Food and Fermentation Industries >

2025 , Vol. 51 >Issue 12: 215 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039966

Comparative analysis of impact of local non-Saccharomyces yeasts on flavor and quality of mixed-fermented Vidal ice wine

  • YI Zicheng ,
  • CHANG Tengwen ,
  • SI Huining ,
  • CHEN Xiang ,
  • YAN Yue ,
  • KAI Jianrong ,
  • PENG Bangzhu ,
  • GE Qian
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  • 1(Institute of Agricultural Product Quality Standards and Testing Technology, Yinchuan 750002, China)
    2(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430000, China)
    3(Yinchuan City Forestry (Landscape) Harmful Organism Quarantine and Inspection Station, Yinchuan 750021, China)

Received date: 2024-05-22

  Revised date: 2024-08-05

  Online published: 2025-07-11

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Abstract

To investigate the impact of mixed fermentation with different local non-Saccharomyces yeasts and Saccharomyces yeasts on the flavor quality of Vidal ice wine from the eastern foothills of Helan Mountain, this study selected nine strains of local non-Saccharomyces yeasts, including Hanseniaspora opuntiae (HO52), Hanseniaspora uvarum (HU181), and Cyberlindnera fabianii (CF20).These were mixed with Saccharomyces yeasts in a 1∶1 inoculation ratio for fermentation, with Saccharomyces yeasts-only fermentation serving as the control.The results indicated that compared to the control group, most mixed fermentation treatments effectively controlled the concentration of organic acids in the ice wine, enhanced the polyphenol content, and increased aromatic complexity.Among the non-Saccharomyces yeasts, Hanseniaspora opuntiae (HO52) notably improved the content of phenolic compounds in the ice wine, such as significantly higher concentrations of 3-hydroxycinnamic acid, quercetin, and 2,5-dihydroxybenzoic acid.Further analysis revealed that the wine samples fermented with this yeast mixture were unique in their aromatic components, with increases of 68.4% in higher alcohols, 56.1% in esters, and 34.2% in terpenes compared to other non-Saccharomyces yeasts fermentations.Sensory evaluation showed that the ice wine brewed with Hanseniaspora opuntiae (HO52) was rich in tropical fruits, floral notes, and sweetness.This characteristic correlates closely with increased concentrations of ethyl caproate, ethyl laurate, 3-methyl-1-butanol, and β-damascenone.Overall, Hanseniaspora opuntiae (HO52) not only imparts a rich and authentic aroma to the ice wine but also retains the characteristic flavor of Vidal ice wine, enhancing the complexity and layering of aromas and effectively improving the sensory quality of the ice wine.

Key words： non-Saccharomyces yeast; mixed fermentation; Vidal ice wine; flavour quality; aroma

Cite this article

YI Zicheng , CHANG Tengwen , SI Huining , CHEN Xiang , YAN Yue , KAI Jianrong , PENG Bangzhu , GE Qian . Comparative analysis of impact of local non-Saccharomyces yeasts on flavor and quality of mixed-fermented Vidal ice wine[J]. Food and Fermentation Industries, 2025 , 51(12) : 215 -225 . DOI: 10.13995/j.cnki.11-1802/ts.039966

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