Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine
Goji wine is a main product of deep processing of Lycium barbarum and has various physiological functions such as anti-fa-tigue,antioxidant,and immunity improvement.At present,goji wine is fermented with Saccharomyces cerevisiae solely,and there is little research on the effect of non-Saccharomyces cerevisiae on the brewing of the wine.To screen non-S.cerevisiae yeast suitable for goji wine fermenting and improving the aroma of the wine,six non-S.cerevisiae strains were obtained from fresh fruit of L.barbarum,leaves,and goji orchard soil.Through the tolerance test,one of these strains had the best fermentation performance named JMJ.Detected by the 26S rDNA sequence,this non-S cerevisiae strain was Metschnikowia pulcherrima.Compared to the goji wine fermented by the commercial S.cerevisiae STR alone,sequential fermentation of the wine with the mixture of JMJ and STR(10:1)generated more types of volatile substances.
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