Co-fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae improves flavor in low-alcohol peach beverages.

Isolation, selection and aroma characterization of native non-Saccharomyces yeasts are key for developing novel-flavored low-alcohol beverages. To screen non-Saccharomyces yeasts for alcohol reduction and aroma enhancement in low-alcohol yellow peach beverages, 327 yeast strains were isolated from the spontaneous fermentation processes in various fruits. Following colorimetric alcohol assays and the olfactory method, nine Hanseniaspora uvarum (H. uvarum) with low-alcohol and high-aroma phenotypes were selected for co-fermentation with Saccharomyces cerevisiae (S. cerevisiae). The alcohol content of most co-fermentation product was below 1.5 % (v/v), with reduced total acidity (contributing to mellow taste) compared to the single S. cerevisiae fermentation. The co-fermentation of H. uvarum and S. cerevisiae elevated terpenes and esters, particularly ethyl acetate, propionate, decanoate, and phenylethanol with this effect being most pronounced in Y112 + JM9 co-fermentation, thereby improving fruity/floral aromas. Sensory evaluations confirmed superior acceptability, validating H. uvarum-S. cerevisiae co-fermentation as a promising strategy for low-alcohol beverage production.