Impact of Co-Inoculation Patterns of Wickerhamomyces anomalus and Saccharomyces cerevisiae on Cider Quality and Aromatic Profiles
2025
Yue Wei | Jianguo Mou | Haoran Zhang | Aiying Gao | Yi Qin
Co-inoculation with Saccharomyces cerevisiae and non-Saccharomyces yeasts is an effective method to improve the flavor of cider. Wickerhamomyces anomalus, known for its high ester production capacity, was evaluated in combination with S. cerevisiae to identify optimal mixed yeast inoculants for improved sensory characteristics. Three W. anomalus strains and three inoculation ratio attributes (1:5, 1:1, and 5:1) were tested to assess their impact on the physicochemical indices and sensory attributes of cider. All the strains used as starters developed fermentation-producing ciders with alcoholic degrees between 6.22 and 6.36 (% v/v). Co-inoculation with W. anomalus resulted in significantly higher ester, volatile acid, and higher alcohol levels compared to those of S. cerevisiae monocultures, increasing the complexity of fruity and floral aromas. Furthermore, the proportion of W. anomalus strains in the inoculations was positively correlated with increased aromatic esters and higher alcohols. The Sc&ndash:Wa (1:5) cider showed the highest contents of ethyl ethanoate and 3-methylbutan-1-ol, contributing to a nail polish-like aroma. Sc&ndash:Wa (1:1) yielded a higher aromatic diversity than did Sc&ndash:Wa (5:1), suggesting that co-inoculation with a ratio of 1:1 may provide an effective fermentation strategy for cider aroma enhancement. These findings offer valuable insights into how non-Saccharomyces yeasts can be effectively applied in cider co-fermentation, providing a foundation for their future use in industrial applications.
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