In order to investigate the effects of different Saccharomyces cerevisiae strains on the components of Aronia melanocarpa wine, five S. cerevisiae strains named as F15, BO213, D254, AC and EC1118 were used to ferment and prepare the A. melanocarpa wine, respectively. The bioactive components contents, oxygen radical absorbance capacity (ORAC) and the types and contents of volatile aroma components of five A. melanocarpa wine samples were analyzed. The result showed that the content of bioactive components and ORAC in A. melanocarpa wine fermented by yeast F15 were higher. Seventy-seven kinds of volatile substances were determined by GC-MS method, and the ethyl acetate, isoamyl acetate, isobutyl alcohol, isoamyl alcohol, benzyl alcohol and 2,3-pentanedione were the main aroma components in wines. The aroma components were significantly different in wine samples fermented by different strains. The esters content of wine fermented by BO213 was the highest among all samples, however, its content of alcohols was the lowest. The alcoholic and aldehyde contents of the wine fermented by D254 were the highest, and the content of ketones and acids in the wine fermented by F15 was the highest among all samples.
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