https://scholars.lib.ntu.edu.tw/handle/123456789/634311
標題: | Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine | 作者: | Lai, Yen Tso Chen, Chien Hao YI-CHEN LO Hsieh, Chang Wei FU-CHIUN HSU KUAN-CHEN CHENG |
關鍵字: | Ageing | Fortified wine | Hanseniaspora uvarum | Non-Saccharomyces yeast | Pichia kluyveri | 公開日期: | 1-一月-2023 | 來源出版物: | European Food Research and Technology | 摘要: | Non-Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of wine aroma profile. However, this strategy is rarely mentioned in the process of fortified wine. The purpose of this study is to use non-Saccharomyces yeasts in Kyoho-fortified wine making and explore the differences through instrumental analysis and sensory evaluation. Three yeast strains, S. cerevisiae Gr112, Hanseniaspora uvarum Pi235 and Pichia kluyveri Pe114 were used during the fermentation process. Then, the wine samples were aged with oak chips for 90 days. Sequential inoculation treatment of wine showed higher esters and terpenes content, which also corresponded to the level of floral and fruity attributes according to respondents. On the other hand, the ageing process provided the wooden aroma compounds such as whiskey lactone and vanillin to Kyoho-fortified wines. Consequently, co-cultivation and ageing could increase aroma variety and complexity which enhance the aroma quality in fortified wines. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/634311 | ISSN: | 14382377 | DOI: | 10.1007/s00217-023-04332-8 |
顯示於: | 生物科技研究所 |
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