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.