Effect of multi-yeast fermentation on quality of mead

In order to select suitable yeast combinations for mead fermentation, two strains of alcohol-producing Saccharomyces cerevisiae (XQ2-2 and T5) and two strains of aroma-producing yeasts (T3 and T4) were combined for mead fermentation in this study. The physicochemical indexes and sensory qualities of mead were analyzed, and the volatile flavor of mead was analyzed by headspace solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC-MS). The volatile flavor was analyzed by headspace solid microextraction and gas chromatography-mass spectrometry (HS-SPME- GC-MS). The results showed that the quality of mead prepared by the combination of yeasts XQ2-2/T3 was the optimal, with the contents of sugar, reducing sugar, volatile acid, total acid, alcohol and total esters of 9.4 °Bx, 23.42 g/L, 0.26 g/L, 2.24 g/L, 13.7%vol, 0.97 g/L, respectively. The sensory score was 74.18, and the mead body was clear, with golden color, honey and fruity aroma, mellow taste, sweet and sour moderate. HS-SPME-GC-MS results showed that a total of 11 volatile flavor substances were determined in the mead prepared by the combination of yeasts XQ2-2/T3, including 3 esters, 5 alcohols, 2 aldehydes, and 1 hydrocarbon, with relative contents of 47.13%, 26.13%, 19.93%, and 6.81%, respectively.