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Analysis of Aromatic Composition of Mulberry Wine Fermented with Different Yeast Strains

Liu We

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Abstract

Aromatic components in mulberry wines fermented with different species of yeast strains were analyzed by headspace solid phase micro-extraction(HS-SPME) and gas chromatography with mass spectrometry(GC-MS). The results showed that the wines fermented with different yeast species have a great impact on aroma components and alcohol content. From different yeast fermentation mulberry wine samples, 93 kinds of aroma components were detected, and only 22 kinds of components were common. There were six common components in the ten main aroma components. Among three kinds of mulberry wine, alcohol and aroma concentrations are relatively high in the wine fermented with Yeast SY; In the wine fermented with RW yeast, aroma content is relatively high, but alcohol content is slightly lower; Alcohol content in 1295 yeast fermented wine is higher.

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What this paper is about

Aromatic components in mulberry wines fermented with different species of yeast strains were analyzed by headspace solid phase micro-extraction(HS-SPME) and gas chromatography with mass spectrometry(GC-MS). The results showed that the wines fermented with different yeast species have a great impact on aroma components and alcohol content. From different yeast fermentation mulberry wine samples, 93 kinds of aroma components were detected, and only 22 kinds of components were common. There were six common components in the ten main aroma components. Among three kinds of mulberry wine, alcohol and aroma concentrations are relatively high in the wine fermented with Yeast SY; In the wine fermented with RW yeast, aroma content is relatively high, but alcohol content is slightly lower; Alcohol content in 1295 yeast fermented wine is higher.

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Available abstract

Aromatic components in mulberry wines fermented with different species of yeast strains were analyzed by headspace solid phase micro-extraction(HS-SPME) and gas chromatography with mass spectrometry(GC-MS). The results showed that the wines fermented with different yeast species have a great impact on aroma components and alcohol content. From different yeast fermentation mulberry wine samples, 93 kinds of aroma components were detected, and only 22 kinds of components were common. There were six common components in the ten main aroma components. Among three kinds of mulberry wine, alcohol and aroma concentrations are relatively high in the wine fermented with Yeast SY; In the wine fermented with RW yeast, aroma content is relatively high, but alcohol content is slightly lower; Alcohol content in 1295 yeast fermented wine is higher.

Key concepts: Aroma, Wine, Yeast, Food science, Fermentation, Chemistry, Aroma of wine, Yeast in winemaking

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