Exploring the potentials of indigenous <i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i> for enhancing flavour and aromatic characteristics in apricot wines.

ABSTRACT: In this study, we investigated the oenological performance of key yeast populations previously identified from apricot wine fermentation, aiming to obtain indigenous starters suitable for apricot wine production. Twenty-one isolates were characterized physiologically, and two isolates each of Saccharomyces cerevisiae and Pichia kudriavzevii were selected for laboratory-scale fermentations. Results showed that S. cerevisiae S9 exhibited significantly higher sugar consumption than S2 and CECA strains, with the former demonstrating a fructophilic character. Mixed fermentations of P. kudriavzevii N11 and N12 resulted in lower citric acid content (decreasing by 12-25 %) and higher glycerol levels (increasing by 12-47 %) compared to pure fermentation. In the mixed fer

SUBMITTER: Chen Y 

PROVIDER: S-EPMC11783380 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature