Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F25%3A43910769" target="_blank" >RIV/60076658:12220/25:43910769 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/14/16/2844" target="_blank" >https://www.mdpi.com/2304-8158/14/16/2844</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14162844" target="_blank" >10.3390/foods14162844</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines

Popis výsledku v původním jazyce

Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines depends on the fermentation conditions, including the wine yeast selection. In this study, we observed the effect of three common Saccharomyces wine yeast strains on the physicochemical characteristics (color, pH, ethanol content), antioxidant potential (total polyphenol content-TPC, DPPH, and ABTS antioxidant assays), and sensory properties and their relations within plum, apple, and hawthorn wines. Generally, we observed quite-wide ranges in physicochemical properties (pH: 2.8-3.8, ethanol content: 9.0-16.2%) and antioxidant potential parameters (TPC: 0.5-2.4 mg/GAE, DPPH: 0.3-1.4 mg/AAE, 0.5-3.0 mg/AAE), which were affected by the fruit, yeast, and sampling term. The yeast strain significantly affected physicochemical properties and the antioxidant potential on a minor scale. The highest impact of yeast was observed within sensory analyses, where the hawthorn and apple wines fermented by yeast strain Fruit Red exhibited a different sensory profile than those fermented by the Buket and Special strains. A positive correlation between antioxidant potential parameters and their relationship with wine color was confirmed. Moreover, the overall acceptability grew with sweet taste intensity, and panelists preferred wines with lower ethanol content. In general, this study proved the significant impact of wine yeast strain selection on certain qualitative parameters of fruit wines.

Název v anglickém jazyce

Effect of Wine Yeast (Saccharomyces sp.) Strains on the Physicochemical, Sensory, and Antioxidant Properties of Plum, Apple, and Hawthorn Wines

Popis výsledku anglicky

Fruit wines have become a popular alternative to grape wines for their variability of sensory properties and unique chemical profiles, offering interesting biological activities. Winemaking also utilizes fruits, which are usually sensitive to biological deterioration, thus reducing post-harvest losses. The quality of wines depends on the fermentation conditions, including the wine yeast selection. In this study, we observed the effect of three common Saccharomyces wine yeast strains on the physicochemical characteristics (color, pH, ethanol content), antioxidant potential (total polyphenol content-TPC, DPPH, and ABTS antioxidant assays), and sensory properties and their relations within plum, apple, and hawthorn wines. Generally, we observed quite-wide ranges in physicochemical properties (pH: 2.8-3.8, ethanol content: 9.0-16.2%) and antioxidant potential parameters (TPC: 0.5-2.4 mg/GAE, DPPH: 0.3-1.4 mg/AAE, 0.5-3.0 mg/AAE), which were affected by the fruit, yeast, and sampling term. The yeast strain significantly affected physicochemical properties and the antioxidant potential on a minor scale. The highest impact of yeast was observed within sensory analyses, where the hawthorn and apple wines fermented by yeast strain Fruit Red exhibited a different sensory profile than those fermented by the Buket and Special strains. A positive correlation between antioxidant potential parameters and their relationship with wine color was confirmed. Moreover, the overall acceptability grew with sweet taste intensity, and panelists preferred wines with lower ethanol content. In general, this study proved the significant impact of wine yeast strain selection on certain qualitative parameters of fruit wines.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

—

e-ISSN

2304-8158

Svazek periodika

14

Číslo periodika v rámci svazku

16

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

24

Strana od-do

nestránkováno

Kód UT WoS článku

001558312600001

EID výsledku v databázi Scopus

2-s2.0-105015481889