Research On The Influence Of Different Yeast And Oak Products On The Quality Of The Vitis Davidii Wine

V.davidii grape,as a unique wild germplasm resource in China,the wine has great geographical characteristics and unique flavor,but it has the characteristics of not obvious aroma and not strong structure.In this study,twenty one kinds of yeast single-brewed V.davidii wines were tested using Xiang pearls produced in Huaihua,Hunan Province,and the effects of four oak products on the quality of V.davidii wines were also examined.Screen out the yeast suitable for the production of V.davidii grape wine,and make reasonable suggestions and references for the aging wine of oak products.The main research results are as follows:1.The results of research on the fermentation process of different yeasts in brewing V.davidii wines show that all yeasts can start fermentation within 36 hours after inoculation,and complete the whole alcohol fermentation process smoothly and smoothly.2.Physicochemical properties of different yeast fermented wines showed that the yeasts LD1015? F33,?RMS2? BV818?LE28?RV171 had the best performance in 21 yeasts in terms of alcohol production capacity,sugar utilization rate and total phenol extraction capacity.3.Combining the sensory scores of different yeast fermented wines,it can be seen that the better quality is the V.davidii wine brewed by yeast LA24,RB2,LE28,F33,X5,X16,CH9 and RV100.The sensory score of the brewed LA24 was 87.7,and it was highly evaluated in terms of aroma,body and taste.4.Analysis of different yeast fermented wines by HS-GC/MS,a total of 28 aroma substances were detected.Combined with their ROAV value analysis,12 kinds of aroma substances such as ethyl acetate together formed the characteristic aroma of the wine.The cluster analysis of aroma substance peak area and ROAV value showed that commercial yeast F33 and X16 were the most unique among 21 kinds of yeast;the effects of native yeast LD1015 and LA24 and commercial yeast RV100 on aroma and characteristic aroma of V.davidii wine were more significant.Consistent.5.The effects of total sugar and total phenol on the content of total sugar and total phenol in different origins and different degrees of toasting were significant(P<0.05),and the total sugar content of CT aged wine(4.85 g/L)was significantly higher.In the control group(4.33g/L),the total phenolic content of the aged wine(1.03 g/L)was significantly higher than that of the control group(0.90 g/L).In addition,CT vintage V.davidii wines have the best sensory quality(85.1 points),which increases the aroma of the wine and the complexity of the wine.In this experiment,commercial yeast X16,F33,RV100 and native yeast LA24,LD1015 produced better quality of the wine than other yeasts,and had potential for production.Moreover,the aroma intensity and complexity of the V.davidii grape wine can be increased by adding French medium-baked oak chips.