The chemical and aromatic compositions of young wines, which were fermented in fig juice and fig pulp with seven different strains of Saccharomyces cerevisiae, were determined by GC/MS after alcoholic fermentation. The best results were found that fig wines fermented with S. cerevisiae Lalvin D254 and Lalvin VD10, which exhibited higher ethanol contents 12.5-13.1%, lowest contents of residual sugar 3.03-3.04%, lowest titratable acidity 6.96-7.44 g/L(calculated by tartaric acid) and higher sensory scores 5.23-8.36 points. Further, flavor analysis revealed that fig wine contained the yeast-generated characteristic aromatic components and the fig fruit flavor characters, which were the main aromatic components of phenethyl alcohol, Methyl 4-hydroxybutanoate. The contents of these main aromatic components in the fig wine fermented with Lalvin VD10 were higher than that fermented with Lalvin D254. In summary, the wine fermented by S. cerevisiae Lalvin VD10 exhibited higher the sensory evaluation and higher aroma contents.

Studies on the aroma and quality of young fig (<i>Ficus carica</i>) wines fermented by different yeasts

248th National Meeting (2014)

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Studies on the aroma and quality of young fig (Ficus carica) wines fermented by different yeasts