Flavor Characteristics of Navel Orange Wine Fermented by <i>Saccharomyces cerevisiae</i> SC-125 and Angel Yeast SY

Abstract

This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physicochemical markers, alterations in organic acids and amino acids, alongside the antioxidant properties throughout the fermentation process, all within an optimized environment. The characterization of flavor compounds in the navel orange wines subjected to diverse yeast strains and mixed fermentation was conducted using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HP-SPME/GC-MS). This method facilitated the identification of flavor compound types and concentrations. Moreover, electronic sensory systems including electronic noses and electronic eyes were harnessed to discern distinctions among various navel orange wines. Through these techniques, the research aimed to elucidate the variances induced by different yeast strains during both individual and mixed fermentation processes, shedding light on their impacts on the ultimate quality of navel orange wines.

Keywords

• navel orange wine
• <i>Saccharomyces cerevisiae</i>
• co-fermentation
• volatile components
• electronic nose analysis