Effects of Saccharomyces cerevisiae A12-2 and BL20 Isolated from Wild Kiwifruit on Quality of Kiwifruit Wine

Using kiwifruit as raw material, the dominant yeast for fermenting wild kiwifruit wine was identified. The wines were fermented by obtained Saccharomyces cerevisiae (S. cerevisiae) A12-2 and BL20 and two commercial yeasts, respectively. Their experimental conditions and processes were the same. The product characteristics of wild kiwifruit wines fermented by S. cerevisiae A12-2 and BL20 were analyzed by the physicochemical properties, including total acid, alcohol content, V_C, volatile aroma components and sensory evaluation scores, during pre- and post-fermentation. The results showed that compared with the commercial yeasts, the fermentation abilities of S. cerevisiae A12-2 and BL20 were better, especially the kiwifruit wine fermented by BL20 with the most content of V_C and the best flavor. Its contents of total acid, soluble solid, V_C, pH, alcohol were 18.16 g/L, 8.5°Brix, 95.4 g/L, 3.72, 13.7%vol, respectively. The contents of ethyl hexanoate, ethyl butyrate, butyl acetate, ethyl lactate and hexanol were 1.80, 28.5, 0.25, 2.00 and 1.66 mg/L, respectively. The score of sensory evaluation was 86. It was preliminarily indicted that S. cerevisiae BL20 from wild kiwifruit is more suitable for fermenting kiwifruit wine.