Effect of Different Yeastson Qualities of Haihong Wine
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Abstract:
The influence of different yeasts (BV818,ICV254, and CY3079) on the physical and chemical characteristics, phenolic and flavonoid compound content, dynamic changes in antioxidant activities, and aroma components of three types of fermented Haihong fruit (Malus micromalus Makino) wines were investigated. There was no obvious difference in the total variation trend during the fermentation process of Haihongwine, using three yeasts, but there were some differences in changes in the level of each index. The total phenolicand flavonoidcontent (915.86±5.13~1066.85±16.44 mg/L and 31.60±1.32~42.64±0.45 mg/L, respectively) of Haihong wines fermented by three yeasts were significantly higher than those of the unfermented liquid,and those wines exhibited high DPPH? scavenging and reducing abilities. Moreover, a total of 24 aroma components were detected from the fermentedHaihongwines,which primarily included alcohols, esters, and carboxylic acids; the characteristic aroma componentwas 3-methylbutanol for all three yeasts.Among the three yeasts, ICV254 had the highest glucose consumption rate,with ythe fermentation time of eight days, and the fermented wine obtained had high alcoholcontent, low residual sugar, low acidity, and good sensory evaluationresults, while at the same time having high total phenolic and flavonoid compound content, strong antioxidant capacity, and many aroma components. Therefore, ICV254 was selected as the fermentation agent best suited for fermenting Haihong wines.
