Brewing and Quality Analysis of Citrus Wines with Different Fruits

Due to the shortages of type, nutrition and aroma quality of citrus wines, the influences of mixed fermentation of citrus with different dosages of apples, snow pears and kiwifruit on quality of citrus wines were studied by comparing the contents of flavonoid, polyphenol, vitamin C, and total amino acid between different wines. The results showed that the addition of apples and other fruits prolonged the consumption of sugar and enhanced the production of acid. In comparison with the wine only derive from citrus, the more apple used, the greater enhancement of flavonoid would be significantly achieved (p<0.05). The average concentration of flavonoid was 393.43 mg/L in the wines with highest apple amount (1:1). However, the citrus-kiwi wines exhibited significantly higher V_C content than other wines (p<0.05). Especially, the highest concentration of V_C emerged in the wine derived from the fermentation with equal volumes of citrus and kiwi, which was 4.38 times higher than that of citrus wine. Furthermore, higher contents of amino acid were assayed in the wines with the additions of apple and kiwi. The wine with same volume of citrus and apple exhibited the highest content of total amino acid (604.11 mg/L), which was higher than that of in citrus wine by 9.11%.After the sensory evaluation, citrus-pear showed the highest score 81.73.The lowest sensory evaluation, 76.73, belonged to the citrus wine. The analysis of PCA revealed and confirmed the significantly positive effects of blend fermentation on the qualities of citrus wines.