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Abstract：
Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of which 68 were present in all samples, accounting for over 99% of the total concentration. The sample fermented contained significantly higher levels of volatile metabolites (56.80 mg/g). Alcohols (22 species) and esters (26 species) were the main flavor components, with the contents accounting for 56.45 ± 3.93% and 31.18 ± 4.24%, respectively, of the total. Furthermore, 14 characteristic components were identified as potential odor-active compounds, contributing to sweet and floral apple brandy flavor. Although the characteristic components are similar, the difference in the content makes the overall sensory evaluation of the samples different. The samples formed by fermentation of four strains, which obtained the highest score (86.46 ± 0.36) in sensory evaluation, were further interpreted and demonstrated through the Mantel test. The results of the component analysis were effectively distinguished by OPLS-DA and PCA, and this validation was supported by sensory evaluation. The research results provided a technical reference for the production of coffee pulp wines.
摘要：
咖啡浆葡萄酒是通过酿酒酵母的混合发酵生产的，并对其风味和感官特性进行了比较评价。从五种咖啡果浆葡萄酒中鉴定出87种挥发性成分，其中68个存在于所有样本中，占总浓度的99%以上。发酵的样品含有显著较高水平的挥发性代谢物(56.80mg/g)。醇（22种）和酯（26种）是主要的风味成分，含量分别为56.45±3.93%和31.18±4.24%，分别,的总数。此外，14个特征成分被确定为潜在的气味活性化合物，有助于甜和花卉苹果白兰地的味道。尽管特征组件相似，含量的差异使得样品的整体感官评价不同。通过四个菌株的发酵形成的样品，感官评价得分最高(86.46±0.36),通过Mantel检验进一步解释和证明。成分分析的结果通过OPLS-DA和PCA得到了有效的区分,这种验证得到了感官评估的支持。研究结果为咖啡果浆酒的生产提供了技术参考。
