Fermentation with pure active dry yeast easily causes homogenization of the wine. Controlled fermentation with selected non-Saccharomyces yeast and S. cerevisiae can highlight the varietal and regional characteristics of the wine. The objective of this study is to evaluate the effects of the co-fermentation using indigenous S. cerevisiae HBKS-Y1 and H. uvarum HBKS-Y3, which were isolated from Muscat grape spontaneous fermentation, on the fermentation process and aroma of Muscat wine. Four types of fermentations were performed, pure fermentation was inoculated with only one strain (active dry yeast FX10, HBKS-Y1 or HBKS-Y3), and mixed fermentation was simultaneously inoculated with HBKS-Y1 and HBKS-Y3. All the fermentations were performed in sterilized Muscat grape juice. During fermentation, the samples were taken for composition analyses and yeast population calculation. The population of S. cerevisiae and H. uvarum were calculated with yeast extract peptone dextrose medium (YPD) and lysine agar plate, respectively. The volatile components of the four wine samples were measured by GC-MS, and sensory analysis of the wine was conducted by 10 special panelists. The results indicated that wild yeast HBKS-Y1 and HBKS-Y3 could complete the fermentation independently, and there was interaction between HBKS-Y1 and HBKS-Y3 in the mixed fermentation process, which reduced the amount of higher alcohols from HBKS-Y1 fermentation and inhibited the production of esters and acids by HBKS-Y3. More importantly, the mixed fermentation increased the content of 2-phenylethanol, terpene and monoterpene alcohols, which are typical aroma components of Muscat wine. According to sensory evaluation, the total acceptability of mixed fermented wine was similar to that fermented by FX10, while the score of flower fragrance and rose fragrance were both the highest. Mixed fermentation of wild yeast HBKS-Y1 and HBKS-Y3 revealed positive effect in highlighting the varietal characteristics of Muscat wine.
YAN Hejing
,
ZHANG Mingyu
,
SUN Kang
,
YANG Xiaokuan
,
GE Chao
,
ZHOU Jiefang
,
LIU Chang
,
ZOU Jing
. Effects of the co-fermentation of Saccharomyces cerevisiae andHanseniaspora uvarum on aroma of Muscat wine[J]. Food and Fermentation Industries, 2020
, 46(11)
: 165
-171
.
DOI: 10.13995/j.cnki.11-1802/ts.023634
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