Background and Aims Wine made from the Campbell Early grape cultivar has less flavour than wine made from European grape cultivars. The aim of this study was to investigate the individual fermentation characteristics of several non‐Saccharomyces yeasts for improving the aroma of Campbell Early wine. Methods and Results Nine species of non‐Saccharomyces yeasts were used as wine starters in single or co‐fermentation with Saccharomyces cerevisiae. Several fermentation characteristics and physiological properties were investigated. Volatile higher alcohol and ester compounds were also analysed by GC/MS and by principal component analysis. Single‐fermented wines showed different fermentation kinetics, whereas co‐fermented wines showed similar, but slightly different, fermentation kinetics depending on their ethanol tolerance. Principal component analysis indicated that the composition of both volatile higher alcohols and esters was distinguishable between single and co‐fermented wines, but volatile esters in co‐fermented wines were more widely distributed compared to that in single fermented wines. Conclusions The fermentation kinetics of each strain was different. Volatile esters were more affected by co‐fermentation than volatile higher alcohols, which were produced during the early phase of fermentation. Moreover, interactions among the various volatile aromatic compounds affected the final wine aroma. Significance of the Study These findings could provide valuable information to researchers and winemakers on the enhancement of wine aroma using non‐Saccharomyces yeasts.

中文翻译：

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非酵母菌接种策略对坎贝尔早期葡萄酒发酵特性及挥发性高级醇和酯的影响

背景和目标 坎贝尔早期葡萄品种酿制的葡萄酒的风味不如欧洲葡萄品种酿制的葡萄酒。本研究的目的是研究几种非酵母菌的发酵特性，以改善坎贝尔早期葡萄酒的香气。方法和结果 将九种非酿酒酵母用作葡萄酒发酵剂，与酿酒酵母进行单一发酵或共同发酵。研究了几种发酵特性和生理特性。挥发性高级醇和酯化合物也通过 GC/MS 和主成分分析进行了分析。单一发酵的葡萄酒表现出不同的发酵动力学，而共同发酵的葡萄酒表现出相似但略有不同的发酵动力学，这取决于它们的乙醇耐受性。主成分分析表明，单一发酵葡萄酒和共发酵葡萄酒的挥发性高级醇和酯的组成是有区别的，但与单一发酵葡萄酒相比，共发酵葡萄酒中挥发性酯的分布更广泛。结论各菌株的发酵动力学不同。与发酵早期产生的挥发性高级醇相比，共发酵对挥发性酯的影响更大。此外，各种挥发性芳香化合物之间的相互作用影响了最终的葡萄酒香气。研究意义 这些发现可为研究人员和酿酒师提供有关使用非酵母菌增强葡萄酒香气的宝贵信息。