Synergistic co-fermentation of non-Saccharomyces yeasts enhanced fermentation performance and aroma characteristics of citrus wine

Abstract

Non- Saccharomyces yeast are gaining attention in winemaking for enhancing aromatic complexity, but their industrial use is limited by inefficient metabolism. This study used metabolomics and transcriptomics to analyze fermentation kinetics and aroma profiles in citrus wines fermented with non- Saccharomyces yeast included Candida ethanolica, Hanseniaspora guilliermondii , and Hanseniaspora thailandica . Results showed that using two non- Saccharomyces yeast strains in mixed cultures improved flavor, ethanol, organic acids, and volatile aromas more than single-strain or three-strain fermentations. Metabolomic analysis showed that co-fermenting with H. guilliermondii and H. thailandica boosted fermentation, increasing ethanol production by 33.3% and volatile aromatic compounds by 28.2%, alo