Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation

Abstract

Blackcurrant is well known for its health benefits, but its wine products are understudied. In this research, studies were conducted after non-Saccharomyces and Saccharomyces yeast strain inoculation in less than 20% (w/v) fruit must for blackcurrant fermentation. Three inoculations were carried out on blackcurrant musts, as follows: (1) sequential inoculation with Torulaspora delbrueckii (strain Biodiva) followed by Saccharomyces EC1118 strain; (2) sequential inoculation with Metschnikowia pulcherimma (strain Flavia) followed by EC1118; (3) single-strain inoculation with EC1118 as the control treatment. None of these treatments did alter sugar consumption dynamics. Biodiva inoculation had impacts on both color dynamic parameter changes and final wine color profiles compared to EC1118. The final wine compositions indicate that Biodiva treatment had a significant impact on wine pH and acidity, whereas EC1118 single-strain largely influenced wine ethanol and glycerol contents. Although the total antioxidant capabilities were close among the three produced wines, the monophenol profiles indicate that Biodiva enhanced the total anthocyanin and hydroxycinnamates content but reduced the total flavanol contents in the final wine. EC1118 and Flavia wines contained more total flavanols compared to Biodiva treatment. The nonflavonoid profiles indicate that there were no significant differences among the three treatments. Our findings provide useful information for the application of yeast strains in blackcurrant wine fermentation.