Exploring the potential of sequential fermentation with indigenous Candida sp. and Saccharomyces cerevisiae to enhance chemical profile and flavor characteristics of apricot wine.

Three indigenous yeasts, Saccharomyces cerevisiae S-7, Candida humilis DBXD1, and Candida glabrata X6, were evaluated for their potential to enhance the aromatic complexity of apricot wines. Specific activity analysis revealed high β-glucosidase (>2.84 U/mg prot) and esterase (>0.76 U/mg prot) production by these strains. Sequential fermentation of Candida sp. with S. cerevisiae S2-7 increased the contents of key volatile compounds, including ethyl esters (ethyl 9-decenoate, ethyl laurate, ethyl palmitate, ethyl benzoate), acetates (ethyl acetate, isoamyl acetate, hexyl acetate), alcohols (1-heptanol, benzyl alcohol, phenylethyl alcohol), and terpenoids (linalool, α-terpineol, α-lonol), enhancing berries, stone fruits, and floral aromas of apricot wines. Metabolic pathway analysis identified glycine and serine metabolism, glucose-alanine cycle, and alanine metabolism as the primary differential pathways contributing to flavor enhancement. These results demonstrated the great potential of sequential inoculation with indigenous high enzyme-producing yeasts in improving the flavor quality of apricot wines.