have shown that non Saccharomyces can
produce more aroma components at the pre- fermentation stage of fruit wine,
which contributes to the improvement of wine flavor. In order to obtain the non- Saccharomyces suitable for wolfberry wine,
82 strains of yeast were isolated from wolfberry orchard soil, fresh fruit of
wolfberry and naturally fermented wolfberry liquid. 3 strains were showed good
performance in aroma and tolerance aspects through preliminary screening and
tolerance study. By the analysis of 26S rDNA sequence, GF-60 and GF-85were
identified as Hanseniaspora uvarum, GB-1
was identified as Torulaspora delbrueckii.
Through GC-MS analysis, the wolfberry wine
fermented by GF-60 and commercial yeast (ratio 3:1) produced more kinds of aroma components than which was fermented
only by commercial yeast.