Typical Aromas Characterization of Red Raspberry Wine Co-Fermented by Issatchenkia Terricola Wjl-G4 Purposed on Acid Reducing and Aroma Enhancing

This study aimed to characterize the typical aromas profile of red raspberry wine co-fermented by an acid reducing yeast Issatchenkia terricola WJL-G4. After WJL-G4 fermentation, the contents of citric acid in red raspberry wine decreased from 17.14 g/L to 5.59 g/L. Co-fermentation by WJL-G4 could preserve the characteristic flavor of red raspberry, through enhancing characteristic compound contents like β-ionone, geranyl and linalsol. Seventeen kinds of unique volatile compounds like ethyl caprate, ethyl pentadecanoate and 2,4-dimethylbenzaldehyde were detected in co-fermentation group, made red raspberry wine more attractive. Co-fermentation by WJL-G4 significantly enhanced the overall flavor of the raspberry wine through lowering the acidity, enriching the typical aroma complexity and enhancing the grassy and woody notes. Moreover, PCA results showed that the increasing complexity of volatile compounds and enhancing overall flavor in the co-fermentation group were associated with the metabolism of citric acid by WJL-G4.