Eight commercial Saccharomyces cerevisiae strains (AC, KD, 2323, BRG, D254, RC212, DV10, Angel) were selected for the fermentation of Prunus salicina Lindl. c.v. Cuihongli wine (Cuihongli wine). The volatile flavor components of Cuihongli wine were analyzed by solid phase micro-extraction (SPME) with gas chromatography mass spectrometry (GC-MS). A total of 73 volatile flavor compounds were identified, including 29 esters, 12 alcohols, 7 aldehydes and ketones, 5 acids, 4 phenols, 13 hydrocarbons, and 3 other compounds. The results showed that the types and amounts of volatile flavor compounds in Cuihongli wine fermented by different strains were different; the methanol content (<110 mg/L) was far lower than the national standard GB15037—2006 requirement; the contents of total sugar, reducing sugar, total acid and volatile acid were in compliance with the national standard GB15037—2006. According to instrumental analysis and sensory evaluation, the Cuihongli wine fermented by S. cerevisiae strain D254 had better flavor and a typical style, which is more suitable for the fermentation of Cuihongli wine.
LIAO Li
,
MAO Xiaoyun
,
WANG Qiurong
,
LU Xutong
,
KONG Yan
,
JIANG Linjun
,
CHEN Anjun
. Effect of different Saccharomyces cerevisiae strains on the quality of Prunus salicina Lindl. c.v. Cuihongli wine[J]. Food and Fermentation Industries, 2020
, 46(20)
: 127
-134
.
DOI: 10.13995/j.cnki.11-1802/ts.024182
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