Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

SPME–GC–MS detection of volatile aroma compounds in strawberry wines produced by different commercial yeast strains


Weishuai Qin 1, Xinjie Zhao 2, Na Zhang 3, Wu Meng 2, Heng Zhai 1*

Recieved Date: 2013-06-12, Accepted Date: 2013-10-20


Strawberries of ‘Allstar’ were fermented with six different commercial yeast strains (D254, CY3079, RC212, QA23, DV10 and EC1118) to elucidate their influence on the volatile and sensory profile of strawberry wines. A total of 40 volatile compounds were identified and quantified in the wines produced. Ethyl caprylate and 3-methyl-1-butanol were found in the highest concentrations among all identified volatiles with all six yeast strains, followed by 1-hexanol and 2-methyl-1-propanol. D254 and CY3079 strawberry wines were characterised by a higher amount of esters and higher alcohols. DV10 and QA23 wines contained a higher concentration of acids, and the lowest acidity (6.25 mg/L) was detected with RC212. The results obtained in the sensory analysis suggested that EC1118 yeast produced wines of higher organoleptic quality.


Strawberry wine, yeast, volatile aroma compounds, SPME-GC-MS

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 254-258

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