Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

This study evaluated the effects of caffeic acid and chlorogenic on chemical constituents lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L 300 before fermentation. Results showed that addition had no effect ability alcoholic fermentation S. cerevisiae. The both acids decreased utilization amino nitrogen sources produced less α-ketoglutaric, succinic, acetic acid. induced a higher product typical aroma components wine, including trans-rose-oxide, precursors 1-octane-3-ol, octanoic acid, isoamyl acetate, more esters, such as ethyl caprylate, caprate, hexanoate, citronellyl ethyl-9-decenoate, geranyl phenethyl compared addition. These findings indicate could enhance flavorful character improve quality wine.