ArticleFoods (Basel, Switzerland)2022
Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast:
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- Co-Fermentation ofJournal of microbiology and biotechnology · 2026Article
- Taxonomic Identification of Two Novel Genera and Four Novel Species of Lipolytic Floral-Associated Yeasts.Journal of fungi (Basel, Switzerland) · 2026Article
- Nitric oxide enhances ethanol stress tolerance in Wickerhamomyces anomalus through modulating cell membrane and cell wall homeostasis.BMC microbiology · 2026Article
- Screening and oenological characterization of a high β-glucosidase-producing yeast fromFood chemistry: X · 2026Article
- The Quality and Bioactive Properties of Mulberry Wine Under Different Fermentation Conditions.Foods (Basel, Switzerland) · 2025Article
- Pressure-Guided LSTM Modeling for Fermentation Quantification Prediction.Sensors (Basel, Switzerland) · 2025Article
- Impact of Co-Inoculation Patterns ofMolecules (Basel, Switzerland) · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2024Article
- Exploring the Profile Contributions inMolecules (Basel, Switzerland) · 2023Article
- Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms.Foods (Basel, Switzerland) · 2023Article
- Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus.BMC microbiology · 2023Article
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
The co-fermentation of Saccharomyces cerevisiae and ester-producing yeasts is considered to be an effective way to improve the flavor and quality of fruit wine. In this study, three kinds of ester-producing yeasts (Candida glabrata NCUF308.1, Pichia anomala NCUF306.1, and Wickerhamomyces anomalus NCUF307.1) and S. cerevisiae NCUF309.2 were used to simulate blueberry wine co-fermentation at different ratios. The results showed that, compared with S. cerevisiae NCUF309.2 fermentation (S), the population of S. cerevisiae NCUF309.2 in co-fermentation samples decreased to varying degrees, and the content of ethanol also decreased. The results also showed that the co-fermentation of C. glabrata NCUF308.1 and S. cerevisiae NCUF309.2 at the ratio of 1:1 (CS1), co-fermentation of P. anomala NCUF306.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (PS5), and co-fermentation of W. anomalus NCUF307.1 and S. cerevisiae NCUF309.2 at the ratio of 5:1 (WS5) could significantly increase the content of ester compounds (p < 0.05), which was 3.29, 4.75, and 3.04 times that of the S sample, respectively. Among them, the sample of CS1 was characterized by phenethyl acetate and isoamyl acetate, while the samples of CS5 and PS5 were characterized by propyl octanoate and ethyl decanoate, and the sample of WS5 was characterized by 3-methylbutyl hexanoate. However, the contents of odor active compounds were higher in the CS1 sample. Therefore, the samples of CS1 had the potential to create the distinctive flavor of blueberry wine.
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