A Multidimensional Strategy of Flavor Evaluation Linking Yeast‐Driven Chemical Networks to Sensory Attributes of Cherry Wine

This study systematically investigated the differential impacts of five commercial yeast strains on the chemical fingerprint and sensory attributes of cherry wine through integrating multiomics flavor analysis and sensory evaluation. During fermentation, total sugar content decreased from 220 g/L to 4.8-5.3 g/L, resulting in an ethanol concentration of around 11.0% (v/v). Cherry wine fermented with SIHA7 yeast exhibited the highest antioxidant capacity, whereas 71B yeast was particularly effective in reducing malic acid levels. This strain also showed an association with higher lactic acid concentrations in the final wine, suggesting a complex interplay between yeast metabolism and indigenous microbial activity. Sweet amino acids dominated the amino acid profile, accounting for 48.9%-61.1% of the total amino acids. The principal volatile compounds identified in the cherry wines included isoamyl alcohol, benzyl alcohol, isobutyraldehyde, 2-phenylethanol, ethyl acetate, ethyl caproate, and ethyl hexanoate. Among the tested yeasts, VIC (Vivace) showed the greatest ester production, with esters accounting for 55.8% of the total volatiles. Correlation analysis revealed that the floral aroma of cherry wine was significantly associated with specific amino acids (aspartic acid and serine), higher alcohols (isoamyl alcohol, 2-phenylethanol, and benzyl alcohol), and ethyl caproate. Overall, this study provides valuable insights into the role of yeast species in shaping the quality and sensory attributes of cherry wine.