Work

Development of a yeast co-culture inoculum for improved red wine metabolome from Punjab MACS Purple variety of grapes

Year: 2025

Type: article

Abstract: This study explored the fermentation characteristics and sensory properties of wine produced from Punjab Purple grape juice using Saccharomyces cerevisiae strains MK680910 and MK680911, both individually and as a co-culture. Wines were fermented under optimized conditions adjusting °Brix, inoculum size, and oleic acid concentration determined through Response Surface Methodology (RSM). The predicted ethanol yields closely aligned with experimental values, reaching 9.478 % (v/v) for MK680910 and 10.078 % (v/v) for MK680911. Co-culture fermentation was optimized as 18°Brix, 6.2 % (v/v) inoculum, and 9 mg/L oleic acid. It was completed in 7 days compared to 9 days for individual strains, achieving the highest fermentation efficiency (90 %) versus 86 % for MK680910 and 85 % for MK680911. A post-fermentation micro-oxygenation (MOX) treatment applied to enhance colour stability, phenolic composition, and sensory complexity by controlled oxygen exposure revealed that an incremental monthly MOX treatment @ 0.025 LPM over three months significantly increased total phenolic content and colour intensity, particularly in co-culture fermented wines. These wines also exhibited higher acidity, total phenols, antioxidants, anthocyanins, and ethanol levels, along with lower residual sugars and pH, contributing to superior wine quality. GC-MS analysis revealed an increased complexity of volatile compounds in wines prepared using co-culture compared to those from individual cultures. The PCA analysis of the GC-MS analyzed compounds revealed presence of major components belonging to esters, alcohols, furfurals, phenolics, ketones and terpenoids. Thus, a combined approach of co-culture fermentation, oleic acid supplementation, and micro-oxygenation presents a promising strategy for enhancing red wine quality through increased metabolomic complexity and refined sensory attributes. • RSM optimized Co-culture fermentation and subsequent MOX treatment improved fermentation efficiency and wine complexity. • Co-culture wine scored high on sensory scale. • GC-MS and PCA analysis showed improved diversity of volatiles in co-culture wine.

Source: LWT

DOI: 10.1016/j.lwt.2025.118446

Authors: Preetiman Kaur, G.S. Kocher, Keshani

Institution: Punjab Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240