Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine

Abstract

The pure fermentation with Saccharomyces cerevisiae leads to a limited type and content of volatile aroma compounds in blueberry wine. This study analyzed the effect of three non-Saccharomyces yeasts (Candida glabrata E4, Pichia anomala E1, and Wickerhamomyces anomalus E3) on the quality and flavor of blueberry wine by co-fermenting them with S. cerevisiae NCUF309.2 (the CS, PS, and WS groups, respectively). The results showed that co-fermentation reduced the peak concentration of S. cerevisiae NCUF309.2 or put off the peak time. The total phenol and total flavonoid contents were notably elevated in the PS group compared with S. cerevisiae NCUF309.2 pure fermentation (the S group); the volatile aroma compound contents in the CS group were the highest (1314.33 μg/L), of which alcohols and esters contents increased by 60.29 % and 60.87 %, respectively. This study provides references for improving the quality and flavor of blueberry wine by selecting suitable non-Saccharomyces yeasts.

Keywords: Blueberry wine; Co-fermentation; Non-Saccharomyces yeast; Volatile aroma compounds.