Abstract:

In an effort to provide experimental evidence for yeast strain selection in blueberry wine making, aromatic components in blueberry wines fermented with three different species of yeast strains, namely alcohol active dry yeast, wine active dry yeast and Saccharomyces cerevisia 1203 were analyzed by headspace solid-phase microextraction (HS-SPME) coupled to GC-MS. Added together, 76 aromatic compounds were identified in blueberry wines fermented with the above yeast strains, respectively, including 56, 50 and 47 individually found in alcohol active dry yeast-, wine active dry yeast- and Saccharomyces cerevisia 1203- fermented blueberry wines, respectively and 30 simultaneously found in the three blueberry wines. The main aromatic compound in alcohol active dry yeast- or Saccharomyces cerevisia 1203-fermented blueberry wines was 1-buten-ol-3-methyl, with relative contents of 18.98% and 37.64%, respectively. The main aromatic compound in wine active dry yeast-blueberry wine, however, was ethyl octanoate, accounting for 18.68% of total aromatic compounds.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), blueberry wine, yeast strain, aromatic composition