Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous <i>Non</i><i>-Saccharomyces</i> Yeasts
Xiaomin Xi | Aili Xin | Yilin You | Weidong Huang | Jicheng Zhan
The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three <i>Saccharomyces</i> yeasts (FS36, HL12, YT28) and three matched <i>non-Saccharomyces</i> yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenological parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous <i>Saccharomyces</i> yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components analysis (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal flavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.
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