Aroma profile of wine-based beverages produced by co-fermentation of white grape must, apple and orange juices

  1. Parra-Cadenas, S. 1
  2. Molero-Gutiérrez, V. 1
  3. Romero-Bercebal, E. 1
  4. García-Romero, E. 2
  5. Pérez-Coello, M.S. 1
  6. Díaz-Maroto, M.C. 1
  1. 1 Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela, 10, Ciudad Real 13071, Spain
  2. 2 Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal (IRIAF), Instituto de la Vid y el Vino de Castilla-La Mancha - IVICAM , Junta de Comunidades de Castilla-La Mancha, Ctra. Toledo-Albacete, s/n. 13700 Tomelloso (Ciudad Real)
Journal:
Food and Humanity

ISSN: 2949-8244

Year of publication: 2026

Volume: 6

Pages: 101058

Type: Article

DOI: 10.1016/J.FOOHUM.2026.101058 GOOGLE SCHOLAR lock_openOpen access editor

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Abstract

This study evaluated the effect of co-fermenting grape must with apple and/or orange juices using two inoculation strategies, single inoculation with S. cerevisiae and sequential inoculation with T. delbrueckii followed by S. cerevisiae, on fermentation kinetics, conventional oenological parameters, and the volatile and sensory profiles of the resulting beverages.Both juice composition and fermentation strategy significantly influenced fermentation dynamics and the chemical profile of the resulting beverages. Blends containing non-grape juices, particularly orange, and sequential inoculation showed prolonged lag phases and modified CO2 production. The co-ferments achieved reduced alcohol content, higher acidity, and a balanced pH compared to control wines.Sequential inoculation significantly enhanced acetate ester production, like isoamyl acetate and 2-phenylethyl acetate, contributing fruity and floral aromas. Orange juice introduced high terpene levels, while apple juice enriched C13-norisoprenoids, enhancing the aromatic complexity of the co-ferments. Overall, co-fermentation with “non-grape” juices offers a promising strategy to create wine-base beverages with unique sensory profiles, reduced alcohol content, and greater aromatic diversity, aligning with consumer demand for innovative and healthier products

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