Application Potential of Baijiu Non- Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae

To explore the potential application of non- yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non- yeasts (two and two ) sequentially fermented with on the physicochemical parameters and volatile compounds of wine was analyzed. The results indicated that there was no obvious antagonism between and or in sequential fermentations, and all strains could be detected at the end of alcoholic fermentation. Compare with pure fermentation, sequential fermentations significantly reduced higher alcohols, fatty acids, and ethyl esters and increased acetate esters; sequential fermentations reduced the contents of C6 alcohols, total higher alcohols, fatty acids, and ethyl esters and significantly increased the contents of acetate esters (especially ethyl acetate and 3-methylbutyl acetate). Sequential fermentation of Baijiu non- yeast and improved the flavor and quality of wine due to the higher ester content and lower concentration of higher alcohols and fatty acids, non- yeasts selected from Baijiu fermentation environment have potential applications in winemaking, which could provide a new strategy to improve wine flavor and quality.