A co-inoculation strategy using Saccharomyces cerevisiae VW followed by the indigenous Oenococcus oeni strain MG-1 after 48 h (VM-48) was found to significantly reduce fermentation duration and modulate the organoleptic profile of Chardonnay wine. To analyze the chemical basis of their flavor characteristics, the key odorants in the co-inoculated wines were identified using sensory descriptive analysis, omission, and addition tests. Furthermore, their interaction effects were explored using threshold and σ-τ plot methodology. Results show that the co-inoculation protocol of VM-48 achieved the highest malate degradation ratio (96.8 %), lactate yield (1.67 g/L), and volatiles accumulation level (49.6 g/L). Isoamyl acetate, ethyl caprate, ethyl octanoate, ethyl butyrate, 2-methylbutanoic acid, β-damascenone, and phenylacetaldehyde are the key odorants in VM-48 wine, which ultimately contribute to its intense tropical fruit, citrus, stone fruit, and floral notes. With the exception of the hyper-addition effects between β-damascenone or isoamyl acetate and ethyl butyrate, the aroma perception of VM-48 wine was further enhanced through partial addition effects between the key aroma-active composition with similar chemical structures or concentrations.

• PMID: 41267287
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Journal Article

Authors

Yang X, Yang L, Zhang X, Shi L, Zhu X

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