This work presents the attempt to enhance the flavor complexity of cider fermented by different non-Saccharomyces species. Pichia kluyveri and Hanseniaspora vineae pure cultures were used as reference ciders. Mixed cultures between all 4 species gave 5 fermentations, where Hanseniaspora uvarum or Torulaspora quercuum were included for apple juice fermentation. Chemical composition and sensorial properties of all ciders were studied. The results indicated that the growth of P. kluyveri and H. vineae were interreacted and also affected by H. uvarum and T. quercuum. H. vineae was more capable of consuming sugar than P. kluyveri. Ciders from the single culture fermentation with P. kluyveri (Pk), as well as from mixed fermentation with P. kluyveri and H. uvarum (Pk-Hu), had high residual sugar, sugar/acid ratio, and glucose-fructose consumption ratio. Large shifts in the consumption and production of organic acids and polyphenols among all ciders were observed. The calculation of the relative odor activity value (rOAV) showed that 17 volatile compounds had an rOAV >1 in at least one sample, and acetate esters and ethyl esters were the groups with the highest number of volatile compounds of importance to the cider aroma. Among these 17 compounds, 3-methylbutyl acetate, 2-methylbutyl acetate, ethyl hexanoate, ethyl octanoate, and β-damascenone exhibited high rOAVs in some ciders and might contribute fruity, floral, and sweet features to the cider aroma. Besides, the tropical fruity aroma from 3-methylbutyl acetate was only perceived in Pk and Pk-Hu. The partial least squares regression (PLSR) analysis revealed that acetate esters contributed positively to the roasted and cooked odor of all ciders. This is the first study evaluating simultaneous fermentation of two non-Saccharomyces yeasts to produce cider, which provides new insights into cider production.

这项工作提出了尝试增强由不同的非酿酒酵母物种发酵的苹果酒的风味复杂性的尝试。克鲁维氏毕赤酵母和葡萄孢汉逊氏菌纯培养物用作参考苹果酒。所有4个物种之间的混合培养进行了5次发酵，其中包括Hanseniaspora uvarum或Torulaspora quercuum，用于苹果汁发酵。研究了所有苹果酒的化学成分和感官特性。结果表明，假单胞菌和葡萄藤的生长是相互反应的，并受到葡萄和栎的影响。葡萄藤比克鲁维酵母更能消耗糖。来自P. kluyveri（Pk）的单培养发酵，以及P. kluyveri和H. uvarum（Pk - Hu）混合发酵的苹果酒。），具有较高的残留糖分，糖/酸比和葡萄糖-果糖消耗比。在所有苹果酒中，有机酸和多酚的消费和生产均发生了巨大变化。相对气味活性值（rOAV）的计算表明，至少一个样品中有17种挥发性化合物的rOAV> 1，乙酸酯和乙基酯是对苹果酒香气重要性最高的挥发性化合物。在这17种化合物中，乙酸3-甲基丁酯，乙酸2-甲基丁酯，己酸乙酯，辛酸乙酯和β-大马烯酮在某些苹果酒中表现出高rOAV值，并且可能为苹果酒香气带来果味，花香和甜美特征。此外，只有在Pk和Pk中才能感觉到乙酸3-甲基丁酯的热带水果香气-胡。偏最小二乘回归（PLSR）分析表明，乙酸酯对所有苹果酒的烤制和熟制气味都有积极作用。这是第一项评估两种非酿酒酵母同时发酵生产苹果酒的研究，这为苹果酒的生产提供了新的见识。