Comparison on fermentation rule and aromatic composition of blood orange wines fermented with different species of yeast strains

Through the comparison of the fermenting rules on two species of yeast strains and the analysis of aromatic components in blood orange wines fermented with different species of yeast strains, the fermentation dynamic models were established. The results as follows:the starting fermenting time of alcohol active dry yeast was short compared with Saccharomyces cerevisia 1383. The content of residual sugar and anthocyanins were decreased gradually and the total acids content was increased at early fermentation stage then decreased in both of them during the fermentative process. 36, 39 kinds of aromatic compounds were identified in blood orange wines fermented with the alcohol active dry yeast and Saccharomyces cerevisia 1383, respectively, and 26 kinds of aromatic compounds were same in the two blood orange wines. The dynamic equation of alcoholic fermentation for alcohol active dry yeast and Saccharomyces cerevisia 1383 were X=9.351 1+26. 322e-0.993t and X=9. 720 1+41. 109e-0.093t.