Saccharomyces cerevisiae plays an important role in the metabolism of flavor substances in wine. In order to screen the right S. cerevisiae strain suitable for wolfberry wine fermentation, eleven S. cerevisiae strains with excellent fermentation performance were screened from the natural fermentation broth of wolfberry juice and the surface of wolfberry fruit. The starting strain of S. cerevisiae M-23 was obtained based on different physicochemical properties and sensory evaluation of the fermentation of wolfberry using commercially available yeast RV171, DV10, Angel SY and Angel RW as control. The yeast strain M-23-7-14 was mutagenized using atmospheric and room temperature plasma (ARTP) combined with high-throughput screening. The main volatile compounds in self-brewed wolfberry wine and two commercially available wolfberry wines (Health express and Golden Chuanqi) were analyzed qualitatively and quantitatively by GC-MS and combined with OAV analysis. The results showed that there was no significant difference between the bred yeast and the commercially available yeasts in the basic physicochemical indexes of fermented wolfberry wine. Moreover, the relative total amount of major flavor substances of wolfberry wine fermented by bred yeast M-23-7-14 was increased by 37.0%, with the highest score in sensory evaluation. There were nine, seven and seven substances with OAV greater than 1 in these three kinds of wolfberry wine, respectively. The types and contents of volatile compounds in the self-brewed wolfberry wine were higher than those of the commercial samples. Isoamyl acetate, propanol and isoamyl alcohol were the characteristic aroma components that contributed most to the three wolfberry wines. In this study, a combined strategy of ARTP and high-throughput screening was used to breed S. cerevisiae strain M-23-7-14. This provides a theoretical basis for solving the problem of insufficient aroma and lack of typicality in wolfberry wine, and has implications for the development of the wolfberry wine industry.
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