Mezcal yeasts were evaluated for their potential as grape-juice fermenters, characterizing their fermentation performance, both in terms of primary and volatile metabolites. Experiments were first carried-out in a semi-synthetic medium and then on grape juice, and population dynamics of the chosen mixed inoculum was assessed in grape juice. Accordingly, we initially tested 24 mezcal yeasts belonging to ten different species, and chose those that were more productive and stress tolerant for the mixed (dual) inoculum, having a final selection of three Saccharomyces cerevisiae strains (plus Fermichamp, a commercial wine strain) and three non-Saccharomyces strains, belonging to Kluyveromyces marxianus, Torulaspora delbrueckii, and Zygosaccharomyces bailii species. For the combination S. cerevisiae/T. delbrueckii (Sc/Td) mixed inoculum, we observed increasing isoamyl alcohol and phenyl ethyl acetate concentrations, as compared with the use of individual Saccharomyces strains, which resulted in a fruitier aroma profile. Alcohol final concentration was in average lower for the Sc/Td inoculum (fermentation power, FP, 13.6) as compared with the individual mezcal Saccharomyces strains (FP 14.3), and it was the highest when Td was co-cultured with the commercial strain (FP 14.6). Overall, our results show the feasibility of using yeasts isolated from mezcal as a novel source of inoculum for wine-type fermentation.

中文翻译：

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梅斯卡尔作为葡萄酒发酵用混合酵母菌接种的新来源

对Mezcal酵母作为葡萄汁发酵罐的潜力进行了评估，从初级代谢物和挥发性代谢物两个方面表征了其发酵性能。首先在半合成培养基中进行实验，然后在葡萄汁上进行实验，然后在葡萄汁中评估所选混合接种物的种群动态。因此，我们最初测试了属于10个不同物种的24种mezcal酵母，并选择了对混合接种（双接种）更具生产能力和压力耐受性的酵母，最终选择了三种酿酒酵母菌株（加上Fermichamp，一种商业葡萄酒菌株）以及三个非酿酒菌菌株，分别为马克思克鲁维酵母，特鲁拉孢霉和百里合酵母。对于酿酒酵母/德氏梭菌（Sc / Td）混合接种物的组合，与使用单个酵母菌菌株相比，我们观察到异戊醇和苯基乙酸乙酯的浓度增加，这导致了更富果味的香气。与单个梅氏酵母菌株（FP 14.3）相比，Sc / Td接种物的酒精终浓度平均较低（发酵力，FP，13.6），当Td与商业菌株共培养时，酒精终浓度最高（ FP 14.6）。总的来说，我们的结果表明，使用从梅斯卡尔分离出的酵母作为用于葡萄酒型发酵的新型接种物的可行性。