Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10

Abstract

This study evaluated the effects of caffeic acid and chlorogenic acid on the chemical constituents of lychee wine fermented with Saccharomyces cerevisiae DV10 when added at 200 mg/L and 300 mg/L before fermentation. Results showed that the caffeic acid and chlorogenic acid addition had no effect on the ability of alcoholic fermentation of S. cerevisiae. The addition of both acids decreased the utilization of amino nitrogen sources and produced less α-ketoglutaric, succinic, and acetic acid. The addition of 200 mg/L of caffeic acid induced a higher product of typical aroma components of the lychee wine, including trans-rose-oxide, precursors of 1-octane-3-ol, octanoic acid, and isoamyl acetate, and produced more esters, such as ethyl caprylate, ethyl caprate, ethyl hexanoate, isoamyl acetate, citronellyl acetate, ethyl-9-decenoate, geranyl acetate, and phenethyl acetate, compared with the chlorogenic acid addition. These findings indicate that caffeic acid addition could enhance the flavorful character and improve the quality of lychee wine.