Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the chemical composition of wines, by modulating various metabolites of oenological interest. The current study was carried out to elucidate the effect of sequential inoculation of the above mentioned species on the production of white wines, especially on the chemical and aromatic characteristics of Chardonnay, Muscat, Riesling and Sauvignon blanc wines. Titratable acidity and glycerol content exhibited evident differences among the wines after fermentation. For volatile compounds, mixed fermentations led to a reduction of the total esters, including ethyl acetate, which is a compound responsible for wine deterioration. However, Sauvignon blanc wines fermented by mixed cultures contained significantly higher levels of esters and thiols, both associated with positive sensory attributes. These findings suggest that sequential inoculations possess great potential in affecting and modulating the chemical and aromatic profile of white wines, especially those produced from Sauvignon blanc grapes.

与芽孢杆菌和啤酒酵母混合发酵通过调节各种具有酿酒学意义的代谢产物来影响葡萄酒的化学成分。进行当前研究是为了阐明上述种类的连续接种对白葡萄酒生产的影响，特别是对霞多丽，马斯喀特，雷司令和长相思白葡萄酒的化学和芳香特性的影响。发酵后的葡萄酒之间可滴定的酸度和甘油含量表现出明显的差异。对于挥发性化合物，混合发酵导致总酯（包括乙酸乙酯）的减少，这是导致葡萄酒变质的化合物。然而，通过混合培养物发酵的长相思白葡萄酒含有显着更高水平的酯和硫醇，两者均具有积极的感官特性。