Effects of selenium-rich yeast on physicochemical properties and flavor of blueberry wine during fermentation
To analyze the effect of selenium-rich yeast on the physicochemical properties and flavor of blueberry wine during fermentation,an exogenous selenium supply method was used to determine the selenium enrichment ability of 4 types of yeast,such as AG1,AG2,and LM.The yeast with the best selenium enrichment effect was selected for blueberry wine fermentation,and the physicochemical indicators such as amino acid nitrogen,total acid,and pH of the fermentation broth were measured along with the main flavor compounds during the fermentation process.The results showed that AG2(15 mg/L)had the best selenium enrichment effect,during the fermentation of blueberry wine,the contents of amino acid nitrogen and total acid in blueberry wine increased,and the highest contents were 6.2 and 7.6 g/L on the 20th day of fermentation,respectively;pH decreased slowly at first and then tended to be stable;at the initial stage of fermentation(2-6 d),the reducing sugar content in blueberry wine decreased rapidly,and then became stable.With the extension of fermentation time,the alcohol content of fermented liquor increased first and then remained unchanged,and the highest alcohol content was 13.8%vol on the 10th day.There were some similarities and differences in the types and relative contents of the main flavor substances in the fermentation of blueberry wine inoculated with the yeast.Both of them used isoamyl alcohol,phenyl ethanol,2-methyl-1-butanol,and 2,3-butanediol to exert flavor.The results provide references for further research on the mechanism of selenium enrichment in blueberry wine.
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