Influence on aromatic compounds of blueberry wine by different yeast fermentation
The aromatic compound of blueberry wines fermented by three yeast strains were analyzed by HS-SPME coupled to GC-MS.Twenty-nine aromatic compounds were identified in three type of wines together.Twenty aromatic compounds were identified in wine fermented with yeast Y4 and the main aromatic compound was 1-buten-ol-3-methyl with content of 39.2%.Twenty two aromatic compounds were identified in wine fermented with Saccharomyces cerevisia AS2.316 and the main aromatic compound was 1-buten-ol-3-methyl with content of 51.92%.Twenty aromatic compounds were identified in wine fermented with Angel RA-4 and the main aromatic compound was 1-buten-ol-2-methyl and 1-buten-ol-3-methyl,with relative contents of 34.57% and 22.97%,respectively.