The Effect of Non-Saccharomyces Cerevisiae Torulaspora delbrueckii on the Aroma Composition of Munage Grape Base-Wine and the Mechanism of the Effect

Abstract

To enhance comprehension of the impact of mixed fermentation using Torulaspora delbrueckii Bio-119667 (TD) on the aroma composition of Munage grape base-wine (MGBW), we analysed the aroma composition of MGBW using HS-SPME-GC-MS widely targeted metabolomics. The levels of volatile aroma components, including terpenes, higher alcohols, aldehydes, heterocyclic compounds, and esters, were significantly higher in MGBW produced by mixed fermentation compared to the pure Saccharomyces yeast control fermentation. The study found that the content of esters increased by 26.3% after mixed fermentation, indicating the contribution of TD to the formation of ester flavour components during the fermentation of MGBW. After analysing aroma activity values, we discovered that 49 out of 115 esters (25.5% of the total) significantly contributed to the aroma profile of MGBW (rOAV > 1). Of these esters, 16 were identified as key aroma compounds (rOAV > 1, VIP > 1) produced by mixed fermentation with the participation of TD. This finding further supports the contribution of TD to the improvement of MGBW’s aroma composition. This study reveals the role of non-Saccharomyces yeast strain Torulaspora delbrueckii Bio-119667 in improving the aroma composition of MGBW produced by mixed culture fermentation and the biosynthetic pathways of key aroma components therein.