Abstract: To study the application potential of Lachancea thermotolerans and Torulaspora delbrueckii in ice wine fermentation, growth parameters including killer property, growth dynamics, tolerance, and fermentation properties of three L. thermotolerans strains (LT1, LT2, LT3) and three T. delbrueckii strains (TD1, TD2, TD3) collected from different sources were evaluated. The results showed that all the tested L. thermotolerans and T. delbrueckii strains had good adaptability for ice wine fermentation conditions, and strains LT2 and TD2 revealed good tolerance to 400-500 g/L glucose, 15% alcohol content, 400 mg/L SO2 at 13-19℃. In addition, strain TD2 and the three L. thermotolerans strains showed strong killer activity to sensitive Saccharomyces cerevisiae strain 1296. In the ice wine fermentation, LT2 strain had the highest lactic acid production (2.195 g/L). The alcohol content of ice wine fermented by LT2 and TD2 strains can reach 11%-12% vol, and the total contents of volatile esters and fatty acids in the ice wine were significantly reduced than the wine samples fermented by Saccharomyces cerevisiae, but the content of volatile terpenes were significantly increased. Sensory analysis showed that the LT2 strain enhanced the acidity to balance the sweetness, helping to harmonize the taste of ice wine, while the TD2 strain strengthened the flower and fruit aroma of the ice wine. It was suggested that either LT2 or TD2 inoculated fermentation have certain positive effects on the sensory quality of ice wine, both L. thermotolerans and T. delbrueckii have the potential to brew ice wine.
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