Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine

Non-Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of wine aroma profile. However, this strategy is rarely mentioned in the process of fortified wine. The purpose of this study is to use non-Saccharomyces yeasts in Kyoho-fortified wine making and explore the differences through instrumental analysis and sensory evaluation. Three yeast strains, S. cerevisiae Gr112, Hanseniaspora uvarum Pi235 and Pichia kluyveri Pe114 were used during the fermentation process. Then, the wine samples were aged with oak chips for 90 days. Sequential inoculation treatment of wine showed higher esters and terpenes content, which also corresponded to the level of floral and fruity attributes according to respondents. On the other hand, the ageing process provided the wooden aroma compounds such as whiskey lactone and vanillin to Kyoho-fortified wines. Consequently, co-cultivation and ageing could increase aroma variety and complexity which enhance the aroma quality in fortified wines.

Automated summary

The study investigated the use of non-Saccharomyces yeasts in the production of fortified wine and explored the differences through instrumental analysis and sensory evaluation. The results showed that sequential inoculation of wine with different yeast strains resulted in higher esters and terpenes content, which corresponded to higher floral and fruity attributes. Additionally, the ageing process contributed wooden aroma compounds such as whiskey lactone and vanillin to the fortified wines. Therefore, co-cultivation and ageing can increase aroma variety and complexity, enhancing the aroma quality in fortified wines.