Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine
Zihan Wang, Yang Zhou, Meiling Chen, Gaigai Chen, Hongjie Lei, Huaide Xu, Xiaofeng Yue
Abstract
Yeast plays a crucial role in jujube wine fermentation. In this study, the effects of five commercial yeasts on the physicochemical parameters, color, antioxidant properties, phenolic profiles and flavor components of jujube wine were evaluated. The results showed the alcohol content of five wine samples ranged from 12.62% to 13.15%. The colors of the five fermented jujube wine samples were bright yellow-green. Jujube wine samples fermented by BV818 had the best color quality. The total contents of phenolic profiles and free amino acids in wine fermented by BV818 (76.01 mg/L and 110.33 mg/L, respectively) and SY (80.99 mg/L and 121.54 mg/L, respectively) yeasts were significantly higher than those of the other three jujube wine. The free amino acids of wine samples mainly were sweet, and the BV818-fermented wine had the highest content at 56.47%. There were twenty-seven shared aroma substances were found in five samples. The types of volatiles in wine fermented by BV818 and SY were both forty-four, but the former had lower contents of higher alcohols. Sensory score of jujube wine fermented by BV818 was better. Therefore, BV818 was the most suitable yeast for fermenting jujube wine. This study provides a theoretical basis for producing jujube wine.