Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

Liu, Yanbo; Wei, Yafei; Li, Haideng; Li, Feifei; Song, Minmin; Li, Zihong; Zhang, Taotao; Han, Suna; Pan, Chuang

doi:10.1039/d2ra04294k

Cited by 3 publications

(1 citation statement)

References 29 publications

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“…When the yeast addition is too low, the growth and reproduction of the yeast is slow and its ability to convert sugar to alcohol is weak, resulting in an incomplete fermentation, high residual sugar, and low alcohol content in the wine with an increased risk of the growth of contaminants and acid-producing bacteria that can degrade the quality of the wine. Conversely, when the yeast addition is too high, the growth of the yeast consumes a large amount of sugar, reducing the amount of sugar available for the production of ethanol, resulting in less ethanol produced and excess yeast remaining in the wine, which can affect the aroma and clarity of the wine [ 34 ]. Therefore, a yeast addition of 0.08 g/kg was considered suitable in this study.…”

Section: Resultsmentioning

confidence: 99%

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action

Wang

Hao

et al. 2023

Foods

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Due to the high sugar content of Mopan persimmon, which has an annual output of more than 0.5 million tons in China, it can be processed to make fruit wine. In this study, a strain of yeast screened from different persimmon samples was used for persimmon wine fermentation. The optimal conditions of persimmon wine fermentation were determined through single-factor experiments as follows: Yeast addition of 0.08 g/kg; a fermentation temperature of 28 °C; sucrose addition of 18%; and pectinase addition of 0.01%. Under these conditions, the alcohol content of persimmon wine reached 12.9%. The addition of pectinase during persimmon wine fermentation was found to decompose pectin at high speed, reduce the viscosity of the fermentation liquid, increase the dissolved oxygen content in the fermentation liquid, promote the growth and reproduction of yeast, and effectively convert the sugars into alcohol. After fermentation, alcohol, residual sugars, and total phenolic content with or without pectinase treatment were 12.9 and 4.4%, 2.2 and 13.4 g/L, and 738.7 and 302 µg/mL, respectively. Scanning electron microscopy (SEM) results showed that compared with the mash without pectinase treatment, the mash with pectinase had a larger network structure and more pores and yeasts.

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Section: Resultsmentioning

confidence: 99%

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action

Wang

Hao

et al. 2023

Foods

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Metabolomics: A promising technique for uncovering quality-attribute of fresh and processed fruits and vegetables

Wang,

Liao,

Xia

et al. 2023

Trends in Food Science & Technology

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Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine

et al. 2023

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Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; the results show that the solid–liquid ratio was 1:7.5, the amount of yeast inoculation was 0.68 g/L, the fermentation temperature was 20 °C, and the added sugar content was 120 g/L. Under these process conditions, a verification test was carried out in a 35 L fermenter. The results showed that the alcohol content, residual sugar content, total acidity, total phenol content, and total flavonoid content of the elderberry wine were, respectively, 7.73% vol, 8.32 g/L, 9.78 g/L, 8.73 mg/mL, and 1.6 mg/mL. In total, 33 volatile components were identified in the resulting elderberry wine. It achieved a harmonious aroma and fruit flavor, a homogeneous and transparent liquid phase, a pleasant taste, and a sensory evaluation score of 95. The antioxidant activity experiments showed that elderberry had a certain antioxidant capacity, and that fermented elderberries had significantly higher antioxidant ability than unfermented ones.

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Optimization of fermentation technology for composite fruit and vegetable wine by response surface methodology and analysis of its aroma components

Abstract: Fruit wine has certain health care functions, but fruit wine made from a single fruit or vegetable does not have a good enough color, flavor or nutrient composition.

Cited by 3 publications

References 29 publications

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action

Optimization of Mopan Persimmon Wine Fermentation with Pectinase and Analysis of Its Mechanism of Action

Metabolomics: A promising technique for uncovering quality-attribute of fresh and processed fruits and vegetables

Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine

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