Table_1_The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.DOCX

Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in the alcoholic fermentation process was tracked using fluorescence in situ hybridization. The presence of non-Saccharomyces yeast notably impacted the distribution of S. cerevisiae and was related to the species of yeast. The co-fermentation of H. uvarum and S. cerevisiae improved the content of total esters, especially acetate esters. Simultaneous inoculation of T. delbrueckii or (and) H. uvarum significantly increased the content of total terpenes, especially linalool. Similar results were found for some higher alcohols and organic acids. Sensory evaluation showed that the wines mixed fermentation with H. uvarum had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with T. delbrueckii or (and) H. uvarum and different S. cerevisiae. Hence, co-fermentation by T. delbrueckii or H. uvarum combined with S. cerevisiae could significantly improve the sensory quality of Sauvignon blanc wine.

非酿酒酵母（Non-Saccharomyces yeasts）在提升葡萄酒品质、赋予葡萄酒个性特征以及凸显葡萄酒风土方面具备极高应用潜力。本研究评估了将非酿酒酵母德尔布有孢圆酵母（Torulaspora delbrueckii）或（和）葡萄有孢汉逊酵母（Hanseniaspora uvarum），与酿酒酵母（Saccharomyces cerevisiae，EC1118或VL3）同步接种，对长相思（Sauvignon blanc）葡萄酒香气物质及感官品质的影响。本研究采用荧光原位杂交（fluorescence in situ hybridization）技术追踪了酒精发酵过程中各酵母菌群的生长动态。非酿酒酵母的存在显著影响酿酒酵母（S. cerevisiae）的群落分布，且该影响与非酿酒酵母的菌种类型相关。葡萄有孢汉逊酵母与酿酒酵母的共发酵可提升总酯类物质含量，尤其是乙酸酯类（acetate esters）物质的含量。德尔布有孢圆酵母或（和）葡萄有孢汉逊酵母的同步接种可显著提升总萜烯类（terpenes）物质含量，尤其是芳樟醇（linalool）的含量。部分高级醇（higher alcohols）与有机酸（organic acids）的含量变化也呈现出相似趋势。感官评价（sensory evaluation）结果显示，添加葡萄有孢汉逊酵母的混合发酵所制得的葡萄酒具备显著的热带水果香气特征。长相思葡萄酒典型的柑橘类与矿物感香气特征，可通过德尔布有孢圆酵母或（和）葡萄有孢汉逊酵母与不同酿酒酵母的混合发酵策略得到强化。综上，德尔布有孢圆酵母或葡萄有孢汉逊酵母与酿酒酵母的共发酵，可显著提升长相思葡萄酒的感官品质。