Loquat is rich in nutrients and has various pharmacological effects, but the yield of fresh loquat fruit is relatively high during the season, and it is not resistant to storage and transportation, resulting in low added value.Developing loquat wine is one of the effective ways to enhance the application value of loquat.This study used 330 strains of yeast isolated from naturally fermented loquat juice, loquat peels, orchard soil, and laboratory-preserved strains as the primary screening sources.Based on their alcohol production capability, fermentation initiation in high-sugar loquat juice, production of acetic acid and hydrogen sulfide, and tolerance to alcohol and sulfur dioxide, 12 superior strains were selected.These strains were identified as Saccharomyces cerevisiae through 18S rDNA sequencing.Gas chromatography and mass spectrometry, combined with cluster analysis, were used to differentiate the loquat wines fermented by the selected strains.Compared to the commercial strain D254, the fermentation liquid of the strain SC-1 showed higher levels of esters content and alcohol ester ratio,with a slight decrease in fatty acids.The loquat wine fermented by SC-1 scored higher in fruit aroma, floral aroma, sweetness, palatability, and pleasantness, and exhibited typical characteristics of fruit wine with a refreshing taste and rich aroma.Sensory evaluation results indicated that SC-1 outperformed other selected strains and the commercial strain.Ultimately, SC-1 was determined to be the optimal strain for loquat wine fermentation.This study provides valuable insights for the quality control and improvement of loquat wine, enhancing product added value, and its industrial production applications.
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