Complex fruit wine produced from dual culture fermentation of pineapple juice with Torulaspora delbrueckii and Saccharomyces cerevisiae.

The use of Torulaspora delbrueckii in grape juice fermentation has been studied. However, the effect of this yeast on fruit wine made from pineapple is unknown. Characterization of the growth kinetics and the yeast's ability to complete fermentation of the resultant wines was undertaken for T. delbruecki, Saccharomyces cerevisiae and dual cultures of T. delbrueckii and S. cerevisiae. Dual culture fermentation incorporating T. delbrueckii and S. cerevisiae permitted the modulation of yeast growth and ensured completion of the fermentation. The composition of pineapple wines made by monoculture and dual cultures were investigated. Pineapple wine produced by monocultures of T. delbrueckii, S. cerevisiae and dual cultures of T. delbrueckii and S. cerevisiae had distinct aroma characteristics. This work highlights the use of non-Saccharomyces yeasts and the importance of inoculation strategy for the production of a distinct flavour complexity in pineapple wine.