Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine

• Published in: Food bioscience Vol. 61; p. 104961
• Main Authors: Cândido da Silva, Maria Carla, de Brito Araújo Carvalho, Ana Júlia, Cardoso Viana, Arão, Almeida dos Anjos, Victor Hugo, Prudêncio Dutra, Maria da Conceição, Pimentel, Tatiana Colombo, Magnani, Marciane, dos Santos Lima, Marcos
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2024
• Subjects: Bioactive compounds; Brettanomyces bruxellensis; Brettanomyces lambicus; Chemical composition; Citrullus lanatus; Lachancea thermotolerans; Lachancea thermotolerans; Chemical composition; Brettanomyces bruxellensis; Bioactive compounds; Citrullus lanatus; Brettanomyces lambicus
• ISSN: 2212-4292
• DOI: 10.1016/j.fbio.2024.104961

This study evaluated effects of watermelon fermentation using different non-Saccharomyces yeast strains (Brettanomyces lambicus, Brettanomyces bruxellensis, and Lachancea thermotolerans) on the chemical profile of the derived wines. A control product was produced using Saccharomyces cerevisiae. Analytical techniques, namely HPLC-DAD-RID and LLE-GC/MS, were used to evaluate sugars, organic acids, alcohols, phenolic compounds, amino acids, and volatile compounds profiles. Fermentation reduced the sugar (glucose and fructose) and amino acid contents and increased alcohol (ethanol and glycerol), organic acids (lactic and acetic acids), phenolics, and volatile compounds. The use of the B. bruxellensis strain resulted in an alcoholic beverage with quality parameters similar to that from S. cerevisiae but with higher concentrations of phenolics (rutin, gallic acid, caftaric acid, and caffeic acid) and important volatile compounds (isoamyl acetate). The watermelon wine had a higher content of bioaccessible phenolic compounds than the must, especially catechin, procyanidin B1, procyanidin B2 and gallic acid, due to their high bioaccessibility (>70%). The yeast type influenced the chemical profile of the beverages. B. bruxellensis is a promising tool to obtain watermelon alcoholic beverage in an industrial scale. [Display omitted] •Nonconventional yeasts displayed suitable fermentation profiles for watermelon wine.•Brettanomyces and Lachancea yeasts exhibited suitable fermentation metabolites.•Fermenting B. bruxellensis produced a wine similar to that produced by S. cerevisiae.•The fermented watermelon had a higher content of bioaccessible phenolics.