ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
This article is part of the Research TopicBiotechnological Applications of Microbial Strains from Fermented FoodsView all 4 articles
Effects of Clavispora sp. co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry wine
Provisionally accepted
- 1Qingdao Agricultural University, Qingdao, China
- 2Shandong Peanut Research Institute, Qingdao, China
- 3Qingdao Zepha Agricultural Science and Technology Development Co, Qingdao, China
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Blueberry wines provide a nutrient-rich alternative to perishable fresh fruits. However, the flavor complexity and nutrition retention remain limited by traditional fermentation. In this study, a non-Saccharomyces yeast Clavispora sp. LM32 was introduced into the Saccharomyces cerevisiae based blueberry fermentation. Ethanol levels were all reduced in simultaneous and sequential fermentation groups. Anthocyanin contents in simultaneous fermentation, sequential fermentation inoculating strain LM32 after 24 h (SEQ24), sequential fermentation inoculating strain LM32 after 48 h (SEQ48), were increased by 17.52%, 38.59%, and 43.87%, respectively. Meanwhile, SEQ24 brought significantly altered contents of volatile compounds, with higher alcohols increased by 19.85%, increased ethyl esters by 348.29%, acetate esters decreased by 18.43%, and synthesis of norisoprenoids and terpenes enhanced. Specially, contents of hexadecanoic acid ethyl ester and octanoic acid methyl ester in SEQ24 were increased by 4.6 times and 3.3 times, respectively, which can impart distinct tropical fruit and creamy fullness notes to the blueberry beverage. Sensory analysis demonstrated that sequential fermentation enhanced both fruity and sweet attributes. The study highlights the role of Clavispora sp. for enhancing aromatic profiles flavor and nutritional retention, proposing sequential fermentation as an optimal strategy for premium blueberry beverages.
Keywords: Blueberry wine, Non-Saccharomyces yeast, Sequential fermentation, Anthocyanins, Aroma profile
Received: 19 Sep 2025; Accepted: 28 Oct 2025.
Copyright: © 2025 Ma, Guo, Cheng, Chen and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Zhipeng Wang, wangzpmbio@163.com
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