Effects of inoculation timing and mixed fermentation with Metschnikowia pulcherrima and Saccharomyces cerevisiae on the aroma and sensory properties of Falanghina wine

In recent years, non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have gained renewed interest in biotechnology applied to the wine industry due to their pro-technological properties. M. pulcherrima has been particularly studied for its antimicrobial activity, its potential to produce wines with a low alcohol content, and its enzymatic activities that enhance some sensory characteristics of wines, especially when used in co-culture with Saccharomyces cerevisiae. This study evaluated the production of Falanghina wine using M. pulcherrima AS3C1 as an initial starter, followed by sequential inoculation with a commercial S. cerevisiae after 2 and 4 days. Moreover, a parallel vinification was performed using S. cerevisiae as a single starter culture. Volatile Organic Compounds (VOCs) data, obtained through Headspace Solid phase Microextraction couple to Gas Chromatography-Mass Spectrometry (HS-SPME/GC–MS), were analyzed using multivariate statistical methods (PCA and sPLS-DA). The results showed significant differences in the VOC profiles of the wines produced. Notably, the wine obtained through sequential inoculation of M. pulcherrima AS3C1 followed by S. cerevisiae after 4 days received the highest overall sensory evaluation by the panel test. This wine was distinguished by its elevated levels of ethyl acetate, phenylethyl acetate, benzeneethanol and 2-methylpropanol.