title: Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.
abstract: BACKGROUND
  There has been limited research on the use of non-Saccharomyces yeasts for the production of cherry wines. This work used an autochthonous Torulaspora delbrueckii strain 49 (TD49) in association with a commercial S. cerevisiae RC212 yeast, to investigate the effect of multi-starter culture (sequential inoculation and simultaneous inoculation) and fermentation temperature on the quality of cherry wines.
  
  
  RESULTS
  Both TD49 and RC212 proliferated during alcoholic fermentation (AF) under sequential inoculation conditions, whereas in the case of simultaneous inoculation, TD49 increased slowly at first and then declined sharply near the fermentation end. The analytical profile showed that both mixed fermentations produced lower levels of volatile acidy and higher levels of aromatic compounds than those from RC212 mono-culture. During sensory analysis, wines from sequential fermentation obtained the highest score, mainly due to the higher intensity in 'fruity' and 'floral' characters. As for the influence of temperature, a low temperature (20 °C) enhanced TD49 persistence during AF, but the sensory quality decreased anyway; 30 °C resulted in decreases in most measured descriptors. Therefore, 25 °C was selected as the best culture temperature.
  
  
  CONCLUSIONS
  TD49/RC212 sequential inoculation and fermentation at 25 °C significantly enhanced the cherry wine quality.
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
authors.forename: Shu Yang
authors.initials: SY
authors.lastname: Sun
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
authors.forename: Han Sheng
authors.initials: HS
authors.lastname: Gong
authors.affiliation: Institute of Food Science and Engineering, Yantai University, Yantai, Shandong, 264005, P.R. China.
authors.forename: Yu Ping
authors.initials: YP
authors.lastname: Zhao
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
authors.forename: Wen Li
authors.initials: WL
authors.lastname: Liu
authors.affiliation: School of Food Engineering, Ludong University, Yantai, Shandong, 264025, P.R. China.
authors.forename: Cheng Wu
authors.initials: CW
authors.lastname: Jin
mesh_terms: D005285:Fermentation; D063427:Food Quality; D005638:Fruit; D000068220:Prunus avium; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D013696:Temperature; D013997:Time Factors; D055319:Torulaspora / Q000502:physiology*; D014920:Wine / Q000592:standards*
keywords: Saccharomyces cerevisiae; Torulaspora delbrueckii; cherry wine; inoculation modality; sensory analysis