Abstract
To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mixed fermentation, two selected non-Saccharomyces strains, including Hanseniaspora uvarum YUN268 and Pichia fermentans Z9Y-3, were inoculated with Saccharomyces cerevisiae in different proportions (10:1 or 1:1) and different stages (48 h in advance or simultaneously at the beginning) to ferment ‘Italian Riesling’ dry white wine. The oenological parameters and aroma indexes of the wine samples were evaluated. The results showed mixed fermentation can not only reduce the alcohol content of wine 0.24~0.71% vol but also increase the glycerol content to improve the taste of wine. The mixed fermentation effect of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae resulted in improvements, especially the high proportion (10:1) sequential inoculation and simultaneous inoculation of wine samples (WSP10 and WCP10), which not only produced more volatile aroma substances and glycerol content but also increased the total amount of ester substances by 49.4% and 56.5%, respectively, compared with the control. The sensory evaluation scores of WSP10 and WCP10 were significantly higher than the control (89.3 and 88.1 points, respectively). At the same time, it can also enhance the aroma of lemon, cream, almond, and others and increase the aroma complexity of wine. Therefore, these two methods of mixed fermentation inoculation are more suitable for the production of Italian Riesling wine in the eastern foothill of Helan Mountain. In conclusion, the mixed fermentation of Pichia fermentans Z9Y-3 and Saccharomyces cerevisiae 10:1 (simultaneous or sequential) inoculation is suitable for the production of Italian Riesling dry white wine in the eastern foothill of Helan Mountain.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
