Comparative Analysis of Sensory Evaluation and Flavor Characteristics of Coffee Pulp Wines Produced from Different Yeast Combinations

Coffee pulp wines were produced by mixed fermentation of four Saccharomyces cerevisiae strains, and the flavor and sensory characteristics of the wines were compared and evaluated. A total of 87 volatile components were identified in the 5 kinds of coffee pulp wines, with the content of each sample varying significantly. The common composition was 68 and accounted for 99.08 ± 0.48% of the total content. Twenty characteristic components (OAVs > 1) were distinguished, which made samples present brandy, floral, fruity and fermented aromas. However, each sample presents its own unique flavor and taste due to the difference in component contents. The sensory evaluation verified the chemical analysis results, which were effectively distinguished by OPLS-DA and PCA. Sample E had the best score in human sensory evaluation and was interpreted and demonstrated by mental testing. The research results can provide a technical reference for the production of coffee pulp wines.