Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 116, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.108477
Keywords
Issatchenkia terricola; Pichia kudriavzevii; Saccharomyces cerevisiae; Co-fermentation; Wine
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Funding
- Major Science and Technology Program of Ningxia Hui Autonomous Region [2016BZ0601/02/03]
- National Natural Science Foundation Project of China [31871768]
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Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to improve wine flavor and quality has received more and more acceptance. To investigate the effect of selected Issatchenkia terricola SLY-4 and Pichia kudriavzevii F2-24 on wine flavor and quality when co-fermented with S. cerevisiae, the yeast growth kinetics, physicochemical characteristics, aroma compounds and sensory evaluation of wine samples with different inoculation strategies were analyzed. The results indicated that co-fermentation improved wine flavor and quality for its lower volatile acidity and higher aroma compound content than S. cerevisiae fermentation. Moreover, the sequential co-fermentation was more conducive to the improvement of wine flavor and quality than their simultaneous co-fermentation, due to its higher esters content and lower concentrations of C-6 compounds, benzene derivatives, higher alcohols and fatty acids. On the other hand, P. kudriavzevii F2-24/S. cerevisiae co-fermentation wine samples got higher scores in sensory evaluation than I. terricola SLY-4/S. cerevisiae co-fermentations. The sequential co-fermentation of P. kudriavzevii F2-24/S. cerevisiae was the best way to improve wine flavor and quality. These results not only highlighted the role of these two non-Saccharomyces yeast strains in improving wine flavor and quality but also provided a reference for co-fermentation of other non-Saccharomyces yeasts.
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