Effect of fermentation strain on flavor of seed watermelon wine

The effect of fermentation strain on flavor of seed watermelon wine was evaluated. Red wine specific yeast,special wine yeast,wine active dry yeast,and distiller 's yeast were used for the fermentation of seed watermelon juice.The GC- MS analysis showed that total 21,23,28,and 18 volatile compounds were detected in the red wine specific yeast,special wine yeast,wine active dry yeast,and distiller's yeast fermented seed watermelon wine respectively. The isoamyl acetate was the main volatile compound in the red wine specific yeast 's wine( 17.2%),while the ethyl decanoate was the main volatile compound of the special wine yeast( 22.7%) and wine active dry yeast'wine( 18.8%),respectively.The ethyl caprylate was the main volatile compound in the distiller's yeast's wine( 18.3%).The electric nose analysis showed that the flavor of the distiller's yeast's seed watermelon wine was different to that of the others,which presented an oil and grass fragrance.Combining with the results,the seed watermelon wine femenated by the wine active dry yeast presented the best flavor with the classic wine and fruit fragrance.