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The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae
Author(s) -
Yang Hua,
Wu Dianhui,
Guo Dejun,
Lu Jian
Publication year - 2018
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.542
Subject(s) - wine , chemistry , fermentation , food science , saccharomyces cerevisiae , gas chromatography , brewing , solid phase microextraction , composition (language) , gas chromatography–mass spectrometry , chromatography , mass spectrometry , yeast , biochemistry , linguistics , philosophy
Three different strains of Saccharomyces cerevisiae – D 15 , Dibosh and 71B – were evaluated in the fermentation of Lonicera edulis wines. Volatile aromatic components were analysed by gas chromatography–mass spectrometry coupled with headspace solid‐phase microextraction. In all, 81 volatile compounds were identified in L. edulis wines, including 43, 48 and 38 individually found in wines fermented with D 15 , Dibosh and 71B. There were 17 common volatile aromatic components found in all the three L. edulis wines. The main volatile compounds in wines fermented with D 15 and Dibosh yeasts were 2‐methyl‐1‐butanol (24.8%) and hexane (20.6%). Pentanol was the primary volatile aromatic compound in wines produced with S. cerevisiae 71B, accounting for 40.8% of total volatile aromatic compounds. Combining the sensory analysis, S. cerevisiae D 15 was suggested to be the most suitable strain for producing L. edulis wine. © 2018 The Institute of Brewing & Distilling