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<p>In recent years, non-<i>Saccharomyces</i> yeasts, including <i>Metschnikowia pulcherrima</i>, have gained renewed interest in biotechnology applied to the wine industry due to their pro-technological properties. <i>M. pulcherrima</i> has been particularly studied for its antimicrobial activity, its potential to produce wines with a low alcohol content, and its enzymatic activities that enhance some sensory characteristics of wines, especially when used in co-culture with <i>Saccharomyces cerevisiae</i>. This study evaluated the production of Falanghina wine using <i>M. pulcherrima</i> AS3C1 as an initial starter, followed by sequential inoculation with a commercial <i>S. cerevisiae</i> after 2 and 4&#xa0;days. Moreover, a parallel vinification was performed using <i>S. cerevisiae</i> as a single starter culture. Volatile Organic Compounds (VOCs) data, obtained through Headspace Solid phase Microextraction couple to Gas Chromatography-Mass Spectrometry (HS-SPME/GC–MS), were analyzed using multivariate statistical methods (PCA and sPLS-DA). The results showed significant differences in the VOC profiles of the wines produced. Notably, the wine obtained through sequential inoculation of <i>M. pulcherrima</i> AS3C1 followed by <i>S. cerevisiae</i> after 4&#xa0;days received the highest overall sensory evaluation by the panel test. This wine was distinguished by its elevated levels of ethyl acetate, phenylethyl acetate, benzeneethanol and 2-methylpropanol.</p>

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Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年4月29日

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  • Francesca Coppola,
  • Bruno Testa,
  • Rosaria Cozzolino,
  • Julian Karaulli,
  • Gianfranco Pannella,
  • Massimo Di Renzo,
  • Cristina Matarazzo,
  • Mariantonietta Succi,
  • Massimo Iorizzo

摘要

In recent years, non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have gained renewed interest in biotechnology applied to the wine industry due to their pro-technological properties. M. pulcherrima has been particularly studied for its antimicrobial activity, its potential to produce wines with a low alcohol content, and its enzymatic activities that enhance some sensory characteristics of wines, especially when used in co-culture with Saccharomyces cerevisiae. This study evaluated the production of Falanghina wine using M. pulcherrima AS3C1 as an initial starter, followed by sequential inoculation with a commercial S. cerevisiae after 2 and 4 days. Moreover, a parallel vinification was performed using S. cerevisiae as a single starter culture. Volatile Organic Compounds (VOCs) data, obtained through Headspace Solid phase Microextraction couple to Gas Chromatography-Mass Spectrometry (HS-SPME/GC–MS), were analyzed using multivariate statistical methods (PCA and sPLS-DA). The results showed significant differences in the VOC profiles of the wines produced. Notably, the wine obtained through sequential inoculation of M. pulcherrima AS3C1 followed by S. cerevisiae after 4 days received the highest overall sensory evaluation by the panel test. This wine was distinguished by its elevated levels of ethyl acetate, phenylethyl acetate, benzeneethanol and 2-methylpropanol.