Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Sun, Shu Yang; Jiang, Wen Guang; Zhao, Yu Ping

doi:10.1016/j.foodchem.2011.01.039

Cited by 86Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Sun, Shu Yang, Jiang, Wen Guang, Zhao, Yu Ping·2011·Food Chemistry

DOI 10.1016/j.foodchem.2011.01.039

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Abstract

Tart cherries of 'Early Richmond', widely grown in Shandong (China), were fermented with six different Saccharomyces cerevisiae strains (BM4×4, RA17, RC212, D254, D21 and GRE) to elucidate their influence on the production of volatiles and polyphenols. Acetic acid and 3-methylbutanol were found in the highest concentrations among all identified volatiles with all six yeast strains, followed by 2-methylpropanol and ethyl lactate. RA17 and GRE cherry wines were characterised by a higher amount of esters and acids. D254 wine contained a higher concentration of alcohols. With respect to polyphenols, five phenolic acids and four anthocyanins were identified among all tested samples, with chlorogenic and neochlorogenic acids, cyanidin 3-glucosylrutinoside and cyanidin 3-rutinoside being the major compounds. When using principal component analysis to classify the cherry wines according to the volatiles and polyphenols, they were divided into three groups: (1) RA17 and GRE, (2) RC212 and D254 and (3) BM4×4 and D21.

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In fruit wine, 3-methyl-1-butanol, 2-methylpropanol, 2-phenylethanol, and benzyl alcohol are key volatile compounds that contribute to the wine's flavor and fruity aroma, in addition to ethanol.
“In fruit wine, 3-methyl-1-butanol, 2-methylpropanol, 2-phenylethanol, and benzyl alcohol are key volatile compounds that contribute to the wine’s flavor and fruity aroma, in addition to ethanol [20,21].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [20]

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Authors: Sun, S. Y., Jiang, W. G., & Zhao, Y. P.
Affiliations: Yantai University (CN)
ORCID: Jiang, Wen Guang
Zhao, Yu Ping
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2011-07
Volume: 127
Issue: 2
Pages: 547-555
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2011.01.039
OpenAlex: W2072270679
Cited by: 86
References: 29
Citations by year: 2026: 10 · 2025: 8 · 2024: 5 · 2023: 3 · 2022: 3 · 2021: 9 · 2020: 1 · 2019: 4 · 2018: 6 · 2017: 5 · 2016: 4 · 2015: 8 · 2014: 11 · 2013: 4 · 2012: 4
FWCI: 9.34
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Funders: Doctoral Research Foundation of Shandong Province (BS2010NY007)
Doctoral Foundation of Ludong University (LY2010002)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
Keywords: Saccharomyces cerevisiae, cherry wine, sour cherry, volatile compounds, polyphenols, phenolic acids, anthocyanins, chlorogenic acid, neochlorogenic acid, cyanidin-3-rutinoside, wine fermentation, yeast strain comparison, acetic acid, isoamyl alcohol, ethyl lactate, esters, alcohol chemistry

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Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

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