Effects of five different commercial strains of Saccharomyces cerevisiae on the physicochemical parameters, antioxidant activity, phenolic profiles and flavor components of jujube wine

• DOI: 10.1016/j.lwt.2024.115989
• Publication Date: 2024-03-21T09:41:22Z
• Authors: Zihan Wang; Zhou Yang; Meiling Chen; Gaigai Chen; Hongjie Lei; Huaide Xu; Xiaofeng Yue
• Keywords: Wine fault; Fermentation in winemaking; Fruit wine; Wine color; Aroma of wine

Yeast plays a crucial role in jujube wine fermentation. In this study, the effects of five commercial yeasts on physicochemical parameters, color, antioxidant properties, phenolic profiles and flavor components were evaluated. The results showed alcohol content samples ranged from 12.62% to 13.15%. colors fermented bright yellow-green. Jujube by BV818 had best color quality. total contents free amino acids (76.01 mg/L 110.33 mg/L, respectively) SY (80.99 121.54 significantly higher than those other three wine. mainly sweet, BV818-fermented highest at 56.47%. There twenty-seven shared aroma substances found samples. types volatiles both forty-four, but former lower alcohols. Sensory score was better. Therefore, most suitable yeast for fermenting This study provides theoretical basis producing