Abstract: The aim of this study was to screen out Saccharomyces cerevisiae which was suitable for the fermentation of cherry wine from cherries and soils. The colour method, 2,3,5-triphenyltetrazolium chloride (TTC), and the fruit juice fermentation method were used to screen and rescreen these samples. Combined with the fermentation tolerance test under different conditions, the yeast that has strong ethanol production ability and good tolerance was screened out. And then molecular identification of the target strain was conducted. Headspace solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS) and odor activity value (OAV) were applied to analyze aroma components in cherry fruit wine. The results showed that the yeast J35 can produced ethanol by 12.57%vol under conditions that 35% juice content and 25°Bx sugar content. Furthermore, yeast J35 showed good gas production performance under conditions that sugar content was 45°Bx, pH 2.0, alcohol content 18%vol and SO2 content 250 mg/L. After the morphology and rDNA analysis, J35 was characterized as Saccharomyces cerevisiae. Cherry fruit wine fermented by J35 were dark red, soft taste, rich aroma, and contained ethyl octanoate, hydrazine typical aroma components of cherry wine including ethyl acetate, isoamyl alcohol, phenylethyl alcohol, benzaldehyde, octanoic acid, and β-citronellol.
王轩,周健,明红梅,等. 樱桃果酒酿酒酵母的筛选及香气成分分析[J]. 食品与发酵工业, 2020, 46(3): 124-130.
WANG Xuan,ZHOU Jian,MING Hongmei,et al. Screening of Saccharomyces cerevisiae for the fermentation of cherry fruit wine and its aroma components analysis[J]. Food and Fermentation Industries, 2020, 46(3): 124-130.
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2020, Vol. 46 
