Study On Fermentation Characteristics Of Local Yeast And Quality Analysis Of Fermented Wine

With the continuous expansion of China's wine brewing industry,the demand for Saccharomyces cerevisiae is also growing,and the diversity of local Saccharomyces cerevisiae is also increasing.In order to screen excellent local Saccharomyces cerevisiae,2 commercial Saccharomyces cerevisiae CEC01 and SP strains are used as control To study the physiological characteristics,fermentation performance and brewing quality of five selected strains of native Saccharomyces cerevisiae ST3,KX3,GT112,XG1.5,and KT3.The results are as follows:1.Through the physiological characteristics test,the results show that 5 native Saccharomyces cerevisiae ST3,KX3,GT112,XG1.5,KT3 and 2 control strains CEC01,SP are commercially available in terms of foam production,lethality and flocculation.Standard for physiological characteristics of Saccharomyces cerevisiae.2.At the end of fermentation,the local yeast ST3 fermented Cabernet Sauvignon wine,except for the tannin content is slightly lower than the control strain,other physical and chemical indicators have reached the fermentation standard.3.At the end of fermentation,the local yeast KX3 fermented Cabernet Sauvignon,except for anthocyanin content and hue value,was slightly lower than the control strain,and other physical and chemical indicators reached the fermentation standard.4.At the end of fermentation,local yeast GT112,except for the anthocyanin content is lower than the control strain,other physical and chemical indicators meet the fermentation standards.5.At the end of the fermentation,the native yeast XG1.5,except for the content of reducing sugar and anthocyanin is slightly lower than the control strain,other physical and chemical indicators meet the fermentation standards.6.At the end of fermentation,local yeast KT3,except for the anthocyanin content and hue value is lower than the control strain,other physical and chemical indicators meet the fermentation standards.7.For the quality of Cabernet Sauvignon wine brewed by different strains,the content of volatile aroma components was detected by GC-MS method.The results showed that in the content of volatile aroma components of Cabernet Sauvignon wine brewed by local and control strains,alcohols The content of isoamyl alcohol is the highest,the content of esters is the highest in ethyl acetate,and the content of acetic acid and hexanoic acid are the highest in organic acids.Comparing the volatile aroma content of Cabernet Sauvignon wine fermented by local Saccharomyces cerevisiae with commercial Saccharomyces cerevisiae,the absolute content of KT3 alcohol in local yeast is significantly higher than that of commercial Saccharomyces cerevisiae,with typical aroma characteristics of banana,rose,honey,etc.,and its ester content The content of organic acids and phenolic ketones is not significantly different.The native yeast XG1.5 alcohols,phenols and ketones have a slightly higher volatile content than commercial yeast.The content of alcohol and ester of native Saccharomyces cerevisiae ST3 and KX3 is lower than that of commercial yeast.The content of organic acids and phenolic substances is not much different from that of commercial Saccharomyces cerevisiae.The absolute content of each aroma of native Saccharomyces cerevisiae GT112 is close to that of commercial Saccharomyces cerevisiae CEC01.8.Sensory evaluation analysis of Cabernet Sauvignon wine brewed by different strains.The sensory evaluation scores of native Saccharomyces cerevisiae ST3,KX3,GT112,XG1.5,KT3 and control strains CEC01 and SP were 77 points,70 points,66 points,69 points,87 points,81 points,76 points.The native Saccharomyces cerevisiae KT3 is superior to the control strain in terms of color,clarity,aroma,and typicality.Other native yeast strains are significantly lower than the control strain in all aspects of sensory evaluation.Based on the quality analysis of Cabernet Sauvignon wine fermented by native yeast,the native Saccharomyces cerevisiae KT3 can be used to ferment Cabernet Sauvignon wine.