Inoculation

Saccharomyces

Biology

Fermentation

Horticulture

Chemistry

Acetic acid

Saccharomyces cerevisiae

Torulaspora delbrueckii

Yeast

Aroma

Food science

Biochemistry

Wine

Aroma of wine

Nowadays, the inoculation of more than one non-Saccharomyces species in combination with S. cerevisiae was proposed to compensate the shortage of one non-Saccharomyces species and further enhance the wine quality. In this work, the fermentation performance of different co-inoculation ratios of Hanseniaspora vineae CVE-HV6 and Torulaspora delbrueckii CVE-TD20 sequential inoculation with S. cerevisiae was evaluated in Petit Manseng grape must. Results revealed that H. vineae and T. delbrueckii co-inoculation treatments increased the concentrations of desired aroma compounds, and decreased levels of acetic acid and biogenic amines compared to S. cerevisiae pure culture and the mixed cultures involved one non-Saccharomyces strain. The treatment of H. vineae and T. delbrueckii with a 2:8 inoculation ratio achieved the highest levels of major ethyl esters and the lowest level of acetic acid. Wines using co-inoculation of T. delbrueckii and H. vineae yeasts had less biogenic amines, especially tyramine, which was more pronounced with the increasing proportion of H. vineae. These results indicated that co-inoculating H. vineae and T. delbrueckii strains with the optimal ratio can make up some enological shortages of non-Saccharomyces species, and effectively improve the overall quality of wine products.

Use of Torulaspora delbrueckii and Hanseniaspora vineae co-fermentation with Saccharomyces cerevisiae to improve aroma profiles and safety quality of Petit Manseng wines