ArticleCurrent microbiology2026
Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β-Glucosidase Activity and Saccharomyces cerevisiae.
Article in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Co-fermentation with Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeasts is currently one of the most used strategies for improving wine quality. To investigate the effects of simultaneous and sequential co-fermentations with SC and NS yeast, Pichia kudriavzevii F2-24, Metschnikowia pulcherrima HX-13, and Issatchenkia terricola SLY-4 on flavor and quality of Riesling wine, the oenological characteristics and aroma indexes of different wine samples were evaluated. The results indicated a reduced alcohol content in all co-fermented wines (12.39%, v/v-12.55%, v/v), except for simultaneous co-fermentation using P. kudriavzevii F2-24/SC (12.83%, v/v), compared to the SC fermentation (12.82%, v/v); and a lower volatile acidity in all co-fermented wines (0.19 g/L-0.35 g/L), compared to SC fermentation (0.40 g/L), which positively impacted the wine quality. All co-fermented wines exhibited higher content of esters (406.29 mg/L-649.62 mg/L), compared to SC fermentation (313.71 mg/L), with distinct flavor compound profiles. Sequential co-fermentations with F2-24/SC and SLY-4/SC had the highest content of C13-norisoprenoids and esters, recognized as essential flavor contributors. Simultaneous co-fermentation using M. pulcherrima HX-13/SC (406.29 mg/L) exhibited a lower content of total esters compared to other co-fermentations. The sensory attributes of Riesling wine were improved in all co-fermentations, except for simultaneous co-fermentation using M. pulcherrima HX-13/SC. Furthermore, sequential co-fermentation with P. kudriavzevii F2-24/SC and I. terricola SLY-4/SC proved to be the most suitable in improving Riesling wine quality. This study provides a valuable reference for improving the flavor and quality of Riesling wine through co-fermentation of NS yeasts and SC.
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