Impact of Non-Saccharomyces on the Flavor of Pomegranate Wine
In order to explore the effect of non-Saccharomyces on the flavors of pomegranate wine,the Hanseniaspora uvarum Y1,Zygosaccharomyces rouxii Y2,and Pichia kudriavzevii Y3 were selected for fermentation of pomegranate wine with Saccharomyces cerevisiae.The volatile components of pomegranate wine were detected by headspace-solid-phase microextraction-gas chromatography-tandem mass spectrometry(HS-SPME-GC-MS).The results showed that the volatile components produced by the fermentation of pomegranate wines by three non-Saccharomyces strains were significantly diverse,and the contents of volatile compounds in the pomegranate wines fermented by Y1 and Y3 strains mixed with Saccharomyces cerevisiae were higher than that of the control group 12539.03 μg/L and 5331.81μg/L,respectively,which were mainly the increase in the contents of ester and alcohol compounds.Principal component analysis revealed a significant difference between the pomegranate wines by the mixed fermentation and the control group,and the Y1 fermented wine samples were closely associated with compounds such as 1-nonanol,phenethyl acetate and isoamyl acetate,and these compounds showed high odor activity values,which contributed to the intense floral and fruity aroma of pomegranate wine.Overall analysis suggests that the Hanseniaspora uvarum holds promising potential for aroma-enhancing brewing of pomegranate wine.
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