Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation
Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single facto...
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Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdf |
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| author | ZHANG Ang, LU Jianfeng |
| author_facet | ZHANG Ang, LU Jianfeng |
| author_sort | ZHANG Ang, LU Jianfeng |
| collection | DOAJ |
| description | Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single factor tests and orthogonal tests, and the quality and volatile flavor components were analyzed. The results showed that the optimal fermentation process of the V. davidii Foex wine was as follows: impregnation temperature 12 ℃, time 20 h, yeast inoculum 1.5%, yeast inoculation ratio (FX-10∶WK) 3∶7, pre-fermentation temperature 24 ℃. Under these conditions, the V. davidii Foex wine was purple and bright in color, pure in fruit and wine flavor, harmonious in flavor, full in body, mellow and harmonious, with the typical characteristics of this product, and the sensory score was 87.38 points. Anthocyanin content was 583.86 mg/L, soluble solid content was 3.98 °Bx, alcohol content was 12.57%vol, reducing sugar content was 3.24 g/L, total acid content was 4.62 g/L, and volatile acid content was 0.86 g/L. The total microbial colony counts and Escherichia coli were not detected, and the physicochemical and microbial indexes were in line with the relevant standards. A total of 39 volatile flavor components were detected from V. davidii Foex wine with a total content of 311.754 mg/L, including 10 alcohols, 4 aldehydes, 5 acids, 14 esters and 6 other substances. |
| format | Article |
| id | doaj-art-960eff953b5e450aaa230f0a53b3d997 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-960eff953b5e450aaa230f0a53b3d9972025-08-20T02:19:44ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-03-0144313614210.11882/j.issn.0254-5071.2025.03.021Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentationZHANG Ang, LU Jianfeng01. College of Biology and Food Engineering, Puyang Vocational and Technical College, Puyang 457000, China; ;2. College of Food Science and Technology, Henan University of Science and Technology, Xinxiang 453003, ChinaUsing Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single factor tests and orthogonal tests, and the quality and volatile flavor components were analyzed. The results showed that the optimal fermentation process of the V. davidii Foex wine was as follows: impregnation temperature 12 ℃, time 20 h, yeast inoculum 1.5%, yeast inoculation ratio (FX-10∶WK) 3∶7, pre-fermentation temperature 24 ℃. Under these conditions, the V. davidii Foex wine was purple and bright in color, pure in fruit and wine flavor, harmonious in flavor, full in body, mellow and harmonious, with the typical characteristics of this product, and the sensory score was 87.38 points. Anthocyanin content was 583.86 mg/L, soluble solid content was 3.98 °Bx, alcohol content was 12.57%vol, reducing sugar content was 3.24 g/L, total acid content was 4.62 g/L, and volatile acid content was 0.86 g/L. The total microbial colony counts and Escherichia coli were not detected, and the physicochemical and microbial indexes were in line with the relevant standards. A total of 39 volatile flavor components were detected from V. davidii Foex wine with a total content of 311.754 mg/L, including 10 alcohols, 4 aldehydes, 5 acids, 14 esters and 6 other substances.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdfvitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component |
| spellingShingle | ZHANG Ang, LU Jianfeng Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation Zhongguo niangzao vitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component |
| title | Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation |
| title_full | Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation |
| title_fullStr | Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation |
| title_full_unstemmed | Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation |
| title_short | Process optimization and volatile component analysis of Vitis davidii Foex wine by mixed yeasts fermentation |
| title_sort | process optimization and volatile component analysis of vitis davidii foex wine by mixed yeasts fermentation |
| topic | vitis davidii foex|mixed yeasts fermentation|fermentation process|orthogonal test|physicochemical index|volatile flavor component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-136.pdf |
| work_keys_str_mv | AT zhanganglujianfeng processoptimizationandvolatilecomponentanalysisofvitisdavidiifoexwinebymixedyeastsfermentation |