Effect of two high-yield β-glucosidase strains on aroma quality of rose wine

Two high-yield β-glucosidase strains of Candida glabrata D18 and Hanseniaspora uvarum H30 were inoculated with commercial Saccharomyces cerevisiae (NDA21) to brew Cabernet Sauvignon rose wine, respectively. The dynamic changes in sugars, organic acids, glycerol contents, and ethanol volume fraction during fermentation were monitored. The volatile flavor components of wine were detected by headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) was performanced based on the results, and sensory quality of wine samples was evaluated. The results showed that the addition of non-S. cerevisiae could control the total sugar content in wine samples, and significantly reduce the tartaric acid content (P<0.05). Among them, the most volatile flavor compounds were detected in the wine samples of group D18+NDA21 (41), including 31 esters, 3 alcohols, 4 aldehydes, and ketones 3 terpenes and C₁₃-norisoprene, and the contents of β-damastone, ethyl butyrate, ethyl caproate and ethyl laurate were significantly increased in this group (P<0.05). PCA could distinguish different wine samples, D18+NDA21 wine sample aroma was balanced, floral, fruity and sweet prominent. Therefore, strain D18 had the potential to be applied to the production of high quality rose wine.