Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine
Chunfeng Liu, Mingxia Li, Tao Ren, Jinjing Wang, Chengtuo Niu, Feiyun Zheng, Qi Li
Abstract
The use of mixed cultures of Saccharomyces and non-Saccharomyces yeasts to improve the quality and aroma complexity of wines has been increasing interest recently. In this study, the effect of co-inoculation with non-Saccharomyces (Hanseniaspora uvarum, Metschnikowia pulcherrima, Lachancea thermotolerans and Torulaspora delbrueckii) and Saccharomyces cerevisiae on the characteristic of yellow-fleshed peach wine (YPW) was investigated. High-Performance Liquid Chromatography (HPLC), Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) were used for the comprehensive analysis of the flavor of YPWs. In particular, H. uvarum/S. cerevisiae had the highest potential to increase ethyl acetate content and contributed to reducing the content of volatile fatty acid; M. pulcherrima/S. cerevisiae positively influenced the production of glycerol and sorbitol; L. thermotolerans/S. cerevisiae reduced the content of total titratable acidity and promoted the formation of 2-phenylethanol; T. delbrueckii/S. cerevisiae possessed the ability to decrease higher alcohols and volatile fatty acids content. These results revealed the characteristic metabolites of different non-S. cerevisiae strains and proved its application potential in directional change of wine flavor.