Abstract—Using appropriate yeast strain and ammonium phosphate (DAP) was to evaluate aroma profiles in mao wine fermentation. The three different industrial yeast strains, and DAP levels: Rhöne2323 with DAP 0.3, and 0.5 gL^-1, and GHM with DAP 0.5 gL^-1 were added, and incubated at 20^oC, consequently the malolactic fermentation by the commercial malolactic bacteria Ellios1. The modeling of mao wine aroma profiles by gas chromatography and descriptor intensity by quantitative descriptive analysis were determined. The matrix of fermentations affected the aroma constituents and flavors complexity. Fifty-five aroma components were identified, mainly acetate, fatty acid and acid esters, higher alcohol, and terpenes. The twenty nine descriptors were intensified by judgments and discriminated into six groups (fruity, vegetable, floral, spice, sugar and trait) in a spider graph. The attributes were intensified ranking from mao fruit, ripe tamarind, dried rosella, prune, orange, bell pepper, and honey, respectively. The yeast strains with different ammonium phosphate levels enhanced aroma compounds in the mao wine. Esters, terpenes, and higher alcohols were synthesized by yeast strain Rhöne2323 in combination with DAP 0.5 gL^-1. While yeast strain GHM with DAP 0.5 gL^-1 received the highest intensity scores in most attribute.
 

Index Terms—mao wine, yeast, aroma profiles, aroma descriptor, ammonium phosphate

Cite: Wanphen Jitjaroen, Tunyaluk Bouphun, and Lachinee Panjai, "Microbial Strains as a Key Role Played on Aroma Profiles of Mao-Berry Fruit Wine," International Journal of Food Engineering, Vol. 3, No. 1, pp. 67-72, June 2017. doi: 10.18178/ijfe.3.1.67-72