In recent years, the use of non-conventional starter cultures of yeast and lactic acid bacteria has become increasingly popular to improve the complexity of the aroma. Therefore, we wanted to test the influence of commercially available starter cultures of non-Saccharomyces yeasts on the course of alcoholic fermentation and on properties of the wines, namely Laktia (Lachancea thermotolerans), Biodiva (Torulaspora delbureckii), and Flavia (Metschnikowia pulcherrima) alone and/or in combination with the starter culture Lalvin ICV-D47 (Saccharomyces cerevisiae). We also wanted to check the influence of the unconventional lactic acid bacteria Lactobacillus plantarum (ML Prime) compared to Oenococcus oeni (Lalvin VP41) on the course of malolactic fermentation and sensory quality of the wines. Wine samples using non-Saccharomyces yeasts generally exhibited more complex fruit flavours than samples using only Saccharomyces cerevisiae. However, not all samples reached the completion of alcoholic fermentation. In sensory analysis the best results were obtained for the samples of the Merlot variety after spontaneous alcoholic fermentatio and the sole use of Flavia culture. For the Blaufränkisch variety, the sample with the added Biodiva and the Lalvin VP41 cultures received the best score. For the Merlot variety, the samples with the addition of ML Prime were on average better scored , except the samples with the Biodiva culture. For the variety Blaufränkisch, the samples with added Lalvin VP41 received better scores.
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