基于常规理化分析和电子传感技术的低度海红果酒发酵过程中品质动态变化研究

郑艺; 宋芳; 张一帆; 云哲; 苏裕家; 申秀清

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Citation: . shu

Dynamic study on quality of low-alcohol haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology

School of International Business, Inner Mongolia University of Finance and Economics, Hohhot 010070, China

Corresponding author: SHEN Xiuqing, shenxiuqing2024@126.com
Received Date: 2024-10-14
Accepted Date: 2025-01-13
Available Online: 2025-08-27

Abstract

In order to explore the practical application of native Saccharomyces cerevisiae in the fermentation of Haihong fruit wine. This study used laboratory isolation and selection of the S. cerevisiae CDJQ6-3 to prepare fermented low-alcohol Haihong fruit wine. The dynamic quality changes of low-alcohol (with an alcohol content of 5%vol) Haihong fruit wine during fermentation were studied based on conventional physicochemistry and electronic sensing technology. The results analysis showed that the contents of soluble solid, total sugar and reducing sugar and pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine as a whole presents a bright red-yellow tone. In terms of the composition of flavor substances, the contents of volatile substances such as nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. In terms of taste characteristics, the sourness and astringency of low-alcohol Haihong fruit wine increased gradually during fermentation. Compared to the later stages of fermentation (6 ~ 14), the low-alcohol Haihong fruit wine in the early stage of fermentation (1 ~ 6 d) has better quality characteristics, manifested as a higher red-greenness(a^*) and aromatic substance content. At the same time, saltiness, astringency and umami aftertaste were significantly higher (P<0. 05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol and alkanes, as well as the acidity (absolute value), bitterness and astringency were significantly lower (P < 0. 05). It can be concluded that the quality of low-alcohol Haihong fruit wine prepared by S. cerevisiae CDJQ6-3 fermentation showed more excellent quality characteristics in the early stage of fermentation.
- low-alcohol Haihong fruit wine,
- Saccharomyces cerevisiae,
- fermentation process,
- physicochemical index,
- electronic sensor technology
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沈阳化工大学材料科学与工程学院沈阳 110142

Dynamic study on quality of low-alcohol haihong fruit wine during fermentation based on conventional physicochemical analysis and electronic sensor technology

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通讯作者: 陈斌, bchen63@163.com