Abstract
Objective: To provide theoretical basis for the industrialization production of low-alcohol jujube wine. Methods: Three methods including Pasteurization, high-frequency ultrasound and ultra-filtration were used to terminate the fermentation. Flavor substances of low-alcohol jujube wine were determined by ion chromatography and headspace solid phase microextraction-gas chromatography-mass spectrometry techniques, and sensory evaluation was also conducted. Results: There are five main organic acids in low-alcohol jujube wine: malic acid, citric acid, succinic acid, lactic acid and acetic acid. A total of 50 aroma components were detected, of which esters were the main aroma substances, and the contents of ethyl caprylate and ethyl caprate were the highest. The content of flavor substances in low-alcohol jujube wine was obviously different under different termination fermentation treatments. The low-alcohol jujube wine treated with high-frequency ultrasound had the best balance degree of flavor substance, and the aroma components were rich and balanced. The low-alcohol jujube wine treated with ultra-filtration had a moderate balance of flavor substance, and the aroma components were rich and unbalanced. The balance of flavor substances and the types of aroma components in the Pasteurized low-alcohol jujube wine were the lowest. Conclusion: Controlling the fermentation of jujube juice by physical measures at the fermentation stage of monosaccharide and fructan, and producing jujube wine with low alcohol and high sugar is an excellent way to solve the problem of excessive harmful substances in jujube wine.
Publication Date
12-28-2022
First Page
15
Last Page
20,27
DOI
10.13652/j.spjx.1003.5788.2022.90240
Recommended Citation
Rong, YIN; Qian-ru, ZHANG; Jun-yu, WANG; and Zhi-hong, LIANG
(2022)
"The influence of physical termination fermentation process on flavor substances of low-alcohol jujube wine,"
Food and Machinery: Vol. 38:
Iss.
12, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.90240
Available at:
https://www.ifoodmm.cn/journal/vol38/iss12/2
References
[1] 尹蓉,张倩茹,殷龙龙,等.红枣汽酒饮品的研究与开发[J].食品科技,2020,45(4):80-84.YIN R,ZHANG Q R,YIN L L,et al.Research and development of jujube wine spritzer[J].Food Science and Technology,2020,45(4):80-84.
[2] 张丽华,李珍珠,王维静,等.不同杀菌方式对低醇枣酒品质的影响[J].中国酿造,2018(12):106-111.ZHANG L H,LI Z Z,WANG W J,et al.Effect of different sterilization methods on the quality of low-alcohol jujube wine[J].China Brewing,2018(12):106-111.
[3] 郑永丽.低醇葡萄酒的脱醇工艺及产品研发[D].银川:宁夏大学,2021:1-8.ZHENG Y L.Low-alcohol wine dealcoholization technology and product development[D].Yinchuan:Ningxia University,2021:1-8.
[4] 郑永丽,张军翔.低(无)醇葡萄酒研发进展[J].中国酿造,2021,40(7):12-16.ZHENG Y L,ZHANG J X.Research and development of low(no)alcohol wine[J].China Brewing,2021,40(7):12-16.
[5] 张倩茹,尹蓉,殷龙龙,等.果酒发酵过程影响甲醇含量的因素模拟分析[J].食品科技,2022,47(1):106-112.ZHANG Q R,YIN R,YIN L L,et al.Simulation analysis of factors influencing methanol content in fruit wine fermentation process[J].Food Science and Technology,2022,47(1):106-112.
[6] 王琰,曾新安,蔡锦林.不同的终止发酵的方法制备低醇菠萝酒[J].现代食品科技,2021,37(3):70-76,15.WANG Y,ZENG X A,CAI J L.Preparation of low-alcohol pineapple wine by different methods of terminating fermentation[J].Modern Food Science and Technology,2021,37(3):70-76,15.
[7] 杨凯,张攀,梁丽雅,等.肉桂酸终止低醇葡萄酒酒精发酵的工艺优化[J].保鲜与加工,2020,20(5):153-158.YANG K,ZHANG P,LIANG L Y,et al.Optimization of terminating alcohol fermentation technique of low-alcohol muscat hamburg wine by cinnamic acid[J].Storage and Process,2020,20(5):153-158.
[8] 崔媛媛,张祯,李熠,等.超高压处理对低醇沙棘蜂蜜酒品质的影响[J].食品与发酵工业,2021,47(24):173-180.CUI Y Y,ZHANG Z,LI Y,et al.Effect of high hydrostatic pressure treatment on the quality of low alcohol sea-buckthorn mead[J].Food and Fermentation Industries,2021,47(24):173-180.
[9] 张倩茹,尹蓉,王贤萍,等.乳酸菌发酵树莓饮料的工艺优化[J].食品科技,2021,46(5):99-103.ZHANG Q R,YIN R,WANG X P,et al.Research on optimization of fermented raspberry beverage by lactic acid bacteria[J].Food Science and Technology,2021,46(5):99-103.
[10] 张倩茹,贾杰,尹蓉,等.离子色谱法测定枣酒中甘油含量[J].安徽农业科学,2019,47(18):201-203.ZHANG Q R,JIA J,YIN R,et al.Determination of glycerol in jujube wine by ion chromatography[J].J Anhui Agric Sci,2019,47(18):201-203.
[11] 李群,李新明,张倩茹,等.枣酒酿造工艺的优化及其香味成分分析[J].北方园艺,2017,17(12):136-141.LI Q,LI X M,ZHANG Q R,et al.Optimization of fermentation process for jujube wine and analysis of flavor components[J].Northern Horticulture,2017,17(12):136-141.
[12] ALPER K,ZCAN B.Determination of phenolics,organic acids,minerals and volatile compounds of jujube(Ziziphus jujuba miller)jam produced by under vacuum evaporation compared with open pan method[J].Journal of Food Measurement and Characterization,2021(15):1 127-1 138.
[13] 王博.不同酵母对蓝莓酒中有机酸的影响[D].沈阳:沈阳农业大学,2018.WANG B.Effects of different yeasts on organic acids in blueberry wine[D].Shenyang:Shenyang Agricultural University,2018:8-10.
[14] 崔艳,梁丽雅,尹吉泰,等.低温结合超声波工艺酿造低醇甜白葡萄酒的研究[J].保鲜与加工,2018,18(6):89-94,99.CUI Y,LIANG L Y,YIN J T,et al.Low alcohol sweet white wine brewing by low temperature treatment combined with ultrasonic technology[J].Storage and Process,2018,18(6):89-94,99.
[15] 吴孔阳,杜如月,刘红霞,等.红枣功能特性及其发酵酒研究进展[J].中国酿造,2018(9):12-16.WU K Y,DU R Y,LIU H X,et al.Research progress on functional characteristics of jujube and its fermented wine[J].China Brewing,2018(9):12-16.
[16] 严超,侯丽娟,赵欢,等.3种不同原料发酵枣酒香气主成分的分析[J].酿酒科技,2017(3):49-54.YAN C,HOU L J,ZHAO H,et al.Principal component analysis of volatile flavoring components in jujube wine produced by three different raw materials[J].Liquor-Making Science & Technology,2017(3):49-54.
[17] 胡来丽,秦礼康,王玉珠.百香果全果与果汁发酵酒滋味成分及香气成分对比[J].食品与机械,2021,37(12):10-19.HU L L,QIN L K,WANG Y Z.Comparison of taste and aroma components between whole passion fruit and fruit juice fermented wine[J].Food & Machinery,2021,37(12):10-19.
[18] 尹雪林,龚丽娟,钟武,等.戴尔有孢圆酵母与酿酒酵母混合发酵对猕猴桃酒香气的影响[J].食品科技,2021,42(22):216-223.YIN X L,GONG L J,ZHONG W,et al.Effect of mixed fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on the aroma of kiwifruit wine[J].Food Science and Technology,2021,42(22):216-223.