Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae

Abstract

Wine produced by mixed-yeast-starters of non-Saccharomyces strains and Saccharomyces cerevisiae proved to have distinctive aroma. To find more potential mixed-yeast-starters which can enhance sensory characteristics, five Wickerhamomyces anomalus strains were isolated in this paper. They were combined with S. cerevisiae respectively to co-ferment five wines. The aroma diversity and taste characteristics (intensity, astringency, complexity, and persistence) of three co-fermented wines were improved. Sc-WaG5 and Sc-WaG26 wines had higher concentrations of esters (acetate esters, ethyl esters and other esters). Sc-WaG27 wine showed highest contents of titratable acidity, total phenolic, total tannin and total anthocyanin. Additionally, it had higher level of norisoprenoids (ionone and damascenone), carbonyl compounds (2-octanone and nonanal), higher alcohols (isopentanol) and esters. Therefore, Sc-WaG27 wine possessed more complex aroma and highest sensory score. Our results highlighted that co-fermentation of the three W. anomalus strains with S. cerevisiae is a potential strategy to improve wine flavor and aroma, and enrich wine styles.