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ORIGINAL RESEARCH article

Front. Microbiol.
Sec. Food Microbiology
Volume 15 - 2024 | doi: 10.3389/fmicb.2024.1413650

Impact of simultaneous inoculation with T. delbrueckii and H. uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines

Provisionally accepted
Linbo Li Linbo Li 1Yuan Chenyang Yuan Chenyang 1Lei Zhang Lei Zhang 1Ruichao Chu Ruichao Chu 1Qingquan Yu Qingquan Yu 2Jian Cai Jian Cai 3Tianyou Yang Tianyou Yang 1Mingxia Zhang Mingxia Zhang 1*
  • 1 Henan Institute of Science and Technology, Xinxiang, China
  • 2 Cofco Great Wall Sanggan Winery (Huailai) Co., LTD, Huailai, China
  • 3 School of Biological Resources and Food Engineering, Qujing Normal University, Qujing, China

The final, formatted version of the article will be published soon.

    Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in the alcoholic fermentation process was tracked by using fluorescence in situ hybridization. The presence of non-Saccharomyces yeast notably impacted the distribution of S. cerevisiae and was related to the species of yeast. The co-fermentation of H. uvarum and S. cerevisiae improved the content of total ester, especially acetate esters. Simultaneous inoculation of T. delbrueckii or (and) H. uvarum significantly increased the content of total terpenes, especially linalool. Similar results were found for some higher alcohols and organic acids. Sensory evaluation showed that the wines mixed fermentation with H. uvarum owned significantly tropical fruit aroma characteristic. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with T. delbrueckii or (and) H. uvarum and different S. cerevisiae. Hence, cofermentation by T. delbrueckii or H. uvarum combined with S. cerevisiae could improve the sensory quality of Sauvignon blanc wine notably.

    Keywords: Sauvignon blanc wine, Non-Saccharomyces yeasts, Saccharomyce cerevisiae, aroma, Torulaspora delbrueckii, Hanseniaspora uvarum

    Received: 07 Apr 2024; Accepted: 03 Jul 2024.

    Copyright: © 2024 Li, Chenyang, Zhang, Chu, Yu, Cai, Yang and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Mingxia Zhang, Henan Institute of Science and Technology, Xinxiang, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.