Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter

• DOI: 10.1016/j.fochx.2023.100862
• Publication Date: 2023-09-03T09:15:57Z
• Authors: Yu Chen; Jiali Qi; Hanyu Yang; Xingmeng Lei; Jiao Jiang; Yuyang Song; Yi Qin; Yan-Lin Liu
• Keywords: Starter; Fermentation in winemaking; Aroma of wine; Ethanol Fermentation; Fruit wine

Microbial activity during spontaneous fermentation in alcoholic beverages have driven developing the chemical and aromatic characteristic of products but not clear apricot wines. We characterised composition fungal communities volatile metabolites wine among two Shaanxi regions. Results showed that Aureobasidium, Alternaria, Pichia Saccharomyces, were dominant fungi fermentation. A total 80 volatiles including esters, alcohols, acids terpenes detected from Their correlations suggested aroma was mainly affected by kudriavzevii, rather than Saccharomyces cerevisiae we commonly considered. Furthermore, reinforced inoculation P. kudriavzevii LQD20 has exhibited commendable potential enhancing sensory qualities. The results this study provide fundamental information indigenous microbiota microbial dynamic fermentation, which would be helpful exploiting strains with for industrial use as starter cultures.