Asset Details
Do you wish to reserve the book?
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
Do you wish to request the book?
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines
2025
Overview
To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine were compared when commercial Saccharomyces cerevisiae was used for single fermentation, Komagataella pastoris was used for single fermentation, commercial Saccharomyces cerevisiae and Komagataella pastoris were used for co-fermentation, and sequential fermentation was carried out for 24 h and 48 h. Moreover, the aroma components in blueberry wine were determined by electronic nose, GC-IMS, and GC-MS. The research found that there were no significant changes in the basic physico-chemical properties such as alcohol content, reducing sugar, total phenols, and flavonoids among the five fermentation methods. However, in terms of color, commercial wine yeast fermentation had higher brightness, and the a* and b* values of co-fermentation were higher. It also possessed greater antioxidant capacity when inoculated in sequence for 24 h and 48 h. All five fruit wines were most sensitive to the W1W, W2W, W2S, W1S, and W5S sensors. GC-IMS detection found that 48 h sequential inoculation could produce new aroma components, enhancing the flavor of the fruit wine. Meanwhile, non-targeted metabolomics research by GC-MS showed that Komagataella pastoris could make the aroma components of blueberry fruit wine more diverse and taste more layered. This work contributes to the advancement of fruit wine flavor profile enhancement.
