Study On The Aroma-producing Characteristics Of Native Saccharomyces Cerevisiae CECA

At present,the domestic wine industry relies heavily on imported yeast,which leads to serious homogenization of wine characteristics.With the deepening of research on indigenous Saccharomyces cerevisiae,its role in winemaking has been explored,which can reflect the flavor and quality of native-grown grapes.Saccharomyces cerevisiae CECA is an excellent representative of native yeast.Its enological properties are conducive to the formation of rich and pure aroma of wine,which can excavate and reveal the typical characteristics of the grape variety itself.In order to explore the broader application potential and obtain more detailed application guidance,this study refined the flavor characteristics of the fermentation from the two aspects of fermentation temperature and sugar content of grape berries.The main research contents and conclusions of this paper are as follows:1.Among the four fermentation temperature strategies,the wine sample fermented at15℃ is rich in fruit aroma,ethyl butyrate,ethyl hexanoate,ethyl octanoate,ethyl decanoate,ethyl decanoate and ethyl heptanoate.The ingredients are closely related to each other,and the content of these aroma components is higher than that of other wine samples by more than10%.The wine sample fermented at 22℃ has a fruity aroma and aroma characteristics of resin and nut.The content of high-quality esters related to fruity fragrance is second only to the wine sample fermented at 15℃,which is 13% lower than that of wine sample fermented at15℃,and its high alcohol and phenethyl aroma components are the highest,more than 20%higher than other wine samples,a good explanation of the resin flavor.The wine under the 22℃/28℃ fermentation treatment and the 28℃ fermentation strategy was not fully fermented,and there were obvious rancidity and oil odor characteristics.High content of ethyl lactate and isoamyl lactate were positively correlated with these aroma characteristics,especially the wine under 22℃/28℃ fermentation treatment.The content of ethyl lactate is 5 to 10 times that of other treatments.2.CECA showed significant differences in the aroma characteristics of three kinds of sugar-containing(218 g/L,254 g/L and 285 g/L)Cabernet Sauvignon grapes.The fermented wine sample with high sugar content has the most abundant fermenting aromas such as fruity,frankincense and sweet aroma.In the wine sample,ethyl butyrate,ethyl hexanoate,ethyl octanoate,ethyl decanoate and ethyl heptanoate are used.The highest content is more than 20%higher than that of other wine samples.Among the fermented wines with low sugar content,the aroma components of the wines are the most abundant,and the content of terpene compounds in the wine samples is the highest,which is more than 50% higher than that of other wine samples,although the content of total ester aroma components is the lowest,but due to its high content of ethyl lactate,isoamyl lactate,methyl salicylate,sensory evaluation found that it showed more mineral,smoky,cooking and greening than other wine samples.In the fermented wine with a sugar content of 254 g/L,the alcohol content of 1-hexanol and isoamyl alcohol is higher than that of other alcohol samples(more than 25%),and the content of the remaining volatile aroma components is in the middle level of the fermented wine samples of the three sugar-containing grapes,and aroma of the fermentation and the aroma of the variety are the most balanced..3、The results of partial least squares regression analysis show that there is a complex multi-relationship between the sensory aroma characteristics of the wine and the volatile aroma components.There is not only a positive correlation between the different aroma sensory characteristics and the key aroma components,but also a negative correlation.For the wine samples in this study,fermentation aroma components contribute more to the aroma characteristics of the wine samples.