Effects of S. cerevisiae strains on the sensory characteristics and flavor profile of kiwi wine based on E-tongue, GC-IMS and 1H-NMR

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the economic losses linked to fruits imperfections, spoilage, over production and seasonality. In the study, Pujiang kiwifruit, a China National Geographical Indication Product, was used as raw material to produce KW fermented by four commercial S. cerevisiae strains, namely Drop Acid Yeast, DV10, SY and RW. The sensory characteristics and flavor profile of KW were assessed by means of sensory evaluation, E-tongue, GC-IMS and 1H-NMR. KW fermented by RW strain obtained the higher sensory evaluation score. E-tongue could clearly distinguish the taste differences of KW fermented by distinct S. cerevisiae strains. A total of 128 molecules were characterized by GC-IMS and 1H-NMR, indicating that the combinations of multiple technologies could provide a comprehensive flavor profile of KW. The main flavor compounds in KW pertained to the classes of esters and alcohols. Several pathways were found to be differently altered by the fermentation with the different yeast strains, namely butanoate metabolism, glycerolipid metabolism, alanine, aspartate and glutamate metabolism, arginine biosynthesis, arginine and proline metabolism. The present study will facilitate screening suitable S. cerevisiae strains for KW production and provide a theoretical basis for large-scale production of KW.