Effect of different yeasts on the quality and volatile flavor substances of cherry tomato wines

The cherry tomato wines were prepared with cherry tomato as raw materials, strains L2323, BO213, F15, RV002 and special yeast for fruit wine as fermentation strains. The sugar content, total acid and alcohol content were determined during fermentation process, the sensory evaluation was carried out, the volatile flavor compounds were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography- mass spectrometry (GC-MS), and the optimal fermentation strain of cherry tomato wines were determined. The results showed that the cherry tomato wine fermented with yeast strain L2323 had the fastest fermentation speed and stronger alcohol production capacity in the fermentation process. At the end of fermentation, the sugar content, total acid, and alcohol content were 2.4 °Bx, 16.5 g/L, and 16%vol, respectively. The sensory score was the highest (86 points), the wine had a transparent color, with unique cherry tomato aroma, refreshing taste and outstanding typicality. The types of volatile flavor substances were the most abundant (77 kinds) and the relative content was the highest (90.22%), among them, the types of ester substances were the most (28 kinds), mainly ethyl caprylate, ethyl lactate, etc., which gave fruit wine fruit aroma.