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Use of Starmerella bacillaris and Hanseniaspora uvarum sequential fermentation with Saccharomyces cerevisiae to reduce putrescine and cadaverine and improve aroma profiles of wines

文献类型： 外文期刊

作者： Han, Bing 1 ; Tang, Yunyu 1 ; Xie, Yiding 1 ; Liu, Haiyue 1 ; Zhou, Hui 1 ; Zheng, Xiaolin 1 ; Zhan, Jicheng 1 ; Huang, Weidong 1 ; You, Yilin 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Key Lab Viticulture & Enol, Tsinghua East Rd 17, Beijing 100083, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： Biogenic amines; Non; Saccharomyces yeasts; Volatile compounds; Wine fermentation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 210 卷

页码：

收录情况： SCI

摘要： Putrescine and cadaverine are abundant in wine and pose a risk to the health of consumers. In this study, Starmerella bacillaris H18 and Hanseniaspora uvarum XJ15, with great ability to degrade putrescine and cadaverine, were evaluated through degradation characteristics, amine oxidase activity, environmental adaptability, and oenological performance. Results suggested that H18 and XJ15 exhibited a high ability to degrade >94 % of these two amines in must simulated medium, and the dynamics of amine degradation were mainly associated with the activities of monoamine oxidase and diamine oxidase. H18 and XJ15 sequential inoculation with Saccharomyces cerevisiae HL17 decreased levels of putrescine, cadaverine, and total amine, and increased the contents of ethyl acetate, 1-butanol, 3-methyl-, acetate, butanedioic acid, diethyl ester, alpha-ionone, and D-citronellol of Beimei and Cabernet Sauvignon wines, enhancing the typicality and complexity of floral and fruity aromas (OAV > 1.0). These results demonstrated the great potential of H18 and XJ15 in biogenic amine reduction and flavor improvement of wines, which is of great significance for the industrial production of wines with high quality and distinctive aroma characteristics.

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