Abstract
In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R. lusitaniae QTX15, S. crataegensis YC30, and P. kluyveri HSP14 through simultaneous fermentation. S. crataegensis YC30 produced the highest total aroma activity and the most abundant aroma substances of all the wine samples. The odor activity values of 1 C13-norisoprenoid, 3 terpenes, 6 acetic esters, and 10 ethyl esters improved significantly, and three lactones (δ-decalactone, γ-nonalactone, and γ-decalactone) related to coconut and creamy flavor were only found in this wine. Moreover, this sample showed obvious “floral” and “fruity” note odor due to having the highest amount of ethyl ester aromatic substances and cinnamene, linalool, citronellol, β-damascenone, isoamyl ethanoate, benzylcarbinyl acetate, isobutyl acetate, etc. We suggest that simultaneous fermentation of S. crataegensis YC30 with S. cerevisiae might represent a novel strategy for the future production of Vidal icewine.
Highlights
Icewine is a kind of sweet wine that is made by delaying the harvest, allowing the grapes to hang on the vine for a certain period of time, followed by freezing, harvesting, and pressing the grapes at low temperature, and brewing [1]
S. cerevisiae F33 reached the maximum biomass on day 3 when mixed with S. crataegensis YC30 (7.99 log CFU/mL) and R. lusitaniae QTX15 (7.99, 8.10 log CFU/mL), on day 4 when mixed with H. uvarum QTX22 (7.98 log CFU/mL) and M. pulcherrima YC12 (8.14 log CFU/mL), and on day 5 when mixed with P. kluyveri HSP14 (7.93 log CFU/mL)
The wine fermented with S. cerevisiae F33 and R. lusitaniae QTX15 could not be detected after day 7, whereas S. cerevisiae F33 mix-fermented with other non-Saccharomyces yeast strains could not be detected after day 5 under this competitive relationship
Summary
Icewine is a kind of sweet wine that is made by delaying the harvest, allowing the grapes to hang on the vine for a certain period of time, followed by freezing, harvesting, and pressing the grapes at low temperature, and brewing [1]. The methods of freezing grapes, low-temperature maceration, and fermentation technology better maintain the aroma substances in the wine [2]. The current research on icewine has mainly focused on the identification of characteristic flavor substances [3] and the analysis of the dynamic changes in yeast populations during fermentation [2]. Relatively few results have been reported on the influence of mixed fermentation with non-Saccharomyces and Saccharomyces yeasts on the enhancement in icewine flavor quality. As such, using mixed S. cerevisiae and non-Saccharomyces yeast fermentation has become a strategy pursued by winemakers, especially using some indigenous yeasts that have strong adaptability and representativeness, to obtain a unique style of wine that has representative, diverse, and complex aroma characteristics, thereby improving and enhancing wine flavor quality [9]
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