In Latin, ‘pulcherrima’ is a superlative form of an adjective that translates as beautiful. Apart from being ‘the most beautiful’ yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing MP2 strain was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.

在拉丁语中，“ pulcherrima ”是形容词的最高级形式，可翻译为美丽。除了是“最美丽的”酵母外，Metschnikowia pulcherrima在生产乙醇含量较低的葡萄酒方面具有巨大的潜力。特此在啤酒酵母的连续培养中测试了六株穆氏支原体菌株的酿酒性能。表现最佳的MP2菌株在不同酿酒酵母发酵中进一步表征白葡萄汁和化学定型葡萄汁培养基（CDGJM）的接种延迟。在顺序接种之前和发酵完成后进行的主要代谢产物分析，突出了MP2处理中的代谢相互作用和除乙醇以外的碳汇。根据接种延迟时间，MP2白酒比酿酒酵母所含的乙醇少0.6％至1.2％（v / v）单一培养，在CDGJM中检测到更大的减少。MP2处理还包含较高浓度的TCA循环副产物（即富马酸酯和琥珀酸酯）和甘油，以及较低浓度的乙酸。挥发性化合物的分析表明，在所有MP2葡萄酒中，乙酸酯和高级醇的产量增加，以及啤酒酵母接种延迟引起的其他成分变化。