Effect of Low Temperature Impregnation Process on the Quality of Orah Fruit Wine

ZHENG Wanqi; XIAO Xiongjun; ZENG Chunli; YAO Shiyu; HOU Changjun; MA Yi

doi:10.13386/j.issn1002-0306.2023060230

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 49-56. > DOI: 10.13386/j.issn1002-0306.2023060230

ZHENG Wanqi, XIAO Xiongjun, ZENG Chunli, et al. Effect of Low Temperature Impregnation Process on the Quality of Orah Fruit Wine[J]. Science and Technology of Food Industry, 2024, 45(10): 49−56. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060230.

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Effect of Low Temperature Impregnation Process on the Quality of Orah Fruit Wine

ZHENG Wanqi^{1, 2,},
XIAO Xiongjun¹,
ZENG Chunli¹,
YAO Shiyu¹,
HOU Changjun^1, ,,
MA Yi^{1, 2, ,}

1.
College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
2.
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644005, China

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Received Date: June 24, 2023
Available Online: March 19, 2024

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Abstract

Abstract

In order to study the effect of different low temperature impregnation temperature and impregnation time on the quality of orah fruit wine. This study took Guangxi Wuming orah as raw material, and pretreated orah fruit mash at different low temperature and time, respectively. After alcohol fermentation, the basic physicochemistry, total phenol content, flavonoid content, DPPH free radical clearance rate, chroma, aroma components and sensory evaluation were analyzed. The results showed that compared with the unimpregnated orah fruit wine sample, the residual sugar content of the low temperature impregnated wine sample was significantly increased, while the alcohol content was decreased. On the contrary, total phenol content increased by 0.03~0.59 g/L, flavonoid content increased by 0.01~0.30 g/L, DPPH free radical clearance increased by 8.21%~22.79%, and chroma difference ranged from 0.41 to 21.67. The analysis of aroma substances showed that cold impregnated wine samples had many kinds of aroma substances, high content and good sensory properties. The overall results showed that the quality of the orah fruit wine was the best when impregnated at 4 ℃ for 24 h. Compared with the unimpregnated wine, the contents of total phenol and flavonoid content were increased by 38.31% and 24.39%, respectively. The DPPH free radical scavenging rate reached 83.33%, and the sensory score was 86.64. The results would provide a new theoretical basis for improving the quality of citrus wine.
- low temperature impregnation,
- citrus fruit wine,
- total phenols,
- color,
- aroma substances

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