Research on Selection of Yeasts and Fermentation Technology of Jerusalem artichoke Wine

Abstract:

The preliminary study on aroma compositions and fermented processes for Jerusalem artichoke wine was carried out using J. artichoke（Helianthus tuberosus L.） tubers as raw materials. Through comparing three kinds of yeasts on J. artichoke liquid fermentation experiments，the optimal yeast was selected. Then a single-factor and with two orthogonal-factor models were used to explore the optimal technology. Head Space Solid-Phase Micro-Extractions（HS-SPME） and Gas Chromatography-Mass Spectrometer（GC-MS） were used to determine the dominated aromas and flavor profiles of wine. The results were shown as follows：1） K.marxianus X2 was the best active inulinase.2） The optimal conditions were 30 ℃，5% inoculum dose，and 22 °Bx inulin when the yields of ethanol used as indexes，whereas the better conditions were 28 ℃，6% inoculum dose，and 21 °Bx inulin when the sensory quality of products as the scale index.3） Forty aromas and flavor components were characterized in J. artichoke wine，in which amyl acetates，ethyl hexanoates，and ethyl caprylates were dominated. A strain directly used for J. artichoke wine fermentation was elected to obtain the color，flavor and taste of J. artichoke wine.