b 1163 plusmn 061bc 1475 plusmn 058ab 1605 plusmn 076a 1598 plusmn 068a 1233 plusmn 065c 1589 plusmn 071a

DPPHlowastlowast 149 plusmn 12bc 126 plusmn 7c 131 plusmn 9c 201 plusmn 8b 193 plusmn 10ab 143 plusmn 11bc 178 plusmn 9a

ND not detectedValues with different superscript roman letters (andashd) in the same row are significantly different lowast represents significance at (P lt 005) lowastlowast at (P lt 001) and lowastlowastlowast at (P lt 00001) Phenolic content expressed in mgL of standard Antioxidant activity of DPPH radical scavenging and ABTS radical scavenging expressedin mgL Trolox equivalents and Folin-Ciocalteu (F-C) total phenolics expressed as mgL gallic acid equivalents

As shown in Figure 1 the points of wines with dif-ferent strains are scattered in different areas All of thephenolic compounds had a positive effect on the first PC(5647) while some compounds including ellagic acidcaffeic acid caftaric acid catechin protocatechuate andproanthocyanidins B2 had negative effects on the secondPC (1743) The RC212 BM4times4 and WLP77 wines wereapproximately located in the x-axis of PC2 The RC212wines are located in the right hand quadrant and theBM4times4 and WLP77 wines are situated in the left Winesfrom JH-2 are situated in the upper area of BM4times4 wineswhile CR476 wines are located below The same figureshows phenolic compounds correlating with individual winetreatments wines from the RA17 group were correlatedwith p-coumaric acid ferulic acid gallic acid and chloro-genic acid while Control wines were correlated with caffeicacid caftaric acid catechin and proanthocyanidins B2 Thewines from RC212 were particularly associated with ellagicacid

The above results indicated different S cerevisiae strainshad close relationship with differences in individual polyphe-nolic compounds which is consistent with previous studiesconducted by Loira et al and Yanlai et al [14 27] Mostof these phenolic compounds passed from fruit to wineremained active but their profiles exhibit varying degrees ofchange and degradation This causes differences in physicaland chemical reactions and leads to different structures andconcentrations of phenolic compounds in the wine [40]Undoubtedly the choice of yeast strain dramatically influ-ences phenolic composition and contents Beyond this thechemical structures and properties of phenolic compoundsare susceptible to other factors including pH changes enzy-matic reactions vegetation season maturity of fruits and

fermentation conditions [20 30 41] In sum the differenceof phenolic compounds in wines fermented with BM4times4 andWLP77 was negligible and classed as one group Kiwifruitwines with other strains were clustered into a separatequadrant of the biplot More importantly RC212 strain andRA17 strain are capable of the retention and production ofindividual phenolics

33 Total Phenolics and Antioxidant Activity in KiwifruitWines The total phenolics and antioxidant activity inkiwifruit wines also were determined and evaluated Asshown in Table 2 we observed significant differences amongall sample wines (119875 lt 001) Total phenolics content variedfrom 234mg GAEL in RC212 fermented wines to 317mgGAEL in CR476 wines This suggests that RC212 resulted inthe highest extraction of total phenolics from kiwifruit fleshand skins and there was a significant increase in antioxidantsin wines made with RC212 compared to that in the Controlwines The results of ABTS scavenging capacity was nearlyconsistent with the analysis of DPPH scavenging capacityIn short the differences of wines with S cerevisiae strainswere revealed on total phenolics and antioxidant activityLoira et al similarly observed a variation in total phenoliccontent in red wines with different strains [14] Czyzowskaand Pogorzelski [42] found high antioxidant activity inwines containing high amounts of total phenolics and otherresearchers have revealed positive correlations between totalphenolic content and antioxidant capacity [30 43] Theseresults were in line with our finding that RC212 wines notonly contained the highest total phenolics but also showedthe greater DPPH radical scavenging activity which meansthat S cerevisiae RC212 had an excellent ability to preservetotal phenolics and antioxidants in kiwifruit wines


34 Aroma in Kiwifruit Wines

341 Analysis of Aroma Compounds in Kiwifruit Wines Asshown in Table 3 the concentrations of wine aroma com-pounds and odor descriptors differed substantially amongthe samples A total of 26 compounds were identified andquantified in all wines including seven higher alcohols fouracetates nine acetate esters four acids and one ketone Thehighest content of total volatile compounds was found inRC212 followed by WLP77 BM 4times4 and RA17 Among the13 esters quantified ethyl caprylate has the highest averagecontent of esters standing out (119875 lt 001) among wineswith diverse strains Concentrations of ethyl cinnamate acinnamon flavor differed significantly (119875 lt 0001) comparedto the Control samples As shown in Table 3 the majorityof the esters contained unique flavor characteristics suchas methyl butyrate (apple banana and pineapple) ethylbutyrate (pineapple floral) and ethyl laurate (sweet fruity)Yeast RC212 had the largest concentration of total volatileesters (1365mgL) nearly three times higher than thosecontained in JH-2 Alcohols were quantitatively the secondlargest group of the flavor compounds in our wines Isopentylalcohol had a laurel oil flavor and was found in the greatestquantity in CR476The amount of pentyl alcohol (119875 lt 0001)differed among all strains These results indicate that CR476produced more alcohol generating the highest content oftotal volatile alcohols (1148mgL) Kiwifruit wines also con-tain more acids than most fruit wines [7] The concentrationof volatile acids in kiwifruit wines was about 12 times thatin cherry wines and 15 times as much as in ciders [7 11]However acids usually affect pleasant aroma negatively [27]Octanoic acid produced an undesirable cheesy odor and bothacetic acid and isobutyric acid had a sour and rancid flavor(Table 3) RC212 was characterized in general by a substantialamount of aroma compounds and esters while CR476 andBM 4times4 had the highest amount of alcohol and volatile acidsrespectively

Aroma compounds form the typical and special odorcharacteristics of wines and S cerevisiae is one of the mostimportant factors affecting volatile composition for wine [11]Our results demonstrated that different strains of S cerevisiaelead to different compounds and concentrations of estersalcohols and acids in the wine system Other strains of Scerevisiae have also been reported to influence the aromaticprofiles of wines [12 20 24] These differences of aromacompounds may have been due to the fact that the mainorigin of these aroma compounds is yeast metabolism duringfermentation [44] or possibly due to the interaction betweenbiochemical mechanisms of yeast strains and the complexcompounds in the fruit juice [14] Furthermore it is wellknown that esters are desirable compounds for giving winesfruity or floral flavor and the RC212 wines contained thelargest amount of esters Therefore RC212 strain should beutilized for the fermentation of kiwifruit wine in order toenhance its fruity and floral features

342 PCA Analysis of Aroma Compounds in Kiwifruit WinesThe differences of aromatic profiles with PCA were furtherelucidated in wines fermented by different strainsThe results

00

0098

4

15

1816

1456

193

21213

1

11

17

7

10

20

05

minus05

minus3

minus2

minus1

0

1

2

3

4

5

PC2

(3369

)

minus6 minus4minus8 0 2 4 6minus2

PC1 (4307)

21

22

23 24

2526

Control

CR476

WLP77

RA17JH-2

RC212

BM4times4

Figure 2 Principle component analysis biplot of aroma substancesfrom kiwifruit wines with six S cerevisiae commercial strainsincluding BM4times4 RA17 RC212 WLP77 JH-2 and CR476

in Figure 2 indicated that the first two PCs account for7676 of the variation in the aroma profiles According tothe biplotmost aroma componentswere positively correlatedwith the first PC (4307) with the exception of eugenolisobutyric acid hexyl acetate and pentyl alcohol Twelvearoma componentswere positively correlatedwith the secondPC (3369) including eugenol ethyl cinnamate acetic acidethyl myristate and methyl butyrate

The spots of these seven types of kiwifruit wine werescattered in different quadrantsTheRC212wines andBM4times4wines were spread in the first quadrant which contributes toboth the first and second PCsThe scores of RC212wines werehigher than those of BM4times4 in the first PC but the scores ofBM4times4 wines were higher in the second PCThe RA17 wineslocated in the lower right hand quadrant highly correlatingwith the components of isobutyl alcohol and isoamyl acetateThe WLP77 wines and the JH-2 wines can both be foundin the lower first PC and CR476 wines distributed into thelower left quadrant There was a close relationship betweenthe specific aroma components and the different treatmentgroups in the same quadrant In short the PCA of differentkiwifruit wines showed that single strains had considerableinfluence on the single aroma compounds that determinevarious characteristics of wines

35 Sensory Analysis As mentioned above sensory analysiswas broken into two separate groupings (aromas and tactileattributes) Several descriptors were statistically influencedby S cerevisiae strains As shown in Figure 3(a) significantdifferences (119875 lt 001) in solvent and spicy flavors were foundin the sample wines Wines fermented with RA17 and CR476exhibited more spicy attribute than other winesThe flavor ofBM4times4 wines was similar to that of the Control samplesTheWLP77 wines contained the highest evaluation about greenflavor while RC212 wines got the best assessment of fruity


Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225

Ethylcaproatelowastlowast

230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413

Ethylcaprylatelowast

5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819

Ethyllauratelowastlowast

35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm

yristatelowastlowast

8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010

Ethylcinnamatelowastlowastlowast

10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900

Benzeneethanollowast

4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420

Aceticacidlowastlowast

3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance

at(Plt005)lowastlowastat(Plt001)andlowastlowastlowastat(Plt000

01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green

6=spicy7=solvent8=sour9

=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy

ＬＯＣＮＳlowast

３ＩＯＬlowast

３ＩＦＰＨＮlowastlowast

３ＪＣ＝Ｓlowastlowast ＬＨlowast

３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh

５ＨＬＣＪlowast

ＦＨ＝lowast

３ＧＩＩＮＢＨＭＭlowastＩＧＪＦＲＣＮＳlowastlowast

ＭＮＬＣＨＡＨ＝Ｓlowastlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)

Figure 3 Average values of sensory evaluation scores from the panel (a) Aroma (b) Tactile attributes of quadruplicate wines per treatmentSignificance determined by Dunnettrsquos test with Control lowast(119875 lt 005) and lowastlowast(119875 lt 001)

aroma Wines fermented with CR476 were more sour thanthe others possibly due to higher amounts of volatile acids(Table 1) According to the same analysis on tactile attributescomplexity and astringency (119875 lt 001) were significantlydifferent among the various sample wines Wines producedby CR476 had the highest values of tactile complexityfollowed byWLP77 and JH-2winesThe application of RC212significantly increased smoothness and balance in the fruitwine system however JH-2 wines had the lowest score forthese two attributes

Aroma compound analysis results suggested that theapplication of different yeasts can indeed impact the odorprofiles of kiwifruit wines The kiwifruit wines scored par-ticularly high on the fruity attribute which coincided withhigh content of aroma compounds (eg isobutyl acetateethyl caproate ethyl caprylate and ethyl benzoate) Certainrelationships observed between the sensory attributes andesters suggested that the fermentation period conditionsinduced chemical changes in the wine [45]

S cerevisiae RC212 produced the highest concentrationsof ethyl caproate ethyl caprylate ethyl decanoate and ethylbenzoate exhibiting the greatest amount of fruity odor Scerevisiae CR476 may be appropriate for wine preparation ifthe winemaker desires to bring out strong floral flavors whileS cerevisiaeWLP77may be used to increase green aromas Inthe next step the combined use of RC212 strain and WLP77strain in fermentation is ideal to provide unique fruit flavorsand aromatic diversity for kiwifruit wine

4 Conclusion

In this study six S cerevisiae strains for kiwifruit winewere evaluated in phenolic profiles antioxidant activity andvolatile compounds for the sake of determining the idealstrain with favorable sensory qualities The results indicatedsignificant differences in caffeic acid and protocatechuatein the phenolic profiles of different strains In regard tovolatile compounds wines with S cerevisiae RC212 exhibitedthe highest total phenolic acid content and DPPH radicalscavenging ability and it also produced the highest quantityof volatile esters Wines fermented with S cerevisiae CR476obtained the highest alcohol concentration and BM 4times4had the highest volatile acid content PCA results showedthat the spots of phenolics and aroma compounds werescattered in different areas across the various kiwifruitwines Sensory analysis also showed that kiwifruit wineswith RC212 were characterized by an intense fruity flavorwhile BM 4times4 wines showed acidic flavor The yeast of Scerevisiae CR476 enhanced the floral flavor of the wineswhile WLP77 enhanced their green aromas These resultsaltogether demonstrated that the selection of S cerevisiaestrain affects the formation and concentrations of phenolicsand volatile substances as well as the sensory quality of winesThe S cerevisiae RC212 strain is likely the optimal choicefor kiwifruit wine fermentation The combined applicationof S cerevisiae strains for kiwifruit wine merits furtherresearch


Disclosure

Xingchen Li and Yage Xing should be regarded as co-firstauthors

Competing Interests

The authors declare that there is no conflict of interestsregarding the publication of this paper

Authorsrsquo Contributions

Xingchen Li and Yage Xing contributed to the work equally

Acknowledgments

This work is supported by the Innovation TeamConstructionProgram of Sichuan Education Department (15TD0017)Chunhui Program Research Project from Ministry of Edu-cation of China (Z2016140) Key Laboratory Open ResearchFund of Grain and Oil Processing and Food Safety ofXihua University (szjj2015-003 szjj2014-003 and szjj2014-002) Key Laboratory Open Research Fund of Physiologicaland Storage of Agricultural Products of Agriculture Min-istry (KF008) Science and Technology Support Program ofSichuan (2016FZ0019) and Young Scholars Training Plan ofXihua University (01201413)

References

[1] C V Garcia S-Y Quek R J Stevenson and R A WinzldquoKiwifruit flavour a reviewrdquo Trends in Food Science amp Technol-ogy vol 24 no 2 pp 82ndash91 2012

[2] G R Du M J Li F W Ma and D Liang ldquoAntioxidantcapacity and the relationship with polyphenol and Vitamin Cin Actinidia fruitsrdquo Food Chemistry vol 113 no 2 pp 557ndash5622009

[3] Y-S Park J Namiesnik K Vearasilp et al ldquoBioactive com-pounds and the antioxidant capacity in new kiwi fruit cultivarsrdquoFood Chemistry vol 165 pp 354ndash361 2014

[4] Y Xing Q Xu Z Che X Li and W Li ldquoEffects of chitosan-oil coating on blue mold disease and quality attributes of jujubefruitsrdquo Food amp Function vol 2 no 8 pp 466ndash474 2011

[5] K Towantakavanit Y K Park and Y S Park ldquoQuality changesin Hayward kiwifruit wine fermented by different yeast strainsrdquoKorean Journal Food Preservation vol 17 pp 174ndash181 2010

[6] Y Xing Q Xu L Jiang et al ldquoEffect of different coatingmaterials on the biological characteristics and stability ofmicroencapsulated Lactobacillus acidophilusrdquo RSC Advancesvol 5 no 29 pp 22825ndash22837 2015

[7] S Wang G Li and M Fan ldquoStudy on polyphenol content andantioxidant properties of kiwi fruit wine in production processrdquoChinese Liquor-making Science amp Technology vol 10 pp 55ndash582012

[8] V Ivanova M Stefova B Vojnoski et al ldquoVolatile compositionof macedonian and hungarian wines assessed by GCMSrdquo Foodand Bioprocess Technology vol 6 no 6 pp 1609ndash1617 2013

[9] H Holt D Cozzolino J McCarthy et al ldquoInfluence of yeaststrain on Shiraz wine quality indicatorsrdquo International Journalof Food Microbiology vol 165 no 3 pp 302ndash311 2013

[10] X L Jiang Y X Sun and X Q Dong ldquoStudy on aromaticcomponents of peach fruit wine fermented with different yeaststrainsrdquo Science and Technology of Food Industry vol 34 no 21pp 91ndash96 2013

[11] H-Y Liang J-Y Chen M Reeves and B-Z Han ldquoAromaticand sensorial profiles of young Cabernet Sauvignon winesfermented by different Chinese autochthonous Saccharomycescerevisiae strainsrdquo Food Research International vol 51 no 2 pp855ndash865 2013

[12] G Li M Fan S Wang J Ran Z Zhao and J Ling ldquoStudyon polyphenol content and antioxidant properties of kiwi fruitwine in production processrdquo China Brewing vol 31 no 10 pp55ndash58 2012

[13] S Y Sun W G Jiang and Y P Zhao ldquoEvaluation of differentSaccharomyces cerevisiae strains on the profile of volatile com-pounds and polyphenols in cherry winesrdquo Food Chemistry vol127 no 2 pp 547ndash555 2011

[14] I Loira R Vejarano A Morata et al ldquoEffect of Saccharomycesstrains on the quality of redwines aged on leesrdquo FoodChemistryvol 139 no 1-4 pp 1044ndash1051 2013

[15] M Berenguer S Vegara E Barrajon D Saura M Valero andN Martı ldquoPhysicochemical characterization of pomegranatewines fermented with three different Saccharomyces cere-visiaeyeast strainsrdquo Food Chemistry vol 190 pp 848ndash855 2016

[16] A M Molina V Guadalupe C Varela J H Swiegers I SPretorius and E Agosin ldquoDifferential synthesis of fermenta-tive aroma compounds of two related commercial wine yeaststrainsrdquo Food Chemistry vol 117 no 2 pp 189ndash195 2009

[17] K J Olejar B Fedrizzi and P A Kilmartin ldquoEnhancementof Chardonnay antioxidant activity and sensory perceptionthrough maceration techniquerdquo LWTmdashFood Science and Tech-nology vol 65 pp 152ndash157 2016

[18] D Z Lantzouraki V J Sinanoglou P G Zoumpoulakis etal ldquoAntiradical-antimicrobial activity and phenolic profile ofpomegranate (Punica granatum L) juices from different culti-vars a comparative studyrdquoRSCAdvances vol 5 no 4 pp 2602ndash2614 2015

[19] A L Carew A M Sparrow C D Curtin D C Close and RG Dambergs ldquoMicrowavemaceration of pinot noir grapemustsanitation and extraction effects and wine phenolics outcomesrdquoFood and Bioprocess Technology vol 7 no 4 pp 954ndash963 2014

[20] E Celep M Charehsaz S Akyuz E T Acar and E YesiladaldquoEffect of in vitro gastrointestinal digestion on the bioavailabil-ity of phenolic components and the antioxidant potentials ofsome Turkish fruit winesrdquo Food Research International vol 78pp 209ndash215 2015

[21] L W Wulf and C W Nagel ldquoIdentification and changes offlavonoids in merlot and cabernet sauvignon winesrdquo Journal ofFood Science vol 45 no 3 pp 479ndash484 1980

[22] R Del Barrio-Galan M Medel-Marabolı and A Pena-NeiraldquoEffect of different aging techniques on the polysaccharide andphenolic composition and sensory characteristics of Syrah redwines fermented using different yeast strainsrdquo Food Chemistryvol 179 pp 116ndash126 2015

[23] E Sanchez-Palomo R Alonso-Villegas and M A GonzalezVinas ldquoCharacterisation of free and glycosidically bound aromacompounds of laManchaVerdejowhitewinesrdquoFoodChemistryvol 173 pp 1195ndash1202 2015

[24] F Vararu J Moreno-Garcıa C-I Zamfir V V Cotea and JMoreno ldquoSelection of aroma compounds for the differentiationof wines obtained by fermenting musts with starter cultures of


commercial yeast strainsrdquo Food Chemistry vol 197 pp 373ndash3812016

[25] P EstevezM L Gil and E Falque ldquoEffects of seven yeast strainson the volatile composition of Palomino winesrdquo InternationalJournal of Food Science and Technology vol 39 no 1 pp 61ndash692004

[26] S Y Sun C Y Che T F Sun et al ldquoEvaluation of sequentialinoculation of Saccharomyces cerevisiae and Oenococcus oenistrains on the chemical and aromatic profiles of cherry winesrdquoFood Chemistry vol 138 no 4 pp 2233ndash2241 2013

[27] Z Yanlai Z Minglong Z Hong and Y Zhandong ldquoSolardrying for agricultural products in Chinardquo in Proceedings ofthe International Conference on New Technology of AgriculturalEngineering (ICAE rsquo11) May 2011

[28] E Porgali and E Buyuktuncel ldquoDetermination of phenoliccomposition and antioxidant capacity of native red wines byhigh performance liquid chromatography and spectrophoto-metric methodsrdquo Food Research International vol 45 no 1 pp145ndash154 2012

[29] V Ivanova B Vojnoski andM Stefova ldquoEffect of the winemak-ing practices and aging on phenolic content of smederevka andchardonnay winesrdquo Food and Bioprocess Technology vol 4 no8 pp 1512ndash1518 2011

[30] K J Olejar B Fedrizzi and P A Kilmartin ldquoAntioxidantactivity and phenolic profiles of Sauvignon Blanc wines madeby various maceration techniquesrdquo Australian Journal of Grapeand Wine Research vol 21 no 1 pp 57ndash68 2015

[31] R Re N Pellegrini A Proteggente A PannalaM Yang andCRice-Evans ldquoAntioxidant activity applying an improved ABTSradical cation decolorization assayrdquo Free Radical Biology ampMedicine vol 26 no 9-10 pp 1231ndash1237 1999

[32] L Rebiere A C Clark L M Schmidtke P D Prenzler and GR Scollary ldquoA robust method for quantification of volatile com-pounds within and between vintages using headspace-solid-phase micro-extraction coupled with GC-MSmdashapplication onSemillon winesrdquo Analytica Chimica Acta vol 660 no 1-2 pp149ndash157 2010

[33] P Wang T Qi and Z Li ldquoAnalysis of aroma compounds inBaiyunbian aged liquorsrdquo Journal of Food Safety and Qualityvol 5 no 5 pp 1475ndash1484 2014

[34] O Gurbuz J M Rouseff and R L Rouseff ldquoComparison ofaroma volatiles in commercial Merlot and Cabernet Sauvi-gnon wines using gas chromatography-olfactometry and gaschromatography-mass spectrometryrdquo Journal of Agriculturaland Food Chemistry vol 54 no 11 pp 3990ndash3996 2006

[35] R Gawel A Oberholster and I L Francis ldquoA lsquoMouth-feelWheelrsquo terminology for communicating the mouth-feel char-acteristics of red winerdquo Australian Journal of Grape and WineResearch vol 6 no 3 pp 203ndash207 2000

[36] C M Lund M KThompson F Benkwitz et al ldquoNew Zealandsauvignon blanc distinct flavor characteristics sensory chem-ical and consumer aspectsrdquo American Journal of Enology andViticulture vol 60 no 1 pp 1ndash12 2009

[37] R Perestrelo A Fernandes F F Albuquerque J C Marquesand J S Camara ldquoAnalytical characterization of the aroma ofTinta Negra Mole red wine identification of the main odorantscompoundsrdquo Analytica Chimica Acta vol 563 no 1-2 pp 154ndash164 2006

[38] K Towantakavanit Y S Park and S Gorinstein ldquoQualityproperties of wine from Korean kiwifruit new cultivarsrdquo FoodResearch International vol 44 no 5 pp 1364ndash1372 2011

[39] F Sun and T Yue ldquoStudy on selecting excellent kiwi wine yeastsand controlling aroma componentsrdquo Food Science vol 12 no 8pp 245ndash251 2005

[40] P C Wootton-Beard A Moran and L Ryan ldquoStability ofthe total antioxidant capacity and total polyphenol content of23 commercially available vegetable juices before and after invitro digestion measured by FRAP DPPH ABTS and Folin-Ciocalteu methodsrdquo Food Research International vol 44 no 1pp 217ndash224 2011

[41] P Satora P Sroka A Duda-Chodak T Tarko and T TuszynskildquoThe profile of volatile compounds and polyphenols in winesproduced from dessert varieties of applesrdquo Food Chemistry vol111 no 2 pp 513ndash519 2008

[42] A Czyzowska and E Pogorzelski ldquoChanges to polyphenols inthe process of production ofmust andwines fromblackcurrantsand cherries Part I Total polyphenols and phenolic acidsrdquoEuropean Food Research and Technology vol 214 no 2 pp 148ndash154 2002

[43] D Granato F C Uchida Katayama and I A de CastroldquoCharacterization of red wines from South America basedon sensory properties and antioxidant activityrdquo Journal of theScience of Food and Agriculture vol 92 no 3 pp 526ndash533 2012

[44] G Suzzi G Arfelli M Schirone A Corsetti G Perpetuini andR Tofalo ldquoEffect of grape indigenous Saccharomyces cerevisiaestrains on Montepulciano drsquoAbruzzo red wine qualityrdquo FoodResearch International vol 46 no 1 pp 22ndash29 2012

[45] CG Forde A Cox E RWilliams and P K Boss ldquoAssociationsbetween the sensory attributes and volatile composition ofCabernet Sauvignon wines and the volatile composition of thegrapes used for their productionrdquo Journal of Agricultural andFood Chemistry vol 59 no 6 pp 2573ndash2583 2011

Submit your manuscripts athttpswwwhindawicom

Hindawi Publishing Corporationhttpwwwhindawicom Volume 2014

Anatomy Research International

PeptidesInternational Journal of


Hindawi Publishing Corporation httpwwwhindawicom

International Journal of

Volume 2014

Zoology


Molecular Biology International

GenomicsInternational Journal of


The Scientific World JournalHindawi Publishing Corporation httpwwwhindawicom Volume 2014


BioinformaticsAdvances in

Marine BiologyJournal of



Signal TransductionJournal of


BioMed Research International

Evolutionary BiologyInternational Journal of



Biochemistry Research International

ArchaeaHindawi Publishing Corporationhttpwwwhindawicom Volume 2014


Genetics Research International


Advances in

Virolog y

Hindawi Publishing Corporationhttpwwwhindawicom

Nucleic AcidsJournal of

Volume 2014

Stem CellsInternational



Enzyme Research



Microbiology


that the application of different strains of S cerevisiae duringwine fermentation could significantly influence the bioactivecomponents (eg phenolics and polysaccharides) aromaconstituents and sensory characteristics of the wine [15 16]

Phenolic compounds are some of the most importantactive substances that determine the character of kiwifruitwine These compounds are also of interest to consumersdue to high antioxidant levels and antimicrobial activity[17 18] greatly contributing to the sensory properties ofthe wine by affecting its color and taste [19 20] Most ofthese phenolic compounds originate from fresh fruit to thewine during prefermentation and a few are newly formedduring the fermentation process [21] Each individual yeaststrain differed in adaptability ethanol-production and sugar-reduction ability [14] Because of this both the contentsof phenolic substances and antioxidant activity in the winesystem had differences depending on the strain that is used[13 22] Therefore the selection of yeast strains is directlyrelated to the composition and content of phenolics when thefermentation process is fully consistent

Aroma is one of the key factors in distinguishing thecharacter of fruit wines as it significantly affects the flavorand quality of the wine system [23] The first-level aromas offruit wines are terpene compounds and isoprene derivativesdetermined by the variety and origin of the fruit Second-level aromas are produced during fermentation and aresignificantly affected by the yeast [10 24] The functionof yeast is to release flavor and synthesize varietal volatilecompounds [16] So finding a suitable yeast strain is crucial asit can produce the most desirable fermentative aromas suchas ethyl and acetate esters that provide fruity or floral nuances[11 25] To date only the fermentation and fruit quality ofkiwifruit wine have been widely investigated by researchersNo paper has yet been published on the effects of differentcommercial S cerevisiae strains on the phenolic attributesantioxidant activity or aroma of kiwifruit wine

The first objective of this study was to investigate theeffects of different commercial S cerevisiae on the phenolicprofiles and antioxidant activity in kiwifruit wines Thefurther purpose of this study was to identify and quantifyvolatile aromas of kiwifruit wines fermentedwith S cerevisiaestrains in terms of producingwinewith a unique flavor profileand pleasant character

2 Materials and Methods

21 Chemicals Phenolic standards volatile standards Folin-Ciocalteursquos phenol reagent 22-diphenyl-1-picrylhydrazylfree radical (DPPH) 6-hydroxy-2578-tetramethyl chro-man-2-carboxylic acid (Trolox) 221015840-azino-bis and 3-eth-ylbenzothiazoline-6-sulfonic acid (ABTS) ethanol (chro-matographic grade) and methanol (99) were purchasedfrom Sigma-Aldrich (St Louis MO USA) Other routinechemicals were purchased fromAobo Chemical Co (BeijingChina)

22 Kiwifruit Sample Preparation ldquoHaywardrdquo kiwifruits(Actinidia deliciosa cv) with the soluble solid content of16∘Brix were harvested from orchards in Cangxi county

(32∘101015840N 105∘451015840E) Sichuan province China which wereused as the material for the wine production in this researchThe harvested fruits were chosen with absence of diseaseinfection or physical injuries firstly and then immediatelystored at 4∘C in the cool room of Fruits amp VegetablesPreservation Laboratory in Xihua University for furtherstudies

23 Fermentation Technology of Kiwifruit Wine

231 Yeast Strains Six commercial strains of S cerevisiaewere selected and purchased from Lallemand (France) in thisstudy which are Lalvin BM4times4 RA17 RC212 WLP77 JH-2and CR476 respectively [12 13] These strains showed adap-tive characteristics such as good fermentation speed lowproduction of foam and growth at high or low temperature[26] maintained separately at 4∘C on yeast extract peptonedextrose agar medium (2 glucose 2 peptone 1 yeastextract and 2 agar) as well as in glycerol stocks at minus80∘CYeast strains should be activated and cultured at 28∘C beforethe fermentation procedure The commercial yeast ZymaF15 (LAFFORT France) applied with good results in someChinese wineries was used as the Control

232 Prefermentation Procedures The prefermentation pro-cedures of kiwifruit wine were conducted according themethod reported byWang et al [7] with somemodificationsThe kiwifruits were sorted by size and quality then manuallypeeled and pulped Pectinase (015 gl activated 10000Ug)and SO2 (40mgL) were then added to the juice Kiwijuice was obtained by centrifugation of fruit pulp (speed4000 rpmmin time 6min) and placed into a fermentationjar [27] Finely granulated sugar was then mixed into hotwater at a ratio of 1 2 and stirred then the syrup was pouredinto the fermentation jar until the sugar content of the kiwijuice was 20∘Brix The mixture was then set aside to cool

233 Fermentation Precultures for the six S cerevisiae yeastswere used to inoculate kiwifruit juice blends at a final con-centration of 106 CFUmL The six samples were fermentedat 25 plusmn 1∘C for two weeks The fermented samples were thenracked into a secondary jar and further aged under the sameconditions The whole fermentation process was monitoredby measuring the soluble solid content (SSC) After fourweeks the fermentation was stopped by adding the SO2(50mgL) to the samples until the SSC contained less than8∘Brix The finished young kiwi wine was filtered throughfilter plates then bottled and stored at 16∘C until subsequentanalysis [15] All fermented samples were completed inquadruplicate

24 Conventional Analysis The soluble solid content (SSC)was determined by a refractometer (Model 0ndash35∘BrixJiahuang Instruments China) Titratable acidity (TA) wasmeasured by titrating a sample (4mL of juice or wine dilutedwith 20mL of distilled water) with 01 NNaOH Alcoholcontent ( vv) was analyzed using the Gay Lussac Tableby distilling and adjusting 100mL of fermented sample to





27 Aroma Analysis






















minus2

0

2

PC2

(1743

)

64

00

00

05

05

minus2minus4

minus05

0 82

PC1 (5647)

JH-2

WLP77

BM4times4

CR476

Control

RA17



Ellagic acid



Gallic acid

RC212






























00

0098

4

15

1816

1456

193

21213

1

11

17

7

10

20

05

minus05

minus3

minus2

minus1

0

1

2

3

4

5

PC2

(3369

)


PC1 (4307)

21

22

23 24

2526

Control

CR476

WLP77

RA17JH-2

RC212

BM4times4






Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225


230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413


5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819


35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm


8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010


10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900


4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420


3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance


01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green


=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology





27 Aroma Analysis






















minus2

0

2

PC2

(1743

)

64

00

00

05

05

minus2minus4

minus05

0 82

PC1 (5647)

JH-2

WLP77

BM4times4

CR476

Control

RA17



Ellagic acid



Gallic acid

RC212






























00

0098

4

15

1816

1456

193

21213

1

11

17

7

10

20

05

minus05

minus3

minus2

minus1

0

1

2

3

4

5

PC2

(3369

)


PC1 (4307)

21

22

23 24

2526

Control

CR476

WLP77

RA17JH-2

RC212

BM4times4






Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225


230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413


5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819


35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm


8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010


10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900


4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420


3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance


01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green


=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology
















minus2

0

2

PC2

(1743

)

64

00

00

05

05

minus2minus4

minus05

0 82

PC1 (5647)

JH-2

WLP77

BM4times4

CR476

Control

RA17



Ellagic acid



Gallic acid

RC212






























00

0098

4

15

1816

1456

193

21213

1

11

17

7

10

20

05

minus05

minus3

minus2

minus1

0

1

2

3

4

5

PC2

(3369

)


PC1 (4307)

21

22

23 24

2526

Control

CR476

WLP77

RA17JH-2

RC212

BM4times4






Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225


230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413


5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819


35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm


8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010


10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900


4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420


3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance


01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green


=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology



























00

0098

4

15

1816

1456

193

21213

1

11

17

7

10

20

05

minus05

minus3

minus2

minus1

0

1

2

3

4

5

PC2

(3369

)


PC1 (4307)

21

22

23 24

2526

Control

CR476

WLP77

RA17JH-2

RC212

BM4times4






Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225


230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413


5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819


35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm


8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010


10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900


4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420


3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance


01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green


=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


Table3Con

centratio

nsof

winea

romac

ompo

unds

(expressed

as120583gL)

related

todifferent

yeaststrains

(BM

4times4RA

17R

C212W

LP77JH-2and

CR476)C

ontro

l(Con

trol)

andretention

index(RI)(119899=4)

Num

berRI

Com

poun

dsTh

reshold

(120583gL)

AOdo

rdescriptorA

Odo

rserie

sBCon

trol

BM4times

4RA

17RC

212

WLP

77JH

-2CR

476

1895

Ethylacetate

3200

00

Pineapple

11971plusmn72

a2605plusmn157b

c2587plusmn120b

c2412plusmn155b

2712plusmn142c

2307plusmn83

b2287plusmn74

b

2953

Methylbutyrate

43000

Applebananapineapp

le1

278plusmn61

a262plusmn53

a312plusmn49

a305plusmn26

a254plusmn50

a291plusmn

38a

287plusmn42

a

31018

Isob

utylacetate

3657

Fruitygrassyearthy

159

176plusmn29

a211plusmn

29ab

287plusmn41

b275plusmn21

b189plusmn33

a183plusmn17

a176plusmn38

a

41037

Ethylbutyrate

200

Pineappleflo

ral

14

136plusmn12

a172plusmn23

b226plusmn45

c238plusmn67

c250plusmn35

c254plusmn21

c282plusmn55

c

5117

2Isoamylacetate

70000

Banana

11883plusmn96

a2060plusmn153a

b2127plusmn103b

2485plusmn105c

2539plusmn86

c2787plusmn120c

2662plusmn167c

61225


230

Fruitysweet

13

103plusmn34

a209plusmn36

b313plusmn69

b612plusmn134d

403plusmn156c

d379plusmn73

c285plusmn76

b

71248

Hexylacetatelowast

6700

Fruityanise

15

135plusmn21

a285plusmn43

c137plusmn29

aND

179plusmn35

b159plusmn48

ab152plusmn23

ab

81413


5800

Fruity

12155plusmn124a

3125plusmn156c

2786plusmn187b

3312plusmn201d

3263plusmn151cd

3078plusmn129c

2076plusmn110

a

91602

Ethyld

ecanoate

11223

Grape

12143plusmn89

a2663plusmn104b

2200plusmn156b

2511plusmn135b

2350plusmn97

ab2400plusmn113b

2139plusmn147a

101639

Ethylbenzoatelowast

600

Fruity

1864plusmn150

a625plusmn124

a1251plusmn

56b

c2008plusmn259

c375plusmn82b

223plusmn67b

c375plusmn103

b

111819


35000

Sweetfruity

13

ND

265plusmn33

b112plusmn22

a387plusmn35

c350plusmn36

c283plusmn43

b521plusmn

49d

121974

Ethylm


8362

Iris

4237plusmn67

a165plusmn81

ab636plusmn83

c162plusmn35

ab885plusmn90

d389plusmn56

b265plusmn73

a

132010


10000

Cinn

amon

straw

berryho

ney

136

306plusmn64a

ND

2723plusmn494

d884plusmn197

b257plusmn112

a1020plusmn178c

1148plusmn254

c

141095

Isob

utylalcoho

l70000

Ethano

loilfl

avor

27

1937plusmn83

a24003plusmn1431b

2175plusmn98

ab2576plusmn85

b2461plusmn135b

2355plusmn176b

2638plusmn71

b

151132

Butylalcoh

ollowastlowast

5000

Ethano

loilfl

avor

27

186plusmn21a

778plusmn231c

425plusmn96

b1501plusmn

154

d637plusmn122

c723plusmn264

c372plusmn83b

16119

2Isop

entylalcoh

ollowast

3000

Laureloilfl

avor

43855plusmn254a

63376plusmn3641c

5965plusmn469c

5965plusmn469c

4937plusmn211b

5663plusmn369b

c6051plusmn298c

171259

Pentylalcoho

llowastlowastlowast

60000

Fruityfatty

12

503plusmn64a

246plusmn24b

c1262plusmn157

c875plusmn94

bc774plusmn123

b781plusmn195

b1366plusmn110

d

181533

Octylalcoho

llowast1200

Fruity

143plusmn08a

182plusmn94

bc308plusmn107

c426plusmn156

d163plusmn32b

295plusmn95

c133plusmn21b

191900


4980

Hon

eyrose

43

121plusmn

9a266plusmn35

cd451plusmn

22d

237plusmn20

c115plusmn8a

257plusmn34

c178plusmn15

b

201933

1-Dod

ecanollowastlowast

20000

Floral

4437plusmn104

a353plusmn63a

271plusmn52b

1290plusmn117

c386plusmn96

a391plusmn100

a515plusmn131a

212045

Eugeno

llowast300

Clove

4389plusmn70

a256plusmn36b

345plusmn46a

117plusmn29c

271plusmn53a

b198plusmn42b

243plusmn59b

221420


3275

Sourrancid

28

1347plusmn194

a766plusmn124

b880plusmn153

b1505plusmn228

a391plusmn95

c307plusmn101c

ND

231594

Isob

utyricacidlowast

2400

Sourrancid

28

892plusmn157

a101plusmn32d

134plusmn25d

575plusmn94

b117plusmn23d

242plusmn111c

390plusmn86c

242055

Octanoica

cidlowast

29500

Unp

leasantcheese

21070plusmn122a

2510plusmn289c

1099plusmn156a

1227plusmn189a

1335plusmn89

ab1573plusmn134b

1952plusmn217b

c

252287

Decanoica

cidlowastlowast

1300

00

Fatty

acid

2830plusmn105a

3200plusmn256d

1088plusmn133a

2289plusmn174c

1085plusmn79

a1232plusmn71

b910plusmn78

a

261376

2-Non

anon

e20000

Floral

2190plusmn56a

276plusmn47a

b214plusmn59a

291plusmn82a

b176plusmn57a

326plusmn35b

225plusmn93

a

NDnot

detected

Values

with

different

superscriptrom

anlette

rs(andashd

)inthes

amer

owares

ignificantly

differentlowast

representssig

nificance


01)

ARe

ported

odor

descrip

tora

ndod

orthresholdcomefrom

Gurbu

zetal[34]Lun

detal[36]andPerestr

eloetal[37]

B 1=fruity2

=fatty

3=sw

eet4=flo

ral5=green


=earth


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


9

8

7

6

5

4

3

2

1

0

Fatty

Floral

Earthy


３ＩＯＬlowast



３ＱＮlowast

RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(a)

7

6

5

4

3

2

1

0

Bitterness

Texture Intensity

Harsh


ＦＨ＝lowast



RA17

RC212

WLP77

JH-2CR476

Control

BM 4times4

(b)





4 Conclusion



Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology


Disclosure


Competing Interests




Acknowledgments


References























































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology































Volume 2014

Zoology






















Advances in

Virolog y



Volume 2014




Enzyme Research



Microbiology

effects of six commercial saccharomyces cerevisiae strains on...

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