Abstract: Seven wine yeast strains isolated in the Vitis quinquangularis Rehd-producing area of Guangxi, Hanseniaspora thailandica MSF1-4, MG4, MG6 and MSF6-2, Issatchenkia terricola MG3-1, Saccharomyas cerevisiae MSF8-1 and Pichia pastoris MG1, as well as commercial yeast K1, were separately used in dry white wine fermentation from ‘Guipu 3’ grape must. The physicochemical properties and flavor compounds of the wines were evaluated. The results indicated that the physicochemical properties of all the seven isolates met the national standard requirements. A total of 68 volatile aroma compounds were identified and in total the experimental wines contained more volatile aroma compounds than the control K1. The proportion of ethyl caprylate to the total amount of ethyl esters was as high as 46.05% for the experimental wines and only 7.12% for the control. The characteristic aroma compounds of MG3-1, MG1 and MSF6-2 fermented wines were phenethyl acetate, 1-nonanal, terpinen-4-ol, linalool, 1-octanol and decyl alcohol. The characteristic aroma compounds of MG6 fermented wine were isopentyl hexanoate and citronellol. The characteristic aroma compounds of MSF8-1, K1 and MG4 fermented wines were ethyl acetate. The characteristic aroma compounds of MSF1-4 fermented wine were rose oxide, ethyl laurate, octanoic acid, decanoic acid, ethyl caprate, ethyl caprylate, ethyl butyrate, hexyl acetate, ethyl caproate and methyl octanoate. The highest similarity in aroma characteristics was observed between K1 and MG4 fermented wines, while the difference between MG6 and MSF1-4 fermented wines was maximal. Our results suggest that all seven wild yeast strains can produce ethyl caprylate, and MG1 and MSF1-4 are the strongest producer of ethyl caprylate and thus deserve further research and development.

Key words: Vitis quinquangularis Rehd-producing area of Guangxi, wild yeasts, volatile aroma compounds, ethyl caprylate, ‘Guipu 3’ dry white wine