Influence of sequential inoculation on physicochemical properties, microbial community, and flavor metabolites of pineapple wine by non‐Saccharomyces yeast and lactic acid bacteria
Journal
Journal of the Science of Food and Agriculture
Journal Volume
105
Journal Issue
8
Start Page
4483
End Page
4492
ISSN
0022-5142
1097-0010
Date Issued
2025-03-20
Author(s)
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.
Subjects
co-culture
Hanseniaspora uvarum
lactic acid bacteria
malolactic fermentation
non-Saccharomyces
pineapple
Publisher
Wiley
Type
journal article