title: Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
abstract: This study examined the effect of mixed fermentation of non-Saccharomyces (Torulaspora delbrueckii ZYMAFLORE Alpha(TD n. Sacch) and Metschnikowia pulcherrima JS22) and Saccharomyces cerevisiae yeasts (D254 and EC1118) on the production of cherry wines, in comparison with commonly used mono-culture. Results obtained during AF demonstrated that negligible inhibitory effect was observed in S. cerevisiae/Alpha pair, whereas a strong antagonistic effect was detected between MJS22 and S. cerevisiae strain, resulting in an early death of MJS22. For volatile components determined, S. cerevisiae/MJS22 couple was found to significantly boost the production of most detected compounds, more particularly in higher alcohols, esters, acids and terpenes; while the characteristic of S. cerevisiae/Alpha pair is an increase in fruity esters, higher alcohols and decrease in acid production. Sensory evaluation revealed that S. cerevisiae/MJS22 pair reinforced sweet, green and fatty notes to the cherry wines, and S. cerevisiae/Alpha trial enhanced the fruity odour and reduced green note.
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China. Electronic address: sysun81@aliyun.com.
authors.forename: Shu Yang
authors.initials: SY
authors.lastname: Sun
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.
authors.forename: Han Sheng
authors.initials: HS
authors.lastname: Gong
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China.
authors.forename: Xiao Man
authors.initials: XM
authors.lastname: Jiang
authors.affiliation: Institute of Food Science and Engineering, Yantai University, Yantai, Shandong 264005, PR China.
authors.forename: Yu Ping
authors.initials: YP
authors.lastname: Zhao
mesh_terms: D000328:Adult; D000431:Ethanol / Q000378:metabolism*; D005260:Female; D005285:Fermentation; D005421:Flavoring Agents / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D008297:Male; D008875:Middle Aged; D027861:Prunus / Q000737:chemistry / Q000382:microbiology*; D012440:Saccharomyces / Q000378:metabolism*; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000378:metabolism*; D014920:Wine / Q000032:analysis / Q000382:microbiology*; D015003:Yeasts / Q000378:metabolism*; D055815:Young Adult
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds; D000431:Ethanol
keywords: Cherry wine; Metschnikowia pulcherrima; Saccharomyces cerevisiae; Sensory analysis; Torulaspora delbrueckii; Volatile compounds