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Food Chem

Title:		Effects of three indigenous non-Saccharomyces yeasts and their pairwise combinations in co-fermentation with Saccharomyces cerevisiae on volatile compounds of Petit Manseng wines
Author(s):		Zhang B; Tang C; Yang D; Liu H; Xue J; Duan C; Yan G;
Address:		"Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: glyan@cau.edu.cn"
Journal Title:		Food Chem
Year:		2022
Volume:		20210809
Issue:
Page Number:		130807 -
DOI:		10.1016/j.foodchem.2021.130807
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The combined use of selected Saccharomyces cerevisiae and non-Saccharomyces strains is becoming an effective way to achieve wine products with distinctive aromas. The purpose of this study was to further improve the wine aroma complexity through optimizing inoculation protocols of multi-starters. The three indigenous non-Saccharomyces strains (Torulaspora delbrueckii, Hanseniaspora vineae, and Lachancea thermotolerans) and their pairwise combinations (co-inoculation) were sequentially inoculated with S. cerevisiae in Petit Manseng grape must, respectively. Results evidenced a higher divergence in aroma compounds produced by two different non-Saccharomyces species compared to single species. Especially for the combination of T. delbrueckii and L. thermotolerans, the concentrations of most ethyl esters were further increased, contributing to a higher score of 'pineapple' note in agreement with sensory analysis. Our results highlighted that the inoculation of more than one non-Saccharomyces species is a potential strategy to improve the aroma diversity and quality of industrial wines"
Keywords:		Fermentation Hanseniaspora Saccharomyces cerevisiae Saccharomycetales *Volatile Organic Compounds/analysis *Wine/analysis Aroma compounds Dynamic changes Indigenous non-Saccharomyces strains Mixed fermentation Petit Manseng wine;
Notes:		"MedlineZhang, Boqin Tang, Chong Yang, Dongqing Liu, Hui Xue, Jiao Duan, Changqing Yan, Guoliang eng England 2021/08/20 Food Chem. 2022 Jan 30; 368:130807. doi: 10.1016/j.foodchem.2021.130807. Epub 2021 Aug 9"