Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines

Yu Chen ¹, Xingmeng Lei ¹, Luxing Sun ¹

⁰College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, China.

Food Chemistry: X +

|

February 3, 2025

View abstract on PubMed

Summary

This study explored indigenous yeasts for apricot wine production. Specific Saccharomyces cerevisiae and Pichia kudriavzevii strains improved fermentation, enhancing fruity flavors and wine quality.

Area Of Science

Oenology
Microbiology

Background

Apricot wine production can benefit from indigenous yeast starters.
Identifying robust yeast strains is crucial for consistent fermentation outcomes.

Purpose Of The Study

To evaluate the oenological performance of selected apricot wine yeast isolates.
To identify suitable indigenous starter cultures for apricot wine fermentation.

Main Methods

Physiological characterization of 21 yeast isolates.
Laboratory-scale fermentations using Saccharomyces cerevisiae and Pichia kudriavzevii pure and mixed cultures.

Main Results

Saccharomyces cerevisiae S9 showed superior sugar consumption and fructophilic behavior.
Mixed fermentations with Pichia kudriavzevii reduced citric acid and increased glycerol.
Indigenous Saccharomyces cerevisiae supported Pichia kudriavzevii survival, boosting fruity esters and terpenes.

Conclusions

Selected indigenous yeast strains demonstrate potential as starters for apricot wine.
Mixed yeast cultures can modulate apricot wine composition and sensory profiles.
This research supports the development of specialized starters for apricot wine production.

Keywords:

Apricot wine Aromatic characteristics Indigenous yeasts Microbial interactions Pichia kudriavzevii Volatile compounds