The impact of simultaneous inoculation with and combined with on chemical and sensory quality of Sauvignon blanc wines.

Non- 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- yeasts or (and) in combination with (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 hybridization. The presence of non yeast notably impacted the distribution of and was related to the species of yeast. The co-fermentation of and improved the content of total esters, especially acetate esters. Simultaneous inoculation of or (and) 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 had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with or (and) and different Hence, co-fermentation by or combined with could significantly improve the sensory quality of Sauvignon blanc wine.