Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production

The use of co-culture aims to enhance the quality of beverages by providing a diverse range of volatile compound profiles and sensory characteristics. In this study, the fermentative, sensory characteristics and volatile compounds of meads produced from S. cerevisiae strains JP14 and IM8, both in pure cultures and co-cultures, were evaluated. A slower sugar consumption rate was observed when IM8 was inoculated solely or at a 1:100. Higher ethanol concentrations were achieved in the meads produced with pure JP14 or in 1:1 co-cultivation. Meads exclusively produced with IM8 exhibited higher concentrations of ethyl acetate and acetaldehyde, contributing fruity and nutty aromas. Conversely, meads produced in a 1:1 co-culture showed higher concentrations of isoamyl alcohol, imparting banana, pear, and marzipan aromas. All meads were well-accepted, receiving ratings between "lightly liked" and "moderately liked". However, meads produced with IM8 received higher scores in flavor, indicating a stronger preference compared to meads produced exclusively with JP14. In conclusion, the use of different inocula influenced both the fermentative and sensory characteristics of mead. The appropriate selection of strains can be explored to produce meads with specific aromatic profiles, allowing for the creation of high-quality beverages with diverse sensory characteristics.