@article{GAO2022, 
author = {Manman GAO and Jiangnan HU and Lijuan MA and Liping DU and Xiaoju TIAN and Huiling ZHANG and Weiming YANG},
title = {Effects of mixed fermentation of Pichia kluyveri and Saccharomyces cerevisiae on the quality of 'Cabernet Sauvignon' wine},
year = {2022},
journal = {China Brewing},
volume = {41},
number = {12},
pages = {46-51},
keywords = {Pichia kluyveri, mixed fermentation, aroma, sensory evaluation},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2022.12.008},
doi = {10.11882/j.issn.0254-5071.2022.12.008},
abstract = {In order to study the effect of mixed fermentation of native Pichia kluyveri and Saccharomyces cerevisiae on the quality of 'Cabernet Sauvignon' wine, using 'Cabernet Sauvignon' grapes as raw materials, the native strains P. kluyveri and S. cerevisiae were inoculated for fermentation with the mixed ratio of 10:1(V/V). The results showed that compared with S. cerevisiae fermentation alone, the production of glycerol by mixed fermentation increased by 3.06 g/L, and the content of wine esters increased, especially ethyl acetate, iso-amyl acetate and phenylethyl acetate, which increased 8.90 times, 1.38 times and 1.81 times, respectively. In addition, the sensory evaluation results showed that the wine-like fruity and floral aromas of the wine by P. kluyveri and S. cerevisiae mixed fermentation were more intense. In summary, the strain P. kluyveri had a good application potential in improving wine quality.}
}