Effect of Sequential Fermentation of Pichia kluyveri and Saccharomyces cerevisiae on Flavor Quality of Yinhong Plum Wine
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Abstract:
To enhance the flavor quality of Yinhong plum wine, the sequential inoculation of Pichia kluyveri and Saccharomyces cerevisiae was performed. To this end, the inoculation intervals were set at 24 hours and 48 hours, with ratios of 1:3, 3:1, and 1:1. By measuring yeast biomass variation, physicochemical parameters, volatile flavor compounds, and sensory analysis, the influence of different inoculation strategies on the flavor of Yinhong plum wine was determined. The results revealed that in a mixed fermentation, the two yeast strains mutually restrained each other, and no viable P. kluyveri cells were detected after 6~7 days. Moreover, compared to the 24-hour interval, Yinhong plum wine fermented with a 48-hour interval exhibited a lower ethanol content and higher levels of reducing sugars. Compared to the control with a single Saccharomyces cerevisiae yeast strain, co-fermentation led to a significant increase in ester compound concentration, from 33.37% to 56.96%, whereas higher alcohols decreased from 47.23% to 60.69%. Notably, the most substantial increase in ester compounds was observed in the T481:3 and T243:1 inoculation conditions. Principal component analysis revealed a strong correlation between T243:1 inoculation and specific volatile compounds, including ethyl benzoate, ethyl phenylacetate, ethyl isobutyrate, ethyl cis-3-hexenoate, and ethyl caprate. Sensory evaluation highlighted that Yinhong plum wine fermented with the T243:1 strategy received the highest ratings for floral and fruity aromas and overall acceptability. In conclusion, the T243:1 inoculation strategy effectively enhances the flavor quality of Yinhong plum wine and provides a theoretical foundation for optimizing its production process.
