Abstract: This study was undertaken in order to investigate the application potential of Schizosaccharomyces pombe and the best mixed culture of S. pombe and Saccharomyces cerevisiae for dry red wine production. The biomass change during alcoholic fermentation and physicochemical properties, color parameters, and the contents of malic acid and major volatile aroma compounds in ‘Pinot Noir’ wines fermented with mixed cultures of S. pombe (SP1260) and a commercial strain of S. cerevisiae, Vintage Red (VR), or sequential inoculation of VR for alcoholic fermentation and Oenococcus oeni for malolactic fermentation as a control were determined. Moreover, sensory analysis was performed to evaluate the effect of co-inoculation with S. pombe and S. cerevisiae on the quality of ‘Pinot Noir’ dry red wine. The results showed that S. cerevisiae had little effect on the growth of SP1260 when co-inoculated at a mixing ratio of 1 000:1. After completion of alcohol fermentation, the biomass of SP1260 was 106 CFU/mL. Malic acid was degraded completely during the fermentation process, and the content of malic acid was not significantly different between the two wines. The chroma value and total anthocyanin content of the simultaneous inoculation group were significantly higher than those of the control group. In addition, the contents of aroma components such as higher alcohols and fatty acids were lower significantly, the contents of isoamyl acetate, methyl octanoate, ethyl decanoate and eugenol were higher, and the fruity and flowery aroma were stronger compared with the control group. The sensory evaluation results showed that the wine inoculated with a 1 000:1 mixture of SP1260 and VR was deep ruby red in color, transparent and clear, and possessed a well balance sweet and sour flavor with a long aftertaste and a strong and rich aroma, having the best sensory quality. To sum up, simultaneous fermentation with SP1260 and VR at 1 000:1 ratio has the potential to replace malolactic fermentation, which can improve the color and taste, and increase the fruity and floral aroma of dry red wine.

Key words: Schizosaccharomyces pombe; co-inoculation; wine; quality; aroma