Impact of Schizosaccharomyces species on apple juice fermentation: High glycerol production, malic acid degradation, and species-specific aroma profiles.

The increasing significance of non-Saccharomyces strains in fermented beverages comes from their ability to modulate sensory properties and produce diverse metabolites. This study evaluated the oenological potential and fermentation capacity of five Schizosaccharomyces species (S. pombe var. pombe, S. pombe var. malidevorans, S. japonicus, S. octosporus, and S. cryophilus). While all strains assimilate and ferment glucose, fructose, and sucrose, they show no utilization of sweeteners such as xylitol, erythritol, or stevia. Notably, the strains exhibited tolerance to 15-30% glucose, and most of them could grow at 15 °C. Fermentation trials revealed that all species successfully produced 4-6% (v/v) ethanol in apple juice, characterized by high glycerol production and efficient malic acid degradation, while maintaining acetic acid levels comparable to the Saccharomyces bayanus control. Volatile organic compound (VOC) analysis identified ester-rich aroma profiles-featuring fruity, banana-like, and pineapple-like notes-comprising both common and species-specific components. These findings demonstrate that Schizosaccharomyces species are viable candidates for cider production, offering a unique combination of deacidification, glycerol enrichment, and novel aromatic complexity, particularly for use in mixed-culture fermentation strategies.