Quality analysis of Lycium barbarum wine fermented by different commercial Saccharomyces cerevisiae

In order to screen commercial yeasts suitable for Lycium barbarum wine production, L. barbarum wine was fermented using 10 commercial Saccharomyces cerevisiae (BA, DE, LA-RA, LA-MA, LEC, SY, XR, FTH, STR, and TXL), and the effect of different yeasts on the quality of L. barbarum wine was investigated. The basic physiochemical indexes of L. barbarum wine were determined, the sensory evaluation was carried out by fuzzy mathematics comprehensive evaluation method, and the taste, smell and volatile flavor components of different L. barbarum wine were analyzed by electronic tongue, electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and a commercial S. cerevisiae suitable for brewing L. barbarum wine was selected. The results showed that L. barbarum wine brewed by the yeast STR had the largest a* value, red color, the optimal light transmittance (88.26%), and the highest fuzzy mathematical sensory score (88.7). Principal component analysis (PCA) based on electronic tongue and electronic nose detection response values results could effectively distinguish L. barbarum wine brewed by different commercial yeasts. The results of HS-SPME-GC-MS analysis showed that a total of 50 volatile flavor substances in L. barbarum wine fermented by the yeast STR were detected, with a total contents of 87 107.249 μg/L, and there were 6 key volatile flavor substances (OAV>1) based on the odor activity value (OAV). Therefore, the commercial S. cerevisiae STR was the most suitable for brewing L. barbarum wine.