Abstract

Background: Premium table grapes are often underutilized for winemaking due to suboptimal sugar–acid balance and limited aroma complexity. This study evaluated the chemical and sensory characteristics of wine produced through mixed fermentation of yeasts and lactic acid bacteria (LAB) to valorize Kyoho grapes. Methods: Kyoho grapes were fermented using a sequential yeast inoculation (Hanseniaspora opuntiae followed by Saccharomyces cerevisiae, HO+SC), combined with either simultaneous (SIM-MLF) or sequential (SEQ-MLF) malolactic fermentation using Lactoplantibacillus plantarum. Volatile compounds were quantified via Gas Chromatography with Flame Ionization Detection (GC-FID), and consumer sensory evaluation was conducted. Results: The HO +SC fermentation increased total ester content 4.21-fold compared to the S. cerevisiae control (p < 0.05). SIM-MLF yielded significantly higher levels of ethyl lactate, diethyl succinate, and diacetyl than SEQ-MLF (p < 0.05), with total esters reaching 267.38 ± 17.71 mg/L. Both MLF treatments reduced titratable acidity and increased pH. Conclusions: Sensory evaluation confirmed that SIM-MLF achieved the highest overall acceptance (7.63/9), strongly associated with “floral,” “blackberry,” and “creamy” descriptors. Thus, SIM-MLF effectively enhances the sensory attributes of Kyoho wine, providing a practical valorization strategy for non-traditional grape varieties.

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