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May. 2023
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JOURNAL OF MECHANICAL ENGINEERING  > 2023  >  44(10): 151-159.
XU Qiang, JIANG Xiao, TAN Xili, et al. Development of Apple Lycium barbarum Wine and Analysis of Volatile Components[J]. Science and Technology of Food Industry, 2023, 44(10): 151−159. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070048
Citation: XU Qiang, JIANG Xiao, TAN Xili, et al. Development of Apple Lycium barbarum Wine and Analysis of Volatile Components[J]. Science and Technology of Food Industry, 2023, 44(10): 151−159. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070048
shu

Development of Apple Lycium barbarum Wine and Analysis of Volatile Components

doi: 10.13386/j.issn1002-0306.2022070048
  • 1.

    School of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000

  • 2.

    Kweichow Moutai Co., Ltd., Zunyi 564501, China

  • Received Date: 07 Jul 2022
  • Issue Publish Date: 15 May 2023
    Abstract
  • In order to improve flavor and taste and enhance the nutritional value of cider, apple and Lycium barbarum were used as the main raw materials to develop a compound wine. The quality of the wine was analyzed by sensory evaluation, Alcohol and polyphenols. The fermentation ability of Saccharomyces cerevisiae (LA AROM, LA BAYANUS, LA CEREVISIAE, EXECLLENCE XR) were investigated. Optimization of fermentation technology of the wine by single factor experiments and orthogonal experiments. The aroma substances in the wine were analyzed by HS-SPME-GC-MS. The results showed that The fermentation speed of LA BAYANUS was the fastest, and the wine clear and bright, fruity and harmonious. The optimum conditions were determined as follows: The proportion was 4:1, the soluble solids were 10°Brix, initial inoculation of 3%, the sequential fermentation was carried out at 20 ℃, for 6 d. The alcohol content of wine reached 5.7%vol and the soluble solids were 6°Brix, the reducing sugar content was 2.15 g/L and the sensory score was 89.6. A total of 32 aroma substances were detected in the wine by HS-SPME-GC-MS, including ethyl acetate (17.38%), ethyl octanoate (1.74%), ethyl decanoate (2.27%), phenylethyl alcohol (28.2%), p-hydroxyphenylethyl alcohol (12.61%) and isoamyl alcohol (9.49%). This aroma components could increase the flavor of wine. The fermentation technology of wine was optimized and increase the quality. It would provide a theoretical basis for the development of fruit wine.

     

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