Effect of Saccharomyces cerevisiae species on the quality of Vaccinium Bracteatum Thunb.fruits wines and its productive process

The most appropriate yeast species for the production of Vaccinium Bracteatum Thunb. fruits wines among five commercial Saccharomyces cerevisiae strains was selected.The yeast Y3 was chosen for a relatively higher growth speed and a higher ability to convert sugars to ethanols during the wine- making process. When inoculated by yeast Y3 and fermentation for 264h, the total sugar concentration decreased to 29.6g /L, and the ethanol concentration of Vaccinium Bracteatum Thunb. fruits wine increased to 7.18%. The contents of anthocyanins, phenolics, and flavonoids were 119.2, 5158.2 and 5.6mg /L, respectively. Meanwhile, its sensory evaluation score was the highest.