Abstract:In order to explore the effect of norisoprenoids produced after carotenoids degradation on the characteristic aroma of wolfberry wine, a strain of Kurthia sp. which could degrade carotenoids was used. Kurthia sp. was inoculated in the wolfberry residue, and the industrial Saccharomyces cerevisiae was inoculated in the wolfberry juice, separately. They were mixed after fermentation. Kurthia sp. enzyme was inoculated in the wolfberry juice and assisted by the fermentation of industrial Saccharomyces cerevisiae to get the autoclaved wolfberry dregs. The wolfberry residue sterilized by high pressure was added into the wolfberry juice, and then fermented by inoculation with the industrial Saccharomyces cerevisiae. The wolfberry wine brewed by traditional fermentation process was used as the control. The aroma components of wolfberry wine were detected and analyzed using headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). And the influence of three carotenoid degradation methods to the aroma of wolfberry wine was evaluated by the sensory scoring method. The results showed that the aroma and taste of wolfberry wine in the Kurthia sp. enzyme preparation-assisted fermentation group were the best, and the best clarity after autoclaving was found in the group of fermentation after high pressure sterilization. Therefore, in the brewing process of wolfberry wine, the wolfberry juice could be degraded by the enzyme from Kurthia sp., and the wolfberry residue could be appropriately prepared with high pressure sterilization before fermentation, which could improve the brewing process and enhance the aroma of wolfberry wine.
