Effects of Saccharomyces cerevisiae Strains, F15 and CC17, Co-inoculation on Qualitative and Sensory Characteristics of Cabernet Sauvignon Wines

Commercial Saccharomyces cerevisiae F15 and indigenous strain CC17 was applied as starter for mono- and co-inoculated (F15:CC17=1:1) fermentation with Cabernet Sauvignon grape must from Changli in Hebei Province, in order to solve the problem of wine quality homogenization caused by single commercial yeast fermentation. Changes of specific gravity, temperature, residual sugar, ethanol, total acid, pH, anthocyanin, tannin, total phenol, color intensity and hue were determined during alcoholic fermentation. At the end of fermentation, the aromatic compositions and sensory characters of wines were evaluated. The results of co-fermentation showed that the contents of anthocyanins, tannins and total phenols in Cabernet Sauvignon wines increased, the color intensity enhanced, and the hue of wines were trending red, compared with F15 pure inocula. The levels of residual sugar and total acid in co-inoculated wines were lower than CC17 mono-fermentations. In addition, the aroma profiles were modulated and the contents ethyl esters with saturated fatty acid were increased by co-inoculated fermentation. Sensory evaluation showed that the color, aroma and taste of co-inoculation wines were better than single F15 fermentation. In conclusion, co-culture of both commercial yeast and local strain is an effective method to improve wine quality and sensory characteristics.