Food and Fermentation Industries >

2026 , Vol. 52 >Issue 15: 151 - 160

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044834

Screening of pineapple wine yeast and its fermentation characteristics analysis

  • ZENG Huipeng ,
  • HONG Jiaqi ,
  • DENG Chengmei ,
  • ZHANG Linfen ,
  • GAN Hailing ,
  • HE Guangsheng ,
  • LIU Huanming ,
  • DENG Chujin
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Yuge Wine (Guangdong) Co. Ltd., Zhanjiang 524000, China)

Received date: 2025-10-16

  Revised date: 2025-12-15

  Online published: 2026-08-20

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Abstract

In order to enrich the selection of pineapple wine fermentation strains, this study screened superior yeast strains from highly osmotic raw materials such as fermented black beans, grapes, pineapples, and pickled vegetables, followed by molecular biological identification.By fermenting pineapple fruit wine, comparative analysis was conducted on the fundamental physicochemical indicators and volatile aroma compounds produced by different yeast strains post-fermentation, thereby selecting yeast strains suitable for pineapple fruit wine fermentation.Results indicated that three superior yeast strains-XW8, YG5, and DC1-exhibiting rapid fermentation initiation, high ethanol production capacity, and tolerance to glucose concentrations of 400 g/L, ethanol volumes of 15%, SO2 levels of 300 mg/L, and pH 2.0.XW8 and YG5 were identified as Saccharomyces cerevisiae, while DC1 was identified as Meyerozyma caribbica.Analysis of fermented pineapple fruit wine revealed that XW8 completed fermentation in just 7 days, achieving an alcohol content of 11.7% vol. This was 1.1% vol higher than strain DC1 and 0.9% vol higher than YG5, with fermentation time reduced by 1 day.GC-MS detection of volatile compounds revealed 81 volatile components in strain XW8-the highest among the three wine samples.Sensory evaluation indicated well-preserved fruit aromas, harmonious palate, and typical style.In summary, strain XW8 is confirmed as an excellent dedicated strain for pineapple fruit wine production.It diversifies fermentation strain options, enhances product aroma quality, and provides significant reference value for the pineapple fruit wine fermentation industry.

Key words： pineapple fruit wine; yeast screening; tolerance; fermentation characteristics; volatile substances

Cite this article

ZENG Huipeng , HONG Jiaqi , DENG Chengmei , ZHANG Linfen , GAN Hailing , HE Guangsheng , LIU Huanming , DENG Chujin . Screening of pineapple wine yeast and its fermentation characteristics analysis[J]. Food and Fermentation Industries, 2026 , 52(15) : 151 -160 . DOI: 10.13995/j.cnki.11-1802/ts.044834

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