2012•China BrewingRequires access

The influence of co-fermentation on the aroma of persimmon wine

YU Jianni

Abstract

The influence of co-fermentation by Wine Yeast(WY) and High Active Dry Yeast(HADY) on the aroma of persimmon wine was studied in the paper.The persimmon wine with unique flavor,stable quality was gotten by the parameters as follow.20°Bx of sugar content,5% of yeast(1∶ 1),pH value 5,8d,and 28℃.Aroma compositions was analyzed by GC-MS.it showed that the co-fermentation by WY and HADY produced more ethanol,less kinds and less content of high alcohol,and more kinds and more content of esters.The co-fermentation by WY and HADY was an ideal approach to produce persimmon wine.

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Key concepts: Aroma, Wine, Aroma of wine, Food science, Fermentation, Malolactic fermentation, Flavor, Sugar