NM218 resulted in a more positive effect on CS wine aroma, with higher levels of citronellol and trans-nerolidol. cerevisiae strains compared to inoculation with S. Both NM218 and BF345 improved the aroma complexity of wines by increasing esters and terpenes when inoculated with S. However, in CS wines, the total acid contents were significantly lower in the wines fermented by sequential inoculation compared to the control. No clear differences were observed in the oenological parameters of the sequentially fermented CH wines compared with the control, except for residual sugar and alcohol. The oenological parameters, volatile composition, and sensory characteristics of the final wines were assessed. cerevisiae were carried out in Cabernet Sauvignon (CS) and Chardonnay (CH) grape must. In the main experiment, sequential inoculation fermentations of the two strains with S. cerevisiae strains were 48 and 24 h, respectively. The intervals for inoculation of NM218 and BF345 with the S. Prior to winemaking trials, the sequential inoculation times of the two NS yeasts were evaluated in synthetic must, based on changes in strain population and enzyme activity.
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In this study, the effect of sequential inoculation fermentation of Meyerozyma guilliermondii NM218 and Hanseniaspora uvarum BF345 with two Saccharomyces cerevisiae strains on volatile compounds and sensory characteristics of wines was investigated. Non- Saccharomyces (NS) yeasts with high β-glucosidase activity play a vital role in improving the aroma complexity of wines by releasing aroma compounds from glycosidic precursors during fermentation.