The Impact of Yeast Strains and Oenological Procedures on the Chemical Composition, Antioxidant Potential, and Aromatic Profile of Blueberry Wines

To make the flavor of blueberry wine more unique, in this study, the mixed fermentation of blueberry wine was carried out to increase its original aroma components. The basic physical and chemical properties and antioxidant capacity of blueberry wine were compared when commercial Saccharomyces cerevisiae was used for single fermentation, Komagataella pastoris was used for single fermentation, commercial Saccharomyces cerevisiae and Komagataella pastoris were used for co-fermentation, and sequential fermentation was carried out for 24 h and 48 h. Moreover, the aroma components in blueberry wine were determined by electronic nose, GC-IMS, and GC-MS. The research found that there were no significant changes in the basic physico-chemical properties such as alcohol content, reducing sugar, total phenols, and flavonoids among the five fermentation methods. However, in terms of color, commercial wine yeast fermentation had higher brightness, and the a* and b* values of co-fermentation were higher. It also possessed greater antioxidant capacity when inoculated in sequence for 24 h and 48 h. All five fruit wines were most sensitive to the W1W, W2W, W2S, W1S, and W5S sensors. GC-IMS detection found that 48 h sequential inoculation could produce new aroma components, enhancing the flavor of the fruit wine. Meanwhile, non-targeted metabolomics research by GC-MS showed that Komagataella pastoris could make the aroma components of blueberry fruit wine more diverse and taste more layered. This work contributes to the advancement of fruit wine flavor profile enhancement.