Aroma-producing Saccharomyces cerevisiae improved the quality of Dangshan pear (Pyrus spp.) wine through the biosynthesis of key esters

Abstract

The aroma compounds of pear wine fermented by 10 kinds of yeast were analyzed. The results showed that isoamyl acetate, ethyl butyrate and ethyl caproate were the key aroma compounds of pear wine, and their OAV (odor activity value) > 1. The high accumulation of esterase activity with p-NPA (C₂), p-NPH (C₆) and p-NPO (C₈) as substrates resulted in significantly higher content of ethyl acetate, isoamyl acetate, ethyl caproate and ethyl caprylate in JN3 fermented pear wine. JN3 also had certain advantages in the biosynthesis of isoamyl acetate and ethyl butyrate by alcoholysis. The excellent ester production ability of JN3 had the important contributions to the aroma and typicality of pear wine. This research laid the foundation for the flavor regulation and quality improvement of pear wine and other fruit wines.