Effect of pre-fermentative cold maceration with Metschnikowia pulcherrima on the volatile composition of Marselan red wine

This study investigated the effects of pre-fermentative cold maceration (PCM) combined with inoculation of indigenous Metschnikowia pulcherrima MP3007 on the volatile compounds and sensory characteristics of Marselan wines. The winemaking process included two stages: PCM (8 °C, 3 days) followed by alcoholic fermentation (25 °C, 8 days). Three treatments were compared: PCM without inoculation, PCM inoculated with Saccharomyces cerevisiae , and PCM inoculated with MP3007. Fermentation kinetics and fungal community diversity were monitored throughout the process. Wines were analyzed by GC-MS and HPLC for volatile compounds and conventional enological parameters. Results showed that MP3007 inoculation promoted sugar consumption during PCM without delaying fermentation. Wines inoculated with M. pulcherrima exhibited significantly higher concentrations of esters (80.16 mg/L), particularly acetate esters (69.57 mg/L) and medium-chain ethyl esters (10.55 mg/L), along with reduced levels of higher alcohols (152.10 mg/L), especially phenylethyl alcohol (47.81 mg/L). Principal component analysis clearly separated MP3007 wines from others based on their volatile profiles. Sensory evaluation confirmed that these wines had enhanced aromatic intensity, stronger floral and fruity notes, and greater overall flavor complexity. These findings indicate that combining PCM with M. pulcherrima inoculation is a viable strategy for modulating aroma profiles and improving the sensory quality of red wines. • Metschnikowia pulcherrima with cold maceration improves red wine aroma and sensory quality. • Metschnikowia pulcherrima with cold maceration reduces higher alcohols in wine. • Cold maceration combined with Metschnikowia pulcherrima raises acetate and ethyl esters in wine. • Metschnikowia pulcherrima elevates wine aroma intensity and flavor complexity.