Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation

Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

“…For the fermentation of LS, free amino acids and ROAV > 1 flavor compound measured by GC-IMS were remarkably rich, which meant the drying stage was an important process for the release of flavors. S. Zhao et al (2022) indicated that the drying stage might be involved in the synthesis of esters during fermentation, or stimulate the metabolic activity of microorganisms, or act as an external catalyst to accelerate enzymatic reactions. This matter needs further research in the future.…”

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae

“…In particular, Renault et al ( Renault, Coulon, Reve, Barbe, & Bely, 2015 ) showed that mixed fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii , through co-inoculation and sequential inoculation,increased the amounts of special esters such as ethyl propionate and ethyl isobutyrate. Similarly, Zhao et al ( Zhao et al, 2022 ) indicated that, sequential inoculum improved wine aroma, including yeast-derived and grape-derived volatiles. In addition, Pichia fermentans , either dead or alive, promoted the growth of Oenococcus oeni , thereby suggesting that it could be a potential candidate for inducing dependable malolactic fermentation of wine.…”

The Life of Non-<em>Saccharomyces </em>Yeasts in Wine

“…The various species of Pichia are fascinating non-Saccharomyces yeasts in oenology and are typically present in must fermentations, directly linked to wine [57]. The most frequently cited species in literature are P. fermentans [76,77], P. membranifaciens [92], P. occidentalis [93], P. terricola, P. manshurica, P. kudriavzevii, and P. kluyveri. The frequency of Pichia in grapes is lower than that of S. cerevisiae (28%) and other species such as Hanseniaspora uvarum (44%).…”