To explore the application potential of indigenous Saccharomyces cerevisiae in wine making, fermentation tests were performed using four indigenous S.cerevisiae strains QTX-D7, QTX-D17, YC-E8, and YQY-E18 from eastern foothills of Helan Mountain and three commercial yeasts CECA, F33, and XR in simulated grape juice.In order to study the fermentation characteristics of four indigenous yeasts, the growth curves of yeasts, CO2 emission profiles, and residual sugar dynamics were measured during fermentation.The basic physicochemical indicators of the fermentation broth were analysed, and volatile aroma compounds were characterized with HS-SPME-GC-MS after the fermentation was completed.The results indicated that QTX-D17 and YC-E8 demonstrated superior fermentation characteristics according to the indexes of fermentation residues that ethanol production reached 9.63%vol and 9.64%vol, residual sugars fell below 1 g/L, and glycerol levels exceeded 11 g/L.The total acidity of the fermentation residues was between 2.1 and 3.05 g/L and pH was not significantly different from that of commercial and indigenous yeasts.The content of esters such as isopentyl acetate, ethyl hexanoate, ethyl octoate, ethyl nonanoate, and ethyl undecanoate, which could bring fruity aroma, and higher alcohols such as 1-nonanol, 1-decanol, benzyl alcohol, and phenylethanol in the fermentation residues of indigenous yeasts were higher than that of commercial yeasts.2-fold higher fruity esters were synthesized by QTX-D7 and QTX-D17 than by commercial yeasts, including isoamyl acetate and ethyl nonanoate.2.1-fold 1-decanol (citrus and floral character) and 1.6-fold phenylethanol (floral) were produced by QTX-D7 than that of commercial yeasts.The lowest content of isopentanol, which inhibits fruity and woody notes, was detected in QTX-D7 fermentation residues.In conclusion, QTX-D17 and YC-E8 had superior fermentation characteristics, while QTX-D7 and QTX-D17 specialized in aroma diversification.The above three indigenous yeast strains could be used as excellent fermentation agents for wine, with the potential to improve the aroma profiles of wine and retain its native flavor.
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