Aroma-producing yeasts produce multiple volatile aroma components through different metabolic pathways, which could enhance the aroma of wine. In order to improve the complexity and characteristics of the wine, as well as further develop the winemaking potential of fruit, aroma-producing yeast and Saccharomyces cerevisiae was used for Yali wine producing. Yeast B (Pichia anomala) was selected from 6 aroma-producing yeast strains for co-inoculation with Angel SY wine yeast and produce Yali wine. On the basis of single factor tests, fermentation time, inoculation quantity and inoculation time were selected for response surface optimization test, and sensory score was taken as the response value. The optimum conditions were determined as follows: initial inoculation of 2% yeast B,followed by 3% Angel SY wine yeast after 24 h, the sequential fermentation was carried out at 24 ℃, for 8 d. The alcohol content of Yali wine reached 11.6%vol and the soluble solids were 5 Brix. Esters were found to be the main constituents of the wine aroma by physicochemical and headspace solid phase micro extraction-gas chromatography-mass spectrometry analysis. The total esters content of the wine co-fermented with two kinds of yeasts was 3.21 g/L, more than double that of the single strain fermentation. The contents of ethyl octanate, ethyl caproate, ethyl acetate and ethyl decanoate were higher than those of the single strain fermentation. The wine co-fermented by two yeast strains was beautiful bright yellow color, clear and bright, fruity and harmonious.
YUAN Xiaolong
,
BIAN Minghong
,
LIU Mingming
,
ZOU Yufeng
,
XU Qiang
. Optimization of fermentation conditions of Yali wine with Saccharomyces cerevisiae co-inoculated with aroma-producing yeast[J]. Food and Fermentation Industries, 2020
, 46(6)
: 184
-190
.
DOI: 10.13995/j.cnki.11-1802/ts.021776
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