foods Article Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality Qian Ge 1,2,3, Chunfeng Guo 1,3, Jing Zhang 2, Yue Yan 2, Danqing Zhao 2, Caihong Li 2, Xiangyu Sun 1, Tingting Ma 1, Tianli Yue 1,3,4 and Yahong Yuan 1,3,4,* 1 College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
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[email protected]; Tel./Fax: +86-029-87092261 Abstract: In this study, Vidal grape must was fermented using commercial Saccharomyces cerevisiae F33 in pure culture as a control and in mixed culture with five indigenous non-Saccharomyces yeast strains (Hanseniaspora uvarum QTX22, Saccharomycopsis crataegensis YC30, Pichia kluyveri HSP14, Metschnikowia pulcherrima YC12, and Rhodosporidiobolus lusitaniae QTX15) through simultaneous fermentation in a 1:1 ratio. Simultaneous fermentation inhibited the growth of S. cerevisiae F33 and Citation: Ge, Q.; Guo, C.; Zhang, J.; delayed the time to reach the maximum biomass. Compared with pure fermentation, the contents Yan, Y.; Zhao, D.; Li, C.; Sun, X.; Ma, of polyphenols, acetic esters, ethyl esters, other esters, and terpenes were increased by R.