Effects Of2non-Saccharomyces Yeasts On The Flavor Of Pineapple Wine And Papaya Wine

In order to effectively improve the aroma of tropical fruit wine after the deficiencies, the flavor is far better than the original fruit fullness of technical bottlenecks, the effects of2non-Saccharomyces yeasts isolated from papaya peel, Candida tropicalis P3-4and Metschnikowia agaves P3-3, were investigated on the flavor of pineapple wine and papaya wine. First, a single strain of wild yeast were inoculated to match and adapt to diffierent juice. And then yeast strains were screened to suitable for mixing with wild yeast The last, effects of mixed fermentation inoculated with non-Saccharomyces and Saccharomyces at different proportions and sequence on pineapple and papaya wine were investigated.The main results were as follows:(1) Screening non-Saccharomyces yeasts Pineapple juice and papaya juice were inoculated with C.tropicalis P3-4, M.agaves P3-3, respectively, it was identified that C.tropicalis P3-4, as a non-Saccharomyce yeast strain, was suitable for papaya wine making, and M.agaves P3-3was suitable for pineapple wine making according to the following results:activity of (3-glucosidase, esterase, glycosidase, protease of the two yeasts, the conventional physicochemical components of the papaya wine and pineapple wine, and organic contents, the electronic tongue analysis, sensory scores and volatile compounds.(2) The Selection of S. cerevisiae Among the four active dry yeasts such as S.cerevisiae EC1118, D254, BV818and DV10, BV818gave a longer primary fermentation duration and better flavor for papaya wine making, and D254gave a longer primary fermentation duration and better flavor for pineapple wine making.(3) Effect of fermentation with M.agaves P3-3and S.cerevisiae D254on the flavor of pineapple wineBy detecting effect of fermentation with M.agaves P3-3and S.cerevisiae D254on the flavor of pineapple wine, it was determined to the optimum method of pineapple wine fermentation by P3-3and D254, that is, M. agaves P3-3was inoculated-107CFU ml-1in pineapple juice7-day fermentation, followed equal proportion of S.cerevisiae D254.The pineapple wine had typical pineapple aroma and unique style.Aroma component analysis showed that:the relative content of ethyl acetate, amyl acetate, ethyl caproate, caprylate, ethyl decanoate, ethyl cis-4-decanoic acid, ethyl acetate, benzene ethyl,4-methyl-3-penten-2-one,3-methyl-butanol, benzyl alcohol, acetic acid, caprylic acid, capric acid accounted for92.18%of the total and was the main aroma components of pineapple wine. And8.68%of the characteristic aroma of pineapple was effectively retained, including methyl3-methylthio-propionate, ethyl hexanoate, o-cymene,3-methylthio-propanoate and3-hydroxy-2-butanone, etc.(4) Effect of fermentation with C. tropicalis P3-4and S. bay anus BV818on the flavor of papaya wineThe growth kinetics and fermentation performance of C. tropicalis P3-4and S. bay anus BV818at ratios of1:1,102:1and104:1were studied in papaya juice with simultaneous fermentation.Together with the changes in C.tropicalis P3-4and S.bayanus BV818cell population, alcohol content, Brix, volatile acid, total acid in the fermentation and sensory evaluation, results showed that the C.tropicalis P3-4has a positive impact on the quality of papaya wine. Moreover, the findings suggested that C.tropicalis P3-4and S. bayanusBV818inoculation ratio of102:1was more suitable for fermentation of papaya wine. The papaya wine produced by the102:1ratio, had noticeable typical fragrance of papaya.