|Table of Contents|

Optimization of Fermentation Process for Jujube Wine and  Analysis of Flavor Components(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年12
Page:
136-141
Research Field:
Publishing date:

Info

Title:
Optimization of Fermentation Process for Jujube Wine and  Analysis of Flavor Components
Author(s):
LI Qun1LI Xinming1ZHANG Qianru2YIN Rong2HAN Jiming1GAO Zhongdong1
(1.Institute of Agro-food Science and Technology,Shanxi Academy of Agricultural Science,Taiyuan,Shanxi 030031;2.Pomology Institute,Shanxi Academy of Agricultural Science,Taiyuan,Shanxi 030031)
Keywords:
fermentationjujube wineprocessresponse surface methodologyflavor components
PACS:
-
DOI:
10.11937/bfyy.201712031
Abstract:
Jujubes were used as raw materials and jujube wine fermentation technology which was investigated by using single-factor and Box-Behnken design.The effects of yeast adding amount,fermentation temperature,and fermentation activators adding amount on alcohol content in jujube wine were evaluated.Fragrance composition in jujube wine was analyzed by using head-space solid-phase micro extractions (HS-SPME) and gas chromatography mass spectrometrometry (GC-MS) to provide reference for determination of main control parameters and construction of quality monitoring system.The results showed that optimal conditions of jujube wine fermentation technology were obtained,yeast adding amount 0.5%,fermentation temperature 25 ℃,and fermentation activators adding amount 115 mg?L-1,alcohol content in jujube wine was 12.35%(v/v).HPLC-MS analysis showed that 33 kinds of fragrance components were identified,together accounting for 80.57% of the peak area.Main volatile flavor ingredients in jujube wine were ethyl octoate,3-methyl-1-butanol,decanoic acid ethyl ester,isoamyl acetate,ethyl hexanoate,etc.

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Last Update: 2017-06-27