Comparison of quality differences in Gastrodia elata wines fermented with different Saccharomyces cerevisiae and potential for sleep improvement in Saccharomyces cerevisiae SY Gastrodia elata fermented wine

In this study, four Saccharomyces cerevisiae strains were evaluated for their fermentation performance and the resulting wine’s quality. The results demonstrated that the Saccharomyces cerevisiae SY exhibited the most robust fermentation capacity, with faster initiation and higher efficiency. The SY group exhibited a higher total content of active ingredients (1.04 mg/mL), with Parishin E levels being significantly higher compared to the others. Although the amino acid content of PM group was found to be the highest (63.36 mg/L), while the percentage of bitter amino acid in the SY group was found to be the lowest (39.52%). and the percentage of umami amino acid in the SY group was found to be the highest (28.1%). The DV10 group exhibited the highest levels of pyruvic and malic acid (0.53 g/L and 1.64 g/L, respectively) while the SY group demonstrated the lowest acetic acid content (1.63 g/L). In addition, the SY group had a more complex aroma composition, with higher scores for sensory floral and fruity aromas. Furthermore, Gastrodia elata fermentation wine could reduce the damage of nerve cells in sleep-disordered zebrafish, reduce the distance and time of zebrafish's nocturnal movement, which had effect of improving sleep in zebra fish model, Specific mechanisms of action can be further investigated in the future.