Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Shu Yang Sun; Wen Guang Jiang; Yu Ping Zhao

doi:10.1016/j.foodchem.2011.01.039

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Food Chem. 2011 Jul 15;127(2):547-55. doi: 10.1016/j.foodchem.2011.01.039. Epub 2011 Jan 19.

Authors

Shu Yang Sun¹, Wen Guang Jiang, Yu Ping Zhao

Affiliation

¹ School of Food Engineering, Ludong University, Yantai, Shandong 264025, PR China. Electronic address: sysun81@yahoo.com.cn.

PMID: 23140699
DOI: 10.1016/j.foodchem.2011.01.039

Abstract

Tart cherries of 'Early Richmond', widely grown in Shandong (China), were fermented with six different Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, D254, D21 and GRE) to elucidate their influence on the production of volatiles and polyphenols. Acetic acid and 3-methylbutanol were found in the highest concentrations among all identified volatiles with all six yeast strains, followed by 2-methylpropanol and ethyl lactate. RA17 and GRE cherry wines were characterised by a higher amount of esters and acids. D254 wine contained a higher concentration of alcohols. With respect to polyphenols, five phenolic acids and four anthocyanins were identified among all tested samples, with chlorogenic and neochlorogenic acids, cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside being the major compounds. When using principal component analysis to classify the cherry wines according to the volatiles and polyphenols, they were divided into three groups: (1) RA17 and GRE, (2) RC212 and D254 and (3) BM4×4 and D21.