Screening and Flavor Analysis of Non-Saccharomyces Yeasts in Fermented Pomegranate Wine
Pomegranate fruit wine is a product of deep processing of pomegranate,which combines the sweetness of pomegranate fruit and the mellow aroma of wine.It is nutritious and has broad development prospects.The yeast strains involved in the fermentation of pomegranate wine are closely related to the production of flavor compounds in the wine.Good fermentation strains help pomegranate wine form stable colors and rich flavor levels.This study focused on the fermentation of pomegranate fruit wine,using culture medium to cultivate and enrich the target strain.The fermentation flavor substances were determined and analyzed by GC-MS,and a strain of Hanseniaspora valbyensis with excellent fermentation flavor was screened through product detection.It could be used for the production of pomegranate wine.By comparing the flavor of pomegranate wine produced by combining commercial brewing yeast,the content of flavor substances in the former significantly increased,and the complexity and diversity of aroma were more significant.
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