The purpose of the study was to evaluate the impact of the and mixed culture on the fermentation, chemical and aromatic composition of semi-sweet white wines. The variables tested in the experiment were the initial ratio of yeast in mixed cultures and the time of inoculation of the co-culture. The addition of to the inoculum did not significantly change the chemical composition of the wines obtained. No reduction in ethanol yield was found in mixed culture fermented wines; however, in some variants of the experiment, the ethanol content was higher. The mixed cultures of and increased the level of volatile compounds in white grape wines. Wines fermented with the co-culture of were characterized by a more diversified ester profile. The mixed cultures of and raised the levels of terpenes in white wines. The most promising results were obtained for mixed culture variants, in which was sequentially inoculated on the sixth day of fermentation.
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| http://dx.doi.org/10.3390/molecules27217478 | DOI Listing |
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