Abstract: The effect of different concentrations (0 (control), 0.01, 0.1, and 1.0 g/L) of chlorogenic acid on the fermentation characteristics of Saccharomyces cerevisiae CICC31084 in a model apple juice was investigated by measuring biomass, the consumption of glucose, the release of carbon dioxide, the formation of alcohol and the changes of key aroma substances in the fermentation process. The results showed that high concentrations of chlorogenic acid could promote the growth of yeast cells, accelerate the release of CO2 and the rate of glucose metabolism, and delay the rate of ethanol production in the early stage of fermentation. The most significant effect was observed at the concentration of 1.0 g/L, shortening the fermentation period by up to 2–3 days. Chlorogenic acid increased the contents of 2-phenylethanol, ethyl acetate and isoamyl acetate and decreased the contents of ethyl hexanoate and ethyl decanoate, while it had little effect on the content of ethyl octanoate.

Key words: Saccharomyces cerevisiae; chlorogenic acid; fermentation characteristics; aroma