Fermentation process optimization and flavor composition analysis of plum peppermint wine
<b>Objective:</b> In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. <b>Methods:</b> Single factor test and response surface test were used to analy...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230631 |
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| author | GUO Ming-yi DENG Yan DU Qian-hong WU Hua-chang |
| author_facet | GUO Ming-yi DENG Yan DU Qian-hong WU Hua-chang |
| author_sort | GUO Ming-yi |
| collection | DOAJ |
| description | <b>Objective:</b> In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. <b>Methods:</b> Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. <b>Results:</b> The optimum fermentation conditions were as follows: peppermint content 18%, initial sugar concentration 24%, initial pH 3.9, fermented at 21 ℃. Under the control of these conditions, the alcohol content, sensory score, total sugar, total acid and dry extract content was 10.8%, 84, 3.6 g/L, 5.15 g/L and 24.6 g/L, respectively. A total of 16 kinds of flavor components were detected based on SPME-GC-MS, accounting for 81.48% of the total volatile components. The main aromatic compounds were (+) -dihydrocarvone, which had cool aroma and the flavor of orchids. <b>Conclusion:</b> The plum peppermint wine produced by the optimization process meets the standard requirements of fruit wine. |
| format | Article |
| id | doaj-art-c4a42cf60af14d82992f1bc2495fc1d2 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-c4a42cf60af14d82992f1bc2495fc1d22025-08-20T02:23:34ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-0139620120910.13652/j.spjx.1003.5788.2022.80841Fermentation process optimization and flavor composition analysis of plum peppermint wineGUO Ming-yi0DENG Yan1DU Qian-hong2WU Hua-chang3 College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100 , China College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100 , China College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100 , China College of Food Science and Technology, Sichuan Tourism University, Chengdu, Sichuan 610100 , China <b>Objective:</b> In order to develop and enrich fruit wine categories and diversify sensory levels, plum and peppermint were chosen out as the main materials for fermenting a compound fruit wine. <b>Methods:</b> Single factor test and response surface test were used to analyze the effects of mint addition amount, initial sugar degree, initial pH value and fermentation temperature on the alcohol and quality of plum peppermint wine. The fermentation process was optimized, and its sensory was analyzed. Moreover, the sensory, physical and chemical indexes and volatile components were detected. <b>Results:</b> The optimum fermentation conditions were as follows: peppermint content 18%, initial sugar concentration 24%, initial pH 3.9, fermented at 21 ℃. Under the control of these conditions, the alcohol content, sensory score, total sugar, total acid and dry extract content was 10.8%, 84, 3.6 g/L, 5.15 g/L and 24.6 g/L, respectively. A total of 16 kinds of flavor components were detected based on SPME-GC-MS, accounting for 81.48% of the total volatile components. The main aromatic compounds were (+) -dihydrocarvone, which had cool aroma and the flavor of orchids. <b>Conclusion:</b> The plum peppermint wine produced by the optimization process meets the standard requirements of fruit wine.http://www.ifoodmm.com/spyjxen/article/abstract/20230631 plum peppermint compound fruit wine fermentation process flavor component |
| spellingShingle | GUO Ming-yi DENG Yan DU Qian-hong WU Hua-chang Fermentation process optimization and flavor composition analysis of plum peppermint wine Shipin yu jixie plum peppermint compound fruit wine fermentation process flavor component |
| title | Fermentation process optimization and flavor composition analysis of plum peppermint wine |
| title_full | Fermentation process optimization and flavor composition analysis of plum peppermint wine |
| title_fullStr | Fermentation process optimization and flavor composition analysis of plum peppermint wine |
| title_full_unstemmed | Fermentation process optimization and flavor composition analysis of plum peppermint wine |
| title_short | Fermentation process optimization and flavor composition analysis of plum peppermint wine |
| title_sort | fermentation process optimization and flavor composition analysis of plum peppermint wine |
| topic | plum peppermint compound fruit wine fermentation process flavor component |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230631 |
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