Aroma differentiation of Marselan wine through mixed fermentation with indigenous non-Saccharomyces yeasts revealed by Sensomics analysis

To investigate the contribution of indigenous non- Saccharomyces yeasts to aroma differentiation in Ningxia Marselan wines, eleven native strains from the Eastern Foothills of Helan Mountain were co-fermented with Saccharomyces cerevisiae RC212, followed by chemical and sensory characterisation of the resulting wines. Mixed fermentation altered volatile composition and sensory profiles, generating distinct aroma patterns among yeast combinations. Sensomics analysis of the representative MP-RC treatment identified isoamyl acetate, ethyl hexanoate, β-damascenone, medium-chain ethyl esters, and 1-nonanol as major odour-active contributors to its fruity–floral profile. Aroma recombination and omission experiments further confirmed the combined contribution of these compounds to aroma intensity, aromatic fullness, and sensory differentiation. Multivariate analysis revealed associations between key volatiles and sensory attributes, indicating the contribution of indigenous yeasts to aroma diversification. These findings provide chemical and sensory evidence for the potential of native non- Saccharomyces yeasts as microbial resources for distinctive aroma development in Ningxia Marselan wines.