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<p>This study utilized an endophytic <i>Saccharomyces cerevisiae</i> H1 isolated from kiwi fruit and five commercial <i>S. cerevisiae</i> strains as test strains for kiwifruit wine fermentation. The aim is to compare how different <i>S. cerevisiae</i> strains affect phenolic compounds and aroma profiles in kiwifruit wine, and to identify superior strains for enhancing these attributes. In this study, six <i>S. cerevisiae</i> strains significantly affected phenolic constituents and flavor constituents in kiwifruit wine. All strains increased caffeic acid content and enhanced aroma diversity and concentration through fermentation. Meanwhile, Strains H1, SY, and 1118 boosted gallic acid levels, while K1, R1, and 1118 raised p-coumaric acid levels. Notably, strain H1 produced the lowest levels of total acidity (12.25&#xa0;g/L) and acetic acid (0.01&#xa0;mg/L). It balanced the overall flavor profile by reducing citric and malic acid content while increasing lactic acid content. Additionally, H1 fermentation resulted in the highest levels of flavanols (52.99&#xa0;mg/L) and protocatechuic acid (2.15&#xa0;mg/L) content in kiwifruit wine. Furthermore, H1 generated the most diverse flavor compounds (59 types) at the highest concentration (25785.45&#xa0;µg/L), dominated by esters (38 types) and aldehydes (7 types), demonstrating strong raw material adaptability. H1 effectively preserved the fresh flavor of kiwifruit and achieved the highest sensory evaluation score (84.25 points).</p>

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Analysis of phenolic compounds and sensory quality of kiwifruit wine fermented by different Saccharomyces cerevisiae

  • 期刊论文

  • 发表日期：

    2025年5月22日

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  • Ling Zeng,
  • Qiuya Gu,
  • Xiwen Li,
  • Xiaobin Yu

摘要

This study utilized an endophytic Saccharomyces cerevisiae H1 isolated from kiwi fruit and five commercial S. cerevisiae strains as test strains for kiwifruit wine fermentation. The aim is to compare how different S. cerevisiae strains affect phenolic compounds and aroma profiles in kiwifruit wine, and to identify superior strains for enhancing these attributes. In this study, six S. cerevisiae strains significantly affected phenolic constituents and flavor constituents in kiwifruit wine. All strains increased caffeic acid content and enhanced aroma diversity and concentration through fermentation. Meanwhile, Strains H1, SY, and 1118 boosted gallic acid levels, while K1, R1, and 1118 raised p-coumaric acid levels. Notably, strain H1 produced the lowest levels of total acidity (12.25 g/L) and acetic acid (0.01 mg/L). It balanced the overall flavor profile by reducing citric and malic acid content while increasing lactic acid content. Additionally, H1 fermentation resulted in the highest levels of flavanols (52.99 mg/L) and protocatechuic acid (2.15 mg/L) content in kiwifruit wine. Furthermore, H1 generated the most diverse flavor compounds (59 types) at the highest concentration (25785.45 µg/L), dominated by esters (38 types) and aldehydes (7 types), demonstrating strong raw material adaptability. H1 effectively preserved the fresh flavor of kiwifruit and achieved the highest sensory evaluation score (84.25 points).