Aronia Melanocarpa Wine Yeast Screening And Flavor Analysis

As a precious economic shrub and berry species,Sorbus melanocarpa is widely used in ecological value,ornamental value,medicinal value,edible value and health care value.Fruit rich in a variety of nutrients,with strong antioxidant,antibacterial,anti-inflammatory and other effects,can be used to protect the liver,balance blood sugar,heart,prevention and treatment of diabetes,prevention and treatment of cancer,treatment of digestive system and cardiovascular system diseases.In this paper,the selected excellent special yeast was used for the fermentation of fruit wine,and the volatile flavor analysis was compared with the commercially available Angel yeast fermented wine.The main research contents and results are as follows:（1）After the selected raw materials were screened step by step,the strain Hg5 was obtained,which was identified as Saccharomyces cerevisiae by morphological observation and molecular identification.The test results are as follows:it grows well under the conditions of temperature 30℃,600 g/L glucose content,18%alcohol,30g/L citric acid and 300 mg/L SO₂content.（2）The contents of flavonoids,polyphenols and anthocyanins in Hg5 and Angel yeast fermented wine were 2.05,3.46 and 7.92 times higher than those in Angel yeast fermented wine.（3）Through the study of flavor substances in Hg5 and Angel yeast fermented wine,the results are as follows:The aroma profile was analyzed by principal component analysis and OAV value,phenylethanol,ethyl captanate,lactic acid and succinic acid were the main flavor substances of Hg5 yeast wine.The overall flavor characteristics were fruity,floral,sweet,soft,refreshing and slightly bitter.Iso-amyl alcohol,benzaldehyde and lactic acid were the main flavor substances of Angel yeast wine.Compared with Hg5 yeast wine,it lacks the characteristics of floral sweetness and fresh acidity,and the taste time is shorter.（4）Through the sensory study of Hg5 and Angel yeast fermented wine,the results are as follows:Hg5 yeast wine is more dark red than Angel yeast wine in color and more rich in aroma,but the astringency of the two kinds of yeast wine is slightly heavier.（5）After the study of volatile substances in Hg5 and Angel yeast fermented wine,the results are as follows:54 kinds of volatile substances were detected in Hg5 yeast wine and 47 kinds in Angel yeast wine.Compared with Hg5 yeast wine,4 kinds of alcohol substances were reduced,and the content was reduced by 2.42 times.Ester and carbonyl substances decreased by 2 species,but their contents increased by 2.13 and2.12 times,respectively.The results showed that Hg5 yeast was beneficial to the production of alcohols and Angel yeast was beneficial to the production of esters.