With different approaches during alcoholic fermentation (AF), winemakers can significantly influence the quality and style of wine. In addition to the fermentation temperature, the proper selection of yeasts is also extremely important. The main species of yeast is Saccharomyces cerevisiae, which is also the most popular among winemakers. To improve the aromatics and other properties of the wine, yeasts of the non-Saccharomyces genera are also becoming more and more appreciated. Fermentation using these at the beginning of AF can have great significance on the final product. Namely, by joint using or co-inoculation of non-Saccharomyces and Saccharomyces yeasts, we can obtain a wine with better aromatics. Besides, wines with lower alcohol content can be obtained using non-Saccharomyces yeasts. We were interested in a specific effect of non-Saccharomyces yeasts on the course of alcoholic fermentation, for which we used yeasts under the commercial names Biodiva (Torulaspora delbrueckii), Flavia (Metschnikowia pulcherrima), Laktia (Lachancea thermotolerans), Gaia (Metschnikowia fructicola), and Velluto (Saccharomyces uvarum). We concluded that non-Saccharomyces yeasts alone are unable to complete AF. The wine produced by co-inoculation of non-Saccharomyces and Saccharomyces yeasts contained significantly higher concentrations of glycerol and slightly more varied aromatics. From a view of sensory quality, wines produced only with non-Saccharomyces yeasts were inferior to wines produced with Saccharomyces cerevisiae or a combination of both.
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