Exploring non-Saccharomyces yeasts to improve phenolic bioaccessibility and aroma complexity in cashew wine

This study evaluated the use of the non-Saccharomyces yeasts Hanseniaspora opuntiae 125 and Issatchenkia terricola 129 isolated from Brazilian native fruits in cashew (Anacardium occidentale L.) wine production, following a polyphasic chemical characterization (i.e., sugars, organic acids, amino acids, phenolic diversity and bioaccessibility, and volatile organic compounds) relevant to monitoring the beverage quality. Saccharomyces cerevisiae and Lachancea thermotolerans strains were included as standard starter cultures for alcoholic fermentation. Tested non-Saccharomyces strains significantly enhanced the phenolic profile and bioaccessibility of epigallocatechin gallate (3703-14,933 %) and procyanidin B1 (1255-2980 %). Among volatiles, 37 aroma-active (OAV > 1) compounds were identified, which directly contribute to the aromatic profile of the fermented beverage. Higher contents of ethyl esters and acetate esters were observed in the non-Saccharomyces yeasts, contributing to the development of more complex aromatic profiles. I. terricola 129 demonstrated a fermentation performance and several desirable technological properties, such as residual sugar concentration below 4 g/L, glycerol production (2.96 g/L), and ethanol yield (81.23 g/L), suggesting its possible exploration in starter culture design. H. opuntiae 125 showed promising attributes, but was unable to complete fermentation, suggesting future evaluation in a mixed starter. The integrated chemical study highlighted the technological potential of microbial resources associated with Brazilian native fruits.