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<p>Many studies have shown that wine quality and flavor can be improved through co-fermentation with non-<i>Saccharomyces</i> (NS) yeasts and <i>Saccharomyces cerevisiae</i> (Sc). To evaluate the effects of simultaneous and sequential co-fermentations with Sc and NS yeast strains, <i>Pichia kudriavzevii</i> F2-24, <i>Metschnikowia pulcherrima</i> HX-13, and <i>Issatchenkia terricola</i> SLY-4 on the flavor and quality of Chardonnay wine, the fermentation process, physicochemical characteristics, volatile aroma compounds, and sensory attributes of Chardonnay wine were analyzed. The results revealed that the alcohol content (10.83%, v/v) and the volatile acid content (0.61&#xa0;g/L) of Sc pure fermentation were the highest among all fermentations trials. Furthermore, the total concentration of varietal aroma compounds (C6 compounds, terpenes, C13-norisoprenoids, and benzene derivative) was higher in all co-fermentations (36.80&#xa0;mg/L-69.88&#xa0;mg/L), compared to Sc fermentation (30.50&#xa0;mg/L). Similarly, the total concentration of fermentative aroma compounds (higher alcohols, fatty acids, esters, and carbonyl compounds) was higher in all co-fermentations (556.79&#xa0;mg/L-816.90&#xa0;mg/L), compared to Sc fermentation (481.86&#xa0;mg/L). Sequential co-fermentation of <i>P. kudriavzevii</i> F2-24/Sc (426.72&#xa0;mg/L) and <i>I. terricola</i> SLY-4/Sc (548.64&#xa0;mg/L) exhibited higher content of total esters recognized as essential flavor contributors. These two treatments also achieved the highest scores during sensory evaluation. Therefore, sequential co-fermentations with <i>P. kudriavzevii</i> F2-24/Sc and <i>I. terricola</i> SLY-4/Sc were the most effective in improving Chardonnay wine quality. This study provided an essential reference for improving the flavor and quality of Chardonnay wine through co-fermentation of NS yeasts and Sc.</p>

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Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae

  • 期刊论文

  • 发表日期：

    2025年11月28日

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  • Desire Nzoyisaba,
  • Yajie Yu,
  • Jiao Liu,
  • Libere Ndayishimiye,
  • Xiuyan Zhang

摘要

Many studies have shown that wine quality and flavor can be improved through co-fermentation with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (Sc). To evaluate the effects of simultaneous and sequential co-fermentations with Sc and NS yeast strains, Pichia kudriavzevii F2-24, Metschnikowia pulcherrima HX-13, and Issatchenkia terricola SLY-4 on the flavor and quality of Chardonnay wine, the fermentation process, physicochemical characteristics, volatile aroma compounds, and sensory attributes of Chardonnay wine were analyzed. The results revealed that the alcohol content (10.83%, v/v) and the volatile acid content (0.61 g/L) of Sc pure fermentation were the highest among all fermentations trials. Furthermore, the total concentration of varietal aroma compounds (C6 compounds, terpenes, C13-norisoprenoids, and benzene derivative) was higher in all co-fermentations (36.80 mg/L-69.88 mg/L), compared to Sc fermentation (30.50 mg/L). Similarly, the total concentration of fermentative aroma compounds (higher alcohols, fatty acids, esters, and carbonyl compounds) was higher in all co-fermentations (556.79 mg/L-816.90 mg/L), compared to Sc fermentation (481.86 mg/L). Sequential co-fermentation of P. kudriavzevii F2-24/Sc (426.72 mg/L) and I. terricola SLY-4/Sc (548.64 mg/L) exhibited higher content of total esters recognized as essential flavor contributors. These two treatments also achieved the highest scores during sensory evaluation. Therefore, sequential co-fermentations with P. kudriavzevii F2-24/Sc and I. terricola SLY-4/Sc were the most effective in improving Chardonnay wine quality. This study provided an essential reference for improving the flavor and quality of Chardonnay wine through co-fermentation of NS yeasts and Sc.