The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae

摘要

Three different strains of Saccharomyces cerevisiae - D-15, Dibosh and 71B - were evaluated in the fermentation of Lonicera edulis wines. Volatile aromatic components were analysed by gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction. In all, 81 volatile compounds were identified in L. edulis wines, including 43, 48 and 38 individually found in wines fermented with D-15, Dibosh and 71B. There were 17 common volatile aromatic components found in all the three L. edulis wines. The main volatile compounds in wines fermented with D-15 and Dibosh yeasts were 2-methyl-1-butanol (24.8%) and hexane (20.6%). Pentanol was the primary volatile aromatic compound in wines produced with S. cerevisiae 71B, accounting for 40.8% of total volatile aromatic compounds. Combining the sensory analysis, S. cerevisiae D-15 was suggested to be the most suitable strain for producing L. edulis wine. (C) 2018 The Institute of Brewing & Distilling