Synergistic effect enhances 2-phenylethyl acetate production in the mixed fermentation of Hanseniaspora vineae and Saccharomyces cerevisiae

[Display omitted] •S. cerevisiae BDX and H. vineae HV6 overproduced 2-phenylethyl alcohol (2-PE) and 2-phenylethyl acetate (2-PEA), respectively.•Phe improved 2-PE and 2-PEA concentrations in pure BDX and HV6 cultures, respectively.•14.9 fold increment of 2-PEA and 42.0 % reduction of 2-PE in mixed fermentation.•2-PEA and 2-PE were enhanced by 52.8 % and 44.4 % by Phe, respectively.•HV6 and BDX have synergistic effect on 2-PEA in mixed fermentation. 2-Phenylethyl acetate (2-PEA) is a desired aroma compound in wine due to its honey- and flowery-like characteristics. The effects of adding l-phenylalanine (Phe) during 2-PEA production were investigated in the co-fermentation of Hanseniaspora vineae (HV6) and Saccharomyces cerevisiae BDX. BDX and HV6 strains overproduced 2-phenylethyl alcohol (2-PE) and 2-PEA, respectively. The co-fermentation of BDX and HV6 achieved a 14.9 fold increase in 2-PEA odour activity value (OAV) but a 42.0 % reduction of 2-PE OAV compared to BDX fermentation; the 2-PEA concentration was significantly higher than the sum of BDX and HV6 pure fermentations. This suggests that BDX and HV6 have synergistic effects on 2-PEA formation in mixed culture. Adding 151.6 mg/L Phe enhanced the OAV of 2-PEA by 52.8 % compared to the control. The combination of Phe addition with the co-fermentation of S. cerevisiae and H. vineae is a potential way to increase 2-PEA production and improve wine aromatic quality.