Abstract
To broaden knowledge about the oenological characteristics of Starmerella bacillaris, the influence of two Chinese indigenous S. bacillaris strains on the conventional enological parameters and volatile compounds of Cabernet Sauvignon wines were investigated under different inoculation protocols (single inoculation and simultaneous/sequential inoculation with the commercial Saccharomyces cerevisiae EC1118). The results showed that the two S. bacillaris strains could complete alcohol fermentation alone under high sugar concentrations while increasing the content of glycerol and decreasing the content of acetic acid. Compared with wines fermented by EC1118 single inoculation, S. bacillaris single inoculation and S. bacillaris/EC1118 sequential inoculation increased the contents of isobutanol, ethyl isobutanoate, terpenes, and ketones and decreased the contents of isopentanol, phenylethyl alcohol, fatty acids, acetate esters, and total ethyl esters. Furthermore, for S. bacillaris/EC1118 simultaneous inoculation, the concentrations of ethyl esters were increased, contributing to a higher score of “floral” and “fruity” notes in agreement with sensory analysis.
Key points
• S. bacillaris single and simultaneous/sequential inoculation.
• Conventional enological parameters and volatile compounds were investigated.
• S. bacillaris/EC1118 simultaneous fermentation increased ethyl esters.
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All data generated or analyzed during this study are included in this published article (and its supplementary materials file).
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Funding
This work was supported by the National Key Research and Development Program of China (grant number 2018YFC1604103), Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation, China National Light Industry (2021JJ009), National Natural Science Foundation of China (No. 31671843), National Training Program of Innovation and Entrepreneurship for Undergraduates (No. 202110057044), and the Project of Tianjin Science and Technology (22ZYJDSS00050).
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RRL: formal analysis, investigation, software, validation, visualization, writing—original draft, writing—review and editing. YJL: data curation, investigation, methodology, software, visualization. ZJ: formal analysis, investigation, visualization. MX and HW: data curation, investigation, methodology, validation. CHS and SJC: data curation, investigation, methodology, validation. XWG: conceptualization, project administration. XLW: validation, writing—review, and editing. YFC: conceptualization, funding acquisition, project administration, resources, supervision.
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Li, R., Liu, Y., Zheng, J. et al. Oenological characteristics of two indigenous Starmerella bacillaris strains isolated from Chinese wine regions. Appl Microbiol Biotechnol 107, 3717–3727 (2023). https://doi.org/10.1007/s00253-023-12502-7
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DOI: https://doi.org/10.1007/s00253-023-12502-7