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Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae

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Abstract

Non-Saccharomyces cerevisiae can effectively improve the wine quality by co-fermentation with Saccharomyces cerevisiae. In this study, the effects of Pichia kluyveri DG2 on the flavor characteristics of wine when co-culturing with S. cerevisiae MT were systematically researched. Compared to the fermentation by S. cerevisiae alone, P. kluyveri slowed down the fermentation process slightly but increased the productions of glycerol and esters (8.5% and 142%). Additionally, yield of total higher alcohols reduced in the co-fermentation. The sensory characteristics of the wine obtained by co-fermentation were improved obviously. Transcriptome analysis further showed that 512 genes were differentially expressed in S. cerevisiae in the co-fermentation, of which 318 genes were up-regulated including genes participating in the biosynthesis of flavor compounds in wine and 194 genes were down-regulated including the ones involved in glycolytic and amino acid metabolic pathways. These results indicated that P. kluyveri was a very promising non-S. cerevisiae for co-fermentation to regulate flavor and improve quality of wine.

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Acknowledgements

This work was supported by Key R&D Program of Ningxia Hui Autonomous Region, No.2020BFH02006.

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Authors and Affiliations

  1. Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People’s Republic of China

    Manman Gao, Jiangnan Hu, Xuejiao Wang, Heyun Zhang, Lijuan Ma & Liping Du

  2. College of Economics and Management, Tianjin University of Science and Technology, Tianjin, 300457, People’s Republic of China

    Ziping Du

  3. College of Food and Wine, Ningxia University, Yinchuan, 750021, People’s Republic of China

    Huiling Zhang & Xiaoju Tian

  4. Ningxia Zhihui Yuanshi Winery Co., Ltd, Yinchuan, 750026, People’s Republic of China

    Weiming Yang

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  1. Manman Gao
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Contributions

We declare that the manuscript entitled “Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae” is our collaborated work. Manman Gao, Lijuan Ma, Ziping Du and Liping Du conceived and designed the experiments; Manman Gao, Jiangnan Hu, Xuejiao Wang and Heyun Zhang performed the experiments; Manman Gao, Lijuan Ma, Ziping Du and Liping Du analyzed the data and prepared manuscript; Liping Du, Huiling Zhang, Xiaoju Tian and Weiming Yang reviewed the paper.

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Correspondence to Lijuan Ma or Liping Du.

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I certify that this manuscript is original and has not been published and will not be submitted elsewhere for publication while being considered by European Food Research and Technology. And the study is not split up into several parts to increase the quantity of submissions and submitted to various journals or to one journal over time. This article does not contain any studies with human participants or animals performed by any of the authors.

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Gao, M., Hu, J., Wang, X. et al. Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae. Eur Food Res Technol 249, 1449–1460 (2023). https://doi.org/10.1007/s00217-023-04224-x

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