Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

被引：16
|
作者：
Chen, An-Jun [1 ]
Fu, Yun-Yun [1 ]
Jiang, Cheng [1 ]
Zhao, Jiang-Lin [1 ]
Liu, Xiao-Ping [1 ]
Liu, Lu [1 ]
Ma, Ji [2 ]
Liu, Xing-Yan [1 ]
Shen, Guang-Hui [1 ]
Li, Mei-Liang [1 ]
Zhang, Zhi-Qing [1 ]
机构：
[1] Sichuan Agr Univ, Coll Food Sci, Xinkang Rd 46, Yaan, Peoples R China
[2] Sichuan Nongxingyuan Agr Dev Co Ltd, Yaan, Peoples R China
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
关键词：
Kiwi wine; mixed fermentation; Jiuqu; Saccharomyces cerevisiae; quality; CHINESE RICE WINE; ORGANIC-ACIDS; PHENOLIC-ACIDS; HPLC METHOD; SUGARS; FRUIT; OPTIMIZATION; FLAVONOIDS; VOLATILE; HAYWARD;
D O I：
10.1080/19476337.2019.1682678
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu + Saccharomyces cerevisiae EC1118 were significantly lower (p < 0.05) than that in other groups. There was no significant difference in the content of flavor substances in kiwi wines fermented by a mixed group and Saccharomyces cerevisiae EC1118 alone, but the sensory evaluation showed a significantly large difference. On the sensory scale, kiwi wine fermented by mixed fermentation had a unique presentation and typical bouquet, better than those fermented by Jiuqu and Saccharomyces cerevisiae EC1118 alone. In conclusion, mixed fermentation of Jiuqu + Saccharomyces cerevisiae EC1118 could improve the quality of the kiwi wine, which provides a promising application prospection for kiwi wine production.
引用
收藏
页码：967 / 975
页数：9
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