The invention belongs to the technical field of
fermentation engineering, and particularly relates to
Wickerhamomyces anomalus JG-WA1 and application thereof in
aroma-enhancing
fruit wine. A strain of
aroma-enhanced
Wickerhamomyces anomalus JG-WA1 is screened from distiller's
yeast, apple juice is inoculated with the strain for primary
fermentation, then
saccharomyces cerevisiae is inoculated for secondary
fermentation, and the
aroma-enhanced
fruit wine is prepared. The content of unpleasant
odor substances such as
acetone, 4-methyl-1-pentanol, 2-
butanol,
dimethyl disulfide, 3-hexanone and the like with pungent smell of
alcohol or
mildew odor and the like in the
fruit wine is obviously reduced, while the content of 2-pentanol,
ethyl propionate,
propyl acetate, 3-methyl-2-
pentanone, 3-
pentene-2-
ketone, hexyl hexanoate,
ethyl hexanoate,
methyl acetate,
heptanal, 2-
octanone, 2, 3-
pentanone,
ethyl hexanoate,
ethyl hexanoate,
methyl acetate,
heptanal, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate and ethyl hexanoate is obviously reduced. The content of
fruit flavor components such as 2, 3-dimethylpyrazine is greatly increased, the brewed apple
wine is obvious in ester
flavor and transparent and bright in color, and the
flavor quality is obviously improved.