Sequential fermentation with indigenous Hanseniaspora uvarum followed by Saccharomyces cerevisiae enhances aroma complexity and quality of Cabernet Sauvignon wine

Abstract This study investigated the impacts of three controlled alcoholic fermentation strategies using indigenous Saccharomyces cerevisiae and indigenous Hanseniaspora uvarum Z5L-22 on the fermentation kinetics, physicochemical properties, color attributes, polyphenol, and aroma profiles of Cabernet Sauvignon wine, including pure fermentation (PF, monoculture of S. cerevisiae ), simultaneous fermentation (SIF, co-inoculation of S. cerevisiae and H. uvarum at the onset of fermentation), and sequential fermentation (SEF, inoculation of S. cerevisiae 2 days after H. uvarum inoculation). S. cerevisiae exhibited strong dominance in PF and SIF, whereas SEF displayed delayed growth and extended fermentation due to early nutrient depletion by H. uvarum . Both SIF and SEF effectively reduced ethanol content while increasing total acidity and color saturation. Mixed fermentations, particularly SEF, significantly elevated polyphenol and anthocyanin levels, contributing to improved chromatic attributes. SEF also generated diverse and abundant varietal and fermentative aroma compounds, especially acetate esters, higher alcohols, benzene derivatives, and key monoterpenes, resulting in a more complex aromatic profile than PF or SIF. These findings demonstrate that SEF optimally balances reduced alcohol with enhanced polyphenolic and aromatic complexity, offering a promising strategy for producing lower-alcohol wines with superior sensory quality.