AUTHOR=Li Linbo , Yuan Chenyang , Zhang Lei , Chu Ruichao , Yu Qingquan , Cai Jian , Yang Tianyou , Zhang Mingxia 

TITLE=The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines

JOURNAL=Frontiers in Microbiology

VOLUME=15

YEAR=2024

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2024.1413650

DOI=10.3389/fmicb.2024.1413650

ISSN=1664-302X

ABSTRACT=<p>Non-<italic>Saccharomyces</italic> yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-<italic>Saccharomyces</italic> yeasts <italic>Torulaspora delbrueckii</italic> or (and) <italic>Hanseniaspora uvarum</italic> in combination with <italic>Saccharomyces cerevisiae</italic> (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 using fluorescence <italic>in situ</italic> hybridization. The presence of non<italic>-Saccharomyces</italic> yeast notably impacted the distribution of <italic>S. cerevisiae</italic> and was related to the species of yeast. The co-fermentation of <italic>H. uvarum</italic> and <italic>S. cerevisiae</italic> improved the content of total esters, especially acetate esters. Simultaneous inoculation of <italic>T. delbrueckii</italic> or (and) <italic>H. uvarum</italic> 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 <italic>H. uvarum</italic> had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with <italic>T. delbrueckii</italic> or (and) <italic>H. uvarum</italic> and different <italic>S. cerevisiae.</italic> Hence, co-fermentation by <italic>T. delbrueckii</italic> or <italic>H. uvarum</italic> combined with <italic>S. cerevisiae</italic> could significantly improve the sensory quality of Sauvignon blanc wine.</p>