A. alternata MG1 is a grape endophytic fungus that possess polyphenols biosynthesis pathway and functional gene to improve wine quality. In this study, two methods of MG1—bio-adjunct and immobilization carrier—were used in the fermentation of Merlot red wine. It was found that mixed fermentation (MF) exhibits broader application potential than biocapsules. MF significantly (p < 0.05) increased the contents of fatty acid ethyl esters, acetate esters and other esters but decreased the content of vinylguaiacol. Principal component analysis revealed that a majority of esters and alcohols, such as ethyl hexanoate, isoamyl acetate, ethyl caprylate, 2-phenylethyl acetate, and phenylethyl alcohol, were distributed close to 2 g/2 L MG1-treated wine, contributing to the floral and fruity aromas. MF increased the production of total polyphenol, flavanol, flavonol, tannin and anthocyanin, thus leading to increase of antioxidant activity by 30%–57%. Additionally, MF enhanced the intensity of wine color by increasing a and Cab* values, and decreasing the L* value, which is beneficial for color representation and stability. In general, 2 g/2 L of MG1 inoculation exerted a better overall effect on wine quality than 7 g/2 L. The findings of this study are helpful for developing filamentous fungal inoculants for fermenting wine and innovating winemaking technologies for improving wine quality.
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Lü et al. (2024) studied this question.
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