Effect on quality and composition of Riesling wines fermented by sequential inoculation with non- Saccharomyces and Saccharomyces cerevisiae

The production of nonvolatile and volatile compounds by different commercial non- Saccharomyces yeast strains in Riesling grape musts was monitored during fermentation, and the related changes in wine quality were noted. Sequential fermentations of Saccharomyces cerevisiae with Pichia kluyveri , Lachancea thermotolerans , or Metschnikowia pulcherrima were compared to a single fermentation using S. cerevisiae alone. The results from all developed analyses showed significant differences in several parameters including population kinetics, nonvolatile and volatile compounds, and sensorial parameters.