ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co‐cultivation with lactic acid bacteria (LAB). The nutrient utilization characteristics of non‐ Saccharomyces yeasts were examined, and their fermentation performance and aroma chemical profiles were assessed during co‐cultivation with a winemaking yeast ( Saccharomyces cerevisiae Gr112). The results showed that co‐cultivation of S. cerevisiae Gr112 with Hanseniaspora opuntiae GM03 produced higher levels of fruity ethyl esters, particularly isoamyl acetate and phenethyl acetate. In addition, LAB selection focused primarily on malic acid metabolism and environmental tolerance. Lactiplantibacillus plantarum NYUAFM‐LMG exhibited strong malic acid‐degrading ability, reducing malic acid to below 0.1 g/L within 24 days of fermentation, outperforming the traditional commercial strain Oenococcus oeni . The findings demonstrate that co‐inoculating yeasts with an appropriate malolactic fermentation (MLF) starter can enhance fermentation performance and significantly improve the aroma profile of wine. Practical Applications This study supported that co‐cultivation of Saccharomyces yeasts and non‐ Saccharomyces yeasts can further enhance aroma complexity for wine. In addition, post‐fermentation with lactic acid bacteria can significantly reduce malic acid, a sharp and tart note, during the winemaking process. Non‐spontaneous winemaking provides precise control for the quality of wine.
Chen et al. (Fri,) studied this question.