Effects of Co-fermentation by Multiple Yeast Strains on Flavoring Compositions of Grape Wine

Two natural yeast strains ZYFJQ and YQY,separated from grapeberry,were used by single or in combination with commercial yeast RC212 and D254 to produce dry red grape wine with Yantai grape Cabernet gernischt as raw materials.The physiochemical indexes of all pro-duced grape wine samples by single strain fermentation or by combined strains fermentation were in accord with international standards of grape wine.Among all the wine samples,GC-MS analysis results showed that co-fermentation by RC212+D254+YQY could produce 38 kinds of fla-voring compositions(the highest in the samples) and the wine had harmonious and soft taste with mellow aroma.Besides,co-fermentation by D254+ZYFJQ was an ideal approach to produce Yantai local grape wine and the wine had distinct physiochemical indexes and flavoring harmo-ny.