Analysis of Aromatic Compositions of Sweet Melon Wines Fermented with Different Yeast Strains

doi:10.7506/spkx1002-6630-201514028

Abstract

Abstract:

The aromatic compositions of sweet melon wines fermented with four different wine yeast strains, i.e., XR, D254,
VR and VL1, respectively, were analyzed by headspace solid-phase micro extraction (HS-SPME) and gas chromatographymass
spectrometry (GC-MS). The results showed that 86 flavor compounds were identified, including 19 esters, 29
alcohols, 12 acids, 17 aldehydes and ketones, 2 alkenes, 4 terpenes and 3 phenols. Besides, 35 components were common
to the four wines. Quantitative analysis and evaluation of odor activity value (OAV) indicated that 12 components made
great contribution to the aroma of sweet melon wines. Through principal component analysis and sensory evaluation, it is
concluded that wine yeast strain VL1 is the most suitable strain for making sweet melon wine having the best quality with
elegant aroma.

Key words: Saccharomyces cerevisiae, sweet melon wine, aroma, principal component analysis

CLC Number:

TS262.7

YANG Ting1,2, ZHU Xia1,2, ZHAO Binbin1,2, MA Tengzhen1,2, ZHANG Jianhua1,2, YANG Xueshan2,3, HAN Shunyu1,2,*. Analysis of Aromatic Compositions of Sweet Melon Wines Fermented with Different Yeast Strains[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514028.

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Analysis of Aromatic Compositions of Sweet Melon Wines Fermented with Different Yeast Strains

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