Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

For the winemaking bioprocess of jujube wine, selection optimal starter cultures is one major concerns before fermentation. In this study, we investigated effects different yeasts on composition aroma-active compounds in fermented wine and identified principal components that determine flavor quality. It showed produced a total 43 compounds, which esters (e.g., ethyl caprylate, decanoate, hexanoate, phenethyl acetate) contribute more to quality attributes, especially for improvement aroma. Moreover, example, ratio content alcohols, exerts great impact wine. Different resulted significant differences (both species content) thus formed flavors Thus, propose screening desirable yeast essential fermentation at large scale, considerations should be taken into resulting compounds.