Study on isolation and identification of a non-Saccharomyces cerevisiae and the effect of multi-strain mixed fermentation on wine aroma

In the experiment, non-Saccharomyces cerevisiae H8 (Candida krusei Candida crusei) were mixed with S. meiculata and S. aeruginosa at a ratio of 1:1:1.After culturing for 46 h, the fermented Cabernet Sauvignon was inoculated into Saccharomyces cerevisiae in turn. The volatile aroma components and sensory organs showed that there was no significant difference between the physical and chemical indexes of the mixed fermentation and the single bacteria fermentation. The composition and content of the volatile compounds were quite different. Among them, mixed fermentation there are 29 kinds of wine-like volatiles, of which 17 kinds of esters, three kinds of alcohol, three kinds of acids, two olefins, a ketone and three other substances. There are 23 kinds of volatile substances in fermented wine samples, including 16 kinds of esters, 3 kinds of alcohols, 2 kinds of acids, 1 kinds of olefins and 1 kinds of ketones. Conclusion:The content of mixed fermentation substances in a single species such as phenylethanol, menthol, limonene, undecylenic aldehyde and myristal aldehyde is high, the substance is rich and complex, and it has a certain positive effect on wine aroma. Conducive to the improvement of similar wines on the market.