The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa

The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines. Therefore, it is necessary to develop novel strawberry wine products. In this research, we assessed and analyzed the influences of fermentation withHanseniaspora uvarum,Kurtzmaniella quercitrusa, andSaccharomyces cerevisiaeunder four fermentation conditions on the fermentation kinetics, organoleptic characteristics, chemical compositions, antioxidant capacities, and flavor profiles of strawberry wines. Strawberry wines fermented with the indigenous non-SaccharomycesyeastsH. uvarumandK. quercitrusashowed higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) free-radical-scavenging capacities and significantly different flavor profiles compared to strawberry wines fermented withS. cerevisiae. In addition, adjusting the initial soluble solids contents of strawberry juices and fermentation temperatures positively affected the quality and flavor profiles of strawberry wines fermented with theH. uvarumandK. quercitrusastrains. Under the condition of 18 °C–20 °Brix, strawberry wine fermented withK. quercitrusapresented the highest antioxidant capacity, with enhanced flavor diversity and color intensity. It is worth noting thatK. quercitrusacan be an alternative yeast for producing high-quality strawberry wine with a distinct floral aroma.