Fermentation Process Optimization and Component Analysis of Nectar Wine

QIAO Huitian; HUANG Xiaoxiao; TI Yongrui; SONG Zihan; ZHANG Pengyuan

doi:10.13386/j.issn1002-0306.2021010001

Volume 42 Issue 21

Oct. 2021

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Science and Technology of Food Industry > 2021 > 42(21): 25-32. > DOI: 10.13386/j.issn1002-0306.2021010001

QIAO Huitian, HUANG Xiaoxiao, TI Yongrui, et al. Fermentation Process Optimization and Component Analysis of Nectar Wine[J]. Science and Technology of Food Industry, 2021, 42(21): 25−32. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010001.

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Fermentation Process Optimization and Component Analysis of Nectar Wine

1.
Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
2.
Beijing Construction Engineering Design and Research Institute, Beijing 100044, China

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Received Date: January 03, 2021
Available Online: September 05, 2021

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Abstract

Abstract

To obtain the best brewing technology of nectar wine and promote its industrialization. In this paper, the initial sugar content, the type of yeast, the addition amount of yeast and the fermentation temperature on sensory evaluation of nectar wine were measured by single factor experiment to determine the best factor combination. The nutritional composition, volatile composition contentand and aromatic composition of the optimized nectar wine were determined and analyzed. The results indicated that the optimal fermentation process parameters of nectar wine were as follows: the initial sugar degree was 22 °Brix, high active wine dry yeast was inoculated, the amount of yeast addition was 0.4 g/L, and the nectar wine got the best quality after 14 days of fermentation at 15 ℃. In the optimized fermentation process conditions, the indicators were as follows: glucose 20.0 g/L, fructose 76.6 g/L, sucrose 0 g/L, residual sugar content 15 °Brix, alcohol content 12.5% vol, malic acid 0.700 g/L, oxalic acid 0.049 g/L, total amount of 16 amino acids 32 mg/100 mL, which were phenylalanine, alanine, methionine, proline, glycine, glutamic acid, arginine, lysine, tyrosine, leucine, serine, threonine, aspartic acid, valerine, isoleucine and histidine, including the content of isoleucine, asparagine, phenylalanine and glutamic acid, giving the nectar wine a rich flavor. The 16 volatile compounds were including ethanol, ethyl acetate, isobutanol, isoamyl alcohol, 2-methyl butanol, phenylethyl alcohol, 1,2,4,5-tetramethylbenzene, naphthalene, 2,5-dimethylbenzaldehyde, phenyethyl acetate, ethyl caprate, 2,4-ditertbutylphenol, ethyl dodecanoate, ethyl tetradecanoate, ethyl 9-hexadecenoate, and ethyl palmitate. The highest concentrations of ethanol and phenylethanol were 50.13% and 38.41%, respectively, which were the main sources of nectar wine flavor.
- nectar,
- mead,
- amino acid,
- volatile components,
- optimization of fermentation process

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References (35)

References

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