Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Abstract

Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, <i>Saccharomyces cerevisiae</i> var. <i>burgundy</i>, <i>Hanseniaspora thailandica</i> Zal1, and <i>S. cerevisiae</i> Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and <i>H. thailandica</i> Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by <i>S. cerevisiae</i> var. <i>burgundy</i> had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). <i>H. thailandica</i> Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by <i>H. thailandica</i> Zal1 resulted in a plum wine with a distinct aroma.