White Wine Fermentation Research Articles

Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies

This study explores the biological mechanisms behind colour changes in white wine fermentation using different strains of Starmerella bacillaris. We combined food engineering, genomics, machine learning, and physicochemical analyses to examine interactions between S. bacillaris and Saccharomyces cerevisiae. Significant differences in total polyphenol content were observed, with S. bacillaris fermentation yielding 6 % higher polyphenol content compared to S. cerevisiae EC1118. Genomic analysis identified 12 genes in S. bacillaris with high variant counts that could impact phenotypic properties related to wine color. Notably, SNP analysis revealed numerous missense and synonymous variants, as well as stop-gained and start-lost variants between PAS13 and FRI751, suggesting changes in metabolic pathways affecting pigment production. Besides that, high upstream gene variants in SSK1 and HIP1R indicated potential regulatory changes influencing gene expression. Fermentation trials revealed FRI751 consistently showed high antioxidant activity and polyphenol content (Total Polyphenol: 299.33 ± 3.51 mg GAE/L, DPPH: 1.09 ± 0.01 mmol TE/L, FRAP: 0.95 ± 0.02 mmol TE/L). PAS13 exhibited a balanced profile, while EC1118 had lower values, indicating moderate antioxidant activity. The Weibull model effectively captured nitrogen consumption dynamics, with EC1118 serving as a reliable benchmark. The scale parameter delta for EC1118 was 23.04 ± 2.63, indicating moderate variability in event times. These findings highlight S. bacillaris as a valuable component in sustainable winemaking, offering an alternative to chemical additives for maintaining wine quality and enhancing colours profiles. This study provides insights into the biotechnological and fermented food systems applications of yeast strains in improving food sustainability and supply chain, opening new avenues in food engineering and microbiology.

Effects of two Saccharomyces cerevisiae strains on physicochemical and oenological properties of Aranèle white wine

Aranèle is a suitable and excellent wine grape variety in Changli County, which is an important wine-producing region in China. In this study, the effects of two different yeast strains on organic acids, phenolic compounds, amino acids, and aroma compounds during Aranèle white wine fermentation were evaluated. Saccharomyces cerevisiae QA23 required longer times to ferment grape must compared to S. cerevisiae OKAY™. Tartaric acid was predominant among organic acids, accounting for over 40% of total acids quantified. Among amino acids, arginine, tyrosine and phenylalanine decreased notably, while proline increased considerably during fermentation. Moreover, the contentraion of esters (e.g., ethyl octanoate, ethyl caprate), alcohols (e.g., phenethyl alcohol, pentanol), and acids (e.g., hexanoic acid, octanoic acid) increased considerably during fermentation. Furthermore, total phenolic content in wines fermented with QA23 was higher than the OKAY™ fermented wines. Understanding the effects of Saccharomyces cerevisiae QA23 and OKAY™ on the fermentation of Aranèle grapes could be advantageous for commercial winemaking in wine-producing regions in China.

Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine

The use of sulfites (SO2) for microbial control in the winemaking process is currently being questioned due to its potential toxicity. Pulsed Electric Fields (PEF) are capable of inactivating microorganisms at low temperatures, thus avoiding the negative effects of heat on food properties. In this study, the capacity of PEF technology for the decontamination of yeasts involved in the fermentation process of Chardonnay wine from a winery was evaluated. PEF treatments at 15 kV/cm of low (65 µs, 35 kJ/kg) and higher intensity (177 µs 97 kJ/kg) were selected for evaluating the microbial stability, physicochemical and volatile composition of wine. Even with the least intense PEF-treatment, Chardonnay wine remained yeast-free during 4 months of storage without sulfites. PEF-treatments did not affect the wine’s oenological parameters or its aroma during storage. This study, therefore, reveals the potential of PEF technology as an alternative to sulfites for the microbiological stabilization of wine.

Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains

Apiculate yeasts from Hanseniaspora genus are predominant on the native flora of grapevines, while Hanseniaspora uvarum is well known for its abundant presence in grapes, it results generally, in detrimental quality effects on wine due to high production of acetic acid. By contrast, Hanseniaspora vineae is better adapted to fermentation, increasing flavor complexity in wines as it has been demonstrated in winemaking practices during the last decade. We obtained a collection of more than 22 different Hanseniaspora vineae strains from which we could detect, by a plating screening method, high and moderate protease activity. In this study, we tested these strains under real winemaking conditions on a Sauvignon blanc white wine must. Results obtained demonstrated that there is an interesting protease active diversity in all H. vineae strains when compared to conventional fermentations conducted by Saccharomyces cerevisiae. Four H. vineae strains showed a decrease in wine protein turbidity, up to three times lower than that observed in S. cerevisiae, which imply a significant decrease in the demand for bentonite before bottling. This attribute of some H. vineaestrains should be very attractive at the commercial level to reduce manipulations and flavor removal in the production of delicate white wines such as Sauvignon blanc.

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines.

The purpose of the study was to evaluate the impact of the Saccharomyces cerevisiae and S. kudriavzevii mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the S. kudriavzevii co-culture. The addition of S. kudriavzevii to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the ethanol content was higher. The mixed cultures of S. cerevisiae and S. kudriavzevii increased the level of volatile compounds in white grape wines. Wines fermented with the co-culture of S. kudriavzevii were characterized by a more diversified ester profile. The mixed cultures of S. cerevisiae and S. kudriavzevii raised the levels of terpenes in white wines. The most promising results were obtained for mixed culture variants, in which S. kudriavzevii was sequentially inoculated on the sixth day of fermentation.

Existence, Uniqueness, and Numerical Modeling of Wine Fermentation Based on Integro-Differential Equations

Predictive modeling is the key factor for saving time and resources with respect to manufacturing processes such as fermentation processes arising e.g. in food and chemical manufacturing processes. According to Zhang et al. (2002), the open-loop dynamics of yeast are highly dependent on the initial cell mass distribution. This can be modeled via population balance models describing the single-cell behavior of the yeast cell. There have already been several population balance models for wine fermentation in the literature. However, the new model introduced in this paper is much more detailed than the ones studied previously. This new model for the white wine fermentation process is based on a combination of components previously introduced in literature. It turns it into a system of highly nonlinear weakly hyperbolic partial/ordinary integro-differential equations. This model becomes very challenging from a theoretical and numerical point of view. Existence and uniqueness of solutions to a simplified version of the introduced problem is studied based on semigroup theory. For its numerical solution a numerical methodology based on a finite volume scheme combined with a time implicit scheme is derived. The impact of the initial cell mass distribution on the solution is studied and underlined with numerical results. The detailed model is compared to a simpler model based on ordinary differential equations. The observed differences for different initial distributions and the different models turn out to be smaller than expected. The outcomes of this paper are very interesting and useful for applied mathematicians, winemakers and process engineers.

Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process

White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to increase winery processing capacity. Prior attempts to speed fermentations via increasing temperature have resulted in unpalatable wine, and continuous fermentation processing is uneconomical and impractical in the winery setting. In this work, we measured yeast nutrient consumption as a function of fermentation progression at the 300 mL scale, and from this derived an equation to optimize yeast nutrient concentration as a function of fermentation progression. These findings were applied at the pilot scale in 150 L fermentors, which resulted in a 60% cycle time reduction versus “best practices” control fermentations. The resultant wines were compared via GC-MS as well as by a trained sensory panel. Organoleptic analysis found statistically significant, but overall, small differences in sensory characteristics between the control and process intensified wines. This intensified fermentation process shows great promise for fermented beverage producers wishing to maximize equipment utilization and debottleneck wineries or other beverage fermentation facilities.

Applying AI Tools for Modeling, Predicting and Managing the White Wine Fermentation Process

This paper reveals two of the challenges faced by Romania and proposes a sustainable and simple solution for its wine industry. First, substantial areas with vineyards that may produce qualitative wine, and second, the very low digitalization rate of industrial sectors. More precisely, this work proposes a solution for digitalizing the fermentation process of white wine, allowing it to be adapted for other control techniques (i.e., knowledge-based systems, intelligent control). Our method consists of implementing a pre-trained multi-layer perceptron neural network, using genetic algorithms capable of predicting the concentration of alcohol and the amount of substrate at a certain point in time that starts from the initial configuration of the fermentation process. The purpose of predicting these process features is to obtain information about status variables so that the process can be automatically driven. The main advantage of our application is to help experts reduce the time needed for making the relevant measurements and to increase the lifecycles of sensors in bioreactors. After comprehensive simulations using experimental data obtained from previous fermentation processes, we concluded that a configuration that is close to the optimal one, for which the prediction accuracy is high, is a neural network (NN) having an input layer with neurons for temperature, time, initial substrate concentration, and the biomass concentration, a hidden layer with 10 neurons, and an output layer with 2 neurons representing the alcohol and substrate concentration, respectively. The best results were obtained with a pre-trained NN, using a genetic algorithm (GA) with a population of 50 individuals for 20 generations, a crossover probability of 0.9, and a probability of mutation of 0.5 that uniformly decreases depending on the generations, based on a beta coefficient of 0.3 and an elitist selection method. In the case of a data set with a larger number of variables, which also contains data regarding pH and CO2, the prediction accuracy is even higher, leading to the conclusion that a larger data set positively influences the performance of the neural network. Furthermore, methods based on artificial intelligence applications like neural networks, along with various heuristic optimization methods such as genetic algorithms, are essential if hardware sensors cannot be used, or if direct measurements cannot be made.

Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

AbstractAroma components of wines play an important role in the sensory quality of wines. In our paper we investigate the effect of commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic acid, capric acid, and different fatty acid esters were used as markers of the alcoholic fermentation process. The optimal temperature for the fermentation of different white wines was at 15–16 °C, in the case of examined wines lower concentrations of fatty acids and fatty acid esters were found at this temperature. At 25–26 °C fermentation temperature very high concentrations of fatty acids and fatty acid esters were detected. Applying different nitrogen-containing wine additives we managed to achieve better aroma profiles for white wines even using musts of lower quality.

Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.

Impact of high lipid contents on the production of fermentative aromas during white wine fermentation.

In Cognac, the musts are rich in grape solids and fermentations are usually run with turbidities ranging between 500 and 1500 NTU (nephelometric turbidity unit). These conditions, considered favourable for generating the desired organoleptic profiles of the final Eaux-de-vies, are unusual in winemaking, and, consequently, their impact on yeast metabolism is poorly understood. This study aims to better describe and understand the synthesis of fermentative aromas in such lipid-excess conditions, while integrating the effect of two other very important parameters: the initial concentration of assimilable nitrogen and the temperature of fermentation. To reach this objective, a Box-Behnken design was implemented to describe and model the simple effects of these factors as well as their interactions. Although the lipid concentration was very high, impacts on the production of fermentative aromas were observed. Indeed, high lipid levels promoted the synthesis of higher alcohols. Observing this effect was surprising because there is no metabolic connection between the anabolic pathways of production of these alcohols and the lipid pathway. This effect may be partly explained by impairment in the activity of alcohol acetyl transferases in the presence of lipids, which catalyse the conversion of higher alcohols into the corresponding esters. Therefore, in this study, the negative impact of turbidity was very significant on acetate esters related to the production of acetyl-CoA, which was the main molecule disturbed by the strong presence of lipids. Finally, and more surprisingly, lipid intake did not impact the synthesis of ethyl esters, which depended on the concentration of exogenous lipids. KEY POINTS: • Innovative work on the fermentation of white wine musts with very high lipid contents. • Precise fermentation management and monitoring in Cognac-making conditions. • Experimental design to study the impact of lipids, assimilable nitrogen and temperature on fermentative aroma synthesis.

Influence ofSaccharomyces cerevisiaeautochthonousMQ3strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine

Background and Aims Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochemical parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three commercial S. cerevisiae strains. Methods and Results The evolution of terpenes during alcoholic fermentation was followed with ultrasound-assisted liquid–liquid extraction combined with GC. The physicochemical parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, α-terpineol, farnesol, geraniol, nerol and citronellol, varied during alcoholic fermentation. The MQ3 strain induced greater accumulation of terpenes with increased concentration of α-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce β-D-glucosidase compared to that of the other three strains. With the exception of α-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and β-D-glucosidase activity as shown by Pearson's correlation analysis. Wine produced with the MQ3 strain was characterised by a distinctive complex flavour with enhanced floral and fruity aromas. Conclusions The autochthonous MQ3 strain had a positive effect on the varietal aroma and sensory quality of the wines. Significance of the Study Due to its aroma enhancing ability, the MQ3 strain could be applied to produce quality Chardonnay wine with terroir typicality.

An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery.

Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated globally. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of these dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, suggesting the presence of a winery-resident population of indigenous S. uvarum. This research provides valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni

This study aimed to investigate the effect of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives, some of which have neuroactive properties, during fermentation in laboratory-scale processing of white and red wines. Changes in the content of amino acid derivatives during fermentation of large-scale white and red wines were also evaluated. The highest kynurenic, picolinic, and quinolinic acid concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyces thermotolerans and Saccharomyces cerevisiae simultaneously. No changes in the content of picolinic and kynurenic acid were observed during large-scale white wine fermentation. Tryptophan ethyl ester concentration in all wines increased significantly during alcoholic fermentation. Natural and O. oeni malolactic fermentation did not alter the content of picolinic acid, a neuroprotective compound, in red wine. The decrease in the content of tyramine, phenylethylamine, and dopamine in laboratory-scale white wines was observed during alcoholic fermentation.

Evolution of phenolic profile of white wines treated with enzymes

The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been analyzed according to OIV standards and regulations. The evolution of the principal phenolic compounds was carried out using HPLC method. Enzymatic treatments did not significantly affect the physicochemical composition of the obtained wines. The analyzed samples showed different variations on the phenolic compound content, depending on the type of added enzyme and grape variety. The statistical analysis confirms that enzymes significantly contributed to the enrichment of the wines with phenolic compounds, especially with p-coumaric, gentisic, caftaric, and protocatechuic acids.

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at −80 °C. Keeping stocks at these low temperatures requires investments of several thousand kW/h per year. We have kept yeast stocks for several decades at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. They were part of the Geisenheim Yeast Breeding Center stock collection that was started in the 19th century, well before −80 °C refrigeration technology was invented. Of these stocks, 60 tubes were analyzed and around one-third of them could be regrown. The strains were typed by sequencing of rDNA PCR fragments. Based on BlastN analyses, twelve of the strains could be assigned to Saccharomyces cerevisiae, two to S. kudriavzevii, and the others to Meyerozyma and Candida. The strains were used in white wine fermentations and compared to standard wine yeasts Uvaferm/GHM (Geisenheim) and Lalvin EC1118. Even with added nitrogen, the strains exhibited diverse fermentation curves. Post-fermentation aroma analyses and the determination of residual sugar and organic acid concentrations indicated that some strains harbor interesting flavor characteristics, surpassing current standard yeast strains. Thus, old strain collections bear treasures for direct use either in wine fermentations or for incorporation in yeast breeding programs aimed at improving modern wine yeasts. Furthermore, this provides evidence that low-cost/long-term culture maintenance at zero-emission levels is feasible.

A novel application of terpene compound α-pinene for alternative use of sulfur dioxide-free white wine

ABSTRACT Sulfur dioxide is widely used as a preservative in winemaking owing to its antioxidant and antimicrobial properties. However, it exerts adverse effects on health, causing dermatitis, urticaria, angioedema, diarrhea, and abdominal pain. In the present study, we used α-pinene, which is a fragrant monomeric compound derived from fruit-aroma compounds, as an alternative for SO2 in white wine fermentation. Three concentrations of α-pinene, 0.03125 g/100 mL, 0.0625 g/100 mL, and 0.125 g/100 mL were used. White wine added with SO2 at 40 ppm was also used (SO2 group). The white wine without addition of SO2 and α-pinene as used as the control. Total bacterial count and physicochemical characteristics including pectin content, degree of esterification, ethanol content, color, total phenolic acid content, and DPPH activity were analyzed. The antibacterial activities of α-pinene groups were similar to SO2 group but significantly higher than the control group. Specifically, 0.03125 g/100 mL and 0.0625 g/100 mL α-pinene groups showed significantly higher transmittance, L values, and color values than the control at the day 180, which suggested that the addition of α-pinene effectively inhibited the browning of white wine during storage. These findings indicated that α-pinene possessed an excellent antibacterial ability and could be a viable alternative for SO2 in winemaking.

Distribution of Yeast Cells, Temperature, and Fermentation By-Products in White Wine Fermentations

Yeast inoculation from the tops of tanks is common in white wine fermentations. Our objective was to examine whether inhomogeneities occur in tanks following yeast addition from the top with and without brief stirring after inoculation. We investigated whether inhomogeneities affect fermentation kinetics and formation of acetaldehyde, acetic acid, and pyruvate in Riesling juices with low turbidity. Samples and temperatures were taken at multiple tank heights in pilot-scale (105 L) and industrial-scale (2500 and 7000 L) tanks to investigate the distributions of temperature, yeast, and fermentation products in tanks of different volumes and height-to-diameter ratios. When the tank was not stirred following inoculation, cell counts were higher in the upper tank section for multiple days. Fermentation started earlier at the top of the tank than at lower levels, as indicated by specific gravity measurements. The top and bottom of the tanks differed by up to 8.6°C and 0.040 in specific gravity. The inhomogeneities lasted four days in the 7000 L tanks. These results suggest slow yeast sedimentation and poor mixing in the downward direction during the early fermentation phase. During vigorous fermentation, all parameters were homogenously distributed. Brief stirring after yeast inoculation provided uniform conditions during the early fermentation phase, except for temperature differences due to natural stratification. Stirring also shortened the fermentation duration. The final pyruvate concentration was significantly lower when the yeast was stirred in, presumably due to better nutrient availability throughout the tank, reducing sulfur dioxide demand. No differences were observed in acetaldehyde and acetic acid concentrations. When yeast is not stirred in following inoculation, tank sampling valves and temperature sensors do not reflect the entire tank during the early fermentation phase, which will negatively affect process control.

Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition

Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of wines. The formation of 15 sulfide off-flavor compounds has been monitored with a novel HS-SPME GC-PFPD method and SIDA quantification during white wine fermentation. Since it is known that glutathione (GSH) might buffer nitrogen stress of the yeast but can also lead to an increase of S-off-flavors, the effect of GSH addition was investigated. Fermentations were carried out in triplicate with Riesling musts showing low NOPA concentrations whereby we evaluated the effect of diammonium hydrogen phosphate (DAHP), pantothenic acid, inactive dry yeast based nutrient (IDY) and must oxidation. It could be shown that only the addition of 0.6 g/L IDY increased fermentation speed and completed fermentations. The addition of IDY as well as GSH lead to a significant increase in H2S formation. Total yeast cells were increased by must oxidation thus leading to faster fermentation whereby no significant difference in S-off-flavors could be observed. The addition of GSH did not affect yeast viability but increased significantly the negative effect of IDY addition regardless the S-off-flavor investigated. In all fermentations the use of DAHP reduced significantly S-off-flavor formation and could completely prevent both S-Methyl thioacetate and S-Ethyl thioacetate development. Under nitrogen deficient conditions, GSH can be used in white wine making when combined with DAHP.

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae\u2009\xd7\u2009Saccharomyces kudriavzevii hybrids

Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as well as excessive amounts of acetic acid under specific conditions, which is detrimental for wine organoleptic quality. The aim of this work is to better assess the effects of lipids, sugar concentrations and temperature on the production of acetic acid and thiols during wine fermentation. To this end, we used a Box–Behnken experimental design and response surface modeling on the production of acetic acid and thiols in S. cerevisiae × S. kudriavzevii hybrids from the Eg8 family during fermentation of a synthetic must. We showed that these hybrids produced lower levels of acetic acid when the initial lipid concentration was increased, whereas they produced greater levels when the initial sugar concentration was high. Moreover, we found that lipids had a positive impact on the final concentrations of 4-methyl-4-mercaptopentan-2-one and 3-mercaptohexan-1-ol (3MH), giving box tree and citrus flavors, respectively. The increase of 3MH was concomitant with a decrease of 3-mercaptohexyl acetate (3MHA) characterized by a passion fruit aroma, indicating that lipid addition reduces the rate of 3MH acetylation into 3MHA. These results highlight the key role of lipid management in acetic acid metabolism and thiol release by S. cerevisiae × S. kudriavzevii hybrids and underline its technological interest in alcoholic fermentation to avoid the overproduction of volatile acidity while favoring the release of volatile thiols.