SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

Chinese Science Citation Database (CSCD)
A Guide to the Core Journals of China (2023)
The Key Magazine of China Science and Technology
"2022、2023 Bilingual Communication Project for Chinese STM Journals"
"2022 China Fine Periodical Exhibition"
Elsevier-Scopus Database
Directory of Open Access Journals (DOAJ)
EBSCO Research Database
Chemical Abstracts (CA)
Food Science and Technology Abstract (FSTA)
Japan Science and Technology Agency (Chinese Bibliographic Database) (JSTChina)
Ulrich’s Periodicals Directory (UPD)

Fermentation of sanbai melon wine and analysis of its aroma components(Online First, Recommended Article)
  • Share:

Fermentation of sanbai melon wine and analysis of its aroma components

LI Xiao-yan, CHEN Wen-bo, ZHONG Ming, LI Hui, QIANG Wan-li, ZHANG Lian-hui, ZHANG Chen-yue, LU Yu

(Nutrition & Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition, Health & Food Safety, Beijing 102209, China)

Abstract: Sanbai melon wine was prepared with the brewing yeast strainBH8 which stored in our laboratory and the commercial strain Enarts ES181, respectively. The aroma components were further analyzed. The results showed that both yeasts trains exhibited good fermentation capacity. With the increase of total acid content, both of the fermented wines reached the end point of fermentation on the 6th day, and the alcohol concentration produced is 5.96% (E) and 5.50% (B), residual glucose content is 0.37 g/L (B) and 0.30 g/L (E), fructose content is 2.03 g/L (B) and 1.05 g/L (E). Yeast strain B had a greater comparative advantage in producing ester flavor substances. Moreover, a total of 47 aroma components, mainly esters and alcohols, were detected in two kinds of fermented wine by Headspace solid phase microextraction GC-MS (HS- SPME-GC-MS). The results of sensory evaluation showed that the two fermented wines were well coordinated and presented a homonious aroma of Sanbai melon. The study results indicated that the yeast strains in the experiment could be used in the brewing of sanbai melon wine, and the sanbai melon could be developed into sanbai melon wine.
Key words: saibaimelon; yeast fermentation; aroma compound; HS-SPME-GC-MS; sanbai melon wine

Chinese Library Classification Number: TS 261.1

Documentary Identification Code: A    Article ID: 1007-7561(2020)04-0048-06

Published time on CNKI: 2020-06-17 12:03:08

Published address on CNKI: https://kns.cnki.net/kcms/detail/11.3863.TS.20200617.1017.005.html

Published date:2020-08-06Click:

Current Issue


Volume , No.

Table of Contents

Archive

Volume

Issue

Most Read

Most Cited

Most Downloaded