Synergistic co-fermentation of non-Saccharomyces yeasts enhanced fermentation performance and aroma characteristics of citrus wine

作者：Ahui Xu, Linfeng Xie, Yerui Ouyang, Panpan Liu, Yiwen Xiao, Ya Wang, Jiantao Liu, Bin Liu, Boliang Gao, Du Zhu · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118191 · 被引用次数：9 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Horticultural and Viticultural Research

Non- Saccharomyces yeast are gaining attention in winemaking for enhancing aromatic complexity, but their industrial use is limited by inefficient metabolism. This study used metabolomics and transcriptomics to analyze fermentation kinetics and aroma profiles in citrus wines fermented with non- Saccharomyces yeast included Candida ethanolica, Hanseniaspora guilliermondii , and Hanseniaspora thailandica . Results showed that using two non- Saccharomyces yeast strains in mixed cultures improved flavor, ethanol, organic acids, and volatile aromas more than single-strain or three-strain fermentations. Metabolomic analysis showed that co-fermenting with H. guilliermondii and H. thailandica boosted fermentation, increasing ethanol production by 33.3% and volatile aromatic compounds by 28.2%, along with a significant rise in total organic acids (p<0.05), the vitamin C content significantly increased (149.36 mg/L). Transcriptomic analysis indicated that the mixed fermentation of H. guilliermondii and H. thailandica improved fermentation performance by upregulating fatty acid and glycolytic metabolic pathways, while also modifying glycine and porphyrin metabolism to produce a greater quantity of flavor compounds. The present study represents the inaugural evaluation of the fermentation capacity and aroma characteristics of citrus fruit wine utilizing exclusively non- Saccharomyces yeast. The findings provide a foundational basis for optimizing mixed culture strategies in fruit wine fe...