| Abstrakt: |
To explore the effects of fermentation of different yeasts on the physical and chemical properties and volatile components of fruit wine, and to identify the characteristic flavor substances of fruit wine, the gas chromatography-mass spectrometry and solid phase microextraction method were used to analyze the volatile components in fruit wine under fermentation of three distinct yeasts namely DV10, EC1118 and D254 with Ribes odoratum Wendl as raw material. A total of 146 volatile components were detected, including 39 alcohols, 38 esters, 30 hydrocarbons, 10 acids, 10 aldehydes, 11 ketones, 6 terpenes, and 2 other putative compounds. The total sugar content, total acid content, soluble solids, pH, chromaticity, alcohol content of the resulted three yeast-fermented Ribes odoratum Wendl fruit wine was 0.497 - 0.510 g/L, 4.625 - 5.102 g/L, 7.03 - 7.53°Brix, 4.11 - 4.22, 1.908 - 3.383, 11.1 - 14.57% vol, respectively. The types and contents of volatile components in fruit wine of Ribes odoratum Wendl by fermentation with different yeasts varied significantly (P < 0.05), whereas the major volatile components were dominated by alcohols, esters, hydrocarbons, and acids. In conclusion, fruit wine under the fermentation of the EC1118 showed more abundant volatile components and better flavor in comparison with that under that of other two yeasts, and thus the EC1118 more suitable for brewing fruit wine of Ribes odoratum Wendl. [ABSTRACT FROM AUTHOR] |
