Work

Effect of pre-fermentative cold maceration with Metschnikowia pulcherrima on the volatile composition of Marselan red wine

Year: 2025

Type: article

Abstract: Pre-fermentative cold maceration (PCM) combined with mixed fermentation has emerged as an effective strategy to modulate wine aromatic and enhance sensory complexity. In this study, we investigated the impact of early inoculation with the indigenous Metschnikowia pulcherrima MP3007 during PCM on fermentation dynamics, volatile compound, and sensory characteristics of Marselan wines. PCM was performed at 8 °C for 3 days, followed by alcoholic fermentation at 25 °C. Three experimental strategies were evaluated: PCM without inoculation, PCM inoculated with Saccharomyces cerevisiae, and PCM inoculated with M. pulcherrima MP3007. MP3007 inoculation promoted sugar consumption during PCM without delaying fermentation. Wines inoculated with M. pulcherrima group exhibited significantly higher concentrations of esters, notably acetate esters and medium-chain ethyl esters. Additionally, reduced levels of higher alcohols, including phenylethyl alcohol and 1-hexanol, contributed to a more refined fruity and floral aroma profile. Principal component analysis clearly separated MP3007 wines from other treatments based on their volatile profiles. Sensory analysis confirmed enhanced aromatic intensity, stronger floral and fruity notes, and improved overall flavor complexity in the M. pulcherrima-inoculated wines. These findings support the combined application of PCM and M. pulcherrima inoculation as an effective approach for modulating aroma profiles and enhancing sensory quality in red wines.

Source: LWT

DOI: 10.1016/j.lwt.2025.118855