Abstract:

Pineapple wines fermented with successive inoculation of Metschnikowia agaves P3-3 and Saccharomyces
cerevisiae D254 were analyzed by gas chromatography-mass spectrometry (GC-MS) combined with head-space solid-phase
microextraction (HS-SPME). The results showed that 53, 44, 41 and 20 aroma components were detected from group SI-I
(inoculating D254 after 7 days of fermentation with P3-3), group CI (simultaneous inoculation of both P3-3 and D254),
group SI-II (inoculating of P3-3 after 2 days of fermentation with D254) and the pineapple juice, respectively. SI-I group
dominated by P3-3 produced higher amounts of acetate ester (15.594%) than group CI (13.042%) and SI-II (6.655%). SI-I
retained the highest concentration of the characteristic aroma components of pineapple including 3-(methylthio)propanoic
acid methyl ester,3-(methylthio)propanoic acid ethyl ester and butyrolactone as compared to group CI (0.844%) and SI-II
(0.819%). This study suggested that more characteristic aroma components of pineapple were retained and more ethyl esters
were synthesized to increase the complexity of the wine in group SI-I. At last, with the extended survival of P3-3, the highest
sensory score was obtained from group SI-I. The successive inoculation of non-Saccharomyces and Saccharomyces yeasts
may be a valuable method to manipulate yeast succession and to modulate the volatile profiles and organoleptic properties of
pineapple wine.

Key words: non-Saccharomyces yeast, Metschnikowia agaves, mixed-culture fermentation, pineapple wine, aroma-active components