Fermentation characteristics of different yeast in pineapple wine making

Four Saccharomyces cerevisiae strains(DV10,CY3079,K1 and QA23)were used in fermentation of pineapple peel residue,through sensory value,chromaticity,alcohol and antioxidant activity changes in fermentation process,an optimal yeast strain was selected. The results show that the sensory score of QA23 was 86,the second wine is fermented with CY3079. L^* and b^* of wines fermented with CY3079,K1 and QA23 yeast were higher than DV10. The alcohol in all wines were more than 10% vol. Change of flavonoid in the fermentation process was unsignificant,the content of polyphenols were experienced a complex tendency of increased first then decreased and rebound again,the change of antioxidant activities was similar with total phenols during the main fermentation stage. Compared to the other three yeast,pineapple wine of QA23 yeast had the highest flavonoid and polyphenols contents,up to(0.29±0.021) mg/mL and(455.90±9.87) μg/mL,respectively. IC₅₀ of DPPH and ABTS radical scavenging ability were(4.40±0.29) mg/mL and(0.74±0.03) mg/mL,respectively. Compared with CY3079,DV10 and K1 yeast,QA23 had higher antioxidant activity. The fermentation performance of QA23 yeast was better than other three kinds of yeast and suitable for pineapple wine fermentation. It provides theoretical basis for the processing and utilization of pineapple skin residue.