Non-Saccharomyces Yeasts as a Tool for Modulating the Aromatic and Sensory Profile of Mead

This study evaluated the native non-Saccharomyces strains Hanseniaspora uvarum Sd-1 and Metschnikowia pulcherrima K-5 alongside commercial starters S. cerevisiae bayanus EC 1118 and S. cerevisiae Cross Evolution during fermentation of acacia honey must. Organic acids, sugars, glycerol, ethanol, volatile compounds, estimated odour activity values (OAVs), relative odour contributions (ROCs), PCA, and sensory properties were assessed. Final ethanol concentrations ranged from 10.20 to 11.26% (v/v), with M. pulcherrima K-5 showing similar capacity for ethanol production as S. cerevisiae bayanus EC 1118. GC–MS analysis identified 43 volatile compounds, 21 of which had OAV ≥ 1 in at least 1 sample. M. pulcherrima K-5 produced a high concentration of several esters, whereas S. cerevisiae bayanus EC 1118 produced mead rich in phenylacetaldehyde. H. uvarum Sd-1 exhibited a more balanced aroma profile characterised by ethyl hydrocinnamate. PCA of aroma contributing compounds indicated significant differentiation among the mead samples. Sensory analysis suggested that M. pulcherrima K-5 had the highest mean aroma liking, honey, and fruity scores, while H. uvarum Sd-1 was associated with floral and honey attributes. These findings support the potential of selected native non-Saccharomyces strains for diversification of mead aromatic and sensory characteristics.