Fermentation Rate Research Articles

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts.

Brettanomyces yeasts play a relevant role in the fermentation industry, showing controversial behavior. There is growing interest in these yeasts in the fermentation industry as beer and bioethanol production, while in winemaking, they are considered spoilage microorganisms mainly used to produce ethyl phenols. These compounds may alter wine's organoleptic characteristics, leading to significant economic loss. In this work, 45 Brettanomyces strains from seven different environments were genotyped and assayed for some oenological characters to investigate the possible relationship among sources of isolation, genotype characterization, and oenological characters. The results of biotyping showed four main clusters which were also distinguished according to the oenological characters. The oenological characters also distinguished the strains based on the isolation source, suggesting an overall relation between origin and biotypes. The negative correlation between fermentation rate and ethyl phenols production in the Brettanomyces population may indicate the adaptation to hostile environments differently from crop strains that showed the opposite behavior. The overall results contribute to clarifying some features of Brettanomyces yeasts, even if further investigations into the ability of these yeasts to colonize winemaking environments are needed.

Performance Monitoring of Greenhouse Biogas Digester

The country of South Africa is facing an energy crisis due to heavy reliance on fossil fuels, resulting in continuous load shedding. The use of renewable energy technologies can help resolve the current electricity crisis in the country. Moreover, waste-to-energy conversion has the potential to greatly contribute to economic development and improve public health. One such technology is biomass, which exploits waste-to-energy conversion. Additionally, solar energy can be utilized to maintain appropriate digester temperatures for optimal biogas yield. The study aims to assemble a portable balloon biogas digester in an enclosed greenhouse cavity and feed it with cow dung. Daily monitoring of pH and temperature (ambient, greenhouse, and slurry) was conducted, while biogas yield was monitored using a serial residential diaphragm flow meter. Furthermore, the composition of methane was monitored using the SAZQ biogas analyzer. The study investigated the impact of temperature on biogas production. The results revealed that the gas production rate of biogas fermentation increased within a certain temperature range. Therefore, maximum biogas production was achieved at a pH of 6.84 to 7.03, and the composition of methane exceeded 50%. Consequently, the study concluded by indicating that the digester housed within a greenhouse envelope, as demonstrated in this novel study, maintains the temperature within the optimal mesophilic range necessary for anaerobic digestion.

Assessment of the effect of browse plants’ feed formulation on Goat (<i>Capra aegagrus hircus</i>) rumen microbial activities and <i>in vitro</i> gas production

This study assessed the effect of browse Plants feed formulation on Goat (Capra aegagrus hircus) rumen microbial activities and in vitro gas production in Red Sokoto goat (Capra aegagrus hircus) over a period of fourteen (14) weeks. Four selected browse plants- Afzelia africana (TAa) Detarium microcarpum (TDm), Daniellia oliveri (TDo) and Khaya senegalensis (TKs) -were used to formulate diets for animal feeding. Three groups of growing Indigenous Red Sokoto goats were assigned to each of the browse plant diets (BPD), while the control group was placed on a basal diet only. Rumen fluids were collected from the goats intermittently for three (3) consecutive periods, and analyzed for pH, methylene blue-reduction time (MBRT), nitrate reduction, cellulose digestion, glucose fermentation and sedimentation activity rate. The results showed that browse plant feed formulation did not have a significant (p > 0.05) effect on the pH value of the rumen contents. Significant (p < 0.05) reductions in MBRT, nitrate reduction, and glucose fermentation were observed in all treatments except the control diets. However, the period for cellulose digestion significantly increased in all the browse plant-supplemented diet treatments. Furthermore, the volume of gas produced was significantly reduced by 64% (TAa), 62% (TDm), 71% (TDo), and 74% (TKs) in goats fed with browse plants as dietary supplements compared to 7% in the control (Tc). Overall, this study demonstrated that browse plant feed has the potential to significantly reduce the volume of methane produced and released by ruminant animals into the environment.

Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase

Nitrogen addition is a viable strategy for preventing sluggish or stuck fermentation and enhancing aroma profiles in the winemaking industry. Herein, nitrogen, in the form of amino acids mixture or diammonium hydrogen phosphate (DAP), was added at different fermentation periods to investigate its effects on the fermentation characteristics, non-volatile compounds and aroma profiles of kiwi wines. Both the amino acids mixture and DAP shortened fermentation time by 1–2 days and balanced organic acid proportion by reducing malic acid content and increasing citric acid content. Adding DAP significantly decreased higher alcohols content, whereas higher alcohols content was remarkably increased with amino acids mixture supplementation. Furthermore, nitrogen addition during the stationary phase was most conducive to synthesizing other beneficial aromas, especially acetate esters and medium-chain fatty acid ethyl esters (MCFAEEs), and improving the perception of tropical fruity and cream aromas in kiwi wines. Partial least-squares regression (PLSR) results showed there was a tight correlation between amino acids and volatile compounds. This study provides an insight into the development of high-quality kiwi wine and should serve as the theoretical foundation to support the application of nitrogen addition in the wine industry.

In vitro digestion and fecal fermentation behaviors of exopolysaccharide from Morchella esculenta and its impacts on hypoglycemic activity via PI3K/Akt signaling and gut microbiota modulation

This study aimed to evaluate the effects of gastrointestinal digestion on the physicochemical properties and hypoglycemic activity of extracellular polysaccharides from Morchella esculenta (MEPS). The results showed that the MEPS digestibility was 22.57 % after saliva-gastrointestinal digestion and only partial degradation had occurred. Contrarily, after 48 h of fecal fermentation, its molecular weight and molar ratios of the monosaccharide composition varied significantly due to being utilized by human gut microbiota, and the final fermentation rate was 76.89 %. Furthermore, the MEPS-I, the final product of saliva-gastrointestinal digestion still retained significant hypoglycemic activity, it alleviated insulin resistance and increased the IR cells glucose consumption by activating PI3K/AKT signaling pathway. MEPS-I treatment reduced the proportion of Firmicutes to Bacteroidetes, and the relative abundance of beneficial bacteria that enhanced insulin sensitivity and glucose uptake was promoted. This research can provide a theoretical basis for the further development of Morchella esculenta as a health functional food.

Evaluation of SO2, glutathione, and glutathione-rich inactive dry yeast as antioxidants on the fermentation properties of Roxburgh rose wine

Cili (Roxburgh rose) wine, which is rich in ascorbic acid, flavones, and polyphenols, presents unique challenges in wine production, including oxidation, aroma loss, and SO2 residues. This study investigated the effects of three antioxidants (SO2, glutathione (GSH), and GSH-rich inactive dry yeast (g-IDY)) on the fermentation properties of cili wine and evaluated the potential of g-IDY for addressing the aforementioned issues. g-IDY significantly enhanced the fermentation rate, as evidenced by increased CO2 production within 48 h, and maintained high levels of GSH, total phenolics, total flavones, and ascorbic acid, contributing to the antioxidant capacity and overall stability of the wine. g-IDY also improved the retention and concentration of key aromatic compounds, including higher alcohols, esters, and terpenes, thereby enhancing the sensory profile of the wine. Principal component analysis confirmed that different antioxidants significantly altered the volatile profile, with g-IDY demonstrating distinct improvements. The optimal concentration was 400 mg/L g-IDY. Compared with traditional antioxidants like SO2 and pure GSH, g-IDY offers a safer and more effective solution for preserving the quality of cili wine. This study provides experimental evidence for refining the fermentation process and promotes the use of g-IDY for enhancing the antioxidant capacity and sensory attributes of cili wine.

THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES

The aim of the present study was to characterize the quality of four varieties of wines obtained from grapes of Vrancea area: Feteasca Alba (FA), Tamaioasa Romaneasca (TR), Cabernet Sauvignon (CS) and Muscat Hamburg (MH) ultrasonicated (US) at different times (10 and 30 minutes), in terms of physico-chemical and sensory properties. The sensory characteristics (clarity, color, aroma, taste) and the physicochemical properties (density, sugar and alcohol content, pH, acidity, electrical conductivity, turbidity) were determinated on must and wine samples. Sonicated wine (energy intake in liquid) gives a more uniform degree of dispersion to the components, which improves the taste and quality (intensification of the color, flavor, and taste of the wine by extracting valuable ingredients from grape seeds and skin, such as polyphenolic substances), but also accelerates its maturation. The results revealed that the ultrasonic samples had a lower fermentation rate due to the inactivation of the yeasts.The wines have a more intense color than the untreated samples, results also related by physico-chemical parameters tested.

Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation.

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON (P < 0.05) throughout 30 days of fermentation, indicating B. subtilis's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste. Among 50 differential abundance proteins (DAPs), 24 DAPs were identified as potential key regulating enzymes, with a P-value < 0.05 and |FC| > 0.50, indicating their significance and regulating capacity within specific metabolic pathways. Notably, 27 and 23 DAPs were up-regulated in Inoc and CON, respectively. Moreover, gene ontology (GO) enrichment analysis revealed that hydrolases, involved in carbohydrate metabolic processes and proteolysis, were the most differentiating pathways between Inoc and CON. Both samples exhibited different flavor profiles. A greater abundance of N-containing volatile compounds with a lower total abundance of aldehydes, ketones, alcohols, and acids could suggest a more favorable flavor in Inoc, compared to CON. Principal component analysis (PCA) revealed a positive correlation between L-ascorbate peroxidase, carboxypeptidase, and tripeptidyl peptidase sed2, with proteolytic and lipolytic activities in Inoc (P < 0.05). Meanwhile, acids and alcohols were positively correlated with CON. Therefore, B. subtilis inoculation could produce a distinctive flavor with a desirable sensory perception of shrimp paste regarding its ability to release extracellular enzymes/proteins. B. subtilis K-C3 inoculation could be suggested in the production of shrimp paste to improve its flavor characteristics.

The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine

AbstractHanseniaspora vineae is a non-Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving H. vineae and S. cerevisiae affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying H. vineae-to-S. cerevisiae ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure S. cerevisiae inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing H. vineae metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by H. vineae up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in S. cerevisiae. In addition, 2-phenylethanol was up to twofold higher in S. cerevisiae. The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the H. vineae protocols showed the highest concentration, even exceeding that of S. cerevisiae pure inoculation. All compounds correlated linearly with the H. vineae-to-S. cerevisiae ratio at inoculum. The same trends were observed in red wines, but to a different extent.

The impact of hot-air oven drying combined with Bacillus subtilis K[sbnd]C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste

This study used hot-air oven drying with Bacillus subtilis KC3 inoculation to improve shrimp paste production. The fermentation rate, quality characteristics, as well as microbial profiles, were compared to those produced using sun-drying with/without inoculation. B. subtilis inoculation increased the degree of hydrolysis of shrimp paste (22.3–32.1 %) during fermentation, compared to those without inoculation (12.7–25.4 %), regardless of different drying methods (p < 0.05). The result corresponded to the faster development of shrimp paste characteristics, particularly color and browning intensity of inoculated samples when fermented for the same duration. More abundant halophilic, proteolytic, and lipolytic bacteria (p < 0.05) were also obtained in inoculated samples, confirming accelerated fermentation. Interestingly, there was no difference in proximate composition, pH, and aw among samples (p > 0.05), which were still in the range regulated by the product's standard. However, the protein and lipid degradation products such as nitrogen contents, 5′-nucleotides, free fatty acids or TBARS values, varied among samples, potentially influencing the release of desirable flavor precursors to a certain extent. The inoculation increased microbial richness and evenness/uniformity, according to next-generation sequencing analysis on microbiota profiles. Pearson's correlation also revealed that these microbiota profiles were correlated with several desirable quality characteristics to varying degrees. Thus, combining the inoculation with B. subtilis KC3 can enhance shrimp paste fermentation and quality when produced using an alternative hot-air oven while maintaining quality characteristics. The findings suggested the possibility of achieving a more efficient and consistent production process for shrimp paste.

Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae.

Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection.

Brewing with Sea Vegetable: The Effect of Spirulina (Arthrospira platensis) Supplementation on Brewing Fermentation Kinetics, Yeast Behavior, and the Physiochemical Properties of the Product

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this study, the effect of Spirulina on the characteristics of controlled yeast fermentation and the production of volatile organic compounds (VOCs) was analyzed. Spirulina was added to malted barley during mashing and fermented under standard conditions. An unaltered mash (negative control) and yeast extract (positive control) were also fermented. The addition of Spirulina resulted in an increased fermentation rate (~14% faster) and bigger yeast cells (~34% larger) in comparison to the negative control. There were differences in color (determined as SRM) between treatments; however, there were only minor differences in VOCs, with no statistical differences observed between chemical compound groups. No differences were observed in the pH, total number of yeast cells, or final attenuation between treatments. The primary mechanism for the observed differences is believed to be an increase in amino acids available to yeast that were contributed by the Spirulina. This shows both that Spirulina has a high potential as a fermentation adjunct and that the amino acid profile of an adjunct can significantly impact fermentation.

Microbiota modulatory properties of novel non-digestible xylitol-derived galacto-oligosaccharides and non-digestible lactulose derived carbohydrate mixtures

This study describes the microbiota modulatory properties of novel non-digestible galacto-oligosaccharides derived from xylitol and lactulose, through in vitro fecal batch fermentations. Differential analysis of microbiota profiles revealed the enhanced capacity to promote Bifidobacterium and Lactobacillus of the new galacto-oligosaccharides compared to commercial xylitol, among other genera. These novel galacto-oligosaccharides, especially those derived from the transgalactosylation of xylitol, led also to a high production of SCFAs, concretely in acetic acid, which were correlated with the promotion of several bacterial taxa. The reported fermentation patterns of these oligosaccharide structures could be of special interest to design novel prebiotic mixtures. Likewise, both xylitol and lactulose-derived galacto-oligosaccharides might exhibit slower fermentation rates compared to xylitol and lactulose controls due to the elongation of the carbohydrate chain, according to previous evidence. Therefore, novel prebiotic formulations based on xylitol and lactulose-derived galacto-oligosaccharides could promote the growth of beneficial gut commensals in the distal regions of the colon.

Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines

Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria. The study investigated the interactions between Lactiplantibacillus plantarum or Oenococcus oeni with Saccharomyces cerevisiae by using the Technological Affinity Index (TAIndex). The co-inoculation of L. plantarum/S. cerevisiae resulted in a higher TAIndex than the co-inoculation of O. oeni/S. cerevisiae conditions. A low TAIndex led to increased aromaticity of the wines. The time and rate of malolactic fermentation have a strong impact on the synthesis of VOCs with a high olfactory impact. Therefore, knowledge of the TAIndex could play a decisive role in improving winemaking planning to produce wines with higher fruit and floral perceptions.

Dietary Fiber's Physicochemical Properties and Gut Bacterial Dysbiosis Determine Fiber Metabolism in the Gut.

A fiber-rich diet is considered beneficial for gut health. An inflamed gut with a dysbiotic bacterial community can result in altered fiber metabolism depending on the fiber's physicochemical properties. This study examined the effect of fiber's physicochemical properties on fiber fermentation in the presence of healthy and colitis-associated bacteria. Sixteen fibers with different levels of solubility, complexity, and fermentation rate were used in in vitro fermentation with healthy human gut bacteria. Resistant maltodextrins (RMD), pectin (HMP), inulin (ChIn), and wheat bran (WB) were selected for fermentation using ulcerative colitis (UC)-associated bacteria to assess bacterial dysbiosis effect. UC-associated gut microbiota showed a significant reduction in α-and β-diversity indices compared to healthy-associated microbiota. The differences in the gut microbiota composition and diversity between the donors resulted in decreased fermentation rates with UC-associated bacteria. Fiber fermentation metabolites, short-chain fatty acids (SCFA) and gas production were significantly lower in the presence of UC-associated bacteria for all four fibers tested. Overall, we conclude that dietary fiber properties and microbial dysbiosis are influential in fiber fermentation and metabolite production in the gut.

BIO-PROTECTIVE ACTIVITY OF GRAPE MELANIN IN RELATION TO ANTIBIOTICS

In this study, melanin was shown to have a bioprotective effect on lactic acid bacteria (LAB) belonging to different genera and species. In particular, melanin has been shown to increase the resistance of LAB to antibiotics. It was shown, that the effectiveness of melanin depends on the species of LAB and duration of exposure. In the case of Enterococcus faecium КE-5 and Lactobacillus rhamnosus 20-12 strains, the effectiveness of melanin is more obvious. At a concentration of 30 mg/mL, melanin reduces the cell count by 1 log unit, but it does not affect the rate of milk fermentation by LAB. In the case of two other strains, Lactobacillus acidophilus 1991 and Lactobacillus fermentum 27-2, it is less pronounced. Lactobacillus acidophilus 1991 showed the highest sensitivity, displaying high sensitivity to both the antibiotics and the indicated concentration of melanin.

The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce

This study explored the dynamics of anchovy sauce fermentation and investigated how the raw material form and the use of starter cultures affect bacterial and metabolite profiles. Using a comprehensive approach, we examined the fermentation process using anchovies in two forms (whole and ground) and three different starter cultures. The use of ground anchovies resulted in an accelerated fermentation process for anchovy sauce; however, the increased diversity of bacterial phylotypes and altered accumulation of biogenic amines were observed. Inoculation of starter cultures resulted in a shift from spontaneous to controlled fermentation, highlighting their ability to regulate bacterial communities. Despite a slightly reduced fermentation rate, inoculation with Tetragenococcus halophilus was shown to be a potent method for reducing biogenic amines and affecting metabolite profiles. As the industry strives to balance fermentation speed and quality, our research could provide insights for improving the efficiency, safety, and quality of anchovy sauce production.

In vitro fecal fermentation characteristics and dynamic changes in physicochemical and structural properties of oat β-glucan

Oat β-glucan (OG) is a common food in many diets, but the relationship between the structural changes of dietary fibre and the dynamic shifts in gut microbiota composition remains unclear. In this study, the dynamic variations of physicochemical and structural characteristics of OG at different fermentation stages were studied using an in vitro porcine colonic digestion model. lMeanwhile, the correlation between the molecular structure changes of OG and its regulation of gut microorganisms during fermentation was studied. The molecular weight of OG decreased with the prolongation of fermentation time due to the decomposition of the glucoside bond by gut microorganisms. Methylation analysis showed that the sugar residues in OG mainly included T-Glcp, 3-Glcp and 4-Glcp, while the proportions of 3-Glcp and 4-Glcp did not change significantly during the process of fermentation, demonstrating that gut microorganisms could equally decompose β-(1, 3) and β-(1, 4) glucoside bonds. During the fermentation process, OG inhibited the growth of harmful bacteria while promoting the growth of beneficial bacteria, especially Lactobacillus. Compared with gum arabic, hawthorn pectin, arabinoxylan, guar gum and dendrobium officinale polysaccharide, OG showed the fastest fermentation rate and highest Lactobacillus abundance. This study's results offer a scientific foundation for enhancing the conversion of oat β-glucan (OG) into prebiotics within the functional food industry. Additionally, they provide valuable insights into the reciprocal regulation between other structural polysaccharides and gut microorganisms.

Use of non-&lt;i&gt;Saccharomyces&lt;/i&gt; yeasts in the &lt;i&gt;pris de mousse&lt;/i&gt; of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a commercial strain of S. cerevisiae to obtain wines having a distinctive volatile profile. Our results demonstrated that the gradual increase of ethanol content in the pied de cuve ensured the adaptation of Hanseniaspora guilliermondii and Torulaspora delbrueckii at the bottle fermentation, with survival comparable with that of S. cerevisiae, in the order of 6 log units. The simultaneous presence of two yeast species reduced the maximum fermentation rate, without any relevant alteration in the main oenological parameters of resultant wines. GC MS-MS analysis of the volatile profile of wines (46 compounds) highlighted differences in wine made from a pure culture of S. cerevisiae from wines obtained by mixed yeasts. Acetates, esters, and fatty acids are the classes of volatile compounds mostly affected by using different yeasts in the bottle fermentation of Lambrusco wines. This work provided for the first time information about the volatile profile of Lambrusco and suggests an innovative application of non-Saccharomyces yeast in the production of sparkling wines by champenoise methods.

Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae

Lack of acidity in wine is one of the main challenges in warm wine-producing regions. The non-Saccharomyces yeast, Lachancea thermotolerans (LT), is well known for its great potential in wine acidification through the production of lactic acid. In this study, an indigenous LT strain was sequentially inoculated with S. cerevisiae (SC). The influence of the timing of SC inoculation on wine quality was extensively studied. Inoculating SC 72 h after the inoculation of LT delayed the peak of fermentation rate, but had no significant influence on the duration of fermentation. The late inoculation (72 h) of SC effectively increased the production of lactic acid, which consequently increased the total wine acidity and decreased the pH. Higher levels of esters were also achieved by the late inoculation. Pilot-scale fermentations were carried out with both Chardonnay and Cabernet Sauvignon to verify the effect of late inoculation. Lactic acid produced in sequential fermentation was 2.73 g/L for Chardonnay wine and 5.35 g/L for Cabernet Sauvignon wine, and the production of ethyl esters was also enhanced. Overall, the results demonstrated that the late inoculation of SC in sequential fermentation with LT improved wine quality by increasing acidity and producing more balanced and aromatic wines.