# The impact of S. cerevisiae strains on the aroma profile and physicochemical properties of Phyllanthus emblica L. fruit wine

## TL;DR

This study shows how different yeast strains affect the aroma and quality of Phyllanthus emblica fruit wine.

## Contribution

The study identifies specific yeast strains that enhance aroma and antioxidant activity in Phyllanthus emblica wine.

## Key findings

- FR and D254 strains increased ester concentrations and antioxidant activity, respectively.
- Strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols.
- Methyl nitrate and n-propyl acetate were identified as discriminant markers among yeast strains.

## Abstract

Since the key aroma compounds and bioactive profiles of Phyllanthus emblica fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematically evaluate the effects of five Saccharomyces cerevisiae strains on physicochemical properties, bioactive components, and volatile organic compound (VOC) profiles in PFW. Using an integrated flavoromics approach with chemometric analysis, we identified 110 VOCs. FR and D254 enhanced ester concentrations and antioxidant activity respectively, whereas strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols. Multivariate analyses identified methyl nitrate and n-propyl acetate as discriminant markers among strains. Aroma-activity analyses further highlighted ethyl hexanoate, isoamyl acetate, and n-propyl acetate as major aroma contributors with distinctive strain-dependent distributions. These findings provide critical guidance for yeast strain selection and fermentation optimization to improve PFW quality, offering new insights for the development of functional fruit wines.

•Integrated HS-SPME-GC–MS and HS-GC-IMS enabled comprehensive characterization.•Distinct yeast strains modulated the aroma and bioactive profiles of PFW.•Ester-rich fermentations correlated with higher antioxidant activity and quality.•Key aroma-active compounds, including ethyl acetate were strain-dependent.

Integrated HS-SPME-GC–MS and HS-GC-IMS enabled comprehensive characterization.

Distinct yeast strains modulated the aroma and bioactive profiles of PFW.

Ester-rich fermentations correlated with higher antioxidant activity and quality.

Key aroma-active compounds, including ethyl acetate were strain-dependent.