Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

The aim of this study was to assess and compare fermentation characteristics and aromatic profile of plum wines produced with indigenous microbiota and pure cultures of different selected yeast. Experiments were carried out with plum (Prunus domesticaL.) varieties of different fruit ripening times (Cacanska rana, Cacanska lepotica, and Požegaca). Wine fermentations were conducted by the activity of indigenous microbiota, commercially available Saccharomyces cerevisiaeand Saccharomyces bayanusyeast strains and joint activity of Schizosaccharomyces pombeand S. cerevisiae(sequential inoculation). Statistically significant differences in fermentative characteristics and the content of certain volatile compounds were observed as a result of metabolic activity of various indigenous and/or selected yeasts during fermentation of plum pomace. Minimal duration of fermentation (4 to 5 d) and fastest ethanol production rate (from 12.3 to 15.5 g/L/d) were the characteristics of the studied S. cerevisiaestrains. Isobutanol, 3‐methyl‐1‐butanol, 1‐heptanol, and 1‐octanol were the most prevalent higher alcohols in the tested plum wine samples. The predominant ester in plum wines was ethyl acetate, ethyl lactate, amyl acetate, isoamyl acetate, and ethyl palmitate, esters responsible for the floral and fruity olfactory tones, were also present in large amounts. Also, the use of S. cerevisiaestrains resulted in the production of plum wines with better sensory characteristics than ones produced with other investigated yeasts. Obtained results are significant since there is limited data on the compounds responsible for the unique flavor of plum wine, as well as on the impact of different yeast starter cultures application on the overall quality of fruit wines. Plum (Prunus domesticaL.) is one of the most often grown fruit species, which is widespread all over the world. The processing potential of this fruit is not exploited enough. Fruit wines became very popular nowadays because of their nutritional and health‐promoting values. Plums are fruit that can give wine with intensive red color and characteristic flavor, which can be compared with the best grape wines. Obtained results would contribute to global acceptance of wine as functional food. An important advantage of fruit wines (concretely plum wine) compared to traditional grape wine is lower alcohol content. Also, plum fruits losses in refrigeration industry could be avoided due to longer shelf life of this fermented beverage.