Till now, very few studies are focused on the interactive effect of wine-associated microbes including non-Saccharomyces, Saccharomyces, and lactic acid bacteria on modulating the organoleptic quality of black raspberry wines. In our study, Torulaspora delbrueckii, a widely studied non-Saccharomyces yeast, and Lactobacillus plantarum, a promising malolactic fermentation starter, were used in combination with S. cerevisiae for the production of black raspberry wine by three inoculation modes, i.e., sequential inoculation of three species (SE), co-culture of S. cerevisiae and L. plantarum (CO) and T. delbrueckii/S. cerevisiae sequential inoculation plus a spontaneous malolactic fermentation (SP), on the quality of black raspberry wine. A total of 34 aromatic compounds were identified by HS–GC–IMS technology. CO was found to boost the production of many fruity ester compounds, and scored the highest for ‘fruity’, ‘sweet’, and ‘total aroma’ attributes during sensory evaluation. SP was characterized by the lowest production of most volatile components and obtained the lowest rating. Principal component analysis showed that three samples were quite different from each other. Overall, CO had greater potential to be used in the production of black raspberry wine.

中文翻译：

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Torulaspora delbrueckii，酿酒酵母和植物乳杆菌混合发酵对黑莓酒感官品质的影响

直到现在，很少有研究集中在与酒相关的微生物（包括非酿酒酵母，酿酒酵母和乳酸菌）对黑莓葡萄酒的感官品质的调节作用上。在我们的研究中，广泛研究的非酵母 酵母Torulaspora delbrueckii和有希望的苹果乳酸发酵起始物植物乳杆菌与酿酒酵母结合使用，通过三种接种方式（即依次接种）分别生产黑莓酒。 3种（SE），酿酒酵母和植物乳杆菌（CO）和T. delbrueckii / S。酿酒酵母顺序接种，再加上自发苹果酸乳酸发酵（SP），以提高黑莓酒的品质。通过HS-GC-IMS技术鉴定出总共34种芳香族化合物。一氧化碳被发现可以促进许多果酸酯化合物的生产，在感官评估中，“果味”，“甜味”和“总香气”属性得分最高。SP的特征是大多数挥发性组分的最低产量，并获得最低的评级。主成分分析表明，三个样品彼此之间存在很大差异。总体而言，一氧化碳具有更大的潜力可用于黑树莓酒的生产。