Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine

Enhancing the sensory profile of wines by exposing aromas grape variety through involvement microorganisms has always been a challenge in winemaking. The aim our work was to evaluate impact different fermentation schemes using mixed and pure cultures Saccharomyces species Sauvignon blanc wine chemical composition profile. must inoculated with S. pastorianus cerevisiae strains. For schemes, one strain proportions (S. cerevisiae: 99%–1%, 95%–5%, 90%–10%, 80%–20% 70%–30% w/w) co-inoculation two commercial strains cerevisiae. A total 13 fermentations trials, three monocultures 10 were performed biological triplicate. kinetics have controlled density measurement classical oenological analyses based on International Organisation Vine Wine (OIV) analytical methods. population dynamics evaluated specific interdelta PCR reaction at beginning end process. volatile compounds aroma, such as esters, higher alcohols thiols analyzed GC/MS. Sensory assessment trained panel carried out for all produced wines. Complete depletion sugars achieved between days trials. analysis revealed that most predominant process inoculation ratios tested. fermented pastorianus, either or cultures, characterized significantly lower acetic acid production malic degradation when compared only aroma highly affected both ratio used. presence enhanced varietal samples cultures. could lead unique character which can nicely express variety.