Sequential Hanseniaspora opuntiae plus Saccharomyces cerevisiae fermentation was combined with simultaneous or sequential malolactic fermentation using Lactoplantibacillus plantarum. The mixed yeast system increased total esters 4.21-fold over the S. cerevisiae control. Simultaneous MLF produced more ethyl lactate, diethyl succinate and diacetyl, reaching 267.38 mg/L total esters and the highest acceptance score, 7.63/9, associated with floral, blackberry and creamy notes.
Key findings
- Mixed yeast increased total esters 4.21-fold. • Simultaneous MLF reached 267.38 mg/L esters and more key aroma compounds. • Simultaneous MLF received the highest acceptance score of 7.63/9.
Why this matters globally
The strategy may valorize table grapes and enables systematic flavor design through microbial sequencing.
Thai researcher contribution
A Chulalongkorn University-affiliated researcher contributes to international fermentation and sensory science.
Limitations to consider
Panel size, replication, production scale and batch stability are not stated, and Kyoho-specific results may not transfer to other grapes.