Abstract:

The aroma components of red raspberry wines fermented with three different wine yeast strains, D254, 71B and
D15, were extracted with headspace-solid phase micro extraction (HS-SPME) and then separated and identified by gas
chromatography-mass spectrometry (GC-MS) through mass spectral library search. Total ion current (TIC) peak area
normalization method was used to determine the relative contents of aroma components. A total of 105 flavor components
were detected, among which 35, 48 and 57 compounds were detected in red raspberry wines fermented with D254, 71B
and D15, respectively, with 8 being common to these three samples. The main aromatic compound in red raspberry wine
fermented with D254 was 1-buten-ol-3-methyl (54.39%) while those in the wine fermented with 71B were 2-propenoic
acid octyl ester (12.41%), demecolcine (12.06%) and ethyl caprate (8.21%), and were glycerol tricaprylate (11.06%) and
amfepramone (8.81%) in the wine fermented with D15. Overall, GC-MS analysis and sensory evaluation suggested that red
raspberry wine fermented by 71B contains more aroma substances and is suitable for the pubic taste. Thus, 71B could be the
best yeast strain for the production of red raspberry wine.

Key words: red raspberry wine, yeast strain, aroma components, gas chromatography-mass spectrometry