Abstract:

This study analyze the aroma components of purple sweet potato and rice wine fermented with three different
yeast starters, alcohol active dry yeast and Saccharomyces cerevisiae 1383 and 1596. The analysis was carried out using
automatic static headspace-solid phase micro-extraction-gas chromatography-mass spectrometry. Moreover, the effect
of mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp on wine quality was studied. The results
showed that the best mass ratio between purple sweet potato pulp and sacchrified sticky rice pulp was in the range of
3:2–1:1; the aroma of purple sweet potato and rice wine was composed mainly of esters, alcohols, aldehydes, ketones, and
alkyl vinyl. Totally 73 aroma components were identified, including 55, 54 and 55 components individually observed in the
wines fermented with alcohol active dry yeast, and Saccharomyces cerevisiae 1383 and 1596, respectively, and 38 aroma
components were common to the three wines. The most predominant aroma compound in these three wines was pentanol
with relative contents of 17.67%, 17.84% and 18.63%, respectively.

Key words: yeast strain, purple sweet potato and rice wine, gas chromatography-mass spectrometry, aroma composition