Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 264 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038996

Effects of compound yeast fermentation on fermentation rate and quality of strawberry-sugarcane wine

  • ZHANG Xueer ,
  • SUN Yuxia ,
  • LIU Zhenyu ,
  • YANG Jian ,
  • YANG Yi ,
  • YANG Xiaoping ,
  • JIA Dongying
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  • 1(College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China)
    2(Neijiang Academy of Agricultural Sciences, Neijiang 641000, China)
    3(Zhongjin Irradiation Chengdu Co.Ltd., Pengzhou 611930, China)

Received date: 2024-02-27

  Revised date: 2024-05-30

  Online published: 2025-06-11

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Abstract

To solve the insufficient aroma of strawberry-sugarcane wine, the fermentation effect of Saccharomyces cerevisiae and aroma-forming yeast was compared, and the effects of the adding sequence, interval inoculation time, and inoculation amount of yeasts on fermentation rate, physicochemical indexes, sensory quality, and volatile substances of the wine were studied.Results showed that the addition sequence of inoculating aroma-forming yeast first then followed by Saccharomyces cerevisiae could decrease the fermentation rate of wine and increase the level of total esters, total acids, sensory score, and the variety and concentration of volatile substances in the wine.The wine obtained by this inoculation sequence contained the most variety (46) and a high content of volatile substances (4 692.59 μg/L), while esters (2 811.32 μg/L) and alcohols (1 663.55 μg/L) were the main volatile flavor components.As the interval inoculation time increased, the wine showed gradually decreased fermentation rate and alcohol content, continuously increased contents of total esters and total acids, and increased first and then decreased sensory score.With an increased inoculation amount of compound yeast, the fermentation rate of the wine increased continuously, the level of alcohol, total esters, total acids, and sensory score increased first and then decreased.The most suitable addition sequence was inoculating aroma-forming yeast first and then Saccharomyces cerevisiae, and the optimal interval inoculation time and inoculation amount were 24 h and 5% (v/v), respectively.The wine fermented at this condition contained 10.0%vol of alcohol, 0.64 g/L of total esters, and 5.92 g/L of total acids, and it had 89.73 on sensory scores.

Key words： strawberry-sugarcane wine; compound yeast; addition way; interval inoculation time; inoculation amount; fermentation rate

Cite this article

ZHANG Xueer , SUN Yuxia , LIU Zhenyu , YANG Jian , YANG Yi , YANG Xiaoping , JIA Dongying . Effects of compound yeast fermentation on fermentation rate and quality of strawberry-sugarcane wine[J]. Food and Fermentation Industries, 2025 , 51(10) : 264 -270 . DOI: 10.13995/j.cnki.11-1802/ts.038996

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