Development of Lingonberry Wines with a Sensomics approach

Abstract

Albeit categorization of lingonberry as a superfruit courtesy of its bioactive composition, valorisation of the superfruit has remained sub-par ascribed to the challenging flavour profile. In addition, lingonberry fermentation is non-existent due to presence of an antimicrobial benzoic acid. The study employed baker’s yeast mediated benzoic acid decrease, followed by conventional (Saccharomyces cerevisiae) and non-conventional (Torulaspora delbrueckii and Metschnikowia pulcherrima) fermentation to concoct lingonberry wines. Sensomics profiling was conducted through volatile compounds’ semi-quantification and sensory evaluation. After benzoic acid decrement from 0.71g/L to 0.1g/L, wines with an average alcohol content of 7.7% (incubator; IB) and 7.3% (room temperature; RT) were created. A decrease in lingonberry odour and taste with an increase in astringency, bitterness, estery odour, and alcohol odour was detected. This was supported by an elevation in ester and higher alcohol content, along with a decrease in terpenes (except linalool and alpha-terpineol) composition in wines. Minimal statistical difference was observed in sensomics profile between varied yeast strain wines. Therefore, benzoic acid reduction facilitates fermentation with a decrement in undesirable flavours; despite prolonging processing time. Subsequent studies should optimize RT fermentations to minimize time and eliminate oxidation.